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.
