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.
Ingredients
Scale
Cake Batter
- 1 ½ cups sweet potato, mashed very well (can be canned or baked)
- 15.25 oz yellow cake mix (1 box)
- 4 ounces cream cheese, softened
- ¾ cup vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
Sugar and Spice Mixture
- ½ cup light brown sugar, packed
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Icing
- 1 ¼ cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon pure maple syrup
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
