Sweet Potato Honeybun Cake

Sweet Potato Honeybun Cake

Sweet potato honeybun cake combines two beloved desserts into one extraordinary treat. This moist, spiced cake features a tender sweet potato-infused crumb, a ribbon of brown sugar and cinnamon swirl running through the middle, and a glossy honey-butter glaze that soaks into every bite. It tastes like a honeybun pastry met a sweet potato casserole and fell in love. Perfect for fall gatherings, holiday dessert tables, or any time you crave something cozy and sweet.

Why This Sweet Potato Honeybun Cake Works

Traditional honeybun cake uses yellow cake mix and sour cream for its signature tangy, moist texture. This recipe elevates that concept by adding real roasted sweet potato, which contributes natural sweetness, vibrant orange color, and an incredibly soft, almost pudding-like texture. The sweet potato also keeps the cake moist for days longer than standard cakes. The honey-butter glaze mimics the sticky, sweet coating of a classic honeybun pastry, while the cinnamon-sugar swirl creates those signature ribbons of spiced goodness in every slice.

Ingredients

For the Cake:

• 1 cup mashed sweet potato (from 1 medium roasted sweet potato)

• 1 box yellow cake mix (15.25 ounces)

• 3 large eggs

• 1/2 cup vegetable oil

• 1/2 cup milk or buttermilk

• 1/2 cup sour cream or Greek yogurt

For the Cinnamon Swirl:

• 1/2 cup brown sugar, packed

• 2 teaspoons ground cinnamon

For the Honey-Butter Glaze:

• 1/2 cup powdered sugar

• 1/4 cup honey

• 2 tablespoons unsalted butter, melted

• 1 tablespoon milk or heavy cream

• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato

Roast or microwave one medium sweet potato until soft. Peel and mash thoroughly. Measure one cup of mashed sweet potato and set aside to cool slightly.

Step 2: Preheat and Prepare

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch baking pan or line it with parchment paper.

Step 3: Make the Cake Batter

In a large bowl, combine the cake mix, eggs, vegetable oil, milk, sour cream, and mashed sweet potato. Beat with an electric mixer on medium speed for two minutes until smooth and well combined. The batter will be thick and creamy.

Step 4: Create the Swirl

Pour half of the batter into the prepared pan and spread evenly. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter over the top and spread gently to cover. Swirl with a knife to create ribbons.

Step 5: Bake

Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.

Step 6: Make the Glaze

While the cake bakes, whisk together the powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. The glaze should be pourable but not watery.

Step 7: Glaze and Serve

Allow the cake to cool for ten minutes. Poke holes all over the warm cake using a fork or skewer. Pour the honey-butter glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely before slicing. The glaze will soak in and create a moist, sticky-sweet finish.

Storage Tips

Store this sweet potato honeybun cake covered at room temperature for up to three days. The cake becomes even more moist as the glaze continues to soak in. Refrigerate for up to one week. Serve slices at room temperature or warmed for ten seconds in the microwave. This cake also freezes beautifully for up to three months.