Sweet Potato Honeybun Cake (Print View)
Moist sweet potato cake swirled with cinnamon, topped with a smooth vanilla glaze for a delightful treat.
# What You'll Need:
→ Cake
01 -
1 cup mashed sweet potatoes (about 1 medium sweet potato)
02 -
1 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
1/2 cup vegetable oil
05 -
2 large eggs
06 -
1 cup buttermilk
07 -
2 teaspoons vanilla extract
08 -
2 1/2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
12 -
1 teaspoon ground cinnamon
13 -
1/2 teaspoon ground nutmeg
14 -
1/2 teaspoon ground ginger
→ Cinnamon Swirl
15 -
1/2 cup granulated sugar
16 -
1 tablespoon ground cinnamon
→ Glaze
17 -
1 cup powdered sugar
18 -
2 tablespoons milk
19 -
1/2 teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 -
In a large bowl, blend together mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
03 -
In a separate bowl, sift all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
04 -
Gradually add sifted dry ingredients into the wet mixture, stirring gently until just combined.
05 -
In a small bowl, combine granulated sugar and ground cinnamon for the swirl.
06 -
Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
07 -
Pour the rest of the batter into the pan. Gently swirl the mixture with a knife and sprinkle the remaining cinnamon swirl over the top.
08 -
Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Allow the cake to cool completely in the pan placed on a wire rack.
10 -
Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze evenly over the cooled cake.
# Notes:
01 -
Allow the cake to cool thoroughly before glazing to prevent melting. Sifting the dry ingredients promotes a lighter crumb texture.