Description
A cozy and indulgent dessert that combines the warmth of sweet potatoes, the rich sweetness of honey-like glaze, and the crunch of toasted pecans. This Sweet Potato Honey Bun Cake is fall comfort in every bite—perfect for family gatherings or a simple treat at home.
Ingredients
For the Cake:
1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
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In a large bowl, whisk together sweet potatoes, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
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In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
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Add the dry ingredients into the wet and stir until just combined. Fold in chopped pecans.
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Pour half the batter into the prepared pan. Drizzle ½ cup honey (or honey-style syrup). Add remaining batter. Drizzle the rest of the honey and swirl gently with a knife.
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Bake for 35–45 minutes, or until a toothpick inserted comes out clean.
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Let cool slightly. Whisk glaze ingredients in a bowl and drizzle over warm cake.
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Allow glaze to set before slicing. Serve warm or room temp!
Notes
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Sweet potatoes can be boiled or microwaved for quick prep.
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For deeper flavor, use brown butter instead of oil.
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You can omit pecans or swap with walnuts.
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Make it ahead! This cake stays moist for days.
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Turn it into muffins: reduce bake time to 20–25 minutes.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American