Description
Indulgent sweet potato honeybun cake marries Southern comfort with irresistible sweetness. Cinnamon-swirled layers and creamy glaze promise a delightful dessert that you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
Sugars and Sweeteners:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar for cinnamon swirl
- 1 cup powdered sugar for glaze
Spices and Flavor Enhancers:
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon ground cinnamon for cinnamon swirl
- 2 teaspoons vanilla extract
- 1/2 teaspoon vanilla extract for glaze
- 2 tablespoons milk for glaze
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with grease and flour to prevent sticking.
- In a spacious mixing bowl, thoroughly combine mashed sweet potatoes, granulated and brown sugars, vegetable oil, eggs, buttermilk, and vanilla extract until achieving a uniform, silky texture.
- Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually incorporate the dry ingredient mixture into the sweet potato blend, stirring gently until fully integrated without overmixing.
- Create the cinnamon swirl by whisking together sugar and ground cinnamon in a small dish.
- Transfer half of the cake batter into the prepared pan, then generously scatter half of the cinnamon swirl mixture across the surface.
- Carefully spread the remaining batter over the first layer, then use a knife to create elegant swirling patterns throughout the cake.
- Sprinkle the remaining cinnamon swirl mixture on top, ensuring even coverage.
- Bake for 35-40 minutes, rotating the pan halfway through cooking to promote uniform browning, and test doneness by inserting a toothpick into the center—it should emerge clean.
- Allow the cake to cool completely within the pan, resting on a wire rack to prevent soggy bottoms.
- Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth, then drizzle artfully over the cooled cake.
Notes
- Ingredient Substitution: Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
- Texture Tip: Use freshly roasted and mashed sweet potatoes for a more vibrant flavor and smoother consistency compared to canned varieties.
- Baking Precision: Ensure even cinnamon swirl distribution by using a thin knife or skewer for gentle marbling, creating beautiful visual and taste layers.
- Storage Hack: Keep the cake moist by storing in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 34 g
- Sodium: 188 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg