Soft Sweet Potato Honey Bun Crumb Cake is what I make when I want something that feels like a cozy weekend breakfast, but I also want it to pass as a full on dessert later. You know those days when you open the pantry, see a bag of sweet potatoes, and think, I should be doing something more exciting than just roasting them again? This is that “something.” It bakes up soft, warmly spiced, and just sweet enough, with a buttery crumb on top that makes people hover around the kitchen. And the honey bun style glaze at the end is the little moment that makes everyone ask for “just one more slice.” 
How to make Sweet Potato Honey Bun Cake
I’m going to walk you through it like I would if you were standing in my kitchen with a coffee in hand. This is not fussy, but it does have a few steps, and each one matters for that super tender bite.
Before you start: bake or steam your sweet potato
I usually bake one medium sweet potato at 400 F until it’s totally soft, then scoop and mash it. You want it smooth, not chunky. If it’s watery, just let it sit a few minutes so steam can escape. That helps the cake bake up fluffy instead of dense.
Also, if you love cozy cinnamon bun vibes, you might want to check out this cake later too: Delicious Soft Cinnamon Bun Cake. It’s in the same comfort dessert family.
Quick overview of the process
Here’s the simple flow:
- Mix the cake batter with mashed sweet potato and warm spices.
- Layer in a cinnamon sugar swirl for that honey bun feel.
- Top with a buttery crumb.
- Bake until the center is set.
- Drizzle with the glaze while the cake is still a bit warm.
It smells like cinnamon, honey, and brown sugar had a little party in your oven. And yes, people will wander in asking, “What is that?”
Sweet Potato Honey Bun Cake Recipe
This is the part you’ll want to save. I’ve made this enough times that I know what usually goes wrong, and I’m going to help you skip all that.
What you’ll need (9×13 pan works great, but a similar size is fine too):
- Mashed sweet potato, smooth and cooled (about 1 cup)
- All purpose flour
- Baking powder
- Salt
- Ground cinnamon (and a pinch of nutmeg if you like)
- Brown sugar and white sugar
- Eggs
- Milk or buttermilk
- Vanilla extract
- Butter (melted for the batter and softened for the crumb)
- Honey (for that honey bun vibe in the glaze)
- Powdered sugar (for the glaze)
Directions (friendly and simple):
1) Heat your oven to 350 F. Grease your pan and set it aside.
2) In a bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
3) In a bigger bowl, mix sugars with eggs, then stir in mashed sweet potato, milk, vanilla, and melted butter.
4) Add the dry ingredients to the wet ingredients and stir until you don’t see dry flour anymore. Don’t overmix. A few small lumps are fine.
5) For the swirl, mix brown sugar and cinnamon in a small bowl. Pour half the batter into the pan, sprinkle the swirl mix evenly, then add the rest of the batter on top. If you want, lightly drag a butter knife through it just a little to marble it, but don’t go crazy.
6) For the crumb topping, combine flour, brown sugar, cinnamon, and butter until it looks like chunky sand. Sprinkle it all over the top.
7) Bake about 35 to 45 minutes. Start checking at 35. You want a toothpick to come out with a few moist crumbs, not wet batter.
8) Let it cool 10 to 15 minutes, then glaze.
And if you’re the type who likes breakfast cakes that feel a bit special, this one is also worth bookmarking: Apricot Jam Breakfast Cake With Crumb Topping. Different flavor, same cozy energy.
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“I made this for a Sunday brunch and my family ate it like it was the last cake on earth. The crumb topping was my favorite part, and the sweet potato kept it so soft for days.”
Ingredient Swaps
I’m big on using what you have. I want you to make Soft Sweet Potato Honey Bun Crumb Cake without needing a special grocery trip if you can help it.
Easy swaps that work:
Sweet potato: Canned sweet potato puree works. Just make sure it’s plain and not already sweetened. If it seems watery, blot it a bit or reduce the milk slightly.
Milk: Buttermilk makes it extra tender, but regular milk is totally fine. Even oat milk works in a pinch, though the cake may bake a touch less rich.
Butter: If you only have oil for the batter, you can use it. But I really recommend butter for the crumb topping. That’s where the bakery style flavor comes from.
Flour: All purpose is easiest. A 1 to 1 gluten free baking blend can work too, but the crumb may be slightly more delicate.
Spices: Cinnamon is non negotiable for that honey bun feel. Nutmeg or ginger is optional, but a small pinch makes it taste extra warm and fall-like.
If you’re into creative cake flavors and you ever want a slightly lighter, tangy twist, this is a fun one: Apple Cinnamon Ricotta Bundt Cake. It’s super moist, like the kind of cake you keep slicing “just a sliver” of.
