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Sweet Potato Honey Bun Cake is the ultimate mashup of fall flavors and Southern comfort. Made with sweet potatoes, a swirl of cinnamon-spiced sugar, and topped with a maple icing, it's tender, moist, and bursting with warm, cozy vibes. Perfect for breakfast, dessert, or a holiday treat, this cake will have you coming back for seconds!
The Story Behind This Cozy Cake
Every time I make this cake it fills my kitchen with the most incredible aroma of warm spices and sweet potatoes. There's something magical about how a simple boxed cake mix transforms into something that tastes completely homemade. The combination of earthy sweet potatoes and that honey bun inspiration creates pure comfort in every bite.
What You'll Need
- Sweet Potatoes: Use canned for convenience or fresh for a homemade touch.
- Yellow Cake Mix: Any brand works, creating a soft and flavorful base.
- Cream Cheese: Adds moisture and richness; ensure it's softened.
- Vegetable Oil: Keeps the cake moist and tender.
- Eggs: Help bind the batter and provide structure.
- Spice Swirl: A mix of brown sugar, cinnamon, ginger, and nutmeg for warm, cozy layers.
- Maple Icing: Made with confectioners' sugar, milk, and maple syrup for a sweet, buttery finish.
Let's Make It Together
- Prepare the Batter
- Mix cake mix, mashed sweet potato, cream cheese, eggs, and vanilla until smooth. Set aside.
- Layer and Swirl
- Spread half the batter in a greased pan, layer the sugar and spice mixture, and top with remaining batter. Use a knife to create gentle swirls.
- Bake
- Bake at 350°F (175°C) for 27-29 minutes, until golden and pulling away from the pan edges. Let cool completely before icing.
- Add Icing
- Whisk confectioners' sugar, milk, and maple syrup until smooth. Spread over the cooled cake and let it set for 10 minutes before slicing.
My Best Tips
Through many batches of this cake I've learned some helpful tricks. Make sure your cream cheese is properly softened this makes such a difference in getting a smooth batter. Really mash those sweet potatoes well nobody wants surprise lumps in their cake. When it comes to the swirling be gentle we want those beautiful layers of spice to stay distinct. And always let the cake cool completely before adding the icing it's worth the wait for that perfect finish.
Serving and Storing
This cake shines as part of a holiday breakfast spread or as the sweet ending to a cozy dinner. I love setting it out alongside a pot of coffee and watching people's faces light up at first bite. Sometimes I'll add a dollop of whipped cream or sprinkle of toasted pecans for extra flair. Leftovers keep beautifully in an airtight container for several days but honestly it rarely lasts that long in my house.
Make It Your Own
The beauty of this cake lies in how easily it adapts to your tastes. Try mixing in some chopped pecans for crunch or swap the spices for your favorite blend. Sometimes I'll use honey in the icing instead of maple syrup or add a sprinkle of cinnamon sugar on top. Each variation brings its own special touch to this already delicious cake.
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Frequently Asked Questions
- → Why does the cream cheese need to be softened?
- Softened cream cheese blends better into the batter. If it's too cold, you'll end up with lumps that affect the cake's texture.
- → How do I get the best sweet potato texture?
- Make sure your sweet potatoes are thoroughly mashed before adding to the batter. Lumps can affect the cake's texture. You can use canned sweet potatoes for convenience.
- → Why shouldn't I over-swirl the batter?
- A gentle swirl preserves distinct layers of flavor. Over-swirling will mix the spice mixture too thoroughly into the batter, losing the intended layered effect.
- → Why wait for the cake to cool before icing?
- If the cake is too warm, the icing will melt and slide off instead of setting properly. Let it cool completely for about 30 minutes before icing.
- → What pan size works best?
- The recipe is designed for a 9x13 baking dish. Make sure to spray both bottom and sides with nonstick baking spray for easy removal.