Best Sweet Potato Honeybun Cake with Pecans Ready in 30 Minutes

Did You Know Sweet Potatoes Can Make the Most Tender, Moist Cake You’ve Ever Tasted?

It’s true—sweet potatoes, often relegated to holiday casseroles or savory sides, hold a secret power in baking. Their natural sweetness and velvety texture transform cakes into something extraordinary, and this Sweet Potato Honeybun Cake with Pecans is proof. Forget everything you thought you knew about dense, dry sweet potato desserts. This cake is a revelation: impossibly tender, spiced with warmth, and crowned with a buttery pecan streusel that crackles with every bite.

I first discovered the magic of sweet potato cakes during a trip to the South, where bakers have long embraced this humble root vegetable’s potential. There, nestled in a sunlit corner of a Charleston bakery, I took my first forkful of a honey-kissed sweet potato cake—and immediately knew I had to recreate it at home. After months of tweaking (and perhaps one too many taste tests), this recipe was born. It’s the kind of dessert that feels like a hug: comforting, nostalgic, and just a little bit indulgent.

What makes this cake truly special? The sweet potatoes do more than add flavor—they lock in moisture, ensuring every slice stays soft for days. Paired with the warmth of cinnamon and a generous drizzle of honey glaze, it’s a dessert that bridges the gap between cozy autumn baking and year-round cravings. And those pecans? They’re not just a garnish. Toasted until fragrant, they add a nutty crunch that plays beautifully against the cake’s melt-in-your-mouth crumb.

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Sweet Potato Honeybun Cake with Pecans

There’s something undeniably comforting about the aroma of sweet potatoes and honey mingling in the oven—a scent that wraps around you like a warm hug. This cake is a love letter to Southern baking, with tender sweet potatoes, a ribbon of cinnamon-sugar, and a generous crunch of toasted pecans. It’s the kind of dessert that feels like home.

Ingredients You’ll Need

• 2 cups mashed sweet potatoes – Roast or boil them until fork-tender, then peel and mash. The natural sweetness here is irreplaceable!
• 1 cup unsalted butter, softened – Room temperature is key for that perfect, fluffy texture.
• 1 ½ cups granulated sugar – Just enough to complement the sweet potatoes without overpowering them.
• 4 large eggs – Crack them one at a time into a separate bowl to avoid any rogue shells.
• 2 tsp vanilla extract – Pure vanilla adds depth, but if you’re feeling fancy, a splash of bourbon works too.
• 3 cups all-purpose flour – Spoon and level it into your measuring cup to avoid a dense cake.
• 1 tbsp baking powder – The lift that makes every bite tender.
• ½ tsp salt – Balances the sweetness beautifully.
• 1 cup chopped pecans – Toast them lightly for extra nutty richness.
• ½ cup honey – A golden drizzle that ties everything together.
• 2 tbsp cinnamon sugar – For that signature honeybun swirl!

Let’s Bake This Beauty

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. I like to line mine with parchment paper too—it makes lifting the cake out so much easier.

Step 2: In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes with a hand mixer. Don’t rush it—this step builds the cake’s airy texture.

Step 3: Beat in the eggs one at a time, followed by the vanilla. Scrape down the sides of the bowl as you go to ensure everything is evenly mixed.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake, so gentle folds are your friend here.

Step 5: Fold in the mashed sweet potatoes until the batter is smooth and speckled with orange. It’ll be thick but spreadable—like a cozy autumn blanket in cake form.

Conclusion

This Sweet Potato Honeybun Cake with Pecans is a true celebration of cozy flavors—warm spices, sweet honey, and the earthy richness of sweet potatoes all come together in one irresistible dessert. Whether you’re serving it for a holiday gathering or just indulging in a little self-care, this cake is sure to become a cherished favorite. The tender crumb, caramelized pecan topping, and drizzle of honey make every bite pure comfort.

Ready to bake up some happiness? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to explore our other sweet treats for more baking inspiration.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! If you’re short on time, canned sweet potato puree works just fine. Just make sure it’s unsweetened and drain any excess liquid before using.

What’s the best way to store leftovers?

This cake stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for up to 3 months.

Can I substitute the pecans with another nut?

Definitely! Walnuts or almonds would be great alternatives if you’re not a fan of pecans. Just make sure to toast them lightly for maximum flavor.

Is there a way to make this cake dairy-free?

Yes! Simply swap the butter for a plant-based alternative (like coconut oil or vegan butter) and use a dairy-free milk, such as almond or oat milk. The texture will still be wonderfully tender.

Why is my cake too dense?

Overmixing the batter can lead to a denser texture. Be gentle when combining the wet and dry ingredients—just mix until everything is incorporated. Also, make sure your baking powder is fresh for the best rise!