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.

Ingredients

Scale

Main Ingredients

2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (plus extra for swirl)
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup brown sugar (light or dark)
1/4 cup honey
2 large eggs
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1/2 cup milk or buttermilk
3/4 cup toasted pecans, chopped

Honey Bun Swirl

1/3 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

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.

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 320 kcal
Sugar: 20 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 45 mg

Keywords: sweet potato cake, honey bun cake, pecan cake, cinnamon swirl cake, moist cake, holiday dessert