If you adore the comforting flavors of fall and crave a dessert that feels like a warm hug in every bite, then this Sweet Potato Cinnamon Roll Cake Recipe is about to become your new best friend. Imagine the spiced sweetness of cinnamon rolls perfectly blended with the natural richness of mashed sweet potatoes, all baked into a moist, tender cake topped with a luscious glaze. This recipe captures the cozy essence of cinnamon rolls with a creative twist that transforms them into a cake, making it easier to share and enjoy any time of the year. Whether you’re making it for a holiday gathering or a simple weekend treat, this dish delivers incredible flavor and texture with every forkful.
Ingredients You’ll Need
Getting started with this recipe is a breeze because each ingredient plays a vital role in crafting the perfect balance of flavor, moisture, and texture that defines this cake. From the velvety sweetness of mashed sweet potatoes to the warm spices and tangy buttermilk, these essentials come together beautifully.
- 1 cup mashed sweet potatoes: Provides natural sweetness, moisture, and a gorgeous orange hue to the cake.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the other flavors.
- 2 large eggs: Help bind the ingredients and add richness.
- 1/4 cup unsalted butter, melted: Contributes to a tender crumb and a subtle buttery flavor.
- 1 teaspoon vanilla extract: Enhances sweetness and rounds out the flavors.
- 1 1/2 cups all-purpose flour: Forms the structure of the cake.
- 1 teaspoon baking powder: Leavens the cake for a light texture.
- 1/2 teaspoon baking soda: Works with buttermilk to ensure the cake rises nicely.
- 1/2 teaspoon salt: Balances sweetness and enhances other flavors.
- 1 teaspoon ground cinnamon: Brings the signature warm spice of cinnamon rolls.
- 1/4 teaspoon ground nutmeg: Adds subtle depth and complexity.
- 1/2 cup buttermilk: Provides a mild tang and keeps the cake moist and tender.
- 1/4 cup brown sugar, packed: For the cinnamon sugar swirl, giving richness and caramel notes.
- 1 tablespoon ground cinnamon: Blends into the swirl for that lovely cinnamon punch.
- 2 tablespoons unsalted butter, melted: Melts into the swirl for a luscious texture.
- 1/2 cup powdered sugar: The base of the smooth glaze topping.
- 2 tablespoons milk: Adjusts glaze consistency to be perfectly drizzle-worthy.
- 1/2 teaspoon vanilla extract: Adds warmth and subtle depth to the glaze.
How to Make Sweet Potato Cinnamon Roll Cake Recipe
Step 1: Prepare the Oven and Pan
Start by heating your oven to 350°F (175°C). Grease a 9-inch round or square baking dish, ensuring the cake won’t stick and will come out cleanly once baked. This simple preparation sets you up for success with a beautifully shaped cake and no worries about clean-up disasters later.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, melted butter, and vanilla extract. Whisk until the mixture becomes smooth and unified, which will ensure even flavor distribution and a silky texture for your cake batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mixing the dry ingredients separately avoids clumps and helps with even rising and spice spreading throughout the cake.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients to keep the batter just right. Gently mix until everything is combined – be careful not to over mix to keep the cake tender and soft.
Step 5: Prepare the Cinnamon Sugar Swirl
In a small bowl, stir together the brown sugar, ground cinnamon, and melted butter until smooth. This cinnamon sugar swirl imbues the cake with those classic cinnamon roll layers of sweetness and spice, creating a deliciously marbled effect inside the cake.
Step 6: Assemble and Swirl the Batter
Pour the cake batter into the prepared baking dish. Drizzle the cinnamon sugar mixture evenly across the top. Then use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating beautiful ribbons of cinnamon-sugar goodness that will bake into the cake itself.
Step 7: Bake the Cake
Bake your creation for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean. After baking, let it cool in the pan for about 10 minutes to allow everything to set just right before glazing.
Step 8: Make the Glaze
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. This glaze is the final touch, adding a silky sweetness that mimics the luscious frosting of a traditional cinnamon roll.
