with Pecans & Grated Sweet Potato Icing Recipe
Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is the kind of Southern dessert that wraps you up in warmth at first bite. Imagine a delightfully moist, spiced cake layered with a gooey honeybun swirl and generously crowned with a creamy, naturally tinted sweet potato icing that’s flecked with pecans and decadence. Every forkful is an enchanting blend of soft cake, buttery crunch, and the celebrated goodness of sweet potato—certain to make any gathering memorable. Whether you’re new to baking or a sweets pro, you’ll adore the rich flavors and comforting nostalgia packed into this dessert.
Ingredients You’ll Need
Gathering the ingredients for Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is refreshingly simple, yet each element plays a vital role in bringing out the best flavor, texture, and signature look. Quality basics and a touch of luxury work pure magic together.
- All-purpose flour: The sturdy foundation that helps the cake remain tender yet substantial with every bite.
- Baking powder & baking soda: These ensure the cake rises beautifully and keeps it light, not dense.
- Salt: Just a pinch works wonders in balancing the sweetness and bringing the spices forward.
- Ground cinnamon, nutmeg, and ginger: This aromatic trio infuses cozy warmth and depth for classic spice cake flavor.
- Granulated sugar & brown sugar: Both sweeten the cake, but brown sugar adds rich, molasses undertones that pair perfectly with sweet potato.
- Eggs: Essential for binding everything and creating a moist, cohesive crumb.
- Mashed cooked sweet potato: The star ingredient, delivering sweetness, color, and that coveted indulgent texture.
- Sour cream: Gives the cake extra moisture and a slight tang that balances all the sweetness.
- Vegetable oil: Ensures a soft, even crumb throughout—no dry slices here!
- Honey: A natural sweetener that adds depth and ties everything together for that signature honeybun vibe.
- Vanilla extract: Enhances the flavor and adds an irresistible aroma to the cake and icing.
- Chopped pecans: For nutty crunch in every bite—toast them for even more flavor!
- Brown sugar, cinnamon & melted butter (for filling): These combine to form the crave-worthy honeybun swirl layered through the cake.
- Powdered sugar: The base of that dreamy icing, making it creamy yet light.
- Finely grated cooked sweet potato: Adds natural color, creamy body, and a sweet earthy note to the icing.
- Milk: Thins out the icing just enough for easy spreading or drizzling.
- Pinch of salt: Rounds out the icing, keeping it from being overly sweet.
How to Make with Pecans & Grated Sweet Potato Icing
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) to ensure the cake bakes up evenly and perfectly tender. Grab a 9×13-inch baking dish, grease it well, and dust it lightly with flour to prevent sticking. This prep makes for easy unmolding and beautifully intact slices.
Step 2: Whisk the Dry Ingredients
In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This simple step guarantees an even flavor and lift throughout your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, mashed sweet potato, sour cream, vegetable oil, honey, and vanilla. Beat everything together until smooth and velvety—this is the moisture powerhouse that ensures every slice stays soft and flavorful.
Step 4: Combine Wet & Dry Ingredients
Gradually fold the dry mixture into your wet ingredients, mixing just until combined. Take care not to overmix, as this keeps the crumb delicately tender. Gently fold in the chopped pecans for those irresistible little nuggets of crunch.
Step 5: Layer and Swirl in the Filling
Stir together the brown sugar, cinnamon, and melted butter in a small bowl to create that signature honeybun swirl filling. Pour half your batter into the prepared pan, dollop the filling over, then swirl through gently with a knife. Add the remaining batter and smooth the top—get ready for gorgeous marbled layers in your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing!
Step 6: Bake the Cake
Bake in the center of your oven for 40 to 45 minutes. Look for a golden top and a toothpick to come out clean from the center—the aroma at this stage is absolute heaven.
Step 7: Make the Grated Sweet Potato Icing
As the cake cools for 15 minutes, whisk powdered sugar, finely grated cooked sweet potato, milk, vanilla, and a pinch of salt together until the icing is luscious and spreadable. Puree the sweet potato first if you want an ultra-smooth finish. This icing transforms the flavor and look—making it unmistakably a Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing.
Step 8: Assemble & Finish
While the cake is still slightly warm, pour over your sweet potato icing and spread it to every corner. Allow the icing to set for the prettiest, glossiest finish. Once set, slice and serve up the Southern magic!
How to Serve with Pecans & Grated Sweet Potato Icing
Garnishes
Nothing elevates a slice of Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing quite like a handful of toasted pecans sprinkled over the glossy icing. For a bit of sparkle, add a pinch of cinnamon sugar or some edible flowers. You can also drizzle a touch of extra honey for added shine and Southern authenticity.
Side Dishes
Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing shines beside freshly brewed coffee or strong black tea. If you’re serving it after dinner, a scoop of vanilla bean ice cream or a dollop of whipped cream creates a perfect dessert plate. For a brunch or coffee hour, simple fresh berries bring a lovely burst of color and tartness.
Creative Ways to Present
For special occasions, consider cutting your cake into neat squares and stacking them into tiers on a dessert tray. Serve individual slices on chic plates with a pecan half and sweet potato ribbon on top for flair. Or turn Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing into elegant parfaits: layer with whipped mascarpone or yogurt and a sprinkle of spiced granola in glass jars.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, you can cover Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing with plastic wrap or a fitted lid and keep it at room temperature for up to 3 days. If you want it to last even longer, refrigerate it—this preserves moisture and keeps the icing beautifully intact. Just let it come to room temperature before serving for the best flavor.
Freezing
Most of the elements freeze beautifully! For the best results, slice the cake and store pieces between wax paper in an airtight container. The grated sweet potato icing will also freeze, but for an extra-luxurious texture, prepare it fresh after thawing. Thaw individual slices in the fridge overnight and ice them just before eating.
Reheating
If you prefer your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing slightly warm, pop a single slice in the microwave for about 10-15 seconds. This refreshes the crumb and brings out that rich, buttery aroma. Avoid reheating the whole cake at once, as this can dry it out; stick to single servings for best results!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato purée is a convenient alternative, just be sure to use pure sweet potato with no added sugar or spices for a consistent and delicious result in your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing.
How do I toast pecans for the cake?
Spread the chopped pecans in a single layer on a baking sheet and toast them in a 350°F oven for 6-8 minutes, stirring once or twice. Let them cool before folding into your batter—they’ll deliver a rich, nutty flavor that amplifies the entire cake.
Can I make it gluten-free?
Definitely! Substitute your favorite 1:1 gluten-free baking mix for the all-purpose flour. The flavors and moist texture of Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing will still shine through, and you’ll have a crowd-pleasing gluten-free treat.
Is it possible to make the icing ahead?
Yes, you can make the grated sweet potato icing a day in advance! Store it in an airtight container in the fridge, and give it a good stir before spreading over the cake for the freshest taste and best texture.
What’s the secret to super moist cake?
Sour cream, oil, and mashed sweet potato all lock in moisture, but the real secret is not overbaking. Keep a close eye on your cake and test for doneness right at 40 minutes so your Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing stays fabulously soft.
Final Thoughts
Trust me, once you try Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing, it’s destined to become a seasonal favorite and a family tradition. The incredible mix of flavors and textures makes every bite feel like a warm celebration. You’ll love every step of baking—and especially sharing—this special treat!
Print
with Pecans & Grated Sweet Potato Icing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of this Sweet Potato Honeybun Cake with a delightful pecan crunch and a unique grated sweet potato icing. Perfect for any occasion, this Southern-inspired dessert will have your taste buds dancing with joy!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup mashed cooked sweet potato
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Filling (Honeybun Swirl):
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
For the Icing:
- 1 cup powdered sugar
- 1/2 cup finely grated cooked sweet potato
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Prepare dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a large bowl, beat granulated sugar, brown sugar, eggs, sweet potato, sour cream, oil, honey, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mix until just combined, then fold in pecans.
- Prepare filling: Mix brown sugar, cinnamon, and melted butter for the filling.
- Layer and bake: Pour half batter into pan, swirl in filling, add remaining batter, and bake for 40–45 minutes.
- Ice the cake: Whisk together icing ingredients, pour over cake, and let set before serving.
Notes
- For a smoother icing texture, puree the grated sweet potato before mixing.
- You can toast the pecans beforehand for added depth of flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
