Sweet Potato Honeybun Cake – Moist Cinnamon Swirl Cake

Ingredients

This Sweet Potato Honeybun Cake combines a soft, moist sweet potato batter with a rich cinnamon-brown sugar swirl and a smooth vanilla glaze.

Servings:12–15 slices

For the Sweet Potato Cake

• 2 cups (250 g) all-purpose flour
• 1 cup mashed sweet potato puree
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup (113 g) unsalted butter, softened
• ½ cup vegetable oil
• 3 large eggs, room temperature
• ½ cup whole milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Cinnamon Brown Sugar Swirl

• ¾ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1½ tablespoons ground cinnamon
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon ground nutmeg

For the Vanilla Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• A small pinch of salt

Ingredient Notes and Substitutions

Sweet Potato Puree:Use plain, smooth sweet potato puree. You can make your own by baking or steaming sweet potatoes until tender, then mashing or blending them until smooth. Avoid adding butter, milk, or seasoning to the puree.

All-Purpose Flour:Provides the structure for the cake. Measure it correctly to avoid a dense texture.

Brown Sugar:Adds moisture and a rich caramel-like flavor to both the cake and cinnamon swirl. Light or dark brown sugar works well.

Unsalted Butter:Gives the cake a rich, buttery flavor. If using salted butter, slightly reduce the added salt.

Vegetable Oil:Helps keep the cake moist and tender. Canola oil is a suitable alternative.

Whole Milk:Adds moisture and creates a smooth batter. You can substitute 2% milk.

Cinnamon and Nutmeg:These warm spices complement the natural sweetness of sweet potatoes and give the cake its cozy flavor.

Powdered Sugar:Creates the smooth, sweet glaze. Add the milk gradually until you reach your preferred consistency.

Equipment Needed

• 9 × 13-inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Small bowl for the cinnamon filling
• Small bowl for the glaze
• Toothpick or cake tester
• Cooling rack

Before You Begin

• Preheat your oven to350°F (175°C).
• Grease a 9 × 13-inch baking pan with butter or nonstick cooking spray.
• Line the bottom with parchment paper if desired for easier removal.
• Make sure the sweet potato puree is smooth and at room temperature.
• Allow the eggs and butter to reach room temperature.
• Measure all ingredients before starting.
• Mix the brown sugar, cinnamon, flour, nutmeg, and melted butter for the swirl in a separate bowl.

Helpful Tip:If your sweet potato puree seems watery, drain any excess liquid before measuring. Thick, smooth puree helps the cake bake evenly and gives it a soft, tender crumb.

Step-by-Step Instructions

Prepare the Cake Batter

Preheat your oven to350°F (175°C)and grease a 9 × 13-inch baking pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.

Add the vegetable oil and mix until combined. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and sweet potato puree, then mix until smooth.

Combine the Wet and Dry Ingredients

Gradually add the flour mixture to the sweet potato mixture, alternating with the milk.

Begin and finish with the dry ingredients, mixing on low speed just until everything is combined.

Use a rubber spatula to gently scrape the sides and bottom of the bowl. Avoid overmixing, as this can make the cake dense.

Prepare the Cinnamon Brown Sugar Swirl

In a small bowl, combine the brown sugar, flour, cinnamon, and nutmeg.

Pour in the melted butter and stir until the mixture resembles moist, crumbly brown sugar.

Make sure the filling is evenly mixed so you get delicious cinnamon flavor throughout the cake.

Assemble the Cake

Pour approximately half of the cake batter into the prepared baking pan and spread it into an even layer.

Sprinkle the cinnamon brown sugar mixture evenly over the batter.

Carefully spoon the remaining cake batter over the filling and gently spread it to cover most of the cinnamon layer.

Use a butter knife or skewer to create a few gentle swirls through the batter. Avoid overmixing the layers so the cinnamon filling remains visible.

Bake Until Perfectly Tender

Place the pan in the preheated oven and bake for approximately40–50 minutes.

Check the cake by inserting a toothpick into a section of cake away from the cinnamon filling. It should come out clean or with a few moist crumbs.

The top should look lightly golden, and the center should feel set.

If the top begins browning too quickly, loosely cover the pan with aluminum foil for the remaining baking time.

Prepare the Vanilla Glaze

While the cake is cooling slightly, prepare the glaze.

In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, melted butter, and a small pinch of salt.

Continue mixing until smooth. If the glaze is too thick, add the remaining milk a little at a time until it reaches a pourable consistency.

Glaze and Finish the Cake

Remove the cake from the oven and allow it to cool in the pan for approximately 15–20 minutes.

Pour the vanilla glaze evenly over the slightly warm cake, allowing it to spread naturally across the surface.

Let the glaze settle before slicing. For cleaner slices, allow the cake to cool a little longer.

Slice and Serve

Cut the Sweet Potato Honeybun Cake into squares and serve.

Each slice should have a soft sweet potato crumb, a delicious cinnamon-brown sugar swirl, and a sweet vanilla glaze.

Enjoy it slightly warm or at room temperature with your favorite coffee, tea, or a scoop of vanilla ice cream.

Helpful Tips for Perfect Results

• Use thick sweet potato puree:Watery puree can affect the cake’s texture and baking time.
• Don’t overmix:Mix the batter just until the flour disappears.
• Create gentle swirls:Too much swirling can blend the cinnamon filling into the batter.
• Check the center:Test a section of cake without inserting the toothpick directly into the cinnamon filling.
• Don’t glaze immediately:Let the cake cool slightly so the glaze doesn’t become too thin and disappear into the cake.
• Adjust the glaze:Add milk gradually to achieve a smooth, pourable consistency.

Baking Tip:Every oven is different, so begin checking the cake around the 40-minute mark. A properly baked cake should be moist and tender without having a wet center.Serving Suggestions