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
Scale
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
