This sweet potato honey bun cake uses mashed baked sweet potatoes, warm spices, and chopped pecans in a moist sheet cake finished with a glossy honey glaze.
The glaze soaks into the warm cake and gives each square a sticky top like a honey bun. Roast the sweet potatoes ahead and the rest comes together in a single afternoon.
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Why This Sweet Potato Honey Bun Cake Recipe Works
Sweet potatoes add natural sweetness and moisture, so the crumb stays soft for days and the cake needs fewer eggs than a standard spice cake would use.
Cinnamon, nutmeg, and ginger give the batter warmth without hiding the flavor of the roasted sweet potatoes underneath, so each bite tastes balanced.
Pouring the honey glaze over the warm cake lets it sink slightly into the surface, which creates a sticky, sweet top that stays moist as the cake cools.
Ingredients for Sweet Potato Honey Bun Cake
- 1 cup mashed baked sweet potatoes, about 2 medium
- 1 cup granulated sugar and 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 300 g all purpose flour, about two and a half cups
- 1 teaspoon baking soda and 1 teaspoon baking powder
- 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
- 1/2 teaspoon salt and 2 teaspoons vanilla extract
- 1 cup chopped pecans, plus 1/4 cup for topping
- Glaze: 1 cup powdered sugar, 3 tablespoons honey, 2 tablespoons melted butter, 2 tablespoons milk, 1/2 teaspoon vanilla
Sweet potatoes. Roast whole potatoes until fork tender, cool them, then peel and mash them smooth. Roasting concentrates sweetness better than boiling.
Oil. Vegetable oil keeps the crumb moist and tender. It also lets the spices and sweet potato flavor come through more clearly than butter would.
Pecans. Chop them coarsely and toast them lightly if you have time. Toasting deepens the flavor and keeps the nuts crunchy against the soft cake.
Spices. Fresh spices matter here. Ground cinnamon, nutmeg, and ginger lose strength on the shelf, so replace any that smell faint.
Honey glaze. Whisk the powdered sugar, honey, butter, milk, and vanilla until smooth. Add a few drops more milk if the glaze looks too thick to pour.
How to Make Sweet Potato Honey Bun Cake
1. Roast the sweet potatoes Heat the oven to 350 degrees F, poke the sweet potatoes with a fork, and roast about 45 minutes until tender. Cool, peel, and mash them.
2. Mix the wet ingredients Combine the mashed sweet potatoes, both sugars, and the oil, then beat in the eggs one at a time and stir in the vanilla.
3. Whisk the dry ingredients In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
4. Combine the batter Add the dry mixture to the wet mixture gradually and stir just until combined, then fold in the chopped pecans.
5. Fill the pan Pour the batter into a greased 9 by 13 inch pan and smooth the top with a spatula so it bakes evenly.
6. Bake the cake Bake for 45 to 50 minutes, until a toothpick in the center comes out clean. Cool the cake on a wire rack for about ten minutes.
7. Glaze and set Whisk the glaze, pour it over the warm cake, scatter the extra pecans on top, and let it set for ten to fifteen minutes before slicing.
How to Serve Sweet Potato Honey Bun Cake
Cut the cake into squares and serve it warm or at room temperature. It pairs well with a scoop of whipped cream or a bowl of fresh peach cobbler on a dessert table. Add a slice of homemade strawberry cake, a ramekin of vanilla bean creme brulee, and a pitcher of fresh pineapple lemonade.
How to Store and Reheat Sweet Potato Honey Bun Cake
Store the cake covered at room temperature for up to three days, or refrigerate it for up to a week. Wrap squares tightly and freeze them for up to three months, then thaw them in the refrigerator before serving.
Tips and Variations for Sweet Potato Honey Bun Cake
Cool the potatoes first. Hot sweet potatoes can scramble the eggs and make the batter greasy, so mash them and let them cool for a few minutes.
Measure the flour. Spoon the flour into the cup and level it, or weigh it. Packed flour makes the cake dry and heavy.
Do not overmix. Stir just until the flour disappears. Overmixing builds gluten and gives a tight, rubbery crumb instead of a soft, tender one.
Glaze while warm. Pour the glaze over the warm cake so it sinks in slightly. Honey is not safe for children under 1 year, so do not serve this cake to infants.
Swap the nuts. Use walnuts in the same amount or leave the nuts out entirely if you need a nut free cake.
Flag the allergens. The cake contains wheat, egg, milk, and pecans, which are tree nuts, so label it clearly and check labels before serving guests.
Skip the raw batter. Do not taste the batter, because it contains raw eggs and uncooked flour that can carry harmful bacteria.
Check trusted guidance. For general advice on baking and food safety at home, read the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Sweet Potato Honey Bun Cake
Can I use canned puree in sweet potato honey bun cake?
Yes. Use plain sweet potato puree, not pie filling, in the same amount. Roasted potatoes taste sweeter, but canned puree saves time.
How do I know sweet potato honey bun cake is done?
A toothpick in the center should come out clean, and the top should spring back lightly when you press it.
Can I freeze sweet potato honey bun cake?
Yes. Wrap cooled squares tightly in plastic wrap and foil and freeze for up to three months. Thaw them in the refrigerator.
Can I leave out the pecans?
Yes. Skip them in the batter and the topping. The cake stays moist and tender, though it loses a little crunch.
Why is the glaze not soaking in?
The cake may have cooled too much or the glaze may be too thick. Warm the cake slightly and thin the glaze with a little milk.
Sweet Potato Honey Bun Cake with Pecans
Equipment
- 9 by 13 inch baking pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 cup mashed baked sweet potatoes about 2 medium potatoes, baked, peeled, and cooled
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 300 g all purpose flour about two and a half cups, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 2 tsp vanilla extract for the batter
- 1 cup powdered sugar for the glaze
- 3 tbsp honey for the glaze
- 2 tbsp unsalted butter melted, for the glaze
- 2 tbsp milk for the glaze, adjust for thickness
- ½ tsp vanilla extract for the glaze
- 1 cup chopped pecans for the batter
- ¼ cup chopped pecans for the topping
Instructions
Cooking
- Prep. Roast the sweet potatoes at 350 degrees F for about 45 minutes, then cool, peel, and mash them.
- Mix. Beat the mashed sweet potatoes with both sugars, oil, eggs, and vanilla. Whisk the flour, leaveners, spices, and salt, then stir the two mixtures together and fold in 1 cup pecans.
- Bake. Pour the batter into a greased 9 by 13 inch pan and bake 45 to 50 minutes until a toothpick comes out clean.
- Glaze. Whisk the powdered sugar, honey, butter, milk, and vanilla until smooth and pour it over the warm cake.
- Set. Sprinkle on the remaining pecans and let the cake set 10 to 15 minutes before slicing.
