Description
This Irresistibly Moist Sweet Potato Honeybun Cake combines the natural sweetness and moisture of mashed sweet potatoes with a warm cinnamon swirl, topped with a sweet vanilla glaze. Perfectly spiced with nutmeg and ginger, this cake is a delicious twist on a classic honeybun, delivering a tender crumb and rich flavor in every bite.
Ingredients
Scale
Cake Batter
- 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)
Cinnamon Swirl
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick during baking.
- Mix wet ingredients: In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Mix well until the mixture is smooth and fully incorporated.
- Sift dry ingredients: In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. This ensures even distribution and a light texture.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare cinnamon swirl mixture: In a small bowl, combine the granulated sugar and ground cinnamon that will create the delicious cinnamon swirl in the cake.
- Layer batter and swirl: Pour half of the batter into the greased baking pan, spreading evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add remaining batter and swirl: Pour the remaining batter over the cinnamon layer and gently swirl it with a knife to create a marbled pattern. Top with the remaining cinnamon sugar mixture evenly.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, approximately 30 minutes, to set before glazing.
- Prepare and apply glaze: Whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle the glaze generously over the cooled cake for a sweet finishing touch.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and oil alternatives.
- Adjust the sugar quantities based on your preferred sweetness level.
- Whole wheat flour can be used instead of all-purpose flour for added fiber, though it may slightly change the texture.
- Ensure your baking powder is fresh to help the cake rise properly.
- Letting the cake cool completely before glazing prevents the glaze from melting and running off.
- The cinnamon swirl adds a beautiful marbled effect and enhances the flavor profile of the cake.
