Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing

Oh, get ready for a truly decadent dessert that’s the perfect balance of sweet and spiced with a bit of crunch. This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is the kind of treat that makes you feel all warm and cozy inside. It’s a rich, buttery cake swirled with cinnamon and brown sugar, topped with crunchy pecans, and finished off with a luscious icing made from fresh, grated sweet potatoes. Every bite is like a sweet autumn hug, and trust me, it’s just as good as it sounds.

Why You’ll Love Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing

This cake isn’t just a dessert; it’s a comfort food experience that’s going to make you swoon. Here’s why you’ll love it:

Unique and Flavorful: The grated sweet potato in both the cake and the icing adds such a lovely sweetness and richness, while the cinnamon swirl brings that cozy, warm vibe. The addition of pecans gives a satisfying crunch that you won’t be able to resist.

Moist and Tender: The sweet potato keeps the cake unbelievably moist, so it’s soft and melts in your mouth with each bite. It’s the kind of cake that just gets better as it sits, making it perfect for any occasion.

Perfectly Spiced: With just the right amount of cinnamon and nutmeg, this cake has a comforting fall-inspired flavor that makes it perfect for any cozy get-together, holiday feast, or whenever you want something sweet but not overwhelming.

Crisp and Crunchy Pecans: The pecans give this cake a wonderful crunch that complements the softness of the cake and the creamy sweetness of the icing. They add a touch of elegance and texture that elevates the dish.

Showstopper Dessert: This is the kind of cake that will get everyone talking. It’s not only delicious, but it’s also absolutely beautiful to look at with that gorgeous swirl and icing drizzle.

Ingredients for Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing

This cake may sound extravagant, but it’s made with simple, everyday ingredients that come together in a big way. Here’s what you’ll need:

For the Cake:

• 2 cups all-purpose flour: The base for the cake, giving it the perfect structure and texture.
• 2 tsp baking powder: Helps the cake rise and stay light and fluffy.
• ½ tsp salt: Balances the sweetness and enhances the overall flavor.
• 2 tsp ground cinnamon: For that warm, comforting spice that makes this cake so cozy.
• ½ tsp ground nutmeg: Adds depth and a subtle spice that pairs perfectly with the sweet potato.
• 1 cup unsalted butter, softened: This adds richness and moisture to the cake, making it incredibly tender.
• 1 cup granulated sugar: Sweetens the cake just right.
• ½ cup packed light brown sugar: Adds a deeper, caramelized sweetness to the cake.
• 3 large eggs: Essential for binding the ingredients and making the cake light and airy.
• 1 ½ cups cooked and mashed sweet potato: This is the star of the show, giving the cake its moisture, sweetness, and beautiful texture.
• 1 tsp vanilla extract: Enhances the overall flavor and adds warmth to the cake.
• 1 cup whole milk: To keep the batter moist and smooth.
• 1 cup chopped pecans: For that delicious, crunchy texture in the cake.

For the Cinnamon Swirl:

• ½ cup light brown sugar, packed: For that sweet, caramelized cinnamon swirl.
• 2 tsp ground cinnamon: A key player in the swirl, infusing the cake with a cozy, spicy flavor.

For the Icing:

• 1 cup powdered sugar: This forms the base of the icing, giving it that smooth, sweet consistency.
• ½ cup grated sweet potato (fresh, raw): This adds a unique, creamy sweetness to the icing that’s the perfect complement to the cake.
• 2 tbsp unsalted butter, melted: Helps the icing become smooth and glossy.
• 1 tsp vanilla extract: Adds richness and depth to the icing.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Sweet Potato Honeybun Cake is easier than you might think, especially with the cinnamon swirl and sweet potato icing that will leave everyone in awe. Here’s how to make it:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Cream the Butter and Sugars:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 3 minutes with a hand mixer or stand mixer.

4. Add the Eggs and Sweet Potato:

• Add the eggs, one at a time, beating well after each addition. Stir in the mashed sweet potato and vanilla extract until fully combined.

5. Mix the Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—be careful not to overmix.

6. Make the Cinnamon Swirl:

• In a small bowl, combine the brown sugar and cinnamon for the swirl. Set aside.

7. Assemble the Cake:

• Pour half of the batter into the prepared baking pan. Sprinkle half of the cinnamon swirl mixture and half of the chopped pecans over the batter. Add the remaining batter on top and swirl with a knife or spoon to create a beautiful marble effect. Sprinkle the remaining cinnamon swirl and pecans on top.

