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
Scale
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.
