Oh my gosh, you have to try this Air Fryer Sweet Potato Honeybun Cake! It’s my new obsession – a warm, spiced cake that comes together in minutes and tastes like you spent hours baking. I stumbled onto this recipe when I had leftover sweet potatoes and a serious sweet tooth. The air fryer works magic here, giving the cake this incredible moist texture with just the right golden edges. No fancy mixer needed – just a bowl, a spoon, and that trusty air fryer we all love. The honey caramelizes slightly as it cooks, creating this sticky-sweet crust that’ll have you sneaking bites straight from the pan!
Why You’ll Love This Air Fryer Sweet Potato Honeybun Cake
Let me tell you why this cake is about to become your new favorite dessert hack:
- Crazy quick: From bowl to table in under 40 minutes – faster than preheating my big oven!
- Moist magic: The sweet potatoes keep every bite tender, even days later (if it lasts that long).
- Flavor bomb: Warm honey and spices make it taste like a hug in cake form.
- Lighter option: No refined sugar, and way less butter than traditional cakes.
- Air fryer perfection: That little machine gives it the most gorgeous golden crust.
Trust me, once you try this, you’ll be making it weekly like I do!
Ingredients for Air Fryer Sweet Potato Honeybun Cake
Okay, let’s gather our goodies! I swear this recipe uses ingredients you probably already have (except maybe the sweet potatoes – but those are easy). Here’s exactly what you’ll need:
- 1 cup mashed sweet potatoes – about 2 medium, cooked and peeled (roasted is best for flavor!)
- 1/2 cup honey – the real stuff, not that fake syrup! Local if you can get it
- 1/4 cup melted butter – unsalted, and let it cool just a bit before mixing
- 1 large egg – room temp works best (just leave it out 20 mins)
- 1 tsp vanilla extract – splurge on the good stuff here, it makes a difference
- 1 cup all-purpose flour – spoon and level it, don’t scoop!
- 1 tsp baking powder – check that expiration date, folks
- 1/2 tsp cinnamon – I always add an extra pinch because I’m extra
- 1/4 tsp nutmeg – freshly grated if you’re feeling fancy
- 1/4 tsp salt – just a little to make all the flavors pop
See? Nothing crazy – just simple, good ingredients that become magic together. Now let’s get mixing!
How to Make Air Fryer Sweet Potato Honeybun Cake
Alright, let’s get baking! This is seriously one of the easiest cakes you’ll ever make – no stand mixer, no fancy techniques. Just follow these simple steps for the most delicious little cake your air fryer will ever produce.
Preparing the Batter
First things first – grab two bowls (one big, one small). In the big bowl, dump in your mashed sweet potatoes, honey, melted butter, egg, and vanilla. Now here’s my trick: whisk it like you mean it for about a minute until it’s completely smooth and silky. No lumps allowed!
In your smaller bowl, whisk together all the dry ingredients – flour, baking powder, cinnamon, nutmeg, and that pinch of salt. Once they’re fully combined, slowly add them to your wet ingredients. Mix just until everything comes together – overmixing makes tough cake, and we want tender crumb perfection.
Air Frying the Cake
While you were mixing, your air fryer should have been preheating to 350°F (175°C). Grab a 6-inch cake pan that fits in your air fryer basket (test it first!) and grease it well. Pour in that gorgeous orange batter – it should fill about 2/3 of the pan.
Carefully slide it into the air fryer and set your timer for 20 minutes. At the halfway point, do a quick check – if it’s browning too fast, tent some foil over the top. The cake is done when a toothpick comes out with just a few moist crumbs (about 20-25 minutes total). Let it cool at least 15 minutes before diving in – I know, the waiting is torture!
Tips for the Best Air Fryer Sweet Potato Honeybun Cake
After making this cake way too many times (no regrets!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time:
- Pick perfect sweet potatoes: Go for the deep orange ones – they’re sweeter and make the cake extra moist. Give them a little squeeze – they should feel heavy for their size.
- Honey control: Taste your batter! If your sweet potatoes are super sweet, you might want to cut the honey by a tablespoon. Too tangy? Add an extra drizzle.
