If you are looking for a dessert that brings together the comforting flavors of fall with a unique twist, the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is your new best friend. This cake is wonderfully moist and tender thanks to the mashed sweet potato folded into the batter, while the rich pecan swirl adds a delightful crunch and warmth. The star of the show, though, is the lovely grated sweet potato icing that adds an unexpected fresh texture and sweetness that perfectly balances the spice and nutty notes throughout the cake. Once you bake this beauty, it will quickly become a staple for cozy gatherings or a special treat anytime you want to impress family and friends with something both familiar and refreshingly new.
Ingredients You’ll Need
This recipe is wonderfully straightforward, using simple pantry basics that come together in a magical way. Each ingredient plays an essential role in creating the perfect texture, flavor, and color of your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe.
- 2 cups all-purpose flour: The foundation that gives the cake structure and light crumb.
- 1 cup granulated sugar: Adds balanced sweetness without overpowering the natural flavors.
- 1 tsp baking powder: Helps the cake rise beautifully for a fluffy texture.
- 1 tsp baking soda: Works with the buttermilk to tenderize the crumb.
- 1 tsp ground cinnamon: Brings warm spice notes that pair perfectly with sweet potatoes.
- 1/2 tsp salt: Enhances all the other flavors, creating depth.
- 1/2 cup unsalted butter, softened: Adds richness and moisture throughout.
- 1 cup mashed cooked sweet potato: The secret ingredient for moistness, flavor, and a subtle natural sweetness.
- 1/4 cup buttermilk (or regular milk): Adds a tangy softness to the batter.
- 2 large eggs: Bind everything together and provide lift.
- 1 tsp vanilla extract: Offers a comforting aromatic hint to round out the flavors.
- 1/2 cup chopped pecans for the swirl: Add crunch and a toasty, nutty taste inside the cake.
- 1/2 cup brown sugar (packed): Sweetens and caramelizes in the pecan swirl.
- 1 tbsp ground cinnamon: Mixed into the swirl, it intensifies the sweet spice vibe.
- 1/2 cup chopped pecans for the topping: Gives the finished cake a delightful crunch and visual appeal.
- 1/2 cup grated fresh sweet potato (raw): Creates a uniquely textured and flavorful icing.
- 1/2 cup powdered sugar: Sweetens the icing to perfection.
- 2 tbsp unsalted butter, melted: Adds silkiness and richness to the icing.
- 1 tsp vanilla extract: Enhances the flavor of the icing.
- 1/4 tsp ground cinnamon: A hint of spice in the icing to complement the cake.
- 1-2 tbsp milk: Adjusts the consistency of the icing for easy spreading.
How to Make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan to prevent sticking. This ensures your cake will come out cleanly and have nice edges. Getting your pan ready early is always a smart move!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. This step evenly distributes the leavening agents and spices, guaranteeing your cake rises beautifully and has a consistent flavor throughout.
Step 3: Combine Wet Ingredients and Cake Batter
Next, add the softened butter, mashed sweet potato, buttermilk, eggs, and vanilla extract into the bowl with the dry ingredients. Using a hand mixer or stand mixer, blend everything on medium speed until the batter is smooth and well combined. The mashed sweet potato lends a gorgeous moisture and tenderness to the cake that you’ll absolutely love in every bite.
Step 4: Create the Pecan Swirl
In a separate small bowl, stir together the brown sugar, ground cinnamon, and 1/2 cup chopped pecans. This sweet, cinnamon-spiked mix will add wonderful textural contrast and a swirl of flavor that turns an everyday cake into something special.
Step 5: Assemble the Cake with Swirl
Pour half of the cake batter into the prepared pan and then sprinkle half of the pecan swirl mixture evenly on top. Add the remaining batter and finish by adding the rest of the pecan mixture. Use a knife or skewer to gently swirl the pecan mixture through the batter to create beautiful ribbons of sweetness.
Step 6: Bake Until Golden and Done
Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. You want your cake to be golden brown on top but still soft and moist inside—the moment when your kitchen starts smelling like autumn magic.
Step 7: Prepare the Grated Sweet Potato Icing
While the cake cools slightly, combine the grated raw sweet potato, powdered sugar, melted butter, vanilla extract, ground cinnamon, and milk in a bowl. Mix until smooth and creamy, adjusting with more milk if necessary to achieve a spreadable consistency. This icing is wonderfully unique, adding a fresh, slightly crunchy texture that’s unlike any other frosting you’ve tried.
Step 8: Ice the Cake
Once the cake has cooled, spread the grated sweet potato icing evenly over the top. Sprinkle the remaining chopped pecans over the icing immediately to add a final crunch and stunning finishing touch. Let the icing set for a few minutes before slicing to serve.