8. Bake the Cake:

• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Make the Icing:

• In a small bowl, whisk together the powdered sugar, grated sweet potato, melted butter, and vanilla extract until smooth and creamy.

10. Drizzle the Icing:

• Once the cake has cooled, drizzle the grated sweet potato icing over the top of the cake. Let it set before cutting into squares and serving.

(Note: The full instructions, including times and temperatures, are provided in the recipe card directly below.)

Nutrition Facts

Servings: 12 slices
Calories per serving: 350
Total Fat: 22g

• Saturated Fat: 9g
• Trans Fat: 0g
  Cholesterol: 55mg
  Sodium: 210mg
  Carbohydrates: 42g
• Fiber: 3g
• Sugars: 30g
  Protein: 4g
  Vitamin A: 160%
  Vitamin C: 4%
  Calcium: 4%
  Iron: 6%

(Note: These values are estimates and can vary based on specific brands and ingredient substitutions.)

How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing

This cake is perfect for any occasion, and here are a few serving suggestions to elevate your experience:

With a Scoop of Ice Cream: Vanilla or cinnamon ice cream pairs perfectly with the cake, adding a creamy contrast to the spiced sweetness of the cake and icing.

For Breakfast or Brunch: This cake is rich and satisfying enough to be enjoyed as part of a holiday breakfast or brunch spread. Pair it with fresh fruit or a light yogurt for balance.

With a Cup of Coffee: A warm slice of cake with a hot cup of coffee or tea makes for a perfect afternoon treat or cozy dessert.

As a Showstopper at a Party: Bring this to your next gathering or potluck, and watch it disappear in minutes. The pecans and sweet potato icing make it look and taste like a true celebration cake.

Additional Tips

• Make Ahead: This cake keeps well for up to 4 days at room temperature. You can also freeze the cake (without the icing) for up to 3 months. Just thaw and add the icing when ready to serve.
• Substitutions: If you don’t have fresh sweet potato, canned mashed sweet potato works as a substitute. Just be sure to drain any excess liquid.
• Sweet Potato Icing: If you prefer a sweeter icing, add a little extra powdered sugar until you reach your desired consistency.
• Add More Crunch: For even more texture, consider adding a handful of chopped walnuts or almonds to the batter or as a topping for extra crunch.

FAQ Section

Q1: Can I use canned sweet potato for this recipe?
A1: Yes, you can use canned sweet potato. Just make sure it’s pureed and drained well to avoid excess moisture in the cake.

Q2: Can I make this cake without pecans?
A2: Absolutely! If you’re not a fan of nuts, feel free to leave them out or substitute with another nut of your choice, like walnuts.

Q3: Can I freeze this cake?
A3: Yes, this cake freezes wonderfully. Freeze the uniced cake for up to 3 months. Let it cool completely, wrap it tightly, and store it in an airtight container. When ready to serve, thaw it and add the icing.

Q4: How do I store leftover cake?
A4: Store the cake in an airtight container at room temperature for up to 4 days. If you need to store it longer, refrigerate it for up to a week.

Q5: Can I make this cake gluten-free?
A5: Yes, you can use a gluten-free flour blend in place of regular flour. Just ensure that you have a suitable binder, like xanthan gum, to maintain the cake’s texture.

Q6: Can I add other spices to the cake?
A6: Yes! Feel free to add a pinch of ground ginger or allspice to enhance the flavor profile if you like a bit more warmth.

Q7: Is this cake very sweet?
A7: While this cake is sweet, it’s balanced by the cinnamon and nutmeg, as well as the natural sweetness of the sweet potato. If you prefer a less sweet cake, you can reduce the sugar slightly.

Q8: Can I make the icing without sweet potato?
A8: The sweet potato gives the icing its unique flavor, but you can substitute it with cream cheese for a tangier frosting if you prefer.

Q9: Can I double this recipe?
A9: Yes! You can easily double the ingredients to make a larger batch. Just adjust the baking time if necessary.

Q10: What should I serve with this cake?
A10: This cake pairs wonderfully with a dollop of whipped cream, a scoop of ice cream, or even a cup of hot coffee or tea.

Conclusion

This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is a dessert that will warm your heart and satisfy your sweet tooth. Perfect for any occasion, it’s a showstopper in both flavor and appearance. So grab your ingredients, preheat that oven, and get ready to bake a cake that’s just as sweet as it is comforting. Enjoy!

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