If you have a soft spot for cozy, comforting desserts that bring a nostalgic warm hug in every bite, you’re going to love this Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe. It’s a delightful symphony of sweet potato sweetness, buttery pecans, and just the right touch of cinnamon, all nestled in a tender, moist cake with a swirl of brown sugar and chopped pecans. The real star, though, has to be that luscious grated sweet potato icing that’s uniquely textured and sweetly spiced, making this treat utterly unforgettable. Whether for fall gatherings or anytime you crave a slice of autumn on a plate, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe plays a crucial role in creating a balance of flavor, texture, and that irresistible golden hue. From the staple pantry items to the fresh sweet potatoes, each piece contributes to making this cake both richly moist and perfectly spiced.
- 2 cups all-purpose flour: The foundation of our cake, giving structure and a tender crumb.
- 1 cup granulated sugar: Adds essential sweetness and helps with golden browning.
- 1 tsp baking powder: Provides a light lift to keep the cake airy and fluffy.
- 1 tsp baking soda: Works alongside the baking powder for rise and texture.
- 1 tsp ground cinnamon: Infuses the batter with warm, cozy spice notes.
- 1/2 tsp salt: Balances the sweetness and enhances all flavors.
- 1/2 cup unsalted butter, softened: Adds moisture and richness for a melt-in-your-mouth texture.
- 1 cup mashed cooked sweet potato: Brings natural sweetness, moisture, and beautiful color.
- 1/4 cup buttermilk (or regular milk): Keeps the cake tender and helps activate the leavening agents.
- 2 large eggs: Bind all ingredients together and contribute to cake structure.
- 1 tsp vanilla extract: Enhances the sweet potato’s flavor with a hint of fragrant warmth.
- 1/2 cup chopped pecans (for the swirl): Adds delightful crunch and nutty flavor inside the cake.
- 1/2 cup brown sugar (packed): Combines with cinnamon and pecans for the sweet, gooey swirl.
- 1 tbsp ground cinnamon: Extra spice for that honeybun swirl magic!
- 1/2 cup chopped pecans (for the topping): A crunchy, nutty finishing touch on top of the cake.
- 1/2 cup grated fresh sweet potato (raw): The star ingredient of the icing, giving it a unique texture and subtle sweetness.
- 1/2 cup powdered sugar: Sweetens the icing without making it too heavy.
- 2 tbsp unsalted butter, melted: Adds richness and helps bind the icing ingredients smoothly.
- 1 tsp vanilla extract: Lifts the flavor of the icing to complement the cake perfectly.
- 1/4 tsp ground cinnamon: A whisper of spice to keep the icing perfectly balanced.
- 1-2 tbsp milk (or as needed): Adjusts the icing to a smooth, spreadable consistency.
How to Make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure your cake comes out cleanly and beautifully every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined. This mix is the foundation for your batter, making sure each bite is evenly spiced and perfectly risen.
Step 3: Combine Wet Ingredients and Form the Batter
Add the softened butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract to your dry mix. Using a hand mixer or stand mixer, beat everything on medium speed until the batter is silky, thick, and well combined. This stage is where the sweetness and moisture start to blend into that irresistible cake batter.
Step 4: Create the Honeybun Swirl
In a small bowl, mix together the brown sugar, 1 tbsp ground cinnamon, and 1/2 cup chopped pecans. This gooey swirl adds an extra burst of sweetness and crunch when layered into your cake, mimicking the beloved honeybun taste and texture.
Step 5: Assemble the Cake Layers
Pour half of the batter into the prepared pan, spreading it out evenly. Sprinkle about half the brown sugar and pecan mixture over the batter. Then, pour the remaining batter on top and gently spread it out. Finish by sprinkling the rest of the pecan and sugar mixture on the very top for maximum flavor impact.
Step 6: Bake the Cake
Bake your cake in the oven for about 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. This careful timing ensures the cake stays moist and soft with a perfectly baked middle.
Step 7: Prepare the Grated Sweet Potato Icing
While the cake is cooling, prepare the icing by mixing together the grated fresh sweet potato, powdered sugar, melted butter, vanilla extract, ground cinnamon, and enough milk to achieve a smooth, creamy consistency. This icing is delightfully different, with the fresh sweet potato adding a touch of texture and natural sweetness that complements the cake beautifully.
Step 8: Ice the Cake
Once the cake has cooled completely, spread the grated sweet potato icing generously on top. Finish by scattering the remaining 1/2 cup chopped pecans over the icing for a gorgeous, nutty finish that invites you to savor every bite.
