Sweet Potato Honey Bun Cake
Have you ever wanted a cake that feels like a warm, cozy hug? Well, you’ve found it! This isn’t just any cake. It’s my super special sweet potato honey bun cake. It takes all the yummy goodness of a classic honey bun—that sweet, gooey swirl and yummy glaze—and mixes it with the warm, earthy flavor of sweet potato.
It’s the kind of treat that makes the whole house smell AMAZING and brings everyone running to the kitchen. Let’s bake something wonderful together!
Why You’ll Love Sweet Potato Honey Bun Cake
This cake is so simple to make, and it tastes like a little piece of heaven.
- Tastes Like a Treat: It’s the perfect mix of a soft cake and a gooey cinnamon roll.
- So Easy to Make: We use a cake mix, so it’s a piece of cake to put together!
- Perfect for Sharing: This is the best cake to bring to parties or family get-togethers.
- Cozy Sweet Potato Flavor: The sweet potato makes the cake extra moist and so yummy.
- That Sweet Swirl: The brown sugar and cinnamon swirl in the middle is the best part.
- Drizzled with Icing: The simple vanilla icing on top is the cherry on top of a perfect cake.
If you love sweet potato treats like I do, check out my Vegan Sweet Potato Brownies or my yummy Sweet Potato Cornbread. They’re both super tasty!
Ingredients You’ll Need
Here are the simple things you’ll need for this cake. You can find the exact amounts on the recipe card below!
- Yellow Cake Mix: I use Pillsbury. It’s a great shortcut that makes your life so much easier.
- Whole Milk: This will make your cake batter extra rich and super creamy.
- Sweet Potato Puree: You can use the kind from a can or make your own for that lovely flavor.
- Large Eggs: These help hold your cake together and make it light and fluffy.
- Vegetable Oil: This is my little secret for a cake that stays super moist for days.
- Vanilla Extract: Just a little bit of vanilla adds a warm and cozy taste to your cake.
- Dark Brown Sugar: This gives that yummy swirl inside a deep, sweet, caramel-like flavor.
- Ground Cinnamon and Nutmeg: These spices and sweet potato are a match made in heaven.
- Powdered Sugar: You’ll need this for the sweet, simple icing you’ll drizzle all over.
- More Milk and Vanilla: You will need a little more of these for the simple vanilla icing.
How to Make Sweet Potato Honey Bun Cake?
Making this cake is as easy as pie! We’ll just mix the batter, add the sweet swirl, bake, and then drizzle.
Step 1: Mix the Cake Batter
- Get Ready: First, I preheat my oven to 350°F (175°C). Then, I grease my 9×13 baking dish so nothing sticks. This is a very important step!
- Mix it Up: In my stand mixer, I mix the cake mix, 1 cup whole milk, 1 cup sweet potato puree, 4 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla. I mix it all on low speed until it’s just combined.
Step 2: Add the Sweet Swirl
- Pour the Batter: I pour half of the yummy cake batter into my prepared baking dish. I make sure to spread it out nice and even.
- Make the Filling: In a small bowl, I mix together 1 cup dark brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of salt. I sprinkle this all over the batter. Then, I pour the rest of the batter on top.
Step 3: Bake and Make the Icing
- Time to Bake: I pop the cake into the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick comes out clean. YUM!
- Cool and Drizzle: While the cake cools down a bit, I whisk together 2 cups powdered sugar, 3 tablespoons whole milk, and 1 teaspoon vanilla for the icing. Then, I drizzle it all over the warm cake. ENJOY!!!
Tips for the Best Sweet Potato Honey Bun Cake
Want to make your cake extra special? Here are a few of my favorite little tricks!
- Don’t Overmix: Mix the batter just until it’s smooth. Too much mixing can make the cake tough.
- Room Temperature Ingredients: Let your eggs and milk sit out for a bit. They mix in much better!
- Fresh Spices: Using fresh cinnamon and nutmeg makes the flavor pop. It’s a game-changer.
- Sift Your Sugar: For a smooth icing with no lumps, sift your powdered sugar first.
- Serve it Warm: This cake is divine when it’s still a little bit warm from the oven.
Variations and Substitutions
Feel free to play with this recipe! It’s fun to mix things up and make it your own.
- Try Different Cake Mixes: A spice cake mix or even a butter pecan cake mix would be so delicious.
- Add Some Nuts: Sprinkle some chopped pecans or walnuts into the cinnamon swirl for a nice crunch.
- No Sweet Potato? You can use canned pumpkin puree instead. It works just as well and tastes great.
- Make a Cream Cheese Icing: If you love cream cheese frosting, go for it! It would be so tasty here.
- Add a Little Zest: A tiny bit of orange zest in the batter can brighten up the flavor.
Make-Ahead and Storage Tips
This cake is great to make ahead of time! You can bake the cake a day before you need it. Just let it cool completely and cover it tightly. Wait to add the icing until you’re ready to serve it.
If you have leftovers, they’ll stay fresh and yummy on the counter for up to 3 days. Just keep the cake in an airtight container. You can also store it in the fridge for up to a week. I like to warm up a slice in the microwave for a few seconds before eating it.
Recipe FAQs
Can I use a different size pan?
You sure can! Just remember to change the baking time. A smaller, thicker cake will need more time to bake.
Can I make this cake gluten-free?
Yes! Just use your favorite gluten-free yellow cake mix and check that your other ingredients are gluten-free, too.
How do I know when the cake is done?
The easiest way is to stick a toothpick in the center. If it comes out clean, your cake is all done!
Can I freeze this cake?
Absolutely! You can freeze the whole cake or individual slices. It will last for up to 3 months in the freezer.
Do I have to use sweet potato puree?
Nope! Canned pumpkin puree is a great substitute if you don’t have any sweet potatoes on hand to use.
What if my icing is too thick?
Just add a little more milk, one teaspoon at a time, until it’s the perfect drizzling consistency for you.
What if my icing is too thin?
No problem! Just add a little more powdered sugar until it thickens up to the way you like it.
Can I use a different kind of oil?
Yes, you can use melted butter or another neutral oil like canola oil if you prefer that flavor instead.
Why is my swirl at the bottom?
Your batter might have been a little thin. Next time, try not to overmix it. It will still taste great!
Can I add nuts to this recipe?
For sure! Chopped pecans or walnuts in the filling or on top would add a wonderful, crunchy texture.
Sweet Potato Honey Bun Cake
Ingredients
For the cake batter:
- 1 (15.25-ounce) box yellow cake mix
- 1 cup whole milk
- 1 cup sweet potato puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the brown sugar filling:
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch of salt
For the icing:
- 2 cups powdered sugar sifted
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare for baking: Preheat your oven to 350°F (175°C) and make sure to grease and flour a 9×13-inch baking dish so that your cake won't stick.
- Mix the batter: In a large bowl, combine yellow cake mix, whole milk, sweet potato puree, large eggs, vegetable oil, and vanilla extract. Mix on low speed just until everything is combined.
- Make the filling: In a separate small bowl, whisk together dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
- Layer the cake: Pour half of the cake batter into your prepared dish. Sprinkle the brown sugar filling evenly over the top, and then pour the remaining batter over the filling.
- Bake the cake: Place the dish in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the icing: While your cake is cooling, whisk together powdered sugar, whole milk, and vanilla extract until it is nice and smooth.
- Drizzle and serve: Once the cake has cooled slightly, drizzle the delicious vanilla icing all over the top. Serve it warm and enjoy every single bite.
Notes
- For the best results, make sure your eggs and milk are at room temperature before you start mixing them.
- Be careful not to overmix the batter, as this can make your final cake a little tough or dense.
- Feel free to add about a half cup of chopped pecans to the filling for a lovely, crunchy texture.
- This cake tastes amazing when it is served warm, but it is also just as delicious at room temperature.
- Store any leftovers you have in an airtight container on the counter for up to 3 days.
