There is something utterly magical about the cozy flavors of autumn wrapped up in a dessert, and that’s exactly what the Sweet Potato Cinnamon Roll Cake: A Perfect Fall Dessert Recipe delivers. This cake beautifully marries naturally sweetened mashed sweet potatoes with warm, fragrant spices and the irresistible swirl of cinnamon sugar, all topped with a luscious cream cheese glaze. It’s like your favorite cinnamon roll and a comforting slice of fall, all in one bite—perfect for sharing at family gatherings or simply indulging on a chilly evening.
Ingredients You’ll Need
What makes this cake truly special is how straightforward yet purposeful each ingredient is. From the sweet potato adding moistness and natural sweetness, to the blend of spices that bring warmth and depth, every component plays a vital role in creating that perfect harmony of flavors and textures.
- 1 large sweet potato (about 1 cup mashed): Provides natural sweetness and moistness for the cake.
- 1 ½ cups all-purpose flour: The base structure of the cake, holding everything together.
- 1 tablespoon baking powder: Helps the cake rise to a fluffy texture.
- ½ teaspoon baking soda: Works alongside baking powder for lightness.
- 1 teaspoon cinnamon: Offers that iconic fall spice flavor.
- ½ teaspoon nutmeg (optional): Adds subtle warmth and complexity.
- ½ teaspoon salt: Balances the sweetness and enhances all flavors.
- ¼ cup granulated sugar: Sweetens the cake without overpowering.
- 2 large eggs: Provides moisture and structure.
- 1 cup milk: Keeps the batter smooth and tender.
- ¼ cup melted butter: Adds richness and improves crumb texture.
- ½ cup sour cream (optional): Makes the cake extra moist and tender.
- ½ teaspoon onion powder: A surprising note that enhances savory depth without intrusion.
- ½ teaspoon garlic powder: Subtle enhancer that balances sweetness.
- ½ cup brown sugar: Combined with cinnamon for the luscious swirl.
- 1 tablespoon cinnamon: Part of the cinnamon swirl that creates those signature rolls.
- 2 tablespoons melted butter: Binds the swirl mixture and adds buttery flavor.
- 4 oz cream cheese (softened): Key for the creamy glaze topping.
- 1 cup powdered sugar: Sweetens and smooths the cream cheese glaze.
- 1 teaspoon vanilla extract: Adds aromatic sweetness to the glaze and batter.
- 2-3 tablespoons milk: Adjusts glaze consistency for perfect drizzling.
How to Make Sweet Potato Cinnamon Roll Cake: A Perfect Fall Dessert Recipe
Step 1: Prepare the Sweet Potato
Start by piercing your sweet potato several times with a fork and baking it at 350°F (175°C) for about 45 minutes until it’s soft and tender. Once cooled, peel and mash it to yield a cup of mashed sweet potato. This step is the foundation for the cake’s rich, natural sweetness and moist texture—trust me, it’s worth the wait!
Step 2: Mix the Dry and Wet Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar. In another bowl, beat together melted butter, sugar, eggs, vanilla, and the mashed sweet potato until you get a smooth, uniform mixture. Gradually add the dry ingredients alternated with milk, stirring just until combined—overmixing can toughen the cake, so keep it gentle!
Step 3: Prepare the Cinnamon Swirl Mixture
Combine the brown sugar, cinnamon, and melted butter in a small bowl. This simple yet sensational swirl adds the classic cinnamon roll flavor that makes this cake unforgettable.
Step 4: Assemble the Cake Layers
Grease a 9×9-inch baking pan well. Pour half of the batter into the pan, then dollop half of the cinnamon swirl mixture on top. Using a toothpick or skewer, gently swirl the mixture into the batter. Repeat with the remaining batter and cinnamon mixture, swirling once again. This creates those beautiful, tempting ribbons of cinnamon goodness throughout your cake.
Step 5: Bake to Perfection
Bake the cake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top turns a lovely golden brown. Your kitchen will fill with such an inviting aroma that it might be hard to wait!
Step 6: Make the Cream Cheese Glaze
While the cake cools slightly, beat the softened cream cheese with powdered sugar, vanilla, and milk until smooth and glossy. This glaze adds a tangy sweetness that perfectly balances the warm spices in the cake.
Step 7: Glaze and Serve
Drizzle the cream cheese glaze generously over the warm cake. Slice into squares and serve while still slightly warm for the ultimate cozy experience.
How to Serve Sweet Potato Cinnamon Roll Cake: A Perfect Fall Dessert Recipe
Garnishes
Sprinkle some finely chopped toasted pecans or walnuts on top for a delightful crunch that complements the soft cake. A dusting of cinnamon or a few fresh autumn berries also add a pop of color and fresh flavor that make the dish sing visually and tastefully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its warmly spiced sweetness. For a beverage, a hot cup of chai tea or spiced apple cider is the perfect partner, both highlighting the cake’s cinnamon and nutmeg notes beautifully.
Creