This cake is straight-up cozy.
Imagine the soft, sweet warmth of baked sweet potatoes mixed into a cinnamon-swirled, honey-drizzled cake.
It’s like a hug from the inside out.
I make this every fall when the sweet potatoes are at their best, but honestly, it’s good year-round.
The texture is moist like a coffee cake, with a swirl that tastes like your favorite sticky bun.
Why I Love This Recipe
I first had a version of this cake at a church potluck and couldn’t stop thinking about it. It was homey, soft, and had that surprise swirl of cinnamon sugar inside. So, I made it my own with mashed sweet potatoes, a little honey, and it became a fall staple in my kitchen.
- It’s moist and fluffy from the mashed sweet potato
- The cinnamon sugar swirl is like a hidden treasure in every slice
- It keeps really well and tastes even better the next day
- It’s perfect with a cup of coffee or tea
Servings and Time
Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 45–50 minutes
Total time: ~1 hour 15 minutes
Macros (per slice, based on 12 servings – approximate)
- Calories: 310
- Protein: 4g
- Fat: 14g
- Carbs: 44g
- Fiber: 2g
- Sugar: 27g
Why This Recipe Works (Quick Science)
Sweet potatoes naturally hold moisture, so they keep the cake tender without needing tons of oil or butter. The swirl of cinnamon sugar stays distinct because the batter is thick — it doesn’t all sink or blend in. The honey in the glaze caramelizes slightly as it bakes into the top, giving you that shiny, sticky-bun-style finish.
Common Mistakes
- Using cold mashed sweet potatoes: Let them come to room temp so they mix evenly.
- Overmixing the batter: Stir just until combined or you’ll get a dense cake.
- Pouring all the swirl in one place: Spread it out evenly or it’ll sink.
- Skipping the glaze: It adds moisture and that beautiful finish — don’t skip it!
What to Serve With
- A cup of hot chai tea or a pumpkin spice latte
- Whipped cream or vanilla ice cream on the side
- Bacon and eggs if you’re turning it into a brunch dish
- A drizzle of maple syrup for extra fall flavor
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s plain mashed sweet potato, not pie filling.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour with xanthan gum already in it.
Can I leave out the honey?
You can swap in maple syrup or skip it in the glaze, but honey adds great flavor.
Does it need to be refrigerated?
Nope! Just cover it well and leave it at room temp for up to 3 days.
What You’ll Need
- 1 cup mashed cooked sweet potato (room temperature)
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- ½ cup sour cream
- ½ cup vegetable oil
- ⅓ cup honey
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon honey (for glaze)
Tools Required
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- 9×13-inch baking dish
- Non-stick spray
- Small whisk
- Cooling rack
Substitutions and Variations
- No sour cream? Use plain Greek yogurt.
- Want more spice? Add a pinch of nutmeg or clove to the swirl.
- No honey? Use maple syrup.
- Want to make muffins? Use a muffin tin, reduce bake time to 18–22 mins.
Make Ahead Tips
- You can mash the sweet potatoes up to 3 days ahead and keep in the fridge.
- Bake the cake the night before and glaze it the next morning before serving.
- The glaze can be made a day ahead and stored in the fridge—just stir it well before using.
Instructions
Step 1: Make the cinnamon swirl
In a small bowl, mix ⅓ cup granulated sugar with 1 tablespoon ground cinnamon. Set aside.
Step 2: Mix the wet ingredients
In a large bowl, add 1 cup mashed sweet potato, 4 large eggs, ½ cup sour cream, ½ cup vegetable oil, and ⅓ cup honey. Mix until smooth.
Step 3: Add the cake mix
Add 1 box yellow cake mix to the wet mixture. Mix until just combined — don’t overmix.
Step 4: Assemble the cake
Spray a 9×13-inch baking dish with non-stick spray. Pour half of the batter into the dish. Sprinkle the cinnamon sugar mixture evenly over it. Add the rest of the batter on top and spread it smooth.
Step 5: Bake the cake
Bake at 325°F (163°C) for 45–50 minutes, until a toothpick comes out clean.
Step 6: Make the glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 tablespoon honey until smooth.
Step 7: Glaze the warm cake
Once the cake is out of the oven and still warm, pour the glaze over the top and spread gently.
Step 8: Slice and serve
Let the cake cool slightly, then slice and serve from the dish.
Leftovers and Storage
Let the cake cool completely, then cover tightly with plastic wrap or store in an airtight container. It keeps at room temp for 3 days or in the fridge for up to 5. You can also freeze slices for up to 2 months — just wrap them individually and thaw overnight.
Wrap-Up
This Sweet Potato Honey Bun Cake is one of those recipes that makes your house smell amazing and brings everyone to the kitchen. It’s simple, cozy, and tastes like fall in a slice. Try it out and leave a comment to let me know how it went or if you’ve got any twists you added—I love hearing how others make it their own.
