Description
This Sweet Potato HoneyBunn Cake is a rich and flavorful dessert that combines the warmth of sweet potatoes, the crunch of pecans, and a unique grated sweet potato icing. Perfect for family gatherings or a special treat, this cake will surely impress with its delightful taste and beautiful presentation.
Ingredients
Scale
For the Cake:
- 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped pecans
For the Grated Sweet Potato Icing:
- 1 cup grated sweet potatoes (raw, peeled)
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar
- 1/2 cup finely chopped pecans (for garnish)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and mashed sweet potatoes until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Grated Sweet Potato Icing:
- In a medium saucepan, melt the butter over medium heat. Add the grated sweet potatoes and cook, stirring frequently, until the sweet potatoes are soft and the mixture is fragrant, about 5-7 minutes.
- Remove from heat and stir in the honey and vanilla extract.
- Gradually add the powdered sugar, one cup at a time, until the icing reaches your desired consistency. It should be spreadable but not too thick.
- Frost the Cake:
- Spread the grated sweet potato icing evenly over the cooled cake.
- Sprinkle the finely chopped pecans on top for garnish.
- Serve:
- Cut into squares and serve. Enjoy this delightful cake with a cup of tea or coffee.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Variation: For added flavor, you can include a dash of ground cloves in the cake batter or icing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
