Sweet Potato Honeybun Cake with Pecans

Sweet Potato Honeybun Cake with Pecans is the perfect combination of cozy flavors, moist texture, and crunchy goodness. This delightful cake marries the rich taste of sweet potatoes with the caramel-like sweetness of honey, a gooey cinnamon swirl, and the irresistible crunch of pecans. A beautiful spin on classic honeybun cake, this recipe adds warmth and elegance, making it ideal for everything from casual gatherings to holiday dessert tables.

Whether you’re a fan of sweet potatoes or just looking to try something new, this cake delivers layers of flavor and texture in every bite. Sweet potatoes not only add natural sweetness but also keep the cake incredibly moist and tender. The cinnamon and pecan swirl create a warm, comforting flavor, while the honey glaze drizzled on top adds the perfect finishing touch.

This cake is as versatile as it is delicious—serve it as a dessert with whipped cream, alongside a cup of tea for a cozy afternoon treat, or even as part of a special brunch spread. Packed with flavor, easy to prepare, and utterly irresistible, this Sweet Potato Honeybun Cake with Pecans is sure to become your new favorite baking recipe!

Why You’ll Love This Recipe

1. Moist and Tender: The sweet potatoes keep this cake incredibly moist while providing subtle natural sweetness.
2. Rich and Nutty Swirl: A delicious cinnamon-pecan swirl adds depth and texture to each bite.
3. Simple to Make: This cake comes together with minimal effort but delivers impressive flavor and presentation.
4. Perfect for Any Occasion: Whether for brunch, dessert, or a holiday celebration, this cake is guaranteed to please.
5. Unique Flavor: A creative twist on a honeybun cake, the addition of sweet potatoes makes it stand out in both taste and texture.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 16g
• Fiber: 2g
• Sugar: 22g

Ingredients

For the Cake:

• 1 1/2 cups cooked, mashed sweet potatoes
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup buttermilk

For the Cinnamon-Pecan Swirl:

• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 cup chopped pecans

For the Honey Glaze:

• 1 cup powdered sugar
• 2 tablespoons honey
• 2–3 tablespoons milk (as needed)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter and set it aside.

Step 2: Prepare the Sweet Potatoes

If you haven’t already, cook and mash the sweet potatoes. You can bake them in the oven, steam, or boil them until fork-tender. Allow the mashed sweet potatoes to cool slightly before using.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, cream the softened butter, granulated sugar, and honey together using an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and the cooled mashed sweet potatoes until smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined—do not overmix.

Step 5: Prepare the Swirl Mixture

In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans. This will create the delicious swirl throughout the cake.

Step 6: Layer the Cake Batter and Swirl

Pour half of the cake batter into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the cinnamon-pecan mixture evenly over the batter. Pour the remaining batter on top and smooth it out. Use a butter knife to gently swirl the batter and pecan mixture together for a marbled effect.

Step 7: Bake the Cake

Bake the cake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan while you prepare the glaze.

Step 8: Make the Honey Glaze

In a medium bowl, whisk together the powdered sugar, honey, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed—you want it to be pourable but not too thin.

Step 9: Glaze and Serve

Drizzle the honey glaze evenly over the warm cake. Let the glaze set for a few minutes before slicing and serving. Enjoy warm or at room temperature.

Ingredient Background

1. Sweet Potatoes: Sweet potatoes add moisture, natural sweetness, and nutrients like vitamin A and fiber to the cake. They’re perfect for keeping baked goods tender and flavorful.
2. Honey: Honey enhances the cake’s caramel-like sweetness while adding moisture to the batter.
3. Pecans: Pecans bring a delightful crunch and nutty flavor to balance the sweetness of the cake.
4. Cinnamon: This warm spice pairs perfectly with sweet potatoes and adds depth to the swirl.
5. Buttermilk: Buttermilk keeps the cake soft and tender while activating the leavening agents for a light texture.

