Sweet Potato Honeybunn Cake: The Dreamy Homemade Recipe

Baking a sweet potato honeybunn cake with pecans sparks pure culinary magic in kitchens everywhere.

Nutty aromas drift through home spaces, promising delectable comfort.

Southern traditions blend seamlessly with modern dessert creativity in this recipe.

Pecans add delightful crunch while grated sweet potato icing creates unexpected texture.

Rustic ingredients come together, crafting something wonderfully unique and memorable.

Each slice tells a story of warmth and genuine hospitality.

You’ll find this cake irresistible, inviting friends to gather and savor every delicious moment.

Sweet Potato HoneyBunn Cake With Pecan Bliss

• Craft Unique Flavor Fusion: Blend sweet potatoes, honey, and pecans for a delightful taste adventure that breaks away from traditional cake recipes.
• Master Simple Baking Technique: Follow straightforward steps that transform everyday ingredients into a stunning dessert perfect for bakers of all skill levels.
• Celebrate Comfort and Warmth: Enjoy a homemade cake that brings cozy autumn vibes with its rich spices and heartwarming sweet potato base, making it ideal for family gatherings and casual get-togethers.
• Customize with Ease: Adapt the recipe by adjusting spice levels or nut quantities to match personal preferences, ensuring a personalized dessert experience every time.

Ingredients For Sweet Potato HoneyBunn Cake

• All-Purpose Flour: The foundation for creating a soft and tender cake structure.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a rich, moist texture.

• Cinnamon, Nutmeg, Ginger: Warm spices that add depth and complementary flavor to the sweet potato cake.
• Salt: Enhances and balances the overall taste of the cake.

• Butter: Softened to create a smooth and creamy base for the cake batter.
• Eggs: Bind the ingredients and add richness to the cake.
• Vanilla Extract: Adds a subtle, aromatic flavor to the cake.
• Sweet Potatoes: The star ingredient that provides natural sweetness and moisture.
• Buttermilk: Adds tenderness and helps activate the leavening agents.

• Pecans: Provide a crunchy texture and nutty flavor to the cake.

• Butter: Creates a smooth base for the sweet potato icing.
• Honey: Adds natural sweetness and helps bind the icing.
• Powdered Sugar: Provides structure and sweetness to the icing.
• Vanilla Extract: Enhances the overall flavor of the icing.

How To Make Sweet Potato HoneyBunn Cake With Pecans

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Grab a 9×13-inch baking pan and give it a quick spray with cooking oil, then dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt

Step 3: Cream Butter and Sugars

• Softened butter
• Granulated sugar
• Brown sugar

Step 4: Add Wet Components

• Eggs
• Vanilla extract
• Mashed sweet potatoes

Mix until everything looks smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

Slowly add dry ingredients to wet mixture, alternating with buttermilk. Start and end with dry ingredients. Stir just until everything is incorporated.

Step 6: Fold in Nuts

Gently fold chopped pecans into the batter.

Step 7: Bake the Cake

Pour batter into prepared pan, spreading evenly. Slide into preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cake cool completely in the pan.

Step 8: Create Sweet Potato Icing

Melt butter in a medium saucepan over medium heat. Add grated sweet potatoes and cook, stirring often, until soft and fragrant (about 5-7 minutes).

Step 9: Finish the Icing

• Honey
• Vanilla extract

Gradually mix in powdered sugar until you reach a spreadable consistency.

Step 10: Decorate and Serve

Spread icing evenly over cooled cake. Sprinkle finely chopped pecans on top. Slice into squares and serve with a hot beverage.

Pro Tips For Sweet Potato HoneyBunn Cake

• Pecan Placement Perfection: Lightly toast pecans before adding to the batter to enhance their nutty flavor and provide a delightful crunch.
• Sweet Potato Mashing Mastery: Use a fork or potato masher to create a smooth, lump-free sweet potato base for a consistent cake texture.
• Buttermilk Brilliance: For a richer taste, substitute buttermilk with full-fat yogurt or sour cream if unavailable.
• Icing Consistency Control: Add powdered sugar gradually and stop when the icing reaches a spreadable, not too runny consistency.
• Storage Savvy: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Variations To Spice Up Sweet Potato HoneyBunn Cake

• Gluten-Free Sweet Potato Cake: Replace wheat flour with almond flour or gluten-free baking mix for a celiac-friendly version. Adjust liquid ratios to maintain cake's moisture and texture.
• Vegan Sweet Potato Honey Cake: Substitute eggs with mashed banana or flax eggs, use plant-based butter, and replace honey with maple syrup. Select dairy-free milk alternative like almond or oat milk for buttermilk.
• Low-Sugar Sweet Potato Cake: Use sugar substitutes like stevia or monk fruit sweetener. Reduce overall sugar content and increase natural sweetness from sweet potatoes. Consider using applesauce as partial sugar replacement for added moisture.
• Paleo-Friendly Sweet Potato Cake: Use coconut flour instead of wheat flour, replace refined sugar with coconut sugar, and incorporate almond flour.

