Sweet Potato Honeybun Cake: A Perfectly Sweet and Spiced Dessert

Serving: This cake is perfect when served warm, but it’s also delicious at room temperature. Enjoy a slice with a cup of coffee or a scoop of vanilla ice cream.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Variants:
Spiced Sweet Potato Honeybun Cake: Add 1 teaspoon of ground ginger to the cake batter for an extra layer of spice.
Cream Cheese Swirl: Add a layer of sweetened cream cheese (8 oz cream cheese, ¼ cup sugar, 1 egg) between the cake batter layers for a rich, creamy twist.
Pecan Topping: Add a topping of toasted pecans or walnuts after drizzling the glaze for extra texture and crunch.
Coconut Honeybun Cake: Mix ½ cup shredded coconut into the batter for a tropical flavor that pairs perfectly with the sweet potato.
FAQ:
Q: Can I use canned sweet potatoes instead of fresh ones?
A: Yes, you can use 1 ½ cups of canned mashed sweet potatoes. Just make sure to drain any excess liquid before using.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead and store it covered at room temperature. Drizzle the glaze just before serving to keep it fresh.

Q: Is there a way to make this cake less sweet?
A: You can reduce the amount of brown sugar in the cinnamon swirl or glaze to suit your taste.

Q: Can I use a different type of glaze?
A: Yes! For a richer glaze, you can substitute the milk for heavy cream or add a bit of maple syrup for a different flavor profile.

This Sweet Potato Honeybun Cake combines the comforting flavors of sweet potatoes, cinnamon, and honey for a dessert that’s both unique and delicious. Perfect for the holidays or any time you’re craving a warm, indulgent treat!