Description
Sweet Potato Honeybun Cake — a moist, cinnamon-spiced sheet cake loaded with pecans and topped with a creamy sweet potato icing, perfect for desserts and special occasions. Makes 12 generous slices in 55 minutes with simple pantry ingredients.
Ingredients
Scale
For the Cake:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Icing:
- 1/2 cup mashed sweet potatoes (cooked and cooled)
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the Cake:
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix well.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
- Stir in vanilla extract and chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Icing:
- In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract.
- Beat with an electric mixer until smooth and creamy. Add milk as needed to achieve a spreadable consistency.
Ice the Cake:
- Allow the cake to cool in the pan for 10 minutes, then spread the icing evenly over the warm cake.
- Let the cake cool completely in the pan before slicing and serving.
Notes
- Refrigerator Storage: Cover your Sweet Potato Honeybun Cake tightly with plastic wrap or transfer slices to an airtight container and refrigerate for up to 5 days. The frosting firms up nicely in the cold, which actually makes slicing cleaner. Always allow slices to sit at room temperature for 15 minutes before serving for the best flavor and texture.
- Freezer Storage: Wrap individual slices of Sweet Potato Honeybun Cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. For whole-cake freezing, flash-freeze the uncut cake uncovered for 2 hours, then double-wrap tightly. Label with the date. Following food storage guidelines ensures peak quality and safety.
- Oven Reheat: Preheat your oven to 325°F and place Sweet Potato Honeybun Cake slices on a parchment-lined baking sheet. Cover loosely with foil to prevent the frosting from scorching and warm for 10 minutes. This method revives the cake’s soft, pillowy texture beautifully without drying out the edges. It’s ideal for reheating multiple slices at once.
- Microwave Reheat: Place a single slice of Sweet Potato Honeybun Cake on a microwave-safe plate and heat at 50% power for 30 seconds, then check. If still cold in the center, add another 15-second burst. Lower power prevents the frosting from melting off completely and keeps the crumb from turning rubbery. This is the fastest method for a quick midweek treat.
- Air Fryer Reheat: Set your air fryer to 300°F and place a slice of Sweet Potato Honeybun Cake in the basket on a small piece of parchment. Heat for 3 minutes, checking at the halfway point. The circulating hot air crisps the outer edges slightly while keeping the interior moist — a texture contrast you can’t achieve in the microwave. Perfect for that just-baked experience.
- Prep Time: 20
- Cook Time: 35
- Category: Desserts & Sweets
Nutrition
- Serving Size: 1 slices
- Calories: 412 calories
- Sugar: 34g
- Sodium: 268mg
- Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg