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
Units
Scale
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.