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A delectable sweet potato honeybun cake with a golden glaze.

Classic Sweet Potato Honeybun Cake

This delightful Classic Sweet Potato Honeybun Cake features a moist sweet potato cake batter swirled with a cinnamon-brown sugar mixture, topped with a sweet glaze. It's a perfect treat for any occasion, offering a comforting blend of flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup milk
For the Honeybun Swirl:
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, melted (1 stick)
  • 1 teaspoon ground cinnamon
For the Glaze:
  • 2 cups powdered sugar
  • ¼ cup milk (or water)
  • 1 teaspoon vanilla extract

Equipment

  • oven
  • 9x13 inch baking pan
  • large bowl
  • electric mixer
  • medium bowl
  • whisk
  • small bowl
  • knife or skewer

Method
 

Cake Preparation
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  2. In a large bowl, cream together granulated sugar and softened butter until light and fluffy, which takes about 2-3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the mashed sweet potato and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients; mix until just combined, avoiding overmixing.
Honeybun Swirl & Baking
  1. In a small bowl, whisk together brown sugar, melted butter, and cinnamon to create the honeybun swirl mixture.
  2. Pour half of the cake batter into the prepared pan and spread evenly, then drizzle half of the honeybun swirl mixture over it and gently swirl with a knife or skewer.
  3. Carefully spoon the remaining cake batter over the swirled layer, spreading it gently to cover, then drizzle the remaining honeybun swirl mixture on top and repeat the swirling process.
  4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Glaze Application
  1. While the cake is cooling slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Immediately after removing the cake from the oven, pour the glaze evenly over the warm cake; let cool completely before slicing and serving.

Notes

For best results, ensure all cold ingredients like butter and eggs are at room temperature. Do not overmix the batter to keep the cake tender and moist. The warm cake absorbs the glaze beautifully, creating a delicious crust.