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