This Sweet Potato Honey Bun Cake with Pecans is a Southern-inspired masterpiece that blends the earthy sweetness of mashed sweet potatoes with the warm spice of cinnamon and nutmeg, all swirled into a moist, tender cake. The addition of chopped pecans brings a delightful crunch, while a rich icing—made with mashed sweet potatoes—adds a creamy finish that’s both unique and comforting. Whether you’re baking for a holiday table, a cozy weekend treat, or a potluck showstopper, this cake delivers nostalgia and indulgence in every bite.
Ingredients (Serves 12–16):
For the Cake:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the Cinnamon Swirl:
- ½ cup light brown sugar
- 2 tsp ground cinnamon
For the Icing:
- ½ cup mashed sweet potatoes (cooked and cooled)
- 2 cups powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ cup milk (adjust for consistency)
Instructions:
1. Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Cake Batter
- In a large bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix until smooth.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in vanilla extract and chopped pecans.
3. Create the Cinnamon Swirl
- In a small bowl, mix brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan and spread evenly.
- Sprinkle half of the cinnamon swirl mixture over the batter.
- Add the remaining batter on top and gently swirl with a butter knife to create a marbled effect.
- Sprinkle the remaining cinnamon swirl mixture over the top.
4. Bake the Cake
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before icing.
5. Prepare the Icing
- In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract.
- Beat with an electric mixer until smooth and creamy.
- Add milk gradually until the icing reaches a spreadable consistency.
6. Ice the Cake
- Spread the icing evenly over the warm cake.
- Let the cake cool completely before slicing to allow the icing to set.
🍽️ Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a cup of spiced chai or cinnamon coffee for a cozy dessert moment.
- Garnish with extra chopped pecans or a drizzle of maple syrup for added flair.
💡 Tips & Variations:
- Make it nut-free: Skip the pecans or substitute with sunflower seeds for crunch.
- Add a glaze: Mix powdered sugar and maple syrup for a thinner drizzle instead of icing.
- Boost the spice: Add a pinch of ground ginger or cloves for deeper warmth.
- Use canned sweet potatoes: Just be sure to drain and mash thoroughly.
This cake is a celebration of texture, flavor, and Southern charm—perfect for someone like you who loves indulgent, creative desserts with a visual wow factor. Want to pair it with a tropical twist or a sugar-free treat next? I’ve got plenty of ideas to keep the sweet inspiration flowing.