If you have a soft spot for desserts that are comforting, flavorful, and just a little bit special, then you are going to absolutely fall in love with this Sweet Potato Honey Bun Cake. This delightful cake beautifully combines the natural sweetness and creaminess of mashed sweet potatoes with the spicy warmth of cinnamon, ginger, and nutmeg, all swirled into a moist, golden cake. The luscious cream cheese and brown sugar filling adds that irresistible gooey texture inside, while a drizzle of maple-infused icing on top finishes it off with a perfect touch of sweetness. Whether you’re baking for a special occasion or just want to treat yourself to something cozy and delicious, the Sweet Potato Honey Bun Cake delivers every bite with pure joy.

Sweet Potato Honey Bun Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is simple, but every single one plays a key role in creating the unique texture and flavor of this cake. From the creamy mashed sweet potatoes that keep the cake moist, to the blend of warm spices that bring depth and aroma, each component is essential to nailing the authentic Sweet Potato Honey Bun Cake experience.

Sweet potato: Use well-mashed sweet potato, baked or canned for convenience, to add moisture and natural sweetness.
Yellow cake mix: Provides a light, fluffy base that perfectly complements the sweet potato’s richness.
Cream cheese: Softened cream cheese adds creaminess and subtle tang, balancing the sweetness.
Vegetable oil: Keeps the cake tender and moist throughout baking.
Eggs: Room temperature eggs bind the ingredients together and add structure.
Vanilla extract: Adds warmth and depth to the cake’s flavor profile.
Light brown sugar: Packed for extra moisture, this enhances the cake’s caramel notes.
Ground cinnamon: Brings a signature spice that pairs beautifully with sweet potato.
Ground ginger: Adds a gentle zing that enlivens the palette.
Ground nutmeg: Offers a slightly sweet, nutty undertone.
Confectioners’ sugar: The base for the silky icing that tops the cake.
Milk: Helps blend the icing ingredients to a smooth consistency.
Pure maple syrup: Adds a hint of natural sweetness and a subtle maple flavor in the glaze.

How to Make Sweet Potato Honey Bun Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F and positioning the rack in the middle for even baking. Spray a 9×13-inch baking pan with nonstick spray to make sure your beautiful cake doesn’t stick when it’s time to serve.

Step 2: Mix the Cake Batter

In a stand mixer fitted with the whisk attachment, combine the cake mix, mashed sweet potato, softened cream cheese, vegetable oil, eggs, and vanilla on medium-low speed. Mix for about a minute until everything is well incorporated and you have a smooth, creamy batter that promises moistness and flavor.

Step 3: Prepare the Sugar and Spice Filling

In a small bowl, stir together the light brown sugar, cinnamon, ginger, and nutmeg until fully combined. This mixture creates the lovely “honey bun” aspect inside your cake and is key to achieving that signature swirl of flavor within the layers.

Step 4: Layer the Batter and Swirl the Filling

Pour half of your cake batter into the prepared pan and smooth it out evenly. Sprinkle your sugar and spice mixture over this first layer. Then pour the remaining batter on top and spread gently. Using a butter knife, swirl the batter and filling together to create beautiful, delicate patterns without fully mixing.

Step 5: Bake to Golden Perfection

Bake for about 27-29 minutes until the cake turns golden brown and starts to pull away slightly from the sides of the pan. The aroma of sweet spices wafting from your oven at this stage will have you eager to taste the magic inside.

Step 6: Cool the Cake

Allow the cake to cool completely in the pan, approximately 30 minutes, so it sets up nicely and makes it easier to add the luscious icing without it melting away.

Step 7: Make the Sweet Maple Icing

Whisk together the confectioners’ sugar, milk, and pure maple syrup until the icing is smooth and thick but pourable. This topping adds the final sweet touch and enhances the honey bun cake vibe to perfection.

Step 8: Ice and Serve

Once the cake has fully cooled, pour the icing over the top and spread it evenly. Let it sit for about 10 minutes to set. Cut the cake into 24 squares and get ready to indulge in the warm, comforting, and irresistibly sweet Sweet Potato Honey Bun Cake.

How to Serve Sweet Potato Honey Bun Cake

Garnishes

For a fresh and festive touch, top your slices with a dollop of whipped cream or a sprinkle of toasted pecans. These garnishes add creaminess and crunch that play perfectly alongside the soft, spiced cake.

Side Dishes

This cake pairs wonderfully with a simple cup of black coffee or chai tea to complement its spice profile. It’s also lovely served alongside a scoop of vanilla bean ice cream for a decadent dessert experience.

