Sweet Potato Honeybun Cake

Cozy and old-fashioned, this Sweet Potato Honeybun Cake is a warm treat perfect for holidays or whenever you crave something nostalgic and spiced. The sweet potato makes the crumb moist and tender while a cinnamon swirl and glossy glaze add comforting sweetness. It is pure bakery magic in your own kitchen.

I first baked this cake because I had one lonely sweet potato left over and wanted something unique for brunch. The result was such a hit that my friends now request it for every potluck.

Ingredients

• Mashed sweet potatoes: This gives the cake beautiful color and tenderness. Choose a fresh sweet potato with smooth skin and no bruises
• Granulated sugar: Adds structure and sweetness. Use the freshest you have so it does not clump
• Brown sugar: Brings depth and a caramel note to the crumb. Look for soft lightly packed sugar
• Vegetable oil: Keeps the cake wonderfully moist. Use a neutral oil with no strong taste
• Eggs: Bind the cake together. Pick large eggs at room temperature for better mixing
• Buttermilk: The secret to a tender cake with light tang. If you do not have fresh buttermilk make your own using milk and lemon juice
• Vanilla extract: Boosts the cozy flavor. Opt for pure vanilla not imitation
• All-purpose flour: Gives structure. Sift before using for lightness
• Baking powder and Baking soda: Let the cake rise nicely and get fluffy. Check the dates for freshness
• Salt: Brings out the flavors. Use fine sea salt for best mixing
• Cinnamon nutmeg and ginger: Add warm spice that pairs so well with the sweet potato. Choose ground spices that still smell vibrant
• Cinnamon swirl mixture: The swirl is made with sugar and cinnamon for that honeybun look. Use the freshest ground cinnamon you can find
• Powdered sugar milk and vanilla glaze: The glaze melts into the warm cake bringing moisture and sheen. Use real vanilla extract for the best result

Instructions

Preheat and Prepare Pan:

Grease and flour a 9 by 13 inch baking pan then preheat your oven to 350 F or 175 C so it is hot and ready for the batter

Mix Wet Ingredients:

In a large bowl combine mashed sweet potatoes with granulated sugar brown sugar oil eggs buttermilk and vanilla. Stir these together very well until the mixture is completely smooth and all the sugar is dissolved

Sift and Combine Dry Ingredients:

In a different bowl sift together flour baking powder baking soda salt cinnamon nutmeg and ginger. This removes any lumps and keeps your cake light

Blend Wet and Dry:

Gradually fold the dry mix into the wet ingredients using a spatula or wooden spoon. Keep mixing just until there are no dry streaks remaining to avoid overmixing

Prepare Cinnamon Swirl:

In a small bowl stir together granulated sugar and cinnamon for the swirl. Make sure they are evenly mixed to create beautiful even streaks inside the cake

Layer and Swirl Batter:

Pour half the cake batter into your prepared pan then sprinkle half the cinnamon sugar mixture over the batter. Pour in the rest of your batter and use a butter knife to gently swirl the mixture so it leaves trails through both layers. Sprinkle the rest of the cinnamon swirl mix evenly on top

Bake:

Place the pan in the center rack of your oven and bake for 35 to 40 minutes. Start checking at 35 minutes by inserting a toothpick in the middle. Look for it to come out clean or with just a few crumbs

Cool Completely:

Remove the cake from the oven then place the whole pan on a cooling rack. Let it cool completely to room temperature before glazing to prevent the glaze from melting away

Make and Drizzle Glaze:

While cake is cooling whisk powdered sugar milk and vanilla until super smooth. When your cake is cool drizzle glaze all across the top. Let it set for a few minutes before slicing

Sweet potato is my favorite part because it gives the cake a silky texture and earthy sweetness unlike any other. I first made this for a fall bake sale and the smell alone had the whole house gathering in the kitchen

Storage Tips

Store leftover cake at room temperature in an airtight container for up to three days. For longer storage keep it refrigerated and bring slices to room temperature before serving. To freeze wrap tightly in plastic and then foil. Freeze for up to two months and thaw on the counter overnight

Ingredient Substitutions

If you have no buttermilk you can use whole milk with a spoonful of lemon juice stirred in and set for a few minutes. Pumpkin puree can also replace sweet potato for a slightly different twist. If you want a lighter cake try using half whole wheat flour but know it will change the texture a bit

Serving Suggestions

Serve slices at breakfast or brunch with fruit and coffee. Warm the cake slightly before serving for extra softness. It is also a great pairing with a cup of chai tea or spiced milk drizzle

Cultural Context

Honeybun cakes have deep roots in Southern American baking where cinnamon swirls and simple glazes are cherished comfort food. Adding sweet potato nods to the South’s favorite root vegetable and gives a nod to heritage sweet treats

Seasonal Adaptations

Use fresh local sweet potatoes for best taste. Swap nutmeg and ginger for five spice in the holidays. Add chopped pecans or walnuts for crunch in autumn bakes

Success Stories

Friends have raved about this cake as their new go-to for bake sales and potlucks. My family now asks for it instead of pumpkin pie at Thanksgiving. Kids love eating the swirled parts first and fight over the glaze

Freezer Meal Conversion

Freeze slices individually so you can grab one for a quick snack. If you plan to freeze the cake do not glaze until after thawing so it stays fresh. Simply wrap slices well and stack in freezer bags

This cake stays moist for days, and every bite brings homey warmth. Share it at gatherings or enjoy a cozy slice with your favorite drink

Recipe Q&A

→ Can I use canned sweet potatoes?

Yes, canned sweet potatoes work as long as they are well-drained and mashed thoroughly for a smooth batter.

→ What does buttermilk add to the cake?

Buttermilk brings extra moisture and a slight tang, resulting in a tender, flavorful texture.

→ How do I know when the cake is done?

Check with a toothpick inserted in the center; it should come out clean or with a few crumbs.

→ Can I make this cake in advance?

Yes, it keeps well covered at room temperature for up to two days or refrigerated for longer freshness.

→ Can I freeze leftovers?

Absolutely. Slice and wrap portions tightly before freezing for up to three months.

→ Is there a substitute for the glaze?

You can serve the cake plain or dust with powdered sugar if you prefer a lighter finish.