Sweet Potato Honeybun Cake: A Dreamy Pecan-Topped Recipe

A nostalgic sweet potato honeybun cake can transport you straight to childhood comfort.

Memories of grandma’s kitchen drift through every fragrant slice.

Pecans scattered across the surface add delightful crunch and warmth.

Subtle hints of cinnamon weave through soft, moist layers.

Grated sweet potato creates unexpected moisture and natural sweetness.

Each bite promises a delectable adventure between tender cake and rich glaze.

Just one forkful might spark pure culinary joy.

FAQs

• Why use sweet potatoes in this cake?

Sweet potatoes add natural sweetness, moisture, and incredible nutritional value to the cake. They create a rich, dense texture and provide a subtle earthy flavor that complements the pecans and warm spices perfectly.

• Can I substitute pecans with another nut?

Absolutely! Walnuts work wonderfully as an alternative. They have a similar texture and nutty flavor profile that will blend seamlessly with the sweet potato cake. You can also use chopped almonds if preferred.

• Is this recipe considered a healthier dessert option?

While it contains sweet potatoes, which are nutrient-dense, this is still a cake with sugar and butter. It’s slightly more nutritious than traditional cakes due to the sweet potato’s vitamins and fiber, but should be enjoyed in moderation as a treat.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, which can make the cake dry and less tender.

Sweet Potato Honeybun Cake That’s Rich and Cozy

• Quick Family Delight: Perfect weekend dessert that brings everyone together with its warm, comforting flavors.
• Sneaky Nutrition Boost: Incorporates sweet potatoes, adding hidden nutrients and natural sweetness to a classic cake without compromising taste.
• Time-Saving Wonder: Straightforward one-pan recipe that requires minimal prep and delivers maximum flavor in just over 30 minutes of baking.
• Versatile Crowd-Pleaser: Suitable for potlucks, holiday gatherings, or casual family desserts with its adaptable and universally appealing taste profile.

Sweet Potato Honeybun Cake Ingredient Details

• Sweet Potatoes: Provides moisture and natural sweetness, best when freshly mashed and smooth.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Vegetable Oil: Ensures a moist and soft cake crumb, neutral flavor works best.
• Eggs: Binds ingredients and provides structure to the cake.

• All-Purpose Flour: Core structural ingredient for the cake, standard white flour recommended.
• Baking Powder, Baking Soda: Helps cake rise and become light, ensure they are fresh.
• Cinnamon, Nutmeg: Warm spices that complement sweet potato's natural flavor.
• Salt: Enhances overall flavor and balances sweetness.

• Vanilla Extract: Adds depth and rounds out the cake's flavor profile.
• Pecans: Provides crunch and nutty flavor, toasted pecans offer more intense taste.

• Sweet Potatoes: Creates unique, creamy base for the icing.
• Powdered Sugar: Provides sweetness and smooth texture.
• Butter: Adds richness and helps bind icing.
• Milk: Adjusts icing consistency as needed.

Baking Sweet Potato Honeybun Cake with Nutty Topping

Step 1: Warm Up The Oven

Set your oven to a cozy 350°F.

Grab a 9×13-inch baking pan and coat it with a light layer of grease and flour to ensure your cake slides out perfectly.

Step 2: Blend Sweet Potato Base

• Mashed sweet potatoes
• Granulated sugar
• Vegetable oil

Whisk these ingredients until they transform into a silky smooth mixture.

Crack eggs one by one, stirring thoroughly after each addition to create a rich, creamy base.

Step 3: Create Dry Ingredient Magic

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Nutmeg
• Salt

Slowly fold the dry ingredients into the sweet potato mixture, stirring gently to keep the batter light and airy.

Splash in vanilla extract and sprinkle chopped pecans throughout the batter.

Step 4: Bake To Golden Perfection

Pour the batter into your prepared pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 30-35 minutes.

Your cake is ready when a toothpick comes out clean from the center.

Step 5: Whip Up Dreamy Icing

• Mashed sweet potatoes
• Powdered sugar
• Softened butter
• Vanilla extract

Beat with an electric mixer until the icing becomes smooth and creamy.

Add milk gradually to reach a spreadable consistency.

Step 6: Frost And Finish

Once the cake has cooled for 10 minutes, generously spread the sweet potato icing across the warm surface.

Let the cake cool completely in the pan before slicing into delectable squares.

Step 7: Serve And Savor

Cut the Sweet Potato Honeybun Cake into generous portions and enjoy every delightful bite of this homemade treat!

