There’s something incredibly comforting about a cake that feels like it came straight from your grandma’s kitchen. This Sweet Potato Honey Bun Cake is just that—a warm, spiced, sweet creation that tastes like fall mornings, holiday memories, and cozy afternoons wrapped in a blanket.

Share—pin this recipe for later on Pinterest!

Growing up, honey bun cakes were a staple at family gatherings. Someone always brought one to the potluck, and it was always the first dessert to disappear. That soft, tender crumb laced with cinnamon sugar and a sweet glaze on top? Pure magic. But this version—with sweet potato mixed into the batter—adds an earthy richness that takes things to a whole new level.

Sweet potatoes have long been a beloved ingredient in Southern baking. They bring not only sweetness and moisture but also a bit of soul. Think sweet potato pie vibes, but in cake form. This cake combines the nostalgic flavor of honey buns with the seasonal heartiness of sweet potatoes, and it’s perfect for fall holidays, Sunday dinners, or honestly, anytime you need a little edible hug.

Why You’ll Love This Recipe:

Incredibly moist thanks to the sweet potatoes and sour cream.
Swirls of cinnamon sugar make every bite a delight.
Easy to make with a simple batter and quick glaze.
Perfect for brunch, dessert, or a sweet snack.
Great for gatherings—it feeds a crowd and always gets rave reviews.

INGREDIENTS YOU’LL NEED:

For the Cake:

1 (15.25-ounce) box yellow cake mix
1 cup mashed sweet potatoes
¾ cup sour cream
¾ cup vegetable oil
4 large eggs
½ cup granulated sugar
1 tablespoon ground cinnamon

For the Glaze:

2 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract

HOW TO MAKE SWEET POTATO HONEY BUN CAKE:

STEP-BY-STEP INSTRUCTIONS:

This cake comes together like a dream. It’s a one-bowl batter kind of situation—no stand mixer needed, just a whisk, a bowl, and maybe a little music playing in the background. Here’s how to bring this comforting treat to life.

Step 1: Prep your pan and oven.
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside. This recipe makes a good-sized cake, so make sure your pan can handle it.

Step 2: Mix the cake batter.
In a large mixing bowl, combine the yellow cake mix, mashed sweet potatoes, sour cream, vegetable oil, and eggs. Stir everything together until smooth and well blended. You’re looking for a rich, thick batter that smells heavenly already—like autumn in a bowl.

Step 3: Layer the cinnamon swirl.
In a small bowl, mix the granulated sugar and ground cinnamon. Pour half of your cake batter into the prepared pan. Then sprinkle all the cinnamon-sugar mixture over the batter like you’re blanketing it with sweet spice. Carefully spoon the remaining batter over the top and gently smooth it out.

Step 4: Bake.
Bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, and your kitchen will smell like a cozy bakery.

Step 5: Make the glaze.
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but not too thin.

Step 6: Glaze the warm cake.
Once the cake is out of the oven and still warm, pour the glaze over the top. It’ll seep into all those nooks and crannies, adding a glossy, sweet finish.

Step 7: Cool, slice, and serve.
Let the cake cool for at least 20 minutes before slicing. It’s delicious warm, room temperature, or even chilled the next day.

HELPFUL TIPS:

Use fresh sweet potatoes: Roast or boil them yourself for the best flavor and texture. Canned works too in a pinch, but homemade adds that extra love.
Don’t overmix the batter after adding eggs. Mix until just combined to keep the cake tender.
Double the glaze if you love a gooey top layer. It soaks in beautifully.
Want a little crunch? Sprinkle chopped pecans between the batter layers for a Southern twist.

DETAILS:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

NOTES:

This cake is wonderfully versatile. It travels well, keeps well, and even freezes beautifully. You can easily dress it up for the holidays with a dash of nutmeg or a drizzle of cream cheese glaze. Or keep it simple—either way, it’ll steal the show.

NUTRITIONAL INFORMATION:

(Per serving – approx. based on 15 servings)

Calories: 370
Carbohydrates: 45g
Protein: 4g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 320mg
Sugar: 30g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use canned sweet potatoes?
Yes! Just make sure they’re mashed and drained well. Avoid anything with added syrup.

Can I make this cake in advance?
Definitely. It keeps beautifully for a couple of days at room temperature or in the fridge. You can also freeze slices for a quick sweet fix later.

Can I make this into cupcakes?
Sure! Just adjust the baking time to about 18–22 minutes and keep an eye on them.

Is this cake overly sweet?
It’s perfectly balanced—the sweet potatoes add natural sweetness, while the glaze adds a gentle touch of sugar. You can reduce the sugar in the cinnamon layer if you want it a little less sweet.

STORAGE INSTRUCTIONS:

Let the cake cool completely before covering. Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5. If freezing, slice into portions, wrap tightly, and freeze for up to 2 months. Thaw at room temp or reheat briefly in the microwave.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy treats:

CONCLUSION

This Sweet Potato Honey Bun Cake is the kind of dessert that feels like a warm hug from someone you love. It’s a little nostalgic, a little modern, and completely irresistible. Whether you’re serving it for a holiday, a potluck, or just because, it’s guaranteed to bring smiles. So grab your mixing bowl, mash up some sweet potatoes, and bake up a little bit of joy today.