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Warm Sweet Potato Honey Bun Cake with Pecans

Warm Sweet Potato Honey Bun Cake with Pecans

This rich and cozy fall cake features a moist sweet potato base, warm autumn spices, crunchy pecans, and a silky honey glaze.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed sweet potatoes
  • 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
  • 1 cup powdered sugar
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter melted
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Toothpick
  • Small Bowl

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prick the sweet potatoes with a fork and bake them for 45 minutes until tender.
  3. Allow the potatoes to cool before peeling and mashing them into a smooth consistency.
  4. Mix the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil in a large bowl until the mixture is smooth.
  5. Add the eggs one at a time to the wet mixture, ensuring you stir well after each addition.
  6. Stir in one teaspoon of vanilla extract.
  7. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a separate bowl.
  8. Gradually fold the dry ingredients into the wet sweet potato mixture until just combined.
  9. Gently fold in the chopped pecans.
  10. Pour the batter into a greased 9x13-inch baking pan and spread it evenly.
  11. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  12. Whisk the powdered sugar, honey, melted butter, milk, and vanilla extract in a small bowl until smooth to create the glaze.
  13. Pour the glaze evenly over the cake while it is still warm to allow it to soak in.
  14. Let the cake cool slightly before slicing and serving.

Notes

Roasting your sweet potatoes a day in advance and storing them in the refrigerator can intensify their natural sweetness for a richer cake flavor.
Avoid overmixing the batter after adding the dry ingredients to ensure the texture of the cake remains soft and tender.
Using room temperature eggs helps them incorporate more smoothly into the sweet potato and oil base.
You can adjust the consistency of the glaze by adding more milk if it is too thick or more powdered sugar if it is too thin.
Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.