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Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake Recipe

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4 from 2 reviews

This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake is a delightful twist on a classic cake, combining sweet potato puree and warm spices with a luscious brown sugar filling and a smooth vanilla glaze. Perfectly moist, flavorful, and easy to prepare, it’s an irresistible dessert that offers comforting autumnal flavors in every bite.

  • Total Time: 55 minutes
  • Yield: 12 servings

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper to ensure the cake doesn’t stick. Set aside.
  2. Make 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 aside.
  3. Prepare Brown Sugar Filling: In a medium bowl, mix the dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hand or a spoon to thoroughly combine the mixture, ensuring an even spice distribution.
  4. Layer the Cake: Pour half of the cake batter into the prepared pan and spread evenly to the edges. Sprinkle the brown sugar filling evenly over this batter layer. Pour the remaining cake batter over the filling, spreading lightly; some of the brown sugar filling may still be visible, which is perfectly fine.
  5. Bake the Cake: Place the baking 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 fully cooked.
  6. Prepare the Icing: While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until the icing is silky smooth and free of lumps.
  7. Cool and Ice the Cake: Once baked, let the cake cool in the pan for 15 minutes. Carefully transfer it to a cooling rack to cool completely. Pour the prepared icing over the cooled cake and use the back of a spoon to spread it evenly. Allow the icing to set for 10-15 minutes.
  8. Serve: Slice the iced cake into 12 wedges and serve. Enjoy the warm, moist sweetness of this delightful dessert!

Notes

  • Using parchment paper with non-stick spray helps prevent the cake from sticking and ensures easy removal from the pan.
  • Sweet potato puree can be made ahead by roasting or boiling sweet potatoes, then mashing them until smooth.
  • For a dairy-free version, substitute whole milk with almond or oat milk.
  • If you prefer a stronger cinnamon flavor, you can increase it up to 3 teaspoons in the brown sugar filling.
  • Ensure the cake is completely cooled before icing to prevent the glaze from melting and running off.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/melt-in-ya-mouth-sweet-potato-honey-bun-cake-recipe/