Description
Moist, flavorful, and packed with warm spices, this Glazed Sweet Potato Honeybun Cake combines the natural sweetness of sweet potatoes with a cinnamon swirl and a luscious glaze. Perfect for any occasion, it’s a dessert that’s as comforting as it is delicious.
Ingredients
For the Cake:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
For the Cinnamon Swirl:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- Make the Wet Mixture:
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Mix until smooth and well blended.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Create the Cinnamon Swirl:
- In a small bowl, mix the sugar and cinnamon for the swirl.
- Layer the Batter:
- Pour half of the cake batter into the prepared baking pan and spread evenly.
- Sprinkle half of the cinnamon swirl mixture over the batter.
- Add the remaining batter and use a knife to gently swirl the layers together.
- Sprinkle the remaining cinnamon sugar mixture on top.
- Bake the Cake:
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Freshly mashed sweet potatoes provide the best flavor and moisture. Avoid canned sweet potatoes if possible.
- For a dairy-free version, substitute buttermilk with a mixture of 1 cup almond milk and 1 tablespoon vinegar or lemon juice.
- Cool the cake completely before glazing to ensure the glaze sets properly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American