Description
A delicious twist on a classic honeybun cake, incorporating sweet potatoes for added moisture and flavor.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon honey
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and honey.
- Once the cake is out of the oven and cooled slightly, drizzle the glaze over the top.
- Allow the cake to cool completely before serving.
Notes
This cake stores well in an airtight container for up to 3 days and can be served warm for the best texture.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g