Description
A moist and spiced sweet potato cake swirled with cinnamon, topped with rich cinnamon cream cheese icing, chopped pecans, and drizzled with caramel—pure decadence!
Ingredients:
For the Sweet Potato Honey Bun Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
½ cup unsalted butter, melted
½ cup vegetable oil
1 cup buttermilk
3 large eggs
2 tsp vanilla extract
½ cup honey
For the Cinnamon Brown Sugar Swirl:
½ cup brown sugar
2 tsp cinnamon
For the Cinnamon Cream Cheese Icing:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp milk (adjust for consistency)
For the Topping:
½ cup chopped pecans
¼ cup caramel sauce for drizzling
Small cubes of sweet potato cake (optional garnish)
Instructions:
Prepare the Sweet Potato Cake
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
5 minutes
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
5 minutes
In another bowl, mix mashed sweet potatoes, melted butter, oil, buttermilk, eggs, vanilla extract, and honey until smooth.
5 minutes
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
3 minutes
Create the Cinnamon Swirl
Pour half of the batter into the prepared baking pan.
2 minutes
Sprinkle the brown sugar and cinnamon mixture evenly over the batter.
2 minutes
Pour the remaining batter on top and use a knife to gently swirl it.
3 minutes
Bake
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
35-40 minutes
Let the cake cool completely before adding the icing.
20 minutes
Prepare the Cinnamon Cream Cheese Icing
In a bowl, beat cream cheese and butter until smooth.
3 minutes
Add powdered sugar, vanilla extract, and cinnamon, mixing until creamy.
5 minutes
Add milk as needed to reach a pourable consistency.
2 minutes
Assemble & Serve
Spread or drizzle the icing over the cooled cake.
5 minutes
Sprinkle with chopped pecans and drizzle with caramel sauce.
2 minutes
Optional: Garnish with small cubes of sweet potato cake for extra flair.
2 minutes
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 12 servings
Step-by-Step Guide
Follow this detailed guide for perfect results. First, roast or boil 2 medium sweet potatoes until fork-tender. Peel and mash them until completely smooth; measure out 1 cup. Preheat your oven to 350°F (175°C) and thoroughly grease and line a 9×13-inch pan with parchment paper. In a large bowl, whisk all dry ingredients for the cake. In a separate bowl, vigorously whisk the wet ingredients, ensuring the mashed sweet potato is fully incorporated and the mixture is lump-free. Add the wet mix to the dry mix, folding gently until just combined—do not overmix.
Pour half the batter into the pan. In a small bowl, mix the 1/2 cup brown sugar and 2 tsp cinnamon for the swirl. Sprinkle this evenly over the batter in the pan. Carefully pour the remaining batter on top. Using a butter knife, make a zig-zag motion through the batter 5-6 times to create a marbled effect. Bake on the center rack for 35-40 minutes. Cool the cake completely in the pan on a wire rack before icing.
Serving Suggestions
This cake is decadent on its own but can be elevated for special occasions. Serve slightly warmed slices with a scoop of vanilla bean ice cream. For a brunch option, pair with a strong cup of coffee or chai tea. Garnish individual plates with extra caramel drizzle and a dusting of powdered sugar. For a festive touch, candied pecans make an excellent topping alternative to raw chopped ones.
How-to Summary
To summarize: Prepare mashed sweet potatoes. Mix dry and wet ingredients separately, then combine. Layer half the batter in a pan, add a cinnamon-brown sugar swirl, top with remaining batter, and marble. Bake at 350°F for 35-40 minutes. Cool completely. Whip cream cheese, butter, powdered sugar, cinnamon, and vanilla into icing, thinning with milk. Ice the cooled cake, then top with pecans and caramel drizzle.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, you can. Ensure it is plain puree, not pie filling. Drain any excess liquid and use a measured 1 cup.
What can I substitute for buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
How should I store this cake?
Due to the cream cheese icing, store covered in the refrigerator for up to 5 days. Let slices come to room temperature for best texture.
Can I make this cake in advance?
Absolutely. Bake the cake 1-2 days ahead, wrap tightly in plastic once cool, and store at room temperature. Make and apply the icing the day of serving.
Why is my cake dense or gummy?
This is often due to overmixing the batter or using too much sweet potato. Measure the mashed sweet potato precisely and mix only until the ingredients are just combined.
Common Mistakes to Avoid
- Using Lumpy Sweet Potato: Ensure your mashed sweet potato is completely smooth to avoid pockets in the batter.
- Adding Icing to a Warm Cake: This will cause the icing to melt and slide off. Patience is key—let the cake cool fully.
- Over-swirling the Batter: Excessive swirling will blend the layers instead of creating a distinct marbled pattern. A few gentle passes are enough.
- Overbaking: Check for doneness at the 35-minute mark. An overbaked cake will lose its signature moisture.
- Using Cold Cream Cheese and Butter: For a lump-free, smooth icing, ensure both are fully softened at room temperature.
Conclusion
This Sweet Potato Honey Bun Cake is a show-stopping dessert that masterfully combines warm spices, moist cake, and rich icing. While it requires careful attention to steps like achieving a smooth batter and proper swirling, the process is straightforward and rewarding. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning, flavorful cake perfect for any gathering. The balance of sweet potato, honey, and cinnamon offers a unique and comforting taste that is sure to impress.