Perfect Pairings For Sweet Potato HoneyBunn Cake

• Pair with Warm Beverage Companions: Brew a rich, aromatic cinnamon-spiced chai latte or a smooth caramel-infused coffee to complement the sweet potato cake's warm, earthy flavors.
• Create Flavor-Enhancing Side Treats: Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream with a sprinkle of nutmeg to amplify the cake's creamy texture and spiced undertones.
• Boost Nutty Harmony: Offer a small glass of amaretto liqueur or a nutty almond milk to echo the pecan notes and enhance the cake's sweet, toasty profile.
• Refresh with Complementary Drinks: Pour a crisp apple cider or a light, slightly tart white wine like Riesling to balance the cake's rich sweetness and provide a refreshing contrast.

Storage Tips For Sweet Potato HoneyBunn Cake

• Store covered cake in an airtight container in the refrigerator for up to 5 days. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze whole cake or individual slices for 2-3 months. Place in freezer-safe container to prevent freezer burn.
• Remove cake from freezer and let it slowly thaw in the refrigerator overnight. This prevents moisture loss and maintains cake's texture.
• Warm individual slices in microwave for 15-20 seconds on medium power. Alternatively, warm in preheated oven at 300F for 5-7 minutes to restore softness and prevent drying out.

Sweet Potato HoneyBunn Cake FAQ

• How do I know if my sweet potatoes are ripe for the recipe?

Choose sweet potatoes that are firm, smooth-skinned, and have no soft spots or cracks. They should feel heavy for their size and have a deep orange color, indicating rich flavor and moisture.

• Can I substitute buttermilk if I don't have it?

Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using in the recipe.

• What type of pecans work best for this cake?

Use fresh, high-quality whole pecans and chop them yourself. Freshly chopped pecans provide better texture and flavor compared to pre-chopped packaged nuts. Toast them lightly before adding for enhanced nutty taste.

Sweet Potato Honeybunn Cake With Pecans & Grated Sweet Potato Icing Recipe

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4.8 from 36 reviews

• Total Time: 60-72 minutes
• Yield: 12 1x

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Description

Sweet potato honeybunn cake brings Southern comfort to dessert tables with its rich, nutty charm. Pecans and grated sweet potato icing create a delightful harmony, inviting you to savor each moist, indulgent bite of this classic Southern treat.

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Ingredients

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Main Ingredients:

• 1 1/2 cups mashed sweet potatoes
• 4 large eggs
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar

Dry Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Liquid and Nut Ingredients:

• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with grease and flour to prevent sticking.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium mixing bowl, whisking until thoroughly integrated.
3. In a separate large bowl, cream butter with granulated and brown sugars until the mixture becomes light and airy, creating a smooth base.
4. Incorporate eggs individually into the sugar mixture, ensuring complete blending after each addition, then mix in vanilla extract and mashed sweet potatoes until uniform.
5. Gradually introduce dry ingredients to the wet mixture, alternating with buttermilk and beginning and ending with dry ingredients, mixing until just combined to maintain cake’s tenderness.
6. Gently fold chopped pecans into the batter, distributing them evenly throughout.
7. Transfer batter to prepared pan, spreading smoothly to create an even surface.
8. Bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. Allow cake to cool completely within the pan, placed on a wire rack.
10. For the icing, melt butter in a medium saucepan over medium heat, then add grated sweet potatoes.
11. Cook sweet potatoes, stirring frequently, until soft and aromatic, approximately 5-7 minutes.
12. Remove from heat and incorporate honey and vanilla extract.
13. Gradually add powdered sugar, mixing until the icing reaches a spreadable consistency.
14. Once cake has cooled, spread the sweet potato icing evenly across the surface.
15. Garnish with finely chopped pecans for added texture and visual appeal.
16. Slice into squares and serve, ideal alongside a warm beverage.

Notes

• Use room temperature ingredients to ensure smooth batter and even mixing.
• Grate sweet potatoes finely for a silky, smooth icing texture that spreads easily.
• Consider roasting sweet potatoes beforehand to enhance their natural caramelized sweetness and deepen flavor profile.
• Swap pecans with walnuts or almonds for alternative nutty crunch if desired.

• Prep Time: 20-25 minutes
• Cook Time: 40-47 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320 kcal
• Sugar: 25 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 85 mg