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
Scale
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.
