Sweet Potato Honey Bun Cake

Last updated: August 28, 2026

This sweet potato honey bun cake takes the swirled cinnamon sugar of a classic honey bun and folds it into a moist, spiced sweet potato cake. You will find the full recipe card just below this post, ready for you to print or save.

Why This Sweet Potato Honey Bun Cake Works

A honey bun cake gets its name from the ribbon of brown sugar and cinnamon that runs through a soft, buttery cake, finished with a sweet glaze that soaks into every bite.

This version folds mashed roasted sweet potato into the batter, which keeps the crumb tender and adds a natural sweetness that pairs beautifully with the cinnamon swirl.

The Role of the Sweet Potato

Roasted sweet potato does double duty here: it adds moisture so the cake stays soft for days, and its natural sugars mean you can use a little less granulated sugar in the batter itself.

Canned sweet potato puree works in a pinch, but a fresh roasted sweet potato, mashed smooth with a fork, gives the cake a deeper, more caramelized flavor.

Building the Cinnamon Honey Swirl

The swirl is a simple mix of brown sugar, ground cinnamon, and a spoonful of honey, which keeps the mixture from turning dry and gritty once it bakes into the batter.

You will pour half the batter into the pan, scatter half the swirl mixture over top, add the rest of the batter, then finish with the remaining swirl, dragging a knife through in a loose figure-eight pattern so the ribbon runs through the whole cake rather than sitting on one side.

Mixing the Batter the Right Way

Cream the butter and sugar until the mixture looks pale and fluffy, which usually takes about three minutes with a hand mixer on medium speed.

Add the eggs one at a time, then the mashed sweet potato, vanilla, and buttermilk, and mix just until the wet ingredients look uniform before folding in the dry ingredients so the cake stays tender instead of tough.

Baking Time and Doneness Cues

Bake the cake in a well-greased 9×13 pan at 350°F, checking for doneness around the 40 minute mark by inserting a toothpick into the center of the cake, avoiding the swirl pockets where it can look wet even when the cake is done.

The cake is ready when the toothpick comes out with a few moist crumbs attached and the top springs back gently when you press it with a fingertip.

The Honey Glaze

While the cake bakes, whisk together powdered sugar, honey, a splash of milk, and a pinch of salt until the glaze is smooth and pourable, thin enough to soak into the warm cake but thick enough to leave a visible layer once it sets.

Pour the glaze over the cake as soon as it comes out of the oven, while the surface is still warm, so it seeps into the cracks left by the cinnamon swirl.

Variations on This Recipe

Swap half the ground cinnamon in the swirl for pumpkin pie spice if you want a more layered, autumn flavor profile, or add a half cup of toasted pecans to the swirl mixture for crunch.

For a richer glaze, replace the milk with heavy cream, or stir a tablespoon of browned butter into the glaze once it cools slightly so it does not separate.

You can also bake this batter in a bundt pan instead of a 9×13, though you will want to add about ten minutes to the bake time and check doneness carefully since bundt pans hold heat differently than a rectangular pan.

Ingredient Substitutions

If you are out of buttermilk, stir a tablespoon of lemon juice into regular milk and let it sit for five minutes before using it in the batter.

Light brown sugar and dark brown sugar both work in the swirl, though dark brown sugar gives a slightly deeper molasses note that many people prefer in a cake like this.

Storage and Make Ahead Tips

Store the cake covered at room temperature for up to three days, or in the refrigerator for up to a week, since the moisture from the sweet potato and glaze means it holds up well either way.

You can also roast and mash the sweet potato up to two days ahead and keep it covered in the refrigerator, which makes the actual baking day faster.

This cake also freezes well: wrap individual squares tightly in plastic wrap, then foil, and they will keep in the freezer for about two months, ready to thaw on the counter whenever you want a slice.

Serving Suggestions

Serve this cake slightly warm with a scoop of vanilla ice cream for dessert, or at room temperature alongside coffee for a fall brunch spread.

It also holds up well as a make-ahead dish for a potluck or holiday gathering, since the glaze keeps the top from drying out even after the cake has been sitting out for a few hours.

