Description
Indulge in the delightful flavors of fall with this Sweet Potato Cinnamon Roll Cake. A moist sweet potato cake swirled with cinnamon sugar and topped with a vanilla glaze, this cake is perfect for dessert or even as a breakfast treat.
Ingredients
Scale
Cake:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan.
- Cream together butter, granulated sugar, and brown sugar. Add eggs, sweet potato, and vanilla.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine wet and dry ingredients.
- Mix swirl ingredients in a bowl.
- Layer batter, swirl mix, and remaining batter in the pan. Swirl with a knife.
- Bake for 35–40 minutes until done.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Substitute canned sweet potato puree for convenience.
- Add nuts to the swirl mix for extra texture.
- Adjust richness by using applesauce or spices in the cake batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1⁄10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
