If you adore the cozy flavors of fall and want to enjoy a dessert that feels like a warm hug, the Sweet Potato Cinnamon Roll Cake Recipe is absolutely for you. This delightful cake combines the wholesome sweetness of mashed sweet potatoes with the comforting spices of cinnamon and nutmeg, all wrapped up in a tender crumb topped with swirls of cinnamon crumble and a luscious cream cheese glaze. It’s like your favorite cinnamon roll transformed into a cake that’s perfect for sharing with friends and family, any time you need a little sweetness and warmth on your plate.
Ingredients You’ll Need
This Sweet Potato Cinnamon Roll Cake Recipe calls for simple ingredients that you most likely have in your pantry and fridge. Each component plays a crucial role: from the mashed sweet potatoes adding moisture and natural sweetness, to the spices that build the signature comforting aroma and flavor, and finally the creamy glaze that ties everything together beautifully.
- 1 cup mashed sweet potatoes (cooked and cooled): This gives the cake its moist, tender texture and naturally sweet depth.
- 1 3/4 cups all-purpose flour: The foundation of the cake, providing structure and crumb.
- 1/2 cup packed brown sugar: Adds rich molasses undertones to sweeten the batter perfectly.
- 1/4 cup granulated sugar: Balances sweetness and helps the cake brown.
- 1 1/2 tsp cinnamon: A cozy spice that’s essential for that cinnamon roll vibe.
- 1/4 tsp nutmeg: Adds a subtle warmth that complements the cinnamon.
- 1 1/2 tsp baking powder: Leavens the cake for a light, airy crumb.
- 1/2 tsp baking soda: Enhances rise and gives tenderness.
- 1/4 tsp salt: Balances out flavors and enhances sweetness.
- 2 large eggs: Bind everything together and add richness.
- 1 tsp vanilla extract: Infuses aromatic depth and sweetness.
- 1/2 cup buttermilk: Adds moisture and a slight tang for balance.
- 1/3 cup unsalted butter (melted): Provides richness and tender crumb.
- 1/3 cup brown sugar (for crumble): Creates that irresistible cinnamon-sugar swirl texture.
- 2 tbsp all-purpose flour (for crumble): Helps bind the crumble topping for easy swirling.
- 1 tsp cinnamon (for crumble): Keeps the cinnamon flavor consistent in the crumble topping.
- 2 tbsp unsalted butter (softened, for crumble): Makes the crumble moist and flavorful.
- 2 oz cream cheese (softened, for glaze): Adds tangy creaminess to the delicate glaze.
- 1/2 cup powdered sugar (for glaze): Sweetens and thickens the glaze to the perfect drizzle.
- 1–2 tbsp milk (for glaze): Adjusts glaze consistency to smooth and pourable.
How to Make Sweet Potato Cinnamon Roll Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to a cozy 350°F (175°C). Grease or line a 9-inch round cake pan to ensure your cake comes out perfectly without sticking. This step sets the stage for a smooth baking experience.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potatoes, eggs, brown sugar, granulated sugar, vanilla extract, buttermilk, and melted butter. This combination forms a beautifully moist and flavorful base for the cake, ensuring every bite is tender and rich.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry components give the cake its structure and warm spice profile, which is essential for that classic Sweet Potato Cinnamon Roll Cake Recipe flavor.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Avoid overmixing here to keep the crumb light and fluffy, allowing the sweet potato moisture to shine through.
Step 5: Create the Layered Batter and Crumble
Pour half the batter into your prepared cake pan. Sprinkle half of the cinnamon-sugar crumble over the batter, then carefully add the remaining batter on top. Finish by scattering the rest of the crumble on top and swirling it gently with a knife, creating those beautiful cinnamon roll-inspired ribbons throughout the cake.
Step 6: Bake to Perfection
Place the pan into your preheated oven and bake for about 35 to 40 minutes. Keep an eye on it and test with a toothpick inserted in the center — when it comes out clean, your cake is perfectly baked, soft on the inside with a lightly crisped top.