How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Garnishes
For an extra special touch, sprinkle some toasted pecans or a light dusting of cinnamon on top of your cake after icing it. Fresh whipped cream or a drizzle of honey can also elevate the sweetness and texture, turning it into a show-stopping dessert centerpiece.
Side Dishes
This cake pairs wonderfully with warm spiced tea, a robust cup of coffee, or even a chilled glass of milk. If you want to round out a brunch or afternoon snack, serve alongside fresh fruit or a light salad to balance the cake’s richness.
Creative Ways to Present
For gatherings, slice the cake into neat squares and serve on a pretty platter with a few extra pecans sprinkled around for visual appeal. You can also layer cake slices with whipped cream and fresh berries in individual dessert glasses for a charming twist on presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator. This cake keeps well for up to 4 days, allowing all the flavors to meld even more. Just be sure to cover the icing to prevent it from drying out.
Freezing
You can freeze the cake after it’s baked and cooled but before icing it. Wrap tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then ice just before serving for the freshest texture and flavor.
Reheating
For the perfect slice of warm cake, gently reheat a portion in the microwave for 15-20 seconds. Avoid reheating the whole cake with the icing on to maintain the best texture and avoid melting the lovely grated sweet potato topping.
FAQs
Can I substitute regular potatoes for sweet potatoes in this cake?
Regular potatoes have a very different flavor and texture, so they are not recommended for this particular recipe. Sweet potatoes provide natural sweetness and a moist texture that’s key to the cake’s signature taste.
Do I need to cook the sweet potatoes before using them in the icing?
No, the icing uses raw grated fresh sweet potato to maintain its unique texture and subtly sweet flavor. Just make sure to wash and peel the sweet potato thoroughly before grating.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be mindful of baking times as gluten-free flours sometimes require slight adjustments.
Is it possible to make this cake dairy-free?
Absolutely. Use a plant-based butter substitute and non-dairy milk in place of butter and buttermilk. The texture may be slightly different but still delicious.
How long does the grated sweet potato icing keep?
Because it contains fresh raw sweet potato, it’s best enjoyed the same day to maintain freshness and avoid any discoloration or change in texture.
Final Thoughts
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is more than just a dessert; it’s a celebration of autumn’s best flavors woven into one tender, nutty, cinnamon-spiced cake with a truly original icing that will wow everyone at your table. It’s a personal favorite that I can’t recommend enough, whether you’re baking for loved ones or treating yourself to something special. Give it a try—I promise it will become a new classic in your recipe collection!
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Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is a moist, warmly spiced dessert featuring layers of cinnamon-sugar pecan swirl inside a tender sweet potato cake. Topped with a unique grated sweet potato icing enhanced by vanilla and cinnamon, this cozy cake offers a delightful twist on classic honeybun flavors, perfect for fall or anytime comfort baking.
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
Grated Sweet Potato 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: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: Add the softened unsalted butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract to the dry mixture. Using a hand mixer or stand mixer, beat all the ingredients together until the batter is smooth and well combined without lumps.
- Prepare the Swirl Mixture: In a separate small bowl, combine the chopped pecans, packed brown sugar, and ground cinnamon. Set this mixture aside for the cinnamon-pecan swirl in the batter.
- Layer and Swirl the Batter: Pour half of the batter into the prepared pan. Sprinkle half of the pecan-cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and then sprinkle the rest of the pecan-cinnamon sugar mixture. Use a knife or skewer to gently swirl the mixtures together for a marbled effect.
- Add Topping: Sprinkle the remaining 1/2 cup chopped pecans evenly over the top of the batter for added crunch and texture.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Make the Grated Sweet Potato Icing: In a mixing bowl, combine the grated fresh raw sweet potato, powdered sugar, melted unsalted butter, vanilla extract, ground cinnamon, and 1 tablespoon milk. Stir well and add more milk as needed to achieve a smooth, spreadable consistency suitable for icing.
- Ice the Cake: Once the cake is completely cooled, spread the grated sweet potato icing evenly over the top of the cake using a spatula or knife.
- Serve: Cut into 12 slices and serve. Enjoy this moist, spicy sweet potato honeybun cake with pecans and its unique creamy grated sweet potato icing as a delightful dessert or special treat.
Notes
- Make sure the sweet potato is fully cooked and mashed before adding to the batter to ensure moisture and sweetness.
- If buttermilk is unavailable, regular milk with a tablespoon of lemon juice or vinegar can be used as a substitute.
- The grated sweet potato icing is best spread on completely cooled cake to prevent melting.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin seeds.
- Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
