Description
This Sweet Potato Cinnamon Roll Cake is a delightful twist on classic cinnamon roll flavors baked into a moist, tender cake. Featuring mashed sweet potatoes for added moisture and natural sweetness, combined with a cinnamon sugar swirl and a luscious vanilla glaze, this cake makes for a perfect cozy dessert or brunch treat.
Ingredients
Scale
Cake Batter
- 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
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish and set aside.
- Make the Cake Batter: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, melted butter, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until smooth.
- Assemble the Cake: Pour the cake batter into the prepared baking dish. Drizzle the cinnamon sugar mixture evenly over the top. Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled cinnamon swirl effect.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to 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 small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the slightly cooled cake. Slice and serve the cake warm or at room temperature for the best flavor and texture.
Notes
- Use freshly mashed sweet potatoes for the best texture and flavor.
- You can substitute buttermilk with regular milk mixed with 1/2 teaspoon lemon juice or vinegar if not available.
- Do not overmix the batter to keep the cake tender and light.
- For a richer glaze, substitute milk with cream or add a tablespoon of melted butter.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices gently in the microwave to serve warm.
