Why Make This Recipe
If you’re looking for a dessert that is both comforting and delicious, this Irresistibly Moist Sweet Potato Honeybun Cake is the perfect choice! The sweet potatoes give the cake a rich flavor and moisture, while the cinnamon swirl adds warmth that is simply irresistible. Plus, it’s simple to make and sure to please friends and family alike.
How to Make Irresistibly Moist Sweet Potato Honeybun Cake
Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup granulated sugar (adjust for taste)
- 1/2 cup packed brown sugar (light brown works too)
- 1/2 cup vegetable oil (coconut oil is a substitute)
- 2 large eggs (use flax eggs for a vegan option)
- 1 cup buttermilk (or milk with vinegar)
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (or whole wheat for added fiber)
- 1 tbsp baking powder (check freshness)
- 1/2 tsp baking soda
- 1/2 tsp salt (enhances overall flavor)
- 1 tsp ground cinnamon (for warm aroma)
- 1/2 tsp ground nutmeg (can substitute with allspice)
- 1/2 tsp ground ginger (adjust to taste)
- 1/2 cup granulated sugar (for cinnamon swirl)
- 1 tbsp ground cinnamon (for cinnamon swirl)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, combine sugar and cinnamon for the cinnamon swirl.
- Pour half of the batter into the prepared pan and sprinkle half of the cinnamon swirl mixture over it.
- Add the remaining batter on top and gently swirl with a knife. Top with the remaining cinnamon mixture.
- Bake in the preheated oven for 35-40 minutes. A toothpick should come out clean when tested.
- Cool completely in the pan on a wire rack for about 30 minutes.
- Whisk the powdered sugar, milk, and vanilla extract for the glaze and drizzle generously over the cooled cake.
How to Serve Irresistibly Moist Sweet Potato Honeybun Cake
This cake is delightful as a dessert or a sweet treat for breakfast. You can serve it warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream on top for a special touch.
How to Store Irresistibly Moist Sweet Potato Honeybun Cake
You can store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the fridge where it will last for about a week. Make sure to let it come to room temperature before serving to retain its moistness.
Tips to Make Irresistibly Moist Sweet Potato Honeybun Cake
- Ensure your sweet potatoes are well mashed to avoid lumps in the cake.
- Check your baking powder for freshness; this helps the cake rise properly.
- Experiment with different spices like allspice or pumpkin spice for a unique flavor.
- Use a toothpick to test the cake; if it comes out clean, the cake is ready.
Variation
You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free blend. Additionally, consider adding nuts or dried fruits to give it an extra texture!
FAQs
Q: Can I use canned sweet potatoes instead of fresh ones?
A: Yes, canned sweet potatoes work great! Just make sure to drain them well and mash them before use.
Q: How do I make this cake vegan?
A: You can substitute the eggs with flax eggs and use non-dairy milk for the buttermilk.
Q: Is it okay to freeze this cake?
A: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to 3 months. Thaw in the fridge overnight before serving.
Irresistibly Moist Sweet Potato Honeybun Cake You’ll Adore
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a separate bowl, combine the wet ingredients: eggs, vegetable oil, buttermilk, mashed sweet potato, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until they are just combined and smooth.
- For the honeybun swirl, combine brown sugar, ground cinnamon, and melted unsalted butter in a small bowl.
- Pour half of the prepared cake batter into your greased baking pan, spreading it evenly.
- Evenly sprinkle the brown sugar mixture over the batter in the pan.
- Carefully spoon the remaining cake batter over the cinnamon mixture and gently spread it to cover.
- Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly on a wire rack while you prepare the glaze.
- Whisk together the powdered sugar, milk, and vanilla extract in a bowl until the glaze is smooth.
- Pour the glaze evenly over the warm cake, allowing it to drip down the sides.
- Let the glaze set completely before slicing and serving your cake.