Description
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing combines the comforting flavors of sweet potatoes, honey, and cinnamon in a moist, spongy cake. Topped with a pecan-studded crumble and finished with a creamy, slightly spiced sweet potato icing, this cake is perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
For the Cake:
- 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
- 1/2 cup chopped pecans (for the swirl)
For the Honeybun Swirl:
- 1/2 cup brown sugar (packed)
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans (for the topping)
For the Grated Sweet Potato Icing:
- 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 the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the softened butter, mashed sweet potato, buttermilk, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the ingredients until smooth and well combined.
2. Make the Honeybun Swirl:
- In a small bowl, combine the brown sugar, cinnamon, and chopped pecans for the swirl. Set aside.
3. Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan. Sprinkle the honeybun swirl mixture evenly over the batter.
- Top with the remaining half of the cake batter, spreading it evenly. Use a butter knife or skewer to swirl the top layer of batter into the honeybun swirl mixture, creating a marbled effect.
- Sprinkle additional chopped pecans on top for extra crunch.
4. Bake the Cake:
- Bake the cake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
5. Make the Grated Sweet Potato Icing:
- While the cake is baking, prepare the icing. In a small bowl, combine the grated sweet potato, powdered sugar, melted butter, vanilla extract, and cinnamon.
- Gradually add the milk, 1 tablespoon at a time, until the icing reaches a smooth and pourable consistency.
6. Cool and Ice the Cake:
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, drizzle the sweet potato icing over the cake, spreading it evenly.
7. Serve:
- Slice and serve the cake! The combination of spiced sweet potato, crunchy pecans, and creamy icing makes this cake irresistible.
Notes
- Sweet Potato Icing Tip: The raw grated sweet potato gives the icing a unique texture and sweetness. If you want a smoother consistency, you can cook the sweet potato before grating it.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Add-Ins: You can add a handful of raisins or coconut flakes to the cake batter for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 36 g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg