This Sweet Potato Honeybun Cake Recipe with Grated Icing combines moist, warmly spiced sweet potato cake with a cinnamon-brown sugar ribbon running through the center. The mashed sweet potato gives the crumb extra moisture and body, while the sugary filling creates caramelized pockets reminiscent of a classic honey bun cake.
Instead of a thin poured glaze, this version finishes with a firm vanilla icing that is chilled and grated over the cooled cake for a distinctive snowy topping. A 9 x 13-inch pan keeps the recipe straightforward, and the cake can be baked a day ahead before adding the grated icing. The measurements, timing, yield, and storage guidance below follow the supplied editorial standards.
Recipe Snapshot
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Additional Time: 1 hour 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 1 (9 x 13-inch) cake, 15 pieces
- Servings: 15
- Difficulty: Intermediate
Tools for This Recipe
- 9 x 13-inch (23 x 33 cm) light-colored metal baking pan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale, recommended for accurate flour measurement
- Box grater
- Parchment paper
- Wire cooling rack
Ingredient Notes
- â– Sweet Potato Cake
- â– 2 cups (250 g) all-purpose flour, spooned and leveled
- â– 2 teaspoons (8 g) baking powder
- ■½ teaspoon (3 g) fine salt
- â– 1 teaspoon ground cinnamon
- ■¼ teaspoon ground nutmeg
- â– 3 large eggs (about 150 g without shells), room temperature
- â– 1 cup (200 g) granulated sugar
- ■½ cup (100 g) packed light brown sugar
- â– 1 cup (240 g) plain mashed cooked sweet potato, cooled
- ■½ cup (120 ml) neutral vegetable oil
- ■½ cup (120 g) full-fat sour cream, room temperature
- â– 2 teaspoons (10 ml) vanilla extract
- â– Cinnamon-Brown Sugar Filling
- ■¾ cup (150 g) packed light brown sugar
- â– 1 tablespoon ground cinnamon
- â– 2 tablespoons (28 g) unsalted butter, melted
- â– Grated Vanilla Icing
- ■½ cup (113 g) unsalted butter, softened
- â– 2 cups (240 g) powdered sugar, sifted
- â– 1 teaspoon (5 ml) vanilla extract
- â– 1 tablespoon (15 ml) whole milk
- â– â…› teaspoon fine salt
- Sweet potato: Use plain cooked sweet potato mashed until smooth, without butter, milk, sugar, or seasoning. Canned sweet potato puree can work if it contains only sweet potato and has a similarly thick consistency. A watery puree can make the cake heavier and extend the baking time.
- Sour cream: Full-fat sour cream contributes fat, moisture, and tenderness. Full-fat plain Greek yogurt can replace it in the same quantity, although the cake may have a slightly tangier flavor and somewhat firmer crumb.
- Light brown sugar: Brown sugar supplies molasses flavor and moisture to both the batter and cinnamon filling. Dark brown sugar can be substituted measure for measure for a deeper molasses flavor and darker filling.
- Vegetable oil: A neutral oil keeps the cake soft even after it cools. Canola, avocado, or another neutral-flavored baking oil can be used in the same quantity.
- Powdered sugar: Its fine texture is necessary for a smooth icing that firms sufficiently for grating. Granulated sugar is not a reliable substitute because it will leave the icing gritty.
Step-by-Step Method
- Heat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch (23 x 33 cm) metal baking pan and line the bottom with parchment paper, leaving enough overhang on two sides to help lift the cooled cake.
- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Whisk thoroughly so the leavening and spices are evenly distributed.
- In a large bowl, beat the eggs, granulated sugar, and ½ cup brown sugar for about 1 minute, until well combined and slightly lighter in color. Add the mashed sweet potato, vegetable oil, sour cream, and vanilla. Mix until smooth and uniform. Small traces of sweet potato are fine, but there should be no large lumps.
- Add the dry mixture to the sweet potato mixture. Fold with a rubber spatula just until no dry streaks remain. The finished batter should be thick but easily spreadable. Avoid prolonged mixing once the flour is incorporated.
- Stir together the ¾ cup brown sugar, 1 tablespoon cinnamon, and melted butter. The mixture should resemble damp, loose brown sugar rather than a liquid sauce.
- Spread approximately half of the cake batter evenly across the prepared pan. Because the batter is fairly thick, use a spatula to gently push it into the corners without disturbing the parchment.
- Sprinkle the cinnamon-brown sugar mixture evenly over the batter, breaking up any large clumps with your fingers. Leave a narrow border around the edges to reduce the chance of the sugar sticking to the sides of the pan.
- Spoon the remaining batter across the cinnamon layer in small portions, then carefully spread it into an even layer. Use a light touch so the filling remains mostly in the center instead of mixing into the batter.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until the top is set and lightly browned and a wooden pick inserted into a cake-only area near the center comes out with a few moist crumbs rather than wet batter. If the pick passes directly through the sugar ribbon, it may appear wetter than the cake itself.
- Set the pan on a wire rack and let the cake cool completely, about 1 hour. Do not add the icing while the cake is warm; the butter-based shreds will melt.
- Beat the softened butter until creamy. Gradually beat in the powdered sugar, then add the vanilla, milk, and salt. Continue mixing until a very thick, smooth icing forms. It should be substantially firmer than a pourable cake glaze.
- Form the icing into a compact block about 1 inch (2.5 cm) thick, wrap it in parchment paper, and refrigerate for 30 minutes, or until firm enough to grate without smearing.
- Unwrap the chilled icing and grate it over the completely cooled cake using the large holes of a box grater. Work evenly across the surface. If the icing begins to soften in your hands, refrigerate it briefly before continuing.
