If you adore the cozy flavors of fall and crave a dessert that feels like a warm hug, this Sweet Potato Cinnamon Roll Cake Recipe is your new best friend. Combining the natural sweetness and creaminess of mashed sweet potatoes with a delightful cinnamon swirl, this cake offers a unique twist on classic cinnamon rolls packed perfectly into a soft, luscious cake. It’s an irresistible treat that gives you that comforting cinnamon roll experience without the fuss of rolling dough, making it a fabulous centerpiece for holiday tables or an everyday indulgence to satisfy your sweet tooth.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Sweet Potato Cinnamon Roll Cake Recipe to create a symphony of taste and texture. Each component plays a vital role—from the smooth richness of the mashed sweet potatoes to the warm spices that bring out the cozy cinnamon roll vibe.
- 2 cups mashed sweet potatoes: Provides natural sweetness, moisture, and vibrant color to the cake base.
- 2 1/4 cups all-purpose flour: The essential structure for your cake, helping it rise and hold together perfectly.
- 1/2 cup granulated sugar: Adds a subtle sweetness that balances the earthiness of sweet potatoes.
- 1/2 cup brown sugar (packed): Brings depth and caramel notes essential for that classic cinnamon roll flavor.
- 1 tablespoon baking powder: Ensures the cake rises beautifully, yielding a tender crumb.
- 1/2 teaspoon salt: Enhances and balances all the sweet flavors.
- 1 teaspoon cinnamon: The star spice, infusing every bite with warmth and nostalgia.
- 1/2 teaspoon nutmeg: Adds a gentle earthy spice, complementing cinnamon perfectly.
- 2 large eggs: Bind the ingredients and add richness to the batter.
- 1/2 cup whole milk: Brings moisture and tenderness to every crumb.
- 1/2 cup unsalted butter (melted and slightly cooled): Fats that enrich the cake and enhance flavor.
- 1 tablespoon vanilla extract: Adds a mellow sweetness and depth that makes the flavors sing.
- 1/2 cup chopped pecans (optional): Provides delightful texture and a lovely nutty contrast.
- For the cinnamon swirl: 1/2 cup brown sugar (packed), 1 tablespoon ground cinnamon, 2 tablespoons unsalted butter (melted): Creates that authentic cinnamon roll ribbon swirled throughout the cake.
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons milk, 1/2 teaspoon vanilla extract: A sweet finishing touch that melts into the warm cake.
How to Make Sweet Potato Cinnamon Roll Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously to ensure your cake releases easily once baked. It’s a simple step that sets the foundation for your beautiful cake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. This blend of dry ingredients ensures that every bite is bursting with balanced sweetness and those signature spices that define the Sweet Potato Cinnamon Roll Cake Recipe.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the mashed sweet potatoes with eggs, milk, melted butter, and vanilla extract until everything becomes silky and smooth. This mixture brings moisture, richness, and that velvety texture your cake needs.
Step 4: Bring It All Together
Gently fold the wet ingredients into the dry mix until just combined—be careful not to overmix to keep your cake tender. If you’re adding pecans, fold them in now for crunchy pops of flavor throughout.
Step 5: Create the Cinnamon Swirl
Pour the batter evenly into your prepared baking dish. To make the irresistible cinnamon swirl, mix the brown sugar, cinnamon, and melted butter in a small bowl. Drop spoonfuls of this mixture over the batter, then use a knife or skewer to swirl it gently through the cake batter, creating beautiful ribbons of cinnamon goodness.
Step 6: Bake to Perfection
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with that comforting aroma that perfectly captures the essence of this Sweet Potato Cinnamon Roll Cake Recipe.
Step 7: Prepare and Drizzle the Glaze
While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract to form a smooth glaze. Drizzle generously over the warm cake, allowing it to soak in and add the perfect touch of sweetness.
How to Serve Sweet Potato Cinnamon Roll Cake Recipe
Garnishes
Enhance the cake’s presentation and flavor by sprinkling extra chopped pecans or a dash of cinnamon on top after glazing. For an indulgent finish, add a dollop of whipped cream or a scoop of vanilla ice cream that melts into every warm, spiced bite.
