Description
This Sweet Potato Cinnamon Roll Cake is a delightful twist on classic cinnamon roll flavors, baked into a moist and tender cake. Combining mashed sweet potatoes with warm spices like cinnamon and nutmeg, it features a luscious cinnamon sugar swirl and a sweet vanilla glaze on top. Perfect for breakfast or dessert, this cake is both comforting and delicious.
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 prepare for the batter.
- Make the Cake Batter: In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, melted butter, and vanilla extract. Whisk these together until the mixture is smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to ensure the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet sweet potato mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, combine brown sugar, ground cinnamon, and melted butter, mixing until smooth. This will create the signature cinnamon swirl layer.
- Assemble the Cake: Pour the cake batter into the prepared baking dish. Drizzle the cinnamon sugar mixture evenly over the batter’s surface. Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled cinnamon swirl pattern.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. To test doneness, insert a toothpick into the center; it should come out clean. Once baked, allow the cake to cool in the pan for about 10 minutes.
- 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 over the slightly cooled cake. Slice the cake and serve warm or at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar per 1/2 cup.
- Be careful not to overmix the batter to keep the cake tender.
- The cinnamon swirl creates a beautiful marbled effect and adds bursts of cinnamon flavor throughout the cake.
- For a richer cake, consider adding a pinch of ground ginger or cloves to the spice mix.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake can also be reheated slightly before serving to enhance the sweet potato flavors.
