This swееt potаto hоneybun cake feels like a soft hug on a plate . It mixes sweet potatoes with classic hоney bun flavor in one big slice . Folks in the South serve it at family meals , holidays , or just for a quiet weekend treat .
Southern cooking has deep roots and old traditions . Using sweet potatoes in desserts is a part of that story . They add natural sweetness and lots of nutrition , so you get a tasty cake without feeling too guilty . In this piece , we’ll look at where this cake came from , go over the main ingredients , walk you through a simple recipe , and share tips for baking it just right . Plus , you’ll find ideas for serving , easy variations , and a bit on why it’s so loved in movies and shows .
1. What is Sweet Potato Honeybun Cake?
This is a moist , dense cake that melts in your mouth . It has swirls of cinnamon and sugar that give it a warm , cozy taste . The mashed sweet potatoes make it extra soft , and the honey bun mix adds a buttery note .
Long ago in the South , cooks used what grew around them . Sweet potatoes were easy to find and could be stored for months . Turning them into desserts showed their love for simple , homey food . Plus , sweet potatoes are packed with vitamins A and C , fiber , and antioxidants , so this cake is almost like a gift from your grandma and the earth at once .
2. Ingredients for Sweet Potato Honeybun Cake
You don’t need fancy stuff to make this cake . Here are the basics:
- Sweet potatoes: The star that brings moisture and sweetness
- Cake mix: Yellow or butter flavor works best (Duncan Hines or Betty Crocker )
- Eggs: They hold it all together
- Oil: Vegetable or canola to keep it soft
- Sugar: For extra sweetness
- Cinnamon & spices: Give that cozy smell and taste
- Toppings: Cream cheese glaze or a dusting of powdered sugar
You can also add nuts , or swap sugar for maple syrup or coconut sugar . Good ingredients make a big difference , so use ripe sweet potatoes and a quality cake mix if you can .
3. Step-by-Step Recipe
Baking this cake is simple and fun . Just follow these steps and you’ll have a treat in no time .
3.1 Preparation
Preheat your oven to 350°F (175°C) . Grease a 9×13 inch pan with butter or spray . Peel and chop sweet potatoes into pieces , then boil until they’re soft . Drain , mash until smooth , and let cool.
3.2 Mixing the Batter
In a large bowl , mix cake mix , mashed sweet potatoes , oil , and eggs . Use a mixer on medium speed until it’s smooth . Scrape the sides of the bowl so nothing is left behind . Add cinnamon or nutmeg if you like .
3.3 Layering the Cake
Mix sugar and cinnamon in a small bowl . Pour half the batter into the pan , smooth it out , and sprinkle half the cinnamon mix on top . Add the rest of the batter and finish with the rest of the cinnamon sugar . Swirl gently with a knife to make pretty streaks .
3.4 Baking
Bake for 35–40 minutes , or until a toothpick comes out clean . Watch it near the end so it doesn’t get too brown . Let it cool in the pan for 15 minutes , then move to a wire rack to cool all the way .
3.5 Glazing
While it cools , you can make a cream cheese glaze . Mix soft cream cheese , powdered sugar , butter , and vanilla until smooth . Spread or drizzle it over the cake . If you want it lighter , just dust with powdered sugar .
4. Tips for the Best Cake
- Avoid overmixing or it gets dense
- Test with a toothpick so you know it’s done
- Cool in the pan first so it stays together
- Store leftovers at room temp for 3 days or in the fridge up to a week
- Taste the batter and add sugar if it’s not sweet enough
- Make sure your sweet potatoes are lump-free for even texture
5. Serving Suggestions
- Serve with coffee or a scoop of vanilla ice cream
- Top with whipped cream or extra glaze for looks
- Great for family get-togethers , holidays , or a simple treat
6. Variations & Modifications
- Vegan: Use flaxseed meal with water for eggs , and applesauce or coconut oil for butter
- Gluten-Free: Pick a gluten-free cake mix and check all ingredients
- Flavor Twists: Add pecans , walnuts , or spices like ginger for a new taste
7. Sweet Potato Honeybun Cake in Popular Culture
You’ll spot this cake in cookbooks and on cooking shows about Southern food . Folks share their own spins online and at events . It’s a classic that gets passed down from one cook to another , and it pops up on social media when people want to show off their version .
8. Frequently Asked Questions (FAQs)
- Egg substitutes? Flaxseed meal with water or applesauce works well
- Canned vs fresh sweet potatoes? You can use canned but drain and mash them well
- How to know it’s done? A clean toothpick means it’s ready
- How long does it last? Room temp for 3 days , fridge for up to a week
- Can you freeze it? Yes . Wrap in plastic and foil for up to 3 months . Thaw in the fridge
Conclusion
This swееt potаto hоneybun cake is warm , rich , and packed with flavor . It shows off the best of Southern baking and makes any meal feel special . Try the recipe , play with the variations , and enjoy sharing it with your friends and family .
Sweet Potato Honeybun Cake
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 9x13 inch baking pan
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven mitts
- 1 cooling rack
Ingredients
- 1.5 cups mashed sweet potatoes About 2 medium sweet potatoes.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- ½ cup chopped pecans Optional.
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, vegetable oil, and eggs. Mix until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the sweet potato mixture, alternating with the milk. Mix until just combined. Do not overmix.
- In a small bowl, mix together the brown sugar and ground cinnamon for the swirl.
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture on top, and if desired, add half of the chopped pecans. Pour the remaining batter over the top, then sprinkle the rest of the cinnamon-sugar mixture and pecans, if using.
- Using a knife, swirl the batter gently to create a marbled effect.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a cooling rack for at least 15 minutes.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the cake has cooled, drizzle the glaze over the top and let it set before serving.