Step 7: Cool and Add the Glaze
After baking, let the cake cool in the pan for around 10 minutes before transferring it to a wire rack. While it cools slightly, whisk together the cream cheese, powdered sugar, and milk until smooth for the glaze. Drizzle this luscious topping over the slightly warm cake for that glossy, irresistible finish.
How to Serve Sweet Potato Cinnamon Roll Cake Recipe
Garnishes
For an extra touch, sprinkle a little ground cinnamon or finely chopped toasted pecans on top of the glaze. These garnishes add delightful texture and deepen the warm flavors you love in this cake.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert spread. A hot cup of spiced chai or coffee also complements the sweet potato and cinnamon flavors perfectly, making it an ideal treat for chilly afternoons.
Creative Ways to Present
Serve individual slices on colorful plates with a dusting of powdered sugar or a drizzle of caramel sauce for extra indulgence. You can also transform this cake into a trifle by layering chunks with whipped cream and pecans for a stunning party dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Cinnamon Roll Cake Recipe stays moist and delicious when stored in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated for up to five days.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to three months. When you’re ready to indulge, thaw overnight in the refrigerator.
Reheating
Reheat slices gently in the microwave for about 20 seconds or until warmed through. This brings back that fresh-baked warmth and soft texture just like when it came out of the oven.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure they are mashed well and cooled before using to maintain the right texture and moisture in the cake.
Is this cake gluten-free?
Not as written, since it calls for all-purpose flour. However, you can try substituting a gluten-free flour blend, but results may vary in texture.
Can I make this recipe dairy-free?
You can swap the buttermilk with a dairy-free milk plus a splash of vinegar and use dairy-free butter and cream cheese alternatives for the glaze. This will preserve the flavor while keeping it dairy-free.
How long does this cake keep once glazed?
Once glazed, it’s best enjoyed within two days as the cream cheese glaze can soften the top slightly over time, but it will remain tasty refrigerated for up to five days.
Can I use a different type of squash instead of sweet potato?
While sweet potatoes offer a unique sweetness and moisture, you might experiment with butternut squash; just be aware the flavor and texture will change somewhat.
Final Thoughts
This Sweet Potato Cinnamon Roll Cake Recipe has quickly become one of my go-to desserts when I want to wow guests or enjoy a cozy bake at home. It’s incredibly comforting, approachable, and just plain delicious — bringing together the best of fall flavors in every bite. I can’t wait for you to try it and make it your new favorite, too.
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Sweet Potato Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake combines the comforting flavors of cinnamon rolls with the natural sweetness and moisture of mashed sweet potatoes. Featuring a tender, spiced cake layered with a cinnamon-sugar crumble and topped with a smooth cream cheese glaze, this dessert is perfect for fall gatherings or any time you want a cozy treat.
Ingredients
Cake Batter
- 1 cup mashed sweet potatoes (cooked and cooled)
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/3 cup unsalted butter (melted)
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Crumble Topping
- 1/3 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 2 tbsp unsalted butter (softened)
Cream Cheese Glaze
- 2 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan to ensure the cake won’t stick during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potatoes, eggs, brown sugar, granulated sugar, vanilla extract, buttermilk, and melted butter until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to distribute all dry ingredients evenly.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare Crumble: In a small bowl, combine the brown sugar, flour, cinnamon, and softened butter. Use a fork or your fingers to blend these together into a crumbly mixture.
- Layer Batter and Crumble: Pour half of the batter into the prepared cake pan, spreading evenly. Sprinkle half of the crumble topping over this layer. Then add the remaining batter on top, followed by the rest of the crumble. Using a knife, gently swirl the crumble into the batter for a marbled effect.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly more.
- Prepare and Add Glaze: Whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy. Drizzle the glaze over the slightly warm cake to finish.
Notes
- Make sure the sweet potatoes are cooked, mashed smoothly, and cooled before mixing to ensure proper texture.
- Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
- Adjust the milk amount in the glaze to achieve your preferred consistency—thicker for drizzling, thinner for spreading.
- This cake is best served slightly warm but can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra flavor, you can add a pinch of ground cloves or allspice to the dry ingredients.