Recipe Tips
I’ve learned a few things after making Soft Sweet Potato Honey Bun Crumb Cake more times than I can count. These are the little details that make the difference between good and “wait, you made this?”
Let the sweet potato cool. If it’s hot when it hits the batter, it can mess with the texture and make the crumb topping melt too fast.
Don’t overmix. Once the flour goes in, stir just until combined. Overmixing can make the cake heavier.
Make the swirl bold. Don’t be shy with the cinnamon sugar layer. That’s where the honey bun vibe really shows up when you slice it.
Check early. Ovens vary. If the top is browning fast but the middle needs time, loosely cover with foil for the last 10 minutes.
Cool a little before glazing. If you glaze it piping hot, the glaze disappears into the cake. Warm is perfect. You want some soak in, but you also want that pretty drizzle on top.
One more thing. This cake is even better the next day. The flavors settle, and the crumb softens just a bit while still staying buttery.
The BEST honeybun cake glaze..the secret
Okay, here’s the secret: you want a glaze that’s sweet, yes, but also has depth. Honey alone can taste flat once it bakes into everything else, so I like to balance it with vanilla and just a tiny pinch of salt. It makes the sweetness pop without tasting sugary in a harsh way.
My go-to glaze:
Mix powdered sugar, a spoonful of honey, a splash of milk, and vanilla until it’s smooth and pourable. Add a pinch of salt. If you want it extra cozy, add a small shake of cinnamon too.
Glaze timing tip: Drizzle half of it while the cake is still warm so it sinks in a little. Then drizzle the rest once it’s closer to room temp so you get that classic honey bun look on top.
This is also where you can make it your own. Want it thicker? Use less milk. Want it thinner? Add milk a teaspoon at a time. You’re in control.
Common Questions
Can I make Soft Sweet Potato Honey Bun Crumb Cake ahead of time?
Yes. I actually like it best the next day. Bake it, cool it, cover it well, and glaze before serving or glaze right away if you prefer it soaked in.
How do I store it and how long does it stay fresh?
Cover tightly and keep it at room temp for about 2 days, or in the fridge for up to 5 days. Bring slices to room temp or warm them for a few seconds so the crumb feels soft again.
Can I freeze it?
Yes. Freeze slices wrapped well. I like freezing without glaze, then glazing after thawing, but either way works.
What if my crumb topping melts into the cake?
Usually the butter was too soft or the cake batter was too warm. Next time, use cool butter for the crumb and make sure the sweet potato is cooled.
Can I use canned sweet potato?
Absolutely. Just use plain puree. If it seems watery, reduce the milk slightly so the batter stays thick and fluffy.
A sweet little wrap up before you bake
If you’ve been craving a cozy bake that feels like a treat but still has that homey, real kitchen vibe, Soft Sweet Potato Honey Bun Crumb Cake is it. You get a soft sweet potato base, a cinnamon swirl, a buttery crumb, and that glaze that makes the whole pan disappear fast. For more inspiration, I still peek at My Fave Sweet Potato Honey Bun Cake – Grandbaby Cakes because it’s a great reminder of how fun this flavor combo can be. Now go grab that sweet potato and make it happen, and if you can, save yourself a corner piece because it’s the best bite. 
Soft Sweet Potato Honey Bun Crumb Cake
- Total Time: 60 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A cozy, warmly spiced cake that features a sweet potato base, a cinnamon swirl, and a buttery crumb topping, finished with a sweet honey glaze.
Ingredients
- 1 cup mashed sweet potato, smooth and cooled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted for the batter and softened for the crumb
- 1/4 cup honey (for the glaze)
- 1 cup powdered sugar (for the glaze)
Instructions
- Heat your oven to 350°F. Grease your 9×13 pan and set it aside.
- Whisk together flour, baking powder, salt, and cinnamon in a bowl. Set aside.
- Mix sugars with eggs in a larger bowl, then stir in mashed sweet potato, milk, vanilla, and melted butter.
- Add the dry ingredients to the wet ingredients and stir until just combined, with a few small lumps remaining.
- Mix brown sugar and cinnamon in a small bowl for the swirl. Pour half the batter into the pan, sprinkle the swirl mix, then add the remaining batter. Lightly drag a butter knife through to marble.
- Combine flour, brown sugar, cinnamon, and butter for the crumb topping until it looks like chunky sand. Sprinkle it over the top of the cake.
- Bake for about 35 to 45 minutes, checking at 35 minutes. The center should be set with a toothpick coming out with moist crumbs.
- Let it cool for 10 to 15 minutes, then drizzle with the glaze.
Notes
Allow the sweet potato to cool before adding it to the batter for the best texture. This cake is even better the next day as the flavors settle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American