Sweet Potato Honey Bun Cake with Pecans – Moist, Spiced & Totally Irresistible 🍠🍯🫒✨
There’s something deeply nostalgic about the smell of warm spices and roasted sweet potatoes filling your kitchen — especially when they come together in a soft, golden cake drizzled with honey glaze and topped with toasted pecans .
This Sweet Potato Honey Bun Cake is the ultimate fusion of comfort and indulgence: a dense, moist cake made with real mashed sweet potatoes , layered with bold fall flavors like cinnamon, nutmeg, and ginger , then finished with a silky honey-butter glaze and a sprinkle of crunchy pecans .
Perfect for autumn mornings, holiday gatherings, or when you’re craving something sweet without being overly rich.
Let’s dive into how to make this dreamy, cinnamon-swirled cake!
🧁 Why You’ll Love This Sweet Potato Honey Bun Cake
- Moist & flavorful : Sweet potatoes keep it tender and naturally sweet.
- Warm spice blend : Cinnamon, ginger, and nutmeg create a cozy finish.
- Honey glaze magic : Lightly sweet, deeply aromatic, and totally irresistible.
- Great for sharing : Ideal for brunch, school events, or gifting.
- Make-ahead friendly : Tastes even better the next day — perfect for prepping ahead!
🧾 Ingredients (Makes 12–16 Servings)
For the cake batter:
- 1 cup mashed sweet potatoes (about 2 medium baked)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil or melted coconut oil (for moisture and richness)
- 4 large eggs , beaten
- 1 tsp vanilla extract
- 2½ cups all-purpose flour (or gluten-free flour for sensitivity)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ¾ cup chopped toasted pecans (plus extra for topping)
For the honey glaze:
- 1 cup powdered sugar
- 3 tbsp honey
- 2 tbsp unsalted butter , melted (or vegan spread)
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
- Optional: A pinch of cinnamon or maple extract for twist
🔪 Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring tools
- Whisk or spatula
- 9×13-inch baking pan or loaf pans
- Toothpick or cake tester
- Oven mitts
- Cooling rack
- Small saucepan or microwave-safe bowl (for glaze)
👩🍳 Step-by-Step Instructions
Step 1: Bake the Sweet Potatoes
Preheat oven to 375°F (190°C) .
Pierce sweet potatoes with a fork and roast for 45–50 minutes , or until tender.
Once cool, peel and mash the flesh — you should have about 1 cup ready for the cake.
Step 2: Mix Wet Ingredients
In a large mixing bowl:
- Combine:
- Mashed sweet potatoes
- Granulated sugar
- Brown sugar
- Vegetable oil
Beat well until smooth and slightly fluffy.
Add eggs one at a time , mixing after each addition.
Stir in vanilla extract for extra aroma.
Step 3: Add Dry Ingredients
In a separate bowl:
Whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Salt
Gradually mix dry ingredients into wet batter, stirring just until combined.
Don’t overmix — lumps are okay!
Step 4: Fold in Pecans
Gently fold in chopped pecans using a spatula.
Pour the thick batter into a greased 9×13-inch pan and spread evenly.
Step 5: Bake Until Golden & Moist
Bake at 350°F (175°C) for 45–50 minutes , or until a toothpick inserted in the center comes out clean.
Let cool completely before adding the final touch.
Step 6: Make the Honey Glaze
In a small bowl:
- Whisk together:
- Powdered sugar
- Honey
- Melted butter
- Milk or cream
- Vanilla extract
Mix until smooth and pourable — add more milk if needed.
Step 7: Drizzle & Garnish
Once the cake has cooled slightly:
- Pour the honey glaze evenly over the top.
- Sprinkle with extra pecans or flaked coconut for crunch and color.
Let the glaze set for 10–15 minutes before slicing.
Step 8: Slice & Serve
Cut into squares and serve warm or at room temperature.
Each bite is a perfect balance of spiced sweetness , moist texture , and nutty finish — pure fall joy on a plate!
🍯 Serving Suggestions
- With a dollop of Greek yogurt or mascarpone cheese on the side.
- Try them stacked with fresh apples or banana slices .
- Pair with a mug of chai, coffee, or apple cider .
- Perfect alongside a scoop of vanilla ice cream for dessert-style bites.
- Wrap individual slices for school lunches or gift boxes .
🥡 Storage & Reheating Tips
- Refrigerator: Store covered in fridge for up to 4 days .
- Freezer: Freeze unglazed slices wrapped in foil for up to 3 months . Thaw and re-glaze when ready.
- Make Ahead: Assemble and refrigerate overnight — bake fresh in the morning.
- Reheating: Warm in toaster oven or microwave with a damp paper towel for best results.
✅ Expert Tips for Success
- Use very ripe bananas or pumpkin puree as an alternative to sweet potatoes for seasonal twists.
- Don’t skip toasting the pecans — it enhances flavor and crunch.
- Want extra gooeyness? Add a splash of maple syrup or molasses to the glaze.
- Swap some flour with oats for a rustic version.
- Make it spicier : Add cardamom, allspice, or clove to the batter for deeper warmth.
🧠 Nutritional Highlights
While definitely indulgent, this cake offers some satisfying nutrition:
- Sweet potatoes deliver beta-carotene and natural sugars .
- Eggs and dairy give essential vitamins and protein.
- Pecans offer healthy fats and fiber .
- Enjoy one square per day as part of a balanced lifestyle — especially with tea or fruit.
📝 Final Thoughts
This Sweet Potato Honey Bun Cake with Pecans proves that sometimes the best desserts come from combining two things you already love — sweet potato pie and classic spice cake — into one unforgettable slice.
With its soft crumb , warm spice notes , and silky honey finish , it brings bold flavor and total comfort straight to your table — whether you’re making it for the holidays, gifting it to neighbors, or simply treating yourself to something special.
So grab your mixing bowl, drizzle that honey glaze, and get ready to fall in love with every warm, nutty bite!
