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
Scale
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.
