If you’re craving a dessert that feels like a warm hug on a chilly day, the Sweet Potato Honey Bun Cake with Pecans is exactly what you need. This delightful cake brings together moist, naturally sweet sweet potatoes, the cinnamon-swirled charm of a classic honey bun, and the satisfying crunch of toasted pecans. Perfect for cozy afternoons or festive gatherings, this sweet potato honey bun cake with pecans will effortlessly become a beloved family favorite, adding both flavor and comfort to your dessert table.

Why You’ll Love This Recipe

Perfectly Moist Texture: The sweet potatoes keep the cake incredibly moist without being heavy.
Crunchy Pecan Delight: Toasted pecans add a satisfying crunch that contrasts beautifully with the cake’s softness.
Warm Honey Bun Swirls: Cinnamon and honey create irresistible swirls that offer gentle sweetness and spice.
Easy to Make: Simple ingredients and straightforward steps mean you can whip this up without stress.
Versatile for Any Occasion: Whether it’s a holiday feast or a cozy weekend treat, this cake always hits the spot.

Ingredients You’ll Need

The beauty of this Sweet Potato Honey Bun Cake with Pecans lies in its simple, yet thoughtfully chosen ingredients. Each one plays an essential role, from enriching the flavor and adding warmth to boosting texture and that gorgeous golden color.

Sweet Potatoes: Naturally sweet and moist, they form the luscious base of the cake.
All-Purpose Flour: Provides structure while keeping the cake tender.
Baking Powder and Baking Soda: These leavening agents ensure your cake rises beautifully and stays light.
Cinnamon and Nutmeg: Classic warm spices that complement the sweet potatoes perfectly.
Brown Sugar and Honey: Offer layered sweetness and the signature honey bun richness.
Eggs: Bind everything together and add a silky texture.
Vegetable Oil or Butter: Adds moisture and richness for that tender crumb you crave.
Vanilla Extract: Enhances the natural flavors and adds depth.
Pecans: Toasted to perfection, they lend a nutty crunch throughout.
Milk or Buttermilk: Provides moisture and a slight tang that balances sweetness.

Variations for Sweet Potato Honey Bun Cake with Pecans

One of the best parts about this recipe is how flexible it is—feel free to tweak it to suit your taste buds or dietary needs. Here are a few creative ideas to make the cake your own while keeping all the cozy vibes.

Swap Pecans for Walnuts: Use walnuts or even almonds if pecans aren’t your favorite or are hard to find.
Add a Cream Cheese Swirl: Incorporate a tangy cream cheese layer for extra richness and contrast.
Make it Gluten-Free: Substitute the flour with a gluten-free blend to cater to gluten sensitivities.
Spice it Up: Increase cinnamon or add a pinch of cloves and ginger for a bolder spice profile.
Use Maple Syrup: Replace honey with maple syrup for a subtly different but equally delicious sweetness.

Sweet Potato Honey Bun Cake with Pecans For Cozy Comfort

How to Make Sweet Potato Honey Bun Cake with Pecans

Step 1: Prepare the Sweet Potatoes

Start by peeling and boiling the sweet potatoes until tender, then mash them smoothly. This ensures your cake batter stays moist and flavorful.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Combining these beforehand guarantees even distribution in the cake.

Step 3: Whisk Wet Ingredients

Beat eggs with brown sugar and honey. Add the mashed sweet potatoes, oil or melted butter, vanilla extract, and milk or buttermilk. Stir until fully incorporated and smooth.

Step 4: Combine and Add Pecans

Gently fold the dry ingredients into the wet mixture. Sprinkle in the toasted pecans and mix just until combined. Be careful not to overmix to keep the cake tender.

Step 5: Create the Honey Bun Swirl

In a separate bowl, mix cinnamon with brown sugar and a little melted butter to create the swirl filling. Pour half the cake batter into your pan, dollop the swirl mixture evenly, then add the remaining batter. Use a knife or skewer to create swirled patterns.

Step 6: Bake Until Golden

Pour the batter into a greased Bundt or loaf pan and bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool before slicing.

Pro Tips for Making Sweet Potato Honey Bun Cake with Pecans

Use Fresh Sweet Potatoes: Freshly cooked sweet potatoes give a better texture and flavor than canned or instant.
Toast Pecans Lightly: Toast the pecans in the oven or on the stovetop to amplify their nutty flavor.
Don’t Overmix: Mix the batter just until combined to keep your cake tender and fluffy.
Swirling Technique: Use a butter knife to gently swirl the cinnamon mixture without blending it fully for that signature honey bun look.
Check Oven Temperature: Baking at a consistent 350°F ensures even cooking without drying out your cake.