Creative Ways to Present

Turn your Sweet Potato Honey Bun Cake into a centerpiece by serving it as individual mini squares on pretty plates, each drizzled with extra maple syrup or dusted with cinnamon. Layering the cake with fresh fruit like sliced pears or apples can elevate the presentation for fall gatherings.

Make Ahead and Storage

Storing Leftovers

Place any leftover cake in an airtight container at room temperature for up to two days to keep it moist and flavorful. For longer storage, refrigerate in a sealed container for up to a week, but be mindful the cake may firm slightly.

Freezing

Sweet Potato Honey Bun Cake freezes beautifully. Wrap individual slices tightly with plastic wrap and aluminum foil or use a freezer-safe container. It will keep well for up to 3 months, making it a convenient make-ahead treat.

Reheating

When ready to enjoy from frozen, thaw overnight in the refrigerator and warm slices gently in the microwave for 15-20 seconds or in a low oven for a few minutes. The cake’s moist texture will come back to life with just a little heat.

FAQs

Can I use canned sweet potatoes for this cake?

Absolutely! Using canned sweet potato is a great shortcut and works perfectly as long as you mash it well to avoid lumps, ensuring a smooth batter.

Is this recipe gluten-free?

The traditional recipe uses a boxed yellow cake mix which generally contains gluten. However, you can substitute it with a gluten-free cake mix to make a gluten-free version without sacrificing flavor or texture.

Can I substitute cream cheese with something else?

Cream cheese adds a unique tang and creaminess, but you can use mascarpone or even Greek yogurt as alternatives, though the flavor and texture might vary slightly.

How long does the icing stay good after spreading?

The icing sets in about 10 minutes and will stay fresh and delicious for several hours at room temperature. If storing the cake, keep it covered to prevent the icing from drying out.

Can I make this cake in smaller pans?

Yes! You can bake this cake in smaller pans or muffin tins; just adjust the baking time accordingly. Muffins generally need about 18-22 minutes, so keep an eye on them.

Final Thoughts

There is something truly special about the Sweet Potato Honey Bun Cake that makes it a must-bake whenever you want to celebrate something comforting and cozy. Its rich, spiced layers paired with a sweet, creamy icing make it an absolute crowd favorite and a beautiful way to enjoy the flavors of fall all year long. So go ahead, gather your ingredients, and treat yourself and your loved ones to this delightful cake—you won’t regret it!

Sweet Potato Honey Bun Cake Recipe

★★★★★

4.8 from 11 reviews

Author: Elara
Total Time: 53 minutes
Yield: 24 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Sweet Potato Honey Bun Cake is a moist, flavorful dessert that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon, ginger, and nutmeg. Swirled with a brown sugar and spice layer and topped with a smooth maple glaze, this cake is perfect for cozy gatherings or anytime you crave a comforting treat with a twist.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray a 9×13-inch baking pan thoroughly on the bottom and sides with nonstick baking spray to ensure easy cake release.
Mix Cake Batter: In a stand mixer fitted with the whisk attachment, combine the yellow cake mix, mashed sweet potatoes, softened cream cheese, vegetable oil, eggs, and vanilla extract. Mix on medium-low speed for about 1 minute until the batter is smooth and well combined.
Prepare Sugar and Spice Mixture: In a small bowl, stir together the light brown sugar, cinnamon, ground ginger, and nutmeg until evenly mixed. Set this mixture aside for layering.
Layer the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the sugar and spice mixture evenly over this layer. Pour the remaining batter on top and spread gently. Using a butter knife, swirl the batter with the sugar mixture to create a gentle marbled effect—be careful not to fully blend the layers.
Bake the Cake: Place the pan in the preheated oven and bake for 27 to 29 minutes, or until the cake turns golden brown and starts to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for about 30 minutes.
Make the Icing: While the cake cools, whisk together the confectioners’ sugar, milk, and pure maple syrup until the icing is thick, smooth, and spreadable.
Ice and Serve: Once the cake has fully cooled, pour the icing evenly over the top and spread gently. Let the icing set for about 10 minutes. Cut into 24 slices, serve, and enjoy your delicious Sweet Potato Honey Bun Cake!

Notes

Use canned sweet potatoes for convenience or bake and mash your own for the best flavor.
Ensure eggs and cream cheese are at room temperature to help create a smooth batter.
The swirling technique creates a beautiful marbled look; avoid over mixing to keep distinct layers.
For a dairy-free version, substitute cream cheese with vegan cream cheese and milk with any plant-based milk.
This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
Warm slices slightly before serving for extra softness and flavor.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/24 of cake)
Calories: 210 kcal
Sugar: 16 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: Sweet Potato Cake, Honey Bun Cake, Spiced Cake, Fall Dessert, Swirl Cake, Cream Cheese Cake, Maple Icing