Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing is a rich, moist, and utterly decadent dessert that blends the warmth of sweet potatoes with the classic honey bun cake flavors. Topped with a luscious cinnamon cream cheese icing, this cake is the perfect choice for holidays, family gatherings, or anytime you crave a sweet, comforting treat.
Why You’ll Love This Recipe
- Warm and Cozy Flavors: Combines the sweetness of honey buns with the comforting richness of sweet potatoes.
- Decadent Icing: The cinnamon cream cheese icing takes this cake to the next level.
- Moist and Tender Texture: Sweet potatoes add natural moisture and richness.
- Easy to Make: Simple steps with ingredients you probably already have on hand.
- Great for Any Occasion: Perfect for brunch, dessert, or as a holiday showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Mashed sweet potatoes (cooked and cooled)
- Granulated sugar
- Brown sugar
- Unsalted butter, melted
- Eggs
- Vanilla extract
- Milk
- Honey
For the Cinnamon Cream Cheese Icing:
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Ground cinnamon
- Vanilla extract
- Milk or heavy cream (for thinning, if needed)
Directions
Make the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, whisk together mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, milk, and honey until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Layer and Swirl: Pour half of the batter into the prepared pan. Drizzle with honey and sprinkle with additional cinnamon and sugar if desired. Pour the remaining batter on top and gently swirl with a knife for a marbled effect.
- Bake: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Make the Cinnamon Cream Cheese Icing:
- Beat Ingredients: In a medium bowl, beat together cream cheese, butter, powdered sugar, cinnamon, and vanilla extract until smooth and creamy.
- Adjust Consistency: Add a splash of milk or heavy cream to achieve your desired icing consistency.
- Frost the Cake: Spread or drizzle the icing over the cooled cake.
Serve and Enjoy:
Slice and serve as is, or with a dollop of whipped cream or a sprinkle of toasted pecans for garnish.
Servings and Timing
- Servings: Makes 12-16 slices
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Nutty Crunch: Add chopped pecans or walnuts to the batter or sprinkle them on top of the icing.
- Spiced Boost: Add ground ginger or cloves for an extra layer of warmth.
- Gluten-Free Option: Use a gluten-free flour blend for a celiac-friendly version.
- Honey Butter Glaze: Replace the cream cheese icing with a simple honey butter glaze for a lighter topping.
- Mini Cakes: Bake the batter in muffin tins or mini loaf pans for individual servings.
Storage/Reheating
- Storage: Cover the cake tightly and store it in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Serve cold or warm slices in the microwave for 10-15 seconds for a freshly baked taste.
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams (drained and mashed) work well as a substitute for fresh.
What if I don’t have a 9×13 pan?
You can use two 9-inch round pans or a bundt pan; just adjust the baking time accordingly.
Can I make this cake dairy-free?
Yes, substitute plant-based butter and cream cheese for the icing and non-dairy milk in the batter.
Can I skip the icing?
Of course! The cake is delicious on its own or with a light dusting of powdered sugar.
How do I ensure the cake stays moist?
Avoid overbaking and make sure to cool the cake properly before adding icing. Sweet potatoes naturally keep the cake moist.
Can I add fruit to the batter?
Yes, diced apples or raisins pair wonderfully with the flavors in this cake.
Is this recipe suitable for cupcakes?
Yes, divide the batter into a lined muffin tin and bake for 18-22 minutes.
What’s the best way to mash sweet potatoes?
Roast or boil sweet potatoes until tender, then mash with a fork or puree for a smoother texture.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it (unfrosted) in the refrigerator. Add the icing just before serving.
Can I double the recipe?
Absolutely! Use a larger pan or bake in two batches if needed.
Conclusion
Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing is a delightful blend of cozy flavors and satisfying sweetness. The tender cake, rich with the natural sweetness of sweet potatoes, and the decadent cream cheese icing make this dessert unforgettable. Perfect for holidays or any special occasion, this cake will quickly become a favorite. Enjoy every delicious bite!
Print
Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baked
- Cuisine: Southern-Inspired
Description
This Sweet Potato Honey Bun Cake is a moist, spiced delight that combines the earthy sweetness of sweet potatoes with a gooey cinnamon swirl. Topped with a luscious cinnamon cream cheese icing, it’s a dessert that’s perfect for gatherings or a cozy night in.
Ingredients
For the cake:
- 1 cup (230 g) mashed sweet potato (about 2 medium sweet potatoes)
- 1 box (432 g / 15.25 oz) yellow cake mix
- 1/4 cup (60 ml) vegetable oil
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) honey
For the cinnamon swirl:
- 1/2 cup (100 g) brown sugar, packed
- 1 tablespoon ground cinnamon
For the cinnamon cream cheese icing:
- 115 g (4 oz) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 cups (180 g) powdered sugar
- 1–2 tablespoons milk (as needed for consistency)
Instructions
Step 1: Prepare the cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
- In a large bowl, combine the mashed sweet potato, cake mix, vegetable oil, eggs, milk, sour cream, and honey. Beat on medium speed until smooth and well combined.
Step 2: Create the cinnamon swirl
- In a small bowl, mix the brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture evenly over the batter.
- Top with the remaining cake batter and gently swirl the layers together with a knife or skewer for a marbled effect.
Step 3: Bake the cake
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Step 4: Prepare the icing
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the vanilla extract, ground cinnamon, and powdered sugar. Beat until well combined. Add milk, 1 tablespoon at a time, until the icing reaches your desired consistency.
Step 5: Frost the cake
- Spread the cinnamon cream cheese icing evenly over the cooled cake.
- Slice into squares and serve.
Notes
- Make-ahead option: The cake can be made a day in advance and stored unfrosted at room temperature. Add the icing just before serving.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Customization: Add chopped pecans or walnuts to the cinnamon swirl for extra texture.