Warm Sweet Potato Honey Bun Cake with Pecans

Spread the love

Introduction

Rich, cozy, and sweetly spiced, this Sweet Potato Honey Bun Cake with Pecans is everything you love about fall baking, in one comforting slice. Moist sweet potatoes make the base incredibly tender, while brown sugar, warm spices, and crunchy pecans add layers of irresistible flavor. The silky honey glaze drizzled over the top brings just the right amount of sweetness. It’s a crowd-pleaser for holidays, potlucks, or when you’re craving something cozy with a twist.

Pro Tip

For deeper flavor, roast your sweet potatoes a day ahead, cool, and store them in the fridge overnight. This intensifies their natural sweetness and makes for an even richer cake.

Serving Suggestions

Pair it with a hot cup of chai tea or coffee for a cozy afternoon treat.
Serve warm with a scoop of vanilla bean ice cream for dessert.
Bring to a holiday brunch or potluck—watch it disappear!

Variations

Nut-Free Version: Skip the pecans for those with allergies or replace with toasted pumpkin seeds for crunch.
Spice it Up: Add a pinch of cloves or cardamom for a deeper, spicier flavor profile.
Coconut Twist: Stir in ½ cup of shredded coconut for a tropical spin.
Cream Cheese Glaze: Swap the honey glaze for a tangy cream cheese frosting for extra decadence.

Equipment Needed

9×13-inch Baking Pan: Provides even baking and easy slicing.
Mixing Bowls: For combining wet and dry ingredients separately.
Whisk & Spatula: Helps blend the batter smoothly and scrape down the sides.
Toothpick: Essential for checking if your cake is baked through.
Small Bowl: Perfect for whisking together your glaze.

Tips for Success

Don’t Overmix the batter after adding the dry ingredients—this keeps the cake soft and tender.
Use Room Temperature Eggs to help them incorporate more smoothly into the batter.
Adjust Glaze Consistency by adding more milk if it’s too thick, or powdered sugar if too thin.
Cool Slightly Before Glazing to let the icing soak into the cake without melting completely.
Store Properly: Keep leftovers in an airtight container to maintain moisture.

Why You’ll Love This Recipe

This cake is the perfect balance of sweet, spiced, and satisfying. It’s easy to make, impressive to serve, and carries that nostalgic, cozy flavor that makes you think of home. Whether you’re baking for a crowd or simply indulging yourself, this cake hits all the right notes—soft texture, crunchy pecans, and a luscious honey glaze.

Warm Sweet Potato Honey Bun Cake with Pecans

Recipe Card

Ingredients

For the Cake:

1 cup mashed sweet potatoes (about 2 medium)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

For the Glaze:

1 cup powdered sugar
3 tablespoons honey
2 tablespoons unsalted butter, melted
2–3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat & Prep Sweet Potatoes: Preheat oven to 350°F (175°C). Prick sweet potatoes, bake for 45 minutes until tender, cool, peel, and mash.
Mix Wet Ingredients: In a large bowl, mix mashed sweet potatoes, sugars, and oil until smooth. Add eggs one at a time, stirring after each addition. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Make the Batter: Gradually fold dry ingredients into wet ingredients. Fold in chopped pecans.
Bake: Pour batter into a greased 9×13-inch baking pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly.
Prepare Glaze: Whisk powdered sugar, honey, melted butter, milk, and vanilla until smooth.
Glaze the Cake: Pour glaze evenly over warm cake. Let it soak before slicing.
Serve & Enjoy: Slice, serve, and enjoy every sweet, nutty bite.