The Background of the Honey Bun Cake

The honey bun cake traces its roots to Southern home baking, inspired by the cinnamon swirl and glaze of a classic honey bun pastry but reimagined as a sheet cake that is easier to make for a crowd.

Sweet potato desserts have long held a place in Southern kitchens too, showing up in everything from sweet potato pie to sweet potato biscuits, so pairing sweet potato with the honey bun format felt like a natural combination, especially once cooler weather brings sweet potatoes into season.

Now that you know the story behind this cake, use the recipe card below to get the exact measurements and step by step instructions.

Yield: 12 servings

Sweet Potato Honey Bun Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A soft spiced sweet potato cake swirled with cinnamon brown sugar and honey, then topped with a warm honey glaze.

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Ingredients

• 1 cup mashed roasted sweet potato
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons honey, for the swirl
• 2 cups powdered sugar
• 1/3 cup honey, for the glaze
• 3 tablespoons milk
• 1/4 teaspoon salt, for the glaze

Instructions

1. Preheat the oven to 350°F and grease a 9x13 inch baking pan.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then mix in the mashed sweet potato and vanilla extract.
5. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, mixing just until combined.
6. In a small bowl, stir together the brown sugar, 2 tablespoons cinnamon, and 2 tablespoons honey for the swirl until the mixture holds together when pinched.
7. Pour half the cake batter into the prepared pan and spread evenly.
8. Sprinkle half the cinnamon swirl mixture over the batter.
9. Pour the remaining batter over the swirl layer and spread evenly, then top with the remaining swirl mixture.
10. Drag a knife through the batter in a loose figure eight pattern to marble the swirl through the cake.
11. Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
12. While the cake bakes, whisk together the powdered sugar, honey, milk, and salt until smooth and pourable.
13. Pour the warm glaze evenly over the cake as soon as it comes out of the oven.
14. Let the cake cool for at least 20 minutes before slicing into squares.

Notes

For a deeper flavor, use dark brown sugar in the swirl. Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Information:

Yield:

12

Serving Size:

1 square
Amount Per Serving: Calories: 320Total Fat: 10gSaturated Fat: 6gSodium: 220mgCarbohydrates: 55gFiber: 1gSugar: 38gProtein: 4g

Sweet Potato Honey Bun Cake Questions

Can I use canned sweet potato puree instead of fresh sweet potato?

Yes, canned sweet potato puree works well in this recipe as long as it is plain puree rather than pie filling, which already contains added sugar and spices.

Measure it the same way you would measure the mashed fresh sweet potato called for in the recipe card.

Why did my cinnamon swirl sink to the bottom of the cake?

This usually happens when the swirl mixture is too wet or the batter is too thin, so make sure your sweet potato is well drained and your swirl mixture holds together when pinched between your fingers.

Layering the swirl between two layers of batter, rather than dumping it all in the middle, also helps keep it distributed through the cake instead of sinking.

Can I make this cake gluten free?

A 1:1 gluten free flour blend can be substituted for the all purpose flour in both the cake and the swirl mixture with good results.

Keep in mind the texture will be slightly denser, so check the cake a few minutes early since gluten free batters can bake a touch faster.

How do I know when the glaze is the right consistency?

The glaze should coat the back of a spoon and slowly drip off in a ribbon rather than running off immediately or sitting like a paste.

If it is too thick, add milk a teaspoon at a time, and if it is too thin, add powdered sugar a tablespoon at a time until it reaches that consistency.

Can I make this cake ahead of time for a holiday?

Yes, this cake is a great make ahead option since the glaze helps keep it moist for several days at room temperature.

Bake it the day before your gathering, glaze it once cooled, and store it covered until you are ready to serve.

What size pan should I use?

A 9×13 inch metal or glass baking pan works best for this recipe, giving you a cake that is about two inches tall once baked.

Avoid a smaller pan unless you extend the bake time significantly, since a thicker cake will need longer in the oven to set all the way through.

Wrapping Up This Sweet Potato Honey Bun Cake

This sweet potato honey bun cake brings together a tender spiced crumb, a ribbon of cinnamon and honey, and a glaze that soaks into every square, making it a dessert you will want to bake again once the weather turns cool.

Whether you serve it warm with ice cream or pack it up for a potluck, this cake holds its own on any fall dessert table.

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