A moist, cinnamon-swirl Sweet Potato Honeybun Cake that tastes like fall in every bite easy to make, perfect for brunch, and irresistible with a simple glaze.
Why you’ll fall in love with this recipe
This cake is comfort and surprise at the same time: the gentle sweetness and velvety texture of mashed sweet potato meet the warm cinnamon-sugar swirl of a honeybun. It’s cozy, not cloying; homey, not heavy — the kind of dessert that makes you smile mid-bite. Try it with coffee or tea and prepare to get hooked.
Tools you’ll need
- 9×13-inch baking pan (or a 9-inch square/round pan — adjust bake time slightly)
- Mixing bowls (one large, one medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Fork or masher (for sweet potato)
- Small saucepan or microwave-safe bowl (for glaze)
- Cooling rack
- Toothpick (for doneness check)
Ingredients (makes about 12 servings)
Cake batter
- 1 cup mashed sweet potatoes (about 200 g cooked, well-drained)
- 1 cup granulated sugar (200 g)
- 1/2 cup packed brown sugar (110 g)
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 2 cups all-purpose flour (240 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
Honeybun swirl
- 1/2 cup packed brown sugar (110 g)
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Vanilla glaze
- 1 cup powdered sugar (120 g)
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-step method
1. Prep and preheat
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment.
2. Mash the sweet potato
Make sure the mashed sweet potato is smooth and not watery. One cup packed is the perfect amount.
3. Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine wet ingredients
In a large bowl, whisk the mashed sweet potato with granulated sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth.
5. Fold batter
Add the dry mixture into the wet mixture in two additions and fold gently until combined. Avoid overmixing.
6. Prepare the honeybun swirl
Mix brown sugar, cinnamon, and melted butter until it forms a sandy mixture.
7. Layer and swirl
Spread half the batter in the pan, sprinkle half the swirl mixture, add the remaining batter, then the remaining swirl mixture. Use a knife to create gentle swirls.
8. Bake
Bake for 45–55 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
9. Cool and glaze
Cool 15–20 minutes. Mix the glaze ingredients until smooth and drizzle over the warm cake.
10. Serve
Serve slightly warm or at room temperature. It pairs beautifully with coffee or tea.
Tips for guaranteed success
- Use well-drained mashed sweet potato to avoid a wet batter.
- Measure flour carefully to keep the cake soft.
- Don’t overmix; it keeps the crumb tender.
- Swirl lightly for clean, defined ribbons.
- If your oven browns the top fast, tent with foil.
- Adjust glaze thickness with tiny amounts of milk or sugar.
Variations & additions
- Add pecans or walnuts for crunch.
- Use maple syrup in the glaze for a deeper flavor.
- Add cloves or allspice for a spicier profile.
- Reduce sugar slightly for a less sweet version.
- Bake as muffins (18–22 minutes) or mini loaves (30–35 minutes).
Storage & reheating
The cake keeps for 2 days at room temperature and up to 5 days in the fridge. Freeze for up to 3 months. Reheat slices in the microwave for 15 seconds or in a warm oven for a few minutes.
Approximate nutrition per serving
- Calories: ~386 kcal
- Fat: ~18 g
- Carbs: ~52 g
- Protein: ~4 g
Timings
- Prep: 20 minutes
- Assembly: 5–10 minutes
- Baking: 45–55 minutes
- Cooling: 20 minutes
- Total: about 1 hour 30 minutes
FAQ
Can I use canned sweet potato? Yes, just drain well and mash.
Do I need the glaze? It’s optional but recommended for the honeybun effect.
Can I substitute oil with butter? Yes, use melted unsalted butter for a richer flavor.
How do I know it’s done? A toothpick should come out with moist crumbs, not raw batter.
Can it be baked in smaller pans? Yes, but reduce the baking time slightly.