Sweet Potato Honeybun Cake
A soft, moist sweet potato honeybun cake with a cinnamon-brown-sugar swirl and a sweet vanilla glaze soaked into the warm cake. Mashed sweet potato adds tenderness and a mellow, caramel-like depth to this cozy, comforting snack cake.
Equipment
- 9x13 baking pan
- Mixing Bowls
- Whisk
- Knife (for swirling)
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup mashed sweet potatoes smooth, well-mashed
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tbsp cinnamon
For the Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Grease a 9x13 baking pan.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the Wet Ingredients: In another bowl, mix the mashed sweet potatoes, sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Add the Swirl: Pour half the batter into the pan. Mix the brown sugar and cinnamon for the swirl and sprinkle evenly over the batter.
- Swirl and Bake: Pour the remaining batter on top and gently swirl with a knife. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Let cool slightly.
- Glaze: Mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake so it soaks in.
Notes
Use smooth, well-mashed sweet potatoes for the best texture, and avoid overmixing to keep the cake light and tender. Use oil rather than butter so the cake stays moist for days. Glaze while the cake is warm (not hot) so it soaks into the top. No buttermilk? Stir 1 teaspoon vinegar or lemon juice into 1/2 cup milk and let sit 5 minutes. Keeps covered at room temperature 3 to 4 days; freezes well.