Description
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.
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.
Ingredients
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
Instructions
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.
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.