Sweet Potato Honey Bun Cake with Pecans

Sweet Potato Honey Bun Cake with Pecans is a warm, flavorful dessert that combines the hearty sweetness of sweet potatoes with the rich taste of honey and the crunch of pecans. This cake is a delightful treat that is perfect for any occasion. Whether it’s a holiday gathering, a birthday celebration, or simply a cozy family night, this cake is sure to please everyone.

Why Make This Recipe

There are several reasons to try this recipe. First, it is a unique twist on the classic honey bun cake, adding nutrient-rich sweet potatoes for a moist texture and natural sweetness. Second, the combination of warm spices like cinnamon and nutmeg gives it a comforting flavor perfect for fall or winter gatherings. Lastly, it’s an easy one-bowl cake that comes together quickly, making it accessible for bakers of all skill levels.

How to Make Sweet Potato Honey Bun Cake with Pecans

Ingredients

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 cup vegetable oil
• 4 large eggs
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 3 tablespoons honey
• 2 tablespoons unsalted butter (melted)
• 2-3 tablespoons milk
• 0.5 teaspoon vanilla extract
• 1 cup chopped pecans (plus extra for topping)

Directions

1. Preheat your oven to 350°F (175°C). Wash and pat dry the sweet potatoes, then poke them with a fork. Place them on a baking sheet and roast in the oven for about 45 minutes, or until they are fork-tender. Remove from the oven and let cool before peeling and mashing.

2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and fully blended.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake light and fluffy.

6. Gently fold in the chopped pecans.

7. Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.

8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and allow it to cool slightly on a wire rack.

10. Meanwhile, prepare the glaze. In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. Adjust the milk for desired glaze consistency if needed.

11. Pour the glaze evenly over the warm cake, letting it sink into the top. Sprinkle with extra chopped pecans for crunch and garnish.

12. Let the cake set for 10-15 minutes before slicing into squares and serving.

    
    

How to Serve Sweet Potato Honey Bun Cake with Pecans

Serve the Sweet Potato Honey Bun Cake warm or at room temperature. You can enjoy it on its own, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It is perfect for coffee breaks or dessert after meals.

How to Store Sweet Potato Honey Bun Cake with Pecans

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it even longer, consider freezing it. Wrap the cake tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Tips to Make Sweet Potato Honey Bun Cake with Pecans

• Ensure your sweet potatoes are fully baked and soft for easy mashing.
• Be gentle when mixing in the dry ingredients to maintain the cake’s light texture.
• Feel free to add more spice or nuts if you want a more intense flavor.
• Adjust the glaze’s consistency by adding more or less milk according to your preference.

Variation

You can switch pecans with walnuts or even omit nuts altogether if preferred. You can also add chocolate chips or dried fruits like cranberries to the batter for a different flavor experience.

FAQs

1. Can I use canned sweet potatoes instead of fresh ones?
   Yes, canned sweet potatoes can be used as a shortcut. Just ensure you drain and mash them well.

2. Is this cake suitable for freezing?
   Yes, this cake freezes well. Just wrap it tightly to prevent freezer burn.

3. Can I make this cake ahead of time?
   Absolutely! This cake can be made a day in advance and stored in an airtight container to retain freshness.

   
   

Sweet Potato Honey Bun Cake with Pecans

A warm, flavorful dessert that combines the hearty sweetness of sweet potatoes with honey and crunchy pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Main ingredients

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled) Ensure they’re fully baked and soft for easy mashing.
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 cup vegetable oil
• 4 large eggs
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 3 tablespoons honey
• 2 tablespoons unsalted butter (melted)
• 2-3 tablespoons milk Adjust for desired glaze consistency.
• 0.5 teaspoon vanilla extract
• 1 cup chopped pecans (plus extra for topping) Can be substituted with walnuts or omitted.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Wash and pat dry the sweet potatoes, then poke them with a fork.
• Place them on a baking sheet and roast in the oven for about 45 minutes, or until they are fork-tender. Remove from the oven and let cool before peeling and mashing.

Mixing

• In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and fully blended.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake light and fluffy.
• Gently fold in the chopped pecans.

Baking

• Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.
• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool slightly on a wire rack.

Glaze Preparation

• Meanwhile, prepare the glaze. In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth.
• Adjust the milk for desired glaze consistency if needed.

Serving

• Pour the glaze evenly over the warm cake, letting it sink into the top.
• Sprinkle with extra chopped pecans for crunch and garnish.
• Let the cake set for 10-15 minutes before slicing into squares and serving.

Notes

Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for added indulgence. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Keyword Baking, Fall Dessert, Honey Bun Cake, Pecan Cake, Sweet Potato Cake