Side Dishes
Pair this cake with a cup of rich coffee, chai tea, or a creamy latte for an irresistible breakfast or afternoon treat. It also complements a light fruit salad or a simple yogurt parfait that balances its sweetness beautifully.
Creative Ways to Present
Serve the cake in individual slices with a sprinkle of powdered sugar and a drizzle of extra glaze on the plate. For a charming gathering, cut into bite-sized squares and arrange on a platter alongside seasonal fruit and roasted nuts for a delightful dessert board experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by covering the cake tightly with plastic wrap or storing in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The flavors actually deepen after resting, making it even more delicious the next day.
Freezing
This Sweet Potato Cinnamon Roll Cake Recipe freezes wonderfully. Wrap individual slices or the whole cake securely in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months, allowing you to enjoy this cozy treat anytime.
Reheating
To reheat, warm slices gently in a microwave for 20-30 seconds or in the oven at 300°F for about 10 minutes until warmed through. Re-drizzle with a little glaze or add a pat of butter for that fresh-from-the-oven taste.
FAQs
Can I use canned sweet potato puree instead of fresh mashed sweet potatoes?
Absolutely! Canned sweet potato puree works perfectly and makes this cake even more convenient without sacrificing flavor or texture.
Is it necessary to include pecans in the recipe?
Pecans add a wonderful crunch and nutty flavor but are completely optional. The cake is delicious with or without them.
Can I make this cake dairy-free?
Yes! Substitute the butter with a plant-based margarine and use your favorite dairy-free milk to keep it vegan and dairy-free friendly.
Does adding cloves really improve the flavor?
A pinch of cloves brings a lovely warm spice that complements cinnamon and nutmeg beautifully, especially if you love that extra depth in your fall desserts.
Can I freeze this cake without the glaze?
Definitely. Freezing the cake without the glaze helps it retain its texture better; simply add fresh glaze after thawing and before serving.
Final Thoughts
This Sweet Potato Cinnamon Roll Cake Recipe is a heartwarming and delicious way to celebrate the flavors of fall or any time you want a sweet treat with a twist. It’s easy to make, packed with comforting spices, and simply irresistible fresh from the oven. Trust me, once you try it, this cake will become a go-to favorite for cozy mornings and happy gatherings alike. Give it a spin and share the love!
Print
Sweet Potato Cinnamon Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cinnamon Roll Cake combines the comforting flavors of sweet potatoes and warm cinnamon swirls into a moist, delicious dessert perfect for fall or holiday gatherings. The batter is enriched with warm spices and chopped pecans, then baked to perfection and finished with a sweet vanilla glaze.
Ingredients
Base Cake Batter
- 2 cups mashed sweet potatoes (cooked and cooled)
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans (optional)
Cinnamon Swirl
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, eggs, whole milk, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing. Fold in the chopped pecans if you wish to include them for added texture.
- Fill Baking Dish: Evenly pour the batter into the prepared 9×13-inch baking dish, smoothing the top gently.
- Prepare Cinnamon Swirl: In a small bowl, combine brown sugar, ground cinnamon, and melted butter, mixing thoroughly. Drop spoonfuls of this mixture evenly over the batter and use a knife to swirl it gently through the cake for a marbled effect.
- Bake: Place the baking dish in the oven and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Slightly: Remove the cake from the oven and let it cool for a few minutes to set and be safe for glazing.
- Make Glaze: Whisk together powdered sugar, milk (start with 2 tablespoons and add more for desired consistency), and vanilla extract in a small bowl until smooth and pourable.
- Glaze the Cake: Drizzle the glaze evenly over the warm cake.
- Serve: Cut into 12 servings and enjoy warm for the best flavor, or serve at room temperature.
Notes
- You can substitute canned sweet potato puree for the cooked and mashed sweet potatoes if desired.
- Adding a pinch of ground cloves to the spice mix adds an extra depth of warmth.
- This cake is delightful served warm straight from the oven but also holds up well at room temperature.
