Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake Recipe
Introduction
This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake is a cozy, flavorful treat perfect for any occasion. With moist cake layers and a spiced brown sugar filling, it’s topped with a smooth vanilla icing that brings everything together beautifully.
Ingredients
- 1 (15.25-ounce) box yellow cake mix (we use Duncan Hines)
- 1 cup whole milk
- ½ cup sweet potato puree
- 4 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 ½ cups powdered sugar, sifted if lumpy
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray, then line it with parchment paper and set aside.
- Step 2: In a large mixing bowl, combine the yellow cake mix, 1 cup whole milk, sweet potato puree, eggs, vegetable oil, and 1 tablespoon vanilla extract. Whisk until the batter is smooth and well combined. Set aside.
- Step 3: In a medium bowl, mix together the dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt using your hand or a spoon until evenly blended.
- Step 4: Pour half of the cake batter into the prepared pan and spread it evenly to the edges. Sprinkle the brown sugar filling evenly over the batter. Pour the remaining cake batter over the filling, allowing some filling to peek through.
- Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, prepare the icing.
- Step 6: In a medium bowl, whisk together the powdered sugar, 3 tablespoons whole milk, and 1 teaspoon vanilla extract until smooth and silky.
- Step 7: After baking, let the cake cool in the pan for 15 minutes. Carefully transfer it to a cooling rack, then pour the icing over the cake. Use the back of a spoon to spread the icing evenly. Allow it to set for 10 to 15 minutes.
- Step 8: Slice the cake into 12 wedges and serve. Enjoy your sweet and comforting treat!
Tips & Variations
- Use homemade sweet potato puree for a fresher flavor and smoother texture.
- Add a handful of chopped nuts or raisins to the brown sugar filling for added texture.
- For a dairy-free version, substitute the milk with almond or oat milk and use a suitable egg replacer.
- If the icing is too thick, add milk a teaspoon at a time until you reach your desired consistency.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds to regain softness, if desired. This cake freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potato puree instead of homemade?
Yes, canned sweet potato puree works well and can save time. Just be sure it’s pure puree without added sugars or spices.
Is this cake very sweet?
The cake has a balanced sweetness thanks to the combination of brown sugar filling and the vanilla icing, with warm spice notes from cinnamon and nutmeg. If you prefer a less sweet cake, you can reduce the powdered sugar in the icing slightly.
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Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake is a moist, flavorful dessert perfect for autumn or any cozy occasion. Using a simple yellow cake mix enhanced with sweet potato puree and warm spices, this cake is layered with a brown sugar cinnamon filling and topped with a smooth vanilla glaze, creating a delightful treat that feels homemade yet comes together easily.
Ingredients
Cake Batter
- 1 (15.25-ounce) box yellow cake mix (Duncan Hines recommended)
- 1 cup whole milk
- ½ cup sweet potato puree
- 4 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Brown Sugar Filling
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Icing
- 1 ½ cups powdered sugar, sifted if lumpy
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake later. Set aside.
- Make the cake batter: In a large mixing bowl, whisk together the yellow cake mix, whole milk, sweet potato puree, eggs, vegetable oil, and vanilla extract until the batter is smooth and well combined. Set this mixture aside.
- Prepare the brown sugar filling: In a medium bowl, combine packed dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hand or a spoon to stir until all the spices are evenly mixed with the sugar.
- Assemble the cake layers: Pour half of the prepared cake batter into the lined baking pan, spreading it evenly to the edges. Sprinkle the brown sugar filling evenly over the batter. Carefully pour the remaining cake batter on top, spreading gently but it’s fine if some filling remains visible.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Make the icing: While the cake bakes, combine sifted powdered sugar, whole milk, and vanilla extract in a medium bowl. Whisk until the icing is silky smooth and lump-free.
- Cool and ice the cake: Once baked, allow the cake to cool in the pan for 15 minutes. Then transfer it carefully to a cooling rack to cool further. Pour the prepared icing evenly over the cake and use the back of a spoon to smooth it out. Let the icing set for 10-15 minutes before slicing.
- Serve: Slice the cake into 12 wedges and enjoy the sweet, tender, spiced treat perfect for dessert or a comforting snack.
Notes
- Using parchment paper ensures the cake releases easily from the pan without sticking.
- Make sure the sweet potato puree is smooth for best batter consistency.
- The brown sugar filling adds a delightful cinnamon-spiced layer that complements the sweet potato flavor.
- Let the icing set before slicing to prevent it from sliding off.
- This cake stores well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato cake, honey bun cake, autumn dessert, cinnamon sugar cake, moist cake, yellow cake mix dessert