Step 9: Glaze and Serve
Drizzle the glaze gently over the warm cake. Slice it up and serve either warm for that gooey texture or at room temperature for a slightly firmer, but still moist, delight. This final step transforms the cake into a heavenly morsel that’s hard to resist.
How to Serve Sweet Potato Cinnamon Roll Cake Recipe
Garnishes
For added flair and flavor, dust the top with a pinch of extra ground cinnamon or a sprinkle of chopped toasted pecans. You can also lay a few thin slices of roasted sweet potato on the side for a stunning presentation that hints at what’s inside.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a lighter option, serve alongside fresh berries or a simple fruit salad to balance out the sweetness.
Creative Ways to Present
Try serving your Sweet Potato Cinnamon Roll Cake Recipe in a dessert trifle dish layered with whipped cream and caramel sauce, creating a show-stopping centerpiece. Another fun idea is to cut it into mini squares or bars and serve as part of a brunch spread—for bites that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered at room temperature for up to two days or refrigerate for up to five days. Keep the glaze covered as well to prevent it from drying out while maintaining that irresistible moistness.
Freezing
You can freeze the cake before glazing by wrapping it tightly in plastic wrap and then in foil. Freeze for up to three months. When ready, thaw overnight in the refrigerator and then glaze just before serving for the freshest taste.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or in a low oven (around 300°F/150°C) for 10 minutes. Add a little extra drizzle of glaze or a pat of butter to refresh the flavor and texture before serving.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato works well in this recipe and saves prep time. Just make sure it’s mashed smoothly and measure out one cup for the perfect consistency.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend that’s meant for baking. Just be sure it contains xanthan gum or a similar binder to maintain the cake’s texture.
Can I replace buttermilk with something else?
You can make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk, then let it sit for 5-10 minutes. This will give you that tartness needed to react with the baking soda.
How long does this cake stay fresh?
Stored properly in an airtight container, this cake tastes best within five days refrigerated. Beyond that, it may start to dry out but is still safe to eat for several more days.
Can I add nuts or raisins to the batter?
Definitely! Chopped pecans or walnuts add a nice crunch, and raisins or dried cranberries bring a pleasant chew and extra sweetness. Just fold about half a cup into the batter before baking.
Final Thoughts
This Sweet Potato Cinnamon Roll Cake Recipe is such a delightful way to enjoy the best parts of cinnamon rolls and sweet potatoes all in one easy-to-make dessert. It’s perfect for cozy gatherings or when you want to treat yourself to something truly special. Give it a try—you’ll soon wonder how you ever lived without it in your baking repertoire!
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Sweet Potato Cinnamon Roll Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake is a delightful dessert that combines the warm flavors of sweet potatoes and cinnamon into a moist, marbled cake. Featuring a cinnamon sugar swirl baked right into the batter and topped with a smooth vanilla glaze, this cake offers a cozy twist on classic cinnamon rolls, perfect for breakfast or dessert.
Ingredients
For the 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
For the Cinnamon Sugar Swirl
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the 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). Lightly grease a 9-inch round or square baking dish to prevent sticking and set it aside for later use.
- 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, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together to ensure even distribution of the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Gently mix until just combined to avoid overmixing which can make the cake dense.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, stir together the packed brown sugar, ground cinnamon, and melted butter until smooth to create a rich cinnamon sugar mixture.
- Assemble the Cake: Pour the cake batter into the prepared baking dish, spreading it evenly. Drizzle the cinnamon sugar mixture over the top of the batter. Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled effect throughout the cake.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Let the cake cool in the pan for about 10 minutes to set.
- Make the Glaze: While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the warm cake. Slice into portions and serve warm or at room temperature for a delicious treat that tastes like cinnamon rolls without the fuss.
Notes
- Ensure the mashed sweet potatoes are smooth for the best texture in the cake.
- Do not overmix the batter once adding flour to keep the cake light and tender.
- The cinnamon swirl can be adjusted to your preferred sweetness and cinnamon intensity.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.
- The glaze can be omitted for a less sweet option or replaced with cream cheese frosting for richness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