Technique Tips

• Don’t Overmix: Mix the batter until the ingredients are just combined to keep the cake tender. Overmixing can result in a dense cake.
• Perfect Swirl: Use a butter knife or skewer to create a marbled swirl in the batter, but don’t overdo it—you want distinct layers.
• Cool Before Glazing: Allow the cake to cool slightly before drizzling the glaze so it doesn’t melt completely.

Recipe Variations

1. Chocolate Twist: Add 1/2 cup of chocolate chips to the batter for a chocolate-sweet potato combo.
2. Maple Glaze: Replace honey in the glaze with pure maple syrup for a deliciously autumnal flavor.
3. Nut-Free Version: Skip the pecans or replace them with raisins for added texture.
4. Spiced Version: Add 1/4 teaspoon of ground cloves or ginger for an extra layer of warmth and spice.

Freezing and Storing

Refrigeration:

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Warm slices in the microwave for 15–20 seconds before serving.

Freezing:

Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw slices overnight in the refrigerator and warm before serving.

Reheating Tip:

For the best texture, reheat slices in the oven at 300°F for 5–10 minutes or in the microwave.

Serving Suggestions for Events

1. Brunch Delight: Serve alongside coffee, tea, or mimosas for a delicious addition to a brunch spread.
2. Holiday Centerpiece: Add this cake to your Thanksgiving or Christmas dessert table, garnished with extra pecans and a dusting of powdered sugar.
3. Family Dessert Night: Pair with a scoop of vanilla ice cream or whipped cream for a cozy family treat.
4. Potluck Favorite: Bring this cake to a gathering—it’s easy to slice and share, and always a crowd-pleaser.

Special Equipment

1. 9×13-Inch Baking Dish: Perfect for even baking and easy serving.
2. Electric Mixer: Ensures a smooth batter and creamy sweet potato mixture.
3. Mixing Bowls: Needed for combining wet and dry ingredients and preparing the glaze.
4. Butter Knife: Ideal for creating a beautiful swirl pattern in the cake.

Frequently Asked Questions (FAQs)

1. Can I use canned sweet potatoes?
   Yes, canned sweet potatoes work well. Just drain and mash them before measuring.
2. What can I substitute for buttermilk?
   Use 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar as a buttermilk substitute.
3. How do I prevent the cake from drying out?
   Be careful not to overbake, and store the cake in an airtight container to maintain moisture.
4. Can I make this cake ahead of time?
   Absolutely! Prepare the cake a day in advance and drizzle the glaze just before serving.
5. Can I add other nuts or mix-ins?
   Yes, walnuts, almonds, or raisins make great additions to the swirl.
6. What’s the best way to reheat the cake?
   Warm slices in the microwave for 15–20 seconds or in the oven at 300°F.
7. Is this cake freezer-friendly?
   Yes, the cake freezes beautifully for up to 2 months when stored properly.
8. Can I make a smaller version?
   Halve the recipe and bake it in an 8×8-inch pan for a smaller portion.

Conclusion

Sweet Potato Honeybun Cake with Pecans is the perfect dessert to bring together cozy, nostalgic flavors and incredible texture in one show-stopping treat. The rich, moist cake, paired with the caramelized sweetness of honey, warm cinnamon swirl, and the satisfying crunch of pecans, creates a dessert that feels both indulgent and comforting. It’s a beautiful marriage of simple ingredients coming together to make something truly special, making it a standout addition to any brunch, dessert table, or special occasion.

What sets this cake apart is its versatility and ease of preparation. Whether you’re baking it for a casual family gathering, a potluck, or a festive holiday celebration, it’s a recipe that will always impress. The natural sweetness of the sweet potatoes combined with the buttery cinnamon swirl and luscious honey glaze ensures each bite is flavorful and memorable. It’s the kind of cake that’s destined to become a cherished recipe, passed down and shared with friends and loved ones.

So, if you’re looking for a dessert that brings warmth, comfort, and a touch of elegance to your table, Sweet Potato Honeybun Cake with Pecans is the answer. It’s a crowd-pleaser that combines classic flavors with a unique twist, guaranteeing it will be requested time and time again. From its inviting aroma to its soft, melt-in-your-mouth texture, this cake is a celebration of simple ingredients done right—one slice will never be enough!