Description
This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake combines the creamy sweetness of sweet potato puree with warm spices and a luscious brown sugar filling, all enveloped in a moist yellow cake. Topped with a silky vanilla icing, this cake offers a delightful blend of flavors and textures, perfect for any occasion or a comforting dessert treat.
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 for easy removal and to prevent sticking. Set aside.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, whole milk, sweet potato puree, eggs, vegetable oil, and vanilla extract. Whisk thoroughly until the batter is smooth and well combined. Set aside.
- Prepare Brown Sugar Filling: In a medium bowl, mix together the dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hands or a spoon to thoroughly blend the spices and sugar until uniform.
- Layer the Cake: Pour half of the cake batter evenly into the prepared baking pan, spreading it out to the edges. Sprinkle the brown sugar filling evenly over this layer. Pour the remaining batter over the sugar filling, spreading gently; some of the brown sugar mixture may still show, which is fine.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Make the Icing: While the cake bakes, prepare the icing by whisking together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and silky.
- 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 top and spread with the back of a spoon for a smooth finish. Let the icing set for 10-15 minutes.
- Serve: Slice the cake into 12 wedges and serve. Enjoy your melt-in-your-mouth sweet potato honey bun cake!
Notes
- For best results, ensure sweet potato puree is smooth and not watery. Drain excess moisture if needed.
- Using parchment paper helps with easy removal and prevents sticking.
- You can substitute whole milk with a dairy alternative if desired, but this may slightly affect flavor and texture.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Warm slightly before serving.
- Feel free to add chopped nuts like pecans or walnuts to the brown sugar filling for added texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