- The halfway flip: About 10 minutes in, quickly rotate that pan 180 degrees. Air fryers have hot spots, and this keeps your cake baking evenly.
- Grease with gusto: Really get into the corners of your pan with butter or nonstick spray. That honey makes things sticky!
- Restraint test: Wait at least 15 minutes before slicing – I know it’s hard, but the cake sets perfectly as it cools.
Follow these, and you’ll get golden, moist cake perfection every time!
Ingredient Substitutions & Notes
Listen, I know we don’t always have exactly what a recipe calls for – here’s how to adapt this cake without losing that amazing honeybun magic:
- Honey swap: Pure maple syrup works beautifully, but reduce by 1-2 tablespoons since it’s thinner. The flavor changes slightly – more earthy than floral.
- Flour options: Gluten-free 1:1 baking flour works great (I’ve tested Bob’s Red Mill). Whole wheat flour makes it denser – I’d do half all-purpose, half whole wheat.
- Butter alternative: Coconut oil gives lovely flavor, but vegetable oil works in a pinch. Just know you’ll lose some richness.
- Egg emergency: For vegan friends, a flax egg (1 tbsp ground flax + 3 tbsp water) works, though the texture gets slightly more crumbly.
One non-negotiable? Those sweet potatoes! Canned puree makes the cake too wet – fresh roasted is worth the extra step.
Serving and Storing Air Fryer Sweet Potato Honeybun Cake
Now for the best part – eating your masterpiece! I love serving this cake slightly warm with a dollop of whipped cream that melts just a little over the top. For extra crunch, sprinkle some toasted pecans or walnuts on top – the nuttiness pairs perfectly with the spices. Leftovers? No problem! Just pop them in an airtight container – they’ll stay moist for up to 3 days at room temp. Want that fresh-from-the-air-fryer warmth? A quick 10-second blast revives it perfectly!
Air Fryer Sweet Potato Honeybun Cake FAQs
I get so many questions about this cake – here are the ones that pop up most often with my tried-and-true answers!
Can I use canned sweet potato puree instead of fresh?
Oh honey, I don’t recommend it. Canned puree has way too much moisture and makes the cake gummy. Fresh roasted sweet potatoes give that perfect texture and deeper flavor. Trust me, it’s worth the extra 5 minutes to bake your own!
How do I know when the cake is done without overbaking?
That toothpick test is your best friend! Look for moist crumbs – not wet batter, but not completely clean either. If the top springs back when lightly pressed, you’re golden (literally).
Why did my cake sink in the middle?
Probably opened the air fryer too much during baking! Try to resist peeking until at least the 15-minute mark. Also, make sure your baking powder is fresh – old stuff won’t give you that nice rise.
Can I make this in a regular oven?
Absolutely! Bake at 350°F in a preheated oven for about 30-35 minutes. You’ll miss that air fryer caramelization though – it’s what makes this version special!
How can I make it less sweet?
Easy! Reduce the honey to 1/3 cup and add an extra tablespoon of mashed sweet potato. The natural sweetness of the potatoes really shines through this way.
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredients (your honey might be sweeter, your sweet potatoes starchier, you know how it goes). Per generous slice, you’re looking at:
- Calories: About 220
- Sugar: 18g (all natural from the honey and sweet potatoes!)
- Fat: 8g
- Carbs: 35g
- Fiber: 2g (thank you, sweet potatoes!)
- Protein: 3g
Not bad for a dessert that tastes this indulgent, right? Just know your numbers might dance a bit depending on your specific ingredients – that’s home cooking for you!
Print
Irresistible Air Fryer Sweet Potato Honeybun Cake in 40 Minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A delicious and easy-to-make cake using sweet potatoes and honeybun flavors, cooked in an air fryer for a quick dessert.
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup honey
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your air fryer to 350°F (175°C).
- Mix mashed sweet potatoes, honey, melted butter, egg, and vanilla in a bowl.
- In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until smooth.
- Pour batter into a greased cake pan that fits in your air fryer.
- Cook for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use ripe sweet potatoes for best flavor.
- Adjust honey to taste if preferred sweeter.
- Check cake halfway to prevent over-browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American