There’s something so cozy and nostalgic about baked goods coming out of the oven, filling the air with the scent of sweetness and warmth. I can still remember the afternoons spent in my grandma’s kitchen, where she would whip up her famous cakes with a flair only she had. One of my all-time favorites? Her Sweet Potato Honeybun Cake. This delightful cake is like a slice of sunshine on a plate – it’s moist, packed with the comforting flavor of sweet potatoes, and drizzled with a lovely glaze that brings all the flavors together. Every bite tells a story, and I can’t wait to share this treasure with you.

This Sweet Potato Honeybun Cake is perfect for any occasion: a family gathering, an afternoon coffee with friends, or even a cozy movie night at home. Trust me, once you take a bite, you’ll understand why it holds such a special place in my heart!

Why You’ll Love This Recipe

• Moist and Flavorful: The sweet potatoes keep the cake incredibly moist while adding natural sweetness.
• Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for bakers of all levels.
• Versatile: Perfect for breakfast, dessert, or even as a snack during the day!
• Budget-Friendly: Uses everyday ingredients that won’t break the bank.

Ingredients

Let’s gather our ingredients and get ready to bake! You likely have many of these items in your pantry already.

• 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg (optional, but lovely for extra flavor)
• ½ teaspoon salt
• ½ cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)

Note: Make sure to use freshly mashed sweet potatoes for the best flavor. Canned sweet potato puree works in a pinch, but fresh is always better!

Step-by-Step Instructions

Ready to dive into the baking bliss? Here’s how to make your Sweet Potato Honeybun Cake:

1. Preheat your oven. Set it to 350°F (175°C) and grease a 9×13 inch baking pan. You can also line it with parchment paper for easy removal.
2. Prepare the sweet potatoes. If you haven’t done so, peel and chop the sweet potatoes, then boil them until tender (about 15 minutes). Drain and mash until smooth. Let them cool a bit.
3. Mix the wet ingredients. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, oil, and vanilla. Mix until everything is well incorporated, but don’t overmix!
4. Whisk together the dry ingredients. In another bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Combine wet and dry ingredients. Gradually add the dry mixture to the wet mixture. Stir until just combined. Watch out: overmixing can lead to a dense cake!
6. Put it in the pan. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake away. Pop that beauty in the oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the glaze. While the cake is baking, whisk together the powdered sugar and milk in a small bowl. Adjust the milk if necessary to reach your desired drizzling consistency.
9. Let it cool and glaze. Once the cake is done, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. Once it’s completely cool, drizzle the glaze on top.

And voila! You now have a slice of heaven that’s sure to become a staple in your recipe collection.

Pro Tips & Variations

While this cake is divine as it is, here are some fun ideas to give it your personal touch:

• Add some crunch: Toss in some chopped walnuts or pecans for a delightful texture.
• Spice it up: Want to jazz it up a bit? Add a pinch of ginger or cloves for an extra kick.
• Top it off: Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert.
• Make it gluten-free: You can swap the all-purpose flour for a gluten-free blend if needed!

Serving Suggestions

This Sweet Potato Honeybun Cake is incredibly versatile! It shines on its own as a dessert, but here are a few ideas to serve it:

• Pair it with a fresh fruit salad for a lovely brunch.
• Enjoy it with a cup of hot coffee or tea in the afternoon.
• Serve it warm with a scoop of ice cream for dessert. It’s heavenly!
• Reimagine it as a breakfast treat with a sprinkle of cinnamon and a drizzle of maple syrup.

Whenever I bake this cake, I love it right out of the oven, still warm and drizzled with glaze. The aroma wafting through the house? Pure comfort!

Storage Tips

After you’ve enjoyed a slice (or two), you can easily store your Sweet Potato Honeybun Cake:

• Room Temperature: If you plan on eating it within a couple of days, you can keep it in an airtight container at room temperature.
• Refrigerator: For longer storage, pop it in the fridge. Just be sure to cover it well to keep it moist, and it should last about a week.
• Freezing: You can also freeze this cake. Wrap it tightly in plastic wrap and then aluminum foil. It’ll stay good for about 2-3 months. Just thaw it in the fridge when you’re ready to enjoy again!
• Reheating: To reheat, slice a piece and pop it in the microwave for about 15-20 seconds, or until warmed through.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Canned sweet potato puree is a convenient option, and it will work fine. Just make sure there are no added ingredients.

How can I tell when the cake is done baking?

Great question! A toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter. If it comes out with wet batter, give it a few extra minutes in the oven.

Can I make this cake in advance?

Yes, you definitely can! It stays delicious for several days, and can be frozen if needed. Just make sure to store it properly to maintain its moisture.

Is this cake nut-free?

The recipe as written is nut-free, but feel free to add some nuts if you want that added crunch! Just be sure your guests don’t have nut allergies.

Can I make this vegan-friendly?

Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use a plant-based oil. Also, make sure to substitute the milk in the glaze with a plant-based milk.

Conclusion

I hope you enjoy this Sweet Potato Honeybun Cake as much as I do! It’s such a beautiful blend of flavors and textures that’s bound to bring a smile to your face and warmth to your home. If you try this recipe, I’d love to hear how it turned out for you! Feel free to leave a comment below and share your thoughts or variations. Happy baking, my friends!

Irresistible Sweet Potato Honeybun Cake MustTry Dessert

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• Author: antaki
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Indulge in the delightful Sweet Potato Honeybun Cake a musttry dessert that blends flavors for an irresistible sweet treat Savor every bite

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Ingredients

Scale 1x2x3x

1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg (optional)

½ teaspoon salt

½ cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

Peel and chop the sweet potatoes, boil until tender (about 15 minutes), drain and mash until smooth, then let cool.

In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, oil, and vanilla. Mix until well incorporated.

In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry mixture to the wet mixture and stir until just combined.

Pour the batter into the prepared baking pan, smoothing the top.

Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, whisk powdered sugar and milk in a small bowl to make the glaze.

Once baked, let the cake cool for about 10-15 minutes, then drizzle with the glaze.

Notes

A delightful Sweet Potato Honeybun Cake that’s moist and packed with the comforting flavor of sweet potatoes, drizzled with a lovely glaze.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 350
• Sugar: 30g
• Fat: 15g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 3g

Keywords: Sweet Potato, Cake, Honeybun, Dessert, Recipe