How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Garnishes
For an extra pop of color and flavor, sprinkle a pinch of cinnamon or drizzle a little honey atop the icing just before serving. You can also scatter some toasted pecans around each slice for decoration. These simple garnishes elevate the presentation without overpowering the delicious flavors inside.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a richer dessert. If serving during breakfast or brunch, offer alongside fresh fruit or a cup of hot coffee or chai tea to complement its warm cinnamon and sweet potato flavors.
Creative Ways to Present
Looking for a fun twist? Cut the cake into smaller squares and serve it as finger food for parties. Or try layering it in a trifle glass with whipped cream and toasted pecans for a stunning and easy-to-serve dessert parfait. This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is versatile and sure to impress however you choose to serve it.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator to extend freshness up to 5 days, but allow the cake to come to room temperature before serving for best texture.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then foil, placing it in the freezer for up to 3 months. Defrost overnight in the fridge, then bring to room temperature before enjoying.
Reheating
If you prefer your cake warm, heat slices gently in the microwave for 15 to 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This will revive the moist texture and make the pecans in the swirl taste freshly baked again.
FAQs
Can I use canned sweet potato instead of fresh?
Yes! Canned sweet potato puree works well for both the cake and the icing, just be sure it’s unsweetened and drained if necessary. The texture and sweetness might slightly differ, but the flavor will still be delicious.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds make great alternatives that provide a similar crunch and nutty flavor. Just chop them roughly and use the same amount as you would pecans.
Is the cake suitable for freezing before baking?
It’s best to freeze the cake after baking and cooling for the best texture and flavor. Freezing the raw batter can affect the rise and crumb once baked.
How long does the grated sweet potato icing keep?
Because it contains fresh sweet potato, the icing is freshest when consumed within 1 to 2 days. Store leftovers covered in the fridge and always check that the icing smells fresh before serving.
Can I make this cake dairy-free?
Yes, you can swap butter for dairy-free margarine and use a plant-based milk like almond milk in place of buttermilk or regular milk. The eggs are important for structure, but you can try egg replacers if needed, keeping in mind the texture may vary.
Final Thoughts
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is truly a heartwarming treat that brings a fresh twist to traditional desserts. Its tender crumb, crunchy swirl, and uniquely fresh icing make it a memorable cake perfect for sharing with loved ones. I hope you enjoy baking and indulging in it as much as I do—it’s the kind of recipe that brightens any day!
Print
Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is a moist, warmly spiced dessert perfect for fall or any time you crave a comforting cake. Featuring a luscious cinnamon-sugar pecan swirl and topped with a unique grated sweet potato icing that adds extra texture and sweetness, this cake combines the flavors of classic honeybuns with a delightful twist. Its soft crumb and rich flavor make it ideal for gatherings, holidays, or an indulgent afternoon treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/4 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
Swirl Ingredients
- 1/2 cup chopped pecans
- 1/2 cup brown sugar (packed)
- 1 tbsp ground cinnamon
Topping Ingredients
- 1/2 cup chopped pecans
Icing Ingredients
- 1/2 cup grated fresh sweet potato (raw)
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1–2 tbsp milk (or as needed to achieve desired consistency)
Instructions
- Prepare the Cake Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt, creating a well-blended dry base for the cake batter.
- Combine Wet and Dry Ingredients: Add the softened butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat everything until the batter is smooth and well mixed without overmixing.
- Prepare the Swirl: In a separate small bowl, combine the chopped pecans, brown sugar, and ground cinnamon to make a flavorful cinnamon-pecan swirl mixture.
- Layer Cake Batter and Swirl: Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the pecan swirl mixture over the batter. Pour the remaining batter on top, and then sprinkle the rest of the pecan swirl mixture evenly over the surface to create a layered cinnamon swirl throughout the cake.
- Bake: Bake the cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
- Prepare the Icing: While the cake bakes, make the grated sweet potato icing by mixing together the grated raw sweet potato, powdered sugar, melted butter, vanilla extract, ground cinnamon, and milk. Adjust the milk quantity to achieve a smooth but spreadable consistency.
- Cool and Ice the Cake: Once the cake is done, allow it to cool completely in the pan on a wire rack. When cooled, spread the grated sweet potato icing evenly over the top of the cake and sprinkle with the remaining chopped pecans for texture and crunch.
- Serve: Slice into 12 equal servings and enjoy your moist, flavorful sweet potato honeybun cake with a unique, sweet icing topping.
Notes
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or white vinegar.
- Make sure the sweet potato for the cake is well-mashed and cooled before adding to prevent curdling the batter.
- Grate the fresh sweet potato finely for the icing to ensure smooth texture.
- Adjust cinnamon quantity in the swirl and icing according to your taste preference.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