How to Serve Sweet Potato Honey Bun Cake with Pecans

Garnishes

Top slices with a light drizzle of honey or a dusting of powdered sugar for a delicate finish. For extra flair, a sprinkle of chopped pecans or a dollop of whipped cream elevates the presentation.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or spiced chai tea. For brunch, serve it alongside creamy yogurt or fresh fruit to balance the richness.

Creative Ways to Present

Turn your cake into parfaits by layering crumbled sweet potato honey bun cake with vanilla pudding and toasted pecans in clear glasses. Or, slice and use it as a base for a decadent dessert trifle with layers of whipped cream and caramel sauce.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days to maintain freshness.

Freezing

Freeze individual slices by wrapping them in parchment and foil, then placing them in freezer bags—they will keep well for up to three months, ensuring your cozy dessert is always ready when you want it.

Reheating

Warm slices gently in the microwave for 20-30 seconds, or toast in the oven at 325°F for 10 minutes to revive that freshly baked taste and texture.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes deliver the best texture and flavor, you can use canned sweet potatoes in a pinch. Just drain well and mash until smooth.

Is this cake suitable for freezing?

Absolutely! The Sweet Potato Honey Bun Cake with Pecans freezes beautifully, maintaining both flavor and texture when properly wrapped and thawed.

Can I substitute pecans with other nuts?

Yes, feel free to swap pecans with walnuts, almonds, or even hazelnuts depending on your preference or what you have on hand.

How long does the cake stay fresh at room temperature?

The cake will stay fresh for about two days at room temperature if stored in an airtight container, making it perfect for short-term enjoyment.

Can I make this cake dairy-free?

Definitely! Replace butter with coconut oil or dairy-free margarine, and use a plant-based milk alternative to keep it dairy-free without sacrificing taste.

Final Thoughts

There’s something irresistibly comforting about a slice of Sweet Potato Honey Bun Cake with Pecans. It’s not just a dessert; it’s an experience of warm spices, sweet potato richness, and crunchy pecan magic that invites you back for more. Whether you’re sharing it with family or savoring it with a quiet cup of tea, it’s sure to become a cherished recipe in your cozy kitchen repertoire. Don’t wait to try it—your taste buds will thank you!

Sweet Potato Honey Bun Cake with Pecans

Author: Anna
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Sweet Potato Honey Bun Cake with Pecans is a moist, flavorful dessert combining naturally sweet mashed sweet potatoes, warm cinnamon and honey swirls, and crunchy toasted pecans. Perfect for cozy afternoons, festive gatherings, or anytime you crave a comforting treat, this easy-to-make cake offers a delightful balance of sweetness, spice, and texture that will quickly become a family favorite.

Instructions

Prepare the Sweet Potatoes: Peel and boil sweet potatoes until tender, then mash them smoothly to ensure a moist and flavorful cake base.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt for even distribution.
Whisk Wet Ingredients: Beat eggs with brown sugar and honey. Then add the mashed sweet potatoes, oil or melted butter, vanilla extract, and milk or buttermilk. Stir until fully combined and smooth.
Combine and Add Pecans: Gently fold the dry ingredients into the wet mixture. Sprinkle in toasted pecans and mix just until combined, careful not to overmix to keep the cake tender.
Create the Honey Bun Swirl: In a separate bowl, mix cinnamon, brown sugar, and melted butter. Pour half the cake batter into a greased Bundt or loaf pan, dollop the swirl mixture evenly over it, then add the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon mixture through the batter.
Bake Until Golden: Bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before slicing and serving.

Notes

Use fresh sweet potatoes for the best flavor and texture.
Lightly toast pecans in the oven or on the stovetop to enhance their nutty flavor.
Do not overmix the batter to maintain tenderness and fluffiness.
Use a butter knife to swirl the cinnamon sugar mixture without blending it completely for a signature honey bun appearance.
Ensure your oven is set to a consistent 350°F (175°C) for even baking.
Feel free to substitute pecans with walnuts, almonds, or hazelnuts.
If dairy-free, replace butter with coconut oil or dairy-free margarine and use plant-based milk alternatives.
This cake freezes well; wrap slices tightly before freezing.