Sweet Potato Honey Bun Cake 🍠

Sweet potato and a classic honey bun-style cinnamon swirl come together in this soft, tender sheet cake. Mashed sweet potato adds moisture and a subtle earthy sweetness, while brown sugar, cinnamon, ginger, and nutmeg create the warm center that gives the cake its signature flavor. A simple maple icing finishes each slice with a smooth, lightly caramel-like sweetness.

This cake is baked in a 9×13-inch pan, making it especially convenient for sharing. The batter comes together quickly, and the cinnamon mixture is layered right into the middle before baking.

Recipe Information	Details
Prep Time	5 minutes
Cook Time	27–30 minutes
Cooling Time	40 minutes
Total Time	About 1 hour 15 minutes
Servings	24 small slices
Category	Dessert, Cake
Calories	About 208 calories per serving

What gives this sweet potato cake its honey bun flavor?

The defining feature is the brown sugar spice layer running through the cake. Instead of mixing the brown sugar directly into the batter, it is spread between two layers of sweet potato cake batter. As the cake bakes, the sugar softens and creates pockets of warm cinnamon-spice flavor throughout the crumb.

Sweet potato contributes moisture and body to the cake, while the cream cheese helps create a rich, tender texture. The maple icing adds a thin, sweet finish without overwhelming the spices.

Ingredients

For the cake

1 1/2 cups mashed sweet potato, very smooth
1 box (15.25 ounces) yellow cake mix
4 ounces cream cheese, softened
3/4 cup vegetable oil
4 large eggs, at room temperature
1 tablespoon vanilla extract

For the brown sugar swirl

1/2 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg

For the maple icing

1 1/4 cups confectioners' sugar
3 tablespoons milk
1 tablespoon pure maple syrup

Ingredient notes that make a difference

Sweet potato: Measure the sweet potato after it has been cooked and mashed. Smooth puree gives the batter a more even texture. If using canned sweet potatoes, drain them very well and use plain sweet potatoes rather than sweet potato pie filling.

Cream cheese: Let it soften before mixing so it blends smoothly into the batter instead of leaving small lumps.

Room-temperature eggs: They incorporate more evenly with the other ingredients and help produce a uniform batter.

Maple syrup: A small amount in the icing provides a subtle maple note that complements the sweet potato and warm spices.

How to make Sweet Potato Honey Bun Cake

Prepare the pan and oven. Heat the oven to 350°F. Generously coat a 9×13-inch baking pan with nonstick baking spray, making sure the bottom, sides, and corners are covered.
Make the sweet potato batter. Add the yellow cake mix, mashed sweet potato, softened cream cheese, vegetable oil, eggs, and vanilla to a large mixing bowl or stand mixer. Mix on medium-low speed for about 1 minute, or until the ingredients are evenly combined and the batter is smooth.
Mix the cinnamon filling. In a separate small bowl, combine the packed brown sugar, cinnamon, ginger, and nutmeg. Stir until the spices are evenly distributed through the sugar.
Build the layers. Spread half of the cake batter evenly across the prepared pan. Sprinkle the brown sugar mixture over the batter, covering it as evenly as possible. Add the remaining batter and gently spread it over the filling.
Create the swirl. Run a butter knife gently through the batter in a few sweeping motions. The goal is to create ribbons of the brown sugar mixture rather than completely blending it into the cake.
Bake. Place the pan on the middle oven rack and bake for about 27–30 minutes. The cake should be golden and beginning to pull slightly away from the sides of the pan. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the cake. Remove the pan from the oven and let the cake cool completely in the pan, about 30 minutes. Cooling is important before adding the icing because a warm cake can cause the glaze to become too thin.
Make the maple icing. Whisk the confectioners' sugar, milk, and maple syrup together until smooth and thick enough to spread.
Ice and slice. Spread the icing over the cooled cake and allow it to sit for about 10 minutes so the icing can set. Cut into 24 small slices and serve.

Tips for a moist, even cake

Measure the mashed sweet potato after cooking. Sweet potatoes vary considerably in size, so measuring the puree gives you the correct amount of moisture for the batter.
Get the sweet potato as smooth as possible. Large pieces or stringy bits can affect the texture of the finished cake. A food processor or fine-mesh strainer can help if needed.
Grease the entire pan. The brown sugar filling becomes sticky as it bakes, so pay particular attention to the corners and sides.
Do not over-swirl. A few gentle passes with a knife are enough. Too much mixing can distribute the filling throughout the batter instead of leaving a distinct cinnamon-sugar layer.
Let the cake cool before icing. The icing should remain on top of the cake rather than melting into a warm surface.

Why did my sweet potato cake sink in the middle?

A sunken center can happen when the middle of the cake has not finished setting or when the sweet potato mixture contains excess moisture. If using canned sweet potatoes, drain them thoroughly before measuring. During baking, check the center with a toothpick rather than relying only on the color of the cake.

Can you use canned sweet potatoes?

Yes. Plain canned sweet potatoes can be used in place of cooked fresh sweet potatoes. Drain them very well before mashing and measuring. Avoid canned sweet potato pie filling because it already contains sugar and spices that would change the balance of the recipe.

How to store Sweet Potato Honey Bun Cake

Keep the iced cake tightly covered or in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow individual slices to sit at room temperature for a few minutes before serving so the crumb can soften.

For freezing, the cake is best frozen without the icing. Wrap the whole cake or individual slices tightly, place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring the cake to room temperature, and add fresh maple icing before serving.

Can this cake be made ahead?

Yes. The cake can be baked ahead and stored covered until you are ready to serve it. For the best appearance, add the maple icing after the cake has completely cooled. If freezing, leave the cake uniced and glaze it after thawing.

Frequently Asked Questions

Can I use fresh or canned sweet potatoes?

Both work. If using canned sweet potatoes, choose plain sweet potatoes, drain them thoroughly, and mash them before measuring. Do not use sweet potato pie filling.

Why is my maple icing too runny?

The cake should be completely cool before icing. If the icing itself is too thin, whisk in additional confectioners' sugar a little at a time until it reaches a thick, spreadable consistency.

Can I freeze Sweet Potato Honey Bun Cake?

Yes. For the best texture, freeze the cake without the icing. Wrap it tightly and freeze for up to 3 months. Thaw it before adding fresh maple icing.

How long does Sweet Potato Honey Bun Cake last?

It can be kept tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Can I use sweet potato pie filling instead of mashed sweet potato?

No. Sweet potato pie filling contains added sugar and spices, which can significantly change the moisture and flavor balance of the cake.

How do I keep the cinnamon swirl from disappearing?

Spread the brown sugar mixture evenly between the two layers of batter, then use a knife for only a few gentle swirls. Overmixing the layers can make the filling less distinct.

How should I serve this cake?

Serve the cake once the maple icing has set. It can be enjoyed at room temperature, and individual refrigerated slices can be allowed to sit out briefly before serving.