Sweet Potato Honeybun Cake 🍠🍰

What happens when you combine the flavors of sweet potato with the classic honeybun cake? You get a moist, flavorful cake that’s perfect for any occasion!

1 cup mashed sweet potatoes (about 1 medium sweet potato)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 cup buttermilk

2 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup granulated sugar

1 tbsp ground cinnamon

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, mix together the granulated sugar and ground cinnamon.

Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

Spoon the remaining batter over the cinnamon-sugar layer and gently swirl with a knife or toothpick to create a marble effect. Sprinkle the remaining cinnamon-sugar mixture on top.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled cake.

Make sure the sweet potatoes are well mashed and smooth to avoid lumps in the cake.

For a richer flavor, you can add chopped pecans or walnuts to the cinnamon swirl.

Enjoy your Sweet Potato Honeybun Cake!