What to Know Before You Bake That Honeybun Cake

• Use coconut sugar or maple syrup instead of granulated sugar for a lower glycemic index option that still delivers delicious sweetness.
• Grate extra sweet potato into the icing for increased fiber and a more vibrant orange color that adds natural nutrition.
• Check cake doneness by inserting a toothpick at 25 minutes to prevent over-baking and ensure a super moist texture.
• Substitute all-purpose flour with a gluten-free blend or almond flour to accommodate different dietary needs without compromising taste.
• Toast pecans briefly in a dry skillet before chopping to intensify their nutty flavor and add a delightful crunch to the cake.

Save Sweet Potato Honeybun Cake with Pecans

• Store leftover cake in an airtight container in the refrigerator for up to 5 days, keeping the moisture and flavor intact.
• Wrap the cake tightly with plastic wrap or aluminum foil before refrigerating to prevent drying out and absorbing other food odors.
• Warm individual slices in the microwave for 15-20 seconds, or place in a preheated oven at 300°F for 5-7 minutes to restore the cake's soft texture.
• Freeze unfrosted cake slices in freezer-safe containers for up to 3 months, thawing at room temperature before adding fresh icing.

Drinks That Go with Sweet Potato Honeybun Cake

• Pair Perfectly with Warm Spiced Beverages: Cinnamon-infused chai latte or spiced apple cider complement the cake's rich sweet potato and pecan flavors, creating a cozy autumnal taste experience.
• Enhance with Creamy Dairy Companions: Cold vanilla bean ice cream or whipped cream provide a cool, smooth contrast to the warm, spiced cake texture, balancing each delightful bite.
• Match with Complementary Wine Selection: Late harvest Riesling or moscato wine offer sweet, fruity notes that harmonize beautifully with the cake's honeyed undertones and nutty pecan crunch.
• Create Breakfast Pairing Magic: Strong black coffee or cappuccino cut through the cake's sweetness, offering a robust counterpoint that elevates the dessert's complex flavor profile.

Honeybun Cake with Sweet Potato Touches

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains moist and tender while accommodating those with wheat sensitivities.
• Vegan Alternative: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and replace butter with vegan margarine to create a plant-based friendly dessert.
• Low-Sugar Option: Swap granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cake's rich, sweet flavor profile.
• Nut-Free Adaptation: Omit pecans completely or replace them with sunflower seeds for those with nut allergies, keeping the cake's texture and taste intact.

Sweet Potato Honeybun Cake With Pecans & Grated Sweet Potato Icing Recipe

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4.9 from 24 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Homemade sweet potato honeybun cake delivers Southern comfort with nutty pecans and silky grated sweet potato icing. Comfort baking reaches new heights in this irresistible dessert you’ll want to savor slice by slice.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1 cup mashed sweet potatoes (cooked and cooled)
• 1 cup chopped pecans

Wet Ingredients:

• 4 large eggs
• 1 teaspoon vanilla extract

Spices and Leavening Agents:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Icing Ingredients:

• 2 cups powdered sugar
• 1/2 cup mashed sweet potatoes (cooked and cooled)
• 1/4 cup unsalted butter, softened
• 1/4 cup milk (as needed for consistency)
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 350°F and preparing a 9×13-inch baking pan with grease and flour to ensure smooth cake release.
2. Create the cake foundation by whisking together mashed sweet potatoes, granulated sugar, and vegetable oil until achieving a uniform, silky texture.
3. Incorporate eggs individually into the sweet potato mixture, blending thoroughly after each addition to maintain a consistent emulsion.
4. Separately combine dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt – creating a well-seasoned flour blend.
5. Gently fold dry ingredients into the sweet potato mixture, stirring until just integrated to prevent overmixing and maintain cake tenderness.
6. Enhance the batter with vanilla extract and fold in chopped pecans, distributing them evenly throughout the mixture.
7. Transfer the batter into the prepared pan, smoothing the surface to ensure uniform baking and consistent cake height.
8. Bake in the preheated oven for 30-35 minutes, monitoring doneness by inserting a toothpick into the center – it should emerge clean when the cake is perfectly cooked.
9. Craft the icing by combining mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract in a mixing bowl.
10. Whip the icing using an electric mixer, adjusting consistency with milk until achieving a smooth, spreadable texture.
11. After allowing the cake to rest for 10 minutes post-baking, generously spread the sweet potato icing across the warm surface.
12. permit the cake to cool completely within the pan, enabling the icing to set and flavors to meld.
13. Slice into elegant squares and serve, revealing the moist, pecan-studded interior and luscious sweet potato icing.

Notes

• Frost the cake while it’s still warm to help the icing melt slightly into the cake, creating a gooey, delicious texture that mimics the classic honeybun.
• Use fresh, high-quality sweet potatoes for the most vibrant flavor and natural sweetness in both the cake and icing.
• Toast the pecans before adding them to the batter to enhance their nutty flavor and add an extra layer of depth to the cake.
• Swap regular flour with gluten-free flour blend for a celiac-friendly version that maintains the cake’s tender crumb and rich taste.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 375
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg