The Ultimate Sweet Potato Honeybun Cake with Pecans & Sweet Potato Icing Recipe
If you’re searching for a unique dessert that combines the comforting flavors of sweet potatoes, honey, and pecans, look no further than the Sweet Potato Honeybun Cake with Pecans and Sweet Potato Icing. This delightful cake not only showcases the natural sweetness of sweet potatoes but also delivers a moist, flavorful experience that will impress family and friends alike.
Why Sweet Potato Honeybun Cake?
Sweet potatoes are a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. Incorporating them into your baking not only enhances flavor but also boosts the health benefits of your desserts. This Sweet Potato Honeybun Cake is perfect for holidays, potlucks, or as a cozy treat at home.
Ingredients You'll Need
To create this ultimate cake, gather the following ingredients:
For the Cake:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for topping)
For the Cinnamon-Sugar Filling:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Sweet Potato Icing:
- 1 cup mashed sweet potatoes
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare Your Sweet Potatoes: Start by preheating your oven to 350°F (175°C). Bake or steam the sweet potatoes until soft, then allow them to cool before mashing.
- Make the Cake Batter: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until smooth. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans and vanilla extract.
- Prepare the Cinnamon-Sugar Filling: In a small bowl, mix together the granulated sugar and cinnamon.
- Layer the Cake: Grease and flour a 9x13-inch baking pan. Pour half of the cake batter into the pan, followed by half of the cinnamon-sugar mixture. Pour the remaining batter over this layer and top with the rest of the cinnamon-sugar mixture. Use a knife to swirl the mixture for a marbled effect.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Sweet Potato Icing: In a mixing bowl, beat the cream cheese and butter until creamy. Add the mashed sweet potatoes, powdered sugar, and vanilla extract. Beat until the mixture is smooth and well combined.
- Ice the Cake: Once the cake has cooled, spread the sweet potato icing evenly over the top. Sprinkle with additional chopped pecans for a lovely finish.
- Serve and Enjoy: Slice and serve the cake at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
- Choosing Sweet Potatoes: Opt for firm, medium-sized sweet potatoes for the best flavor. Varieties like Garnet or Jewel work perfectly.
- Storage: This cake can be stored in an airtight container at room temperature for up to three days, or it can be refrigerated for longer freshness.
- Freezing: If you have leftovers, this cake can be frozen for up to three months. Just ensure it's well-wrapped to prevent freezer burn.
The Sweet Potato Honeybun Cake with Pecans and Sweet Potato Icing is a delicious twist on traditional cake recipes. Its rich flavors and moist texture make it an ideal dessert for any occasion. Whether you're sharing it with family or bringing it to a gathering, this cake is sure to be a hit. So roll up your sleeves, gather your ingredients, and enjoy the delightful process of baking this unique treat!
