Description
Bring the cozy flavors of fall to your table with this moist, spiced Sweet Potato Honey Bun Cake! Perfect for gatherings, dessert, or just treating yourself.
Ingredients
15.25 oz yellow cake mix
1 cup mashed sweet potatoes
4 large eggs
1 cup sour cream
3/4 cup canola oil
1 tsp vanilla extract
1 cup brown sugar
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup chopped pecans
1 cup powdered sugar
3–4 tbsp milk
Directions
Preheat oven to 350°F (175°C).
In a large bowl, mix together the cake mix, mashed sweet potatoes, eggs, sour cream, oil, and vanilla until smooth and combined.
In a separate bowl, combine brown sugar, cinnamon, and nutmeg. This will be your sweet, spiced filling layer.
Grease a baking pan to prevent sticking. Pour half of the cake batter into the pan, spreading evenly.
Sprinkle the brown sugar mixture over the first layer, ensuring it’s evenly distributed.
Carefully pour the remaining batter on top, smoothing it out gently over the brown sugar layer.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
While cooling, whisk together powdered sugar and milk until you reach a smooth, drizzleable consistency. Pour over the cooled cake for a sweet, finishing touch.
Servings: 10–12
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Enjoy the warm, comforting flavors of this Sweet Potato Honey Bun Cake with friends and family!
#SweetPotatoDelight #FallBaking #HoneyBunCake #ComfortFood #Yum
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure your sweet potatoes are well-mashed and completely smooth, with no stringy bits. This is key for the cake’s moist texture. When combining the wet and dry ingredients, mix just until the batter is uniform; overmixing can lead to a tough crumb. For the filling, pressing the brown sugar-spice mixture lightly into the first batter layer helps prevent it from shifting when you add the top layer. Use a spatula or the back of a spoon to gently spread the final layer of batter. During baking, avoid opening the oven door before the 35-minute mark to prevent the cake from falling. The cake is done when the edges pull away from the pan and the center springs back lightly to the touch.
Serving Suggestions
This versatile cake shines in various settings. Serve it slightly warm as a decadent dessert, topped with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch or coffee gathering, pair a simple slice with a hot latte or chai tea. The cake also makes for an excellent packed treat; wrap individual portions for a delightful lunchbox surprise or an on-the-go snack.
How-to Summary
In brief: Mix cake batter with wet ingredients. Create a spiced brown sugar filling. Layer half the batter, all the filling, then the remaining batter in a greased pan. Bake at 350°F for 40-45 minutes. Cool and drizzle with a simple powdered sugar glaze.
Frequently Asked Questions
Can I use fresh sweet potato vs. canned? Absolutely. For one cup mashed, roast or boil about one large sweet potato. Let it cool completely before mashing to avoid cooking the eggs in the batter.
What can I substitute for sour cream? Plain, full-fat Greek yogurt is a perfect 1:1 substitute and will yield a similarly moist and tender cake.
How should I store this cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let slices come to room temperature or warm slightly before serving.
Can I make this cake nut-free? Yes, simply omit the pecans. The spiced filling provides plenty of flavor and texture on its own.
My filling sank to the bottom. What happened? This usually occurs if the batter is too thin or the filling is too heavy. Ensure your batter is thick and spoonable, and avoid over-greasing the pan, which can cause slippage.
Common Mistakes to Avoid
- Using lumpy or warm sweet potato puree, which leads to uneven mixing.
- Overmixing the batter after adding the dry ingredients, developing too much gluten.
- Pouring the glaze onto a hot cake, causing it to melt and absorb rather than creating a beautiful drizzle.
- Not greasing the baking pan adequately, resulting in difficult removal and broken pieces.
- Underbaking, which leaves a gummy center. Always use the toothpick test for doneness.
Conclusion
This Sweet Potato Honey Bun Cake masterfully combines the comforting, earthy sweetness of sweet potatoes with the warm, nostalgic spices of a classic honey bun. Its incredibly moist texture and layered cinnamon surprise make it a standout treat for any autumn occasion. By following the detailed guide and tips provided, you can easily avoid common pitfalls and achieve bakery-quality results at home. This cake is more than just a dessert; it’s a warm, inviting experience meant to be shared, solidifying its place as a seasonal favorite in your baking repertoire.