Preparation

Step 1: Prepare the Sweet Potatoes
Peel and chop sweet potatoes into chunks. Boil them in a pot of water until fork-tender (about 15-20 minutes). Drain the water and mash the sweet potatoes until smooth. Allow them to cool completely before using.

Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and lightly dust it with flour to prevent sticking.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.

Step 5: Create the Honeybun Layer
Pour half of the cake batter into the prepared pan. In a small bowl, mix the honeybun filling ingredients (brown sugar and cinnamon). Sprinkle the mixture evenly over the batter layer. Pour the remaining batter on top, spreading it evenly with a spatula.

Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 10-15 minutes.

Step 7: Prepare the Glaze
In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and melted butter (if using). The glaze should be smooth and pourable. Adjust the consistency by adding more milk if needed.

Step 8: Glaze the Cake
Once the cake has cooled slightly, drizzle the glaze evenly over the top. Allow it to set for a few minutes before serving.