Description
This Sweet Potato Cinnamon Roll Cake is a moist, flavorful dessert that combines the natural sweetness of mashed sweet potatoes with warm cinnamon and nutmeg spices. Swirled with a cinnamon sugar mixture and topped with a smooth vanilla glaze, this cake offers the comforting flavors of a cinnamon roll in an easy-to-make baked treat perfect for any occasion.
Ingredients
Scale
Cake
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
Cinnamon Sugar Swirl
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish thoroughly and set it aside to get ready for the batter.
- Make the Cake Batter: In a large mixing bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix until smooth and well incorporated to create the cinnamon sugar swirl topping.
- Assemble the Cake: Pour the cake batter evenly into the prepared baking dish. Drizzle the cinnamon sugar mixture over the top in an even layer. Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled cinnamon effect throughout the cake.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Make the Glaze: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a bowl until the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the prepared glaze evenly over the slightly cooled cake. Slice into eight servings and enjoy warm or at room temperature for the best flavor and texture.
Notes
- To mash sweet potatoes quickly, pierce and microwave them whole until soft, about 5-7 minutes.
- Use buttermilk or a buttermilk substitute (milk plus lemon juice or vinegar) to maintain cake moisture and tenderness.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- The cinnamon swirl can be adjusted in sweetness to taste by varying the amount of brown sugar.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat individual slices in the microwave for 15-20 seconds to enjoy the cake warm.