- Cut the cake into 15 pieces. For the cleanest presentation, wipe the knife between cuts and avoid pressing heavily on the grated icing.
What Makes This Recipe Work
- Mashed sweet potato keeps the crumb moist. It contributes moisture and structure without requiring an excessive amount of oil.
- Sour cream adds tenderness. Its fat and acidity help produce a soft cake with a rich crumb that balances the dense sweet potato puree.
- The cinnamon-sugar layer goes in the middle. Sandwiching it between two layers of batter creates a distinct honeybun-style ribbon rather than simply flavoring the entire cake.
- Cinnamon and nutmeg complement the sweet potato. The spices add warmth without overpowering the earthy sweetness of the puree.
- Chilling the icing makes it grateable. A firm butter-and-sugar icing can be shredded over the cake instead of melting into a conventional glaze.
Make-Ahead and Storage Notes
- Store the finished cake tightly covered in the refrigerator for up to 4 days. Refrigeration helps the butter-based grated icing hold its shape. For a softer crumb, let individual pieces stand at room temperature for about 15 to 20 minutes before serving.
- For make-ahead preparation, bake and completely cool the cake, cover the pan tightly, and refrigerate it overnight. Prepare and grate the icing shortly before serving for the neatest appearance.
- To freeze, the cake is best frozen without the grated icing. Wrap individual pieces or the entire cooled cake securely in plastic wrap followed by foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, bring the cake closer to room temperature, and add freshly grated icing before serving.
Recipe Questions
Can I make this recipe ahead of time?
Yes. Bake the cake up to one day ahead, cool it completely, cover it tightly, and refrigerate. Add the grated icing closer to serving so the topping retains its distinct texture and appearance.
Can I use canned sweet potato puree?
Yes, provided it is plain sweet potato puree rather than sweetened pie filling. If it appears unusually watery, drain off excess liquid before measuring 1 cup (240 g).
Why is my grated icing smearing?
The icing is probably too warm. Refrigerate it until firm, then grate it again. Working with smaller portions also keeps the warmth of your hands from softening the entire block.
How do I know when the cake is done?
The surface should look set and lightly browned, and a pick inserted into a cake-only section near the center should show moist crumbs but no raw batter. Avoid relying on a test directly through the sticky cinnamon-sugar layer.
Can I bake this in two round cake pans?
This formula is designed for a 9 x 13-inch pan. Dividing it between round pans would change the layer thickness, baking time, filling distribution, and presentation, so a pan change would require additional recipe adjustment rather than a simple one-for-one swap.
Sweet Potato Honeybun Cake Recipe with Grated Icing
This Sweet Potato Honeybun Cake Recipe with Grated Icing combines moist, warmly spiced sweet potato cake with a cinnamon-brown sugar ribbon running through the center. The mashed sweet potato gives the crumb extra moisture and body, while the sugary filling creates caramelized pockets reminiscent of
Ingredients
Method
Method
- Heat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch (23 x 33 cm) metal baking pan and line the bottom with parchment paper, leaving enough overhang on two sides to help lift the cooled cake.
- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Whisk thoroughly so the leavening and spices are evenly distributed.
- In a large bowl, beat the eggs, granulated sugar, and ½ cup brown sugar for about 1 minute, until well combined and slightly lighter in color. Add the mashed sweet potato, vegetable oil, sour cream, and vanilla. Mix until smooth and uniform. Small traces of sweet potato are fine, but there should be no large lumps.
- Add the dry mixture to the sweet potato mixture. Fold with a rubber spatula just until no dry streaks remain. The finished batter should be thick but easily spreadable. Avoid prolonged mixing once the flour is incorporated.
- Stir together the ¾ cup brown sugar, 1 tablespoon cinnamon, and melted butter. The mixture should resemble damp, loose brown sugar rather than a liquid sauce.
- Spread approximately half of the cake batter evenly across the prepared pan. Because the batter is fairly thick, use a spatula to gently push it into the corners without disturbing the parchment.
- Sprinkle the cinnamon-brown sugar mixture evenly over the batter, breaking up any large clumps with your fingers. Leave a narrow border around the edges to reduce the chance of the sugar sticking to the sides of the pan.
- Spoon the remaining batter across the cinnamon layer in small portions, then carefully spread it into an even layer. Use a light touch so the filling remains mostly in the center instead of mixing into the batter.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until the top is set and lightly browned and a wooden pick inserted into a cake-only area near the center comes out with a few moist crumbs rather than wet batter. If the pick passes directly through the sugar ribbon, it may appear wetter than the cake itself.
- Set the pan on a wire rack and let the cake cool completely, about 1 hour. Do not add the icing while the cake is warm; the butter-based shreds will melt.
- Beat the softened butter until creamy: Gradually beat in the powdered sugar, then add the vanilla, milk, and salt. Continue mixing until a very thick, smooth icing forms. It should be substantially firmer than a pourable cake glaze.
- Form the icing into a compact block about 1 inch (2.5 cm) thick, wrap it in parchment paper, and refrigerate for 30 minutes, or until firm enough to grate without smearing.
- Unwrap the chilled icing and grate it over the completely cooled cake using the large holes of a box grater. Work evenly across the surface. If the icing begins to soften in your hands, refrigerate it briefly before continuing.
- Cut the cake into 15 pieces: For the cleanest presentation, wipe the knife between cuts and avoid pressing heavily on the grated icing.
Notes
Store the finished cake tightly covered in the refrigerator for up to 4 days. Refrigeration helps the butter-based grated icing hold its shape. For a softer crumb, let individual pieces stand at room temperature for about 15 to 20 minutes before serving. For make-ahead preparation, bake and completely cool the cake, cover the pan tightly, and refrigerate it overnight. Prepare and grate the icing shortly before serving for the neatest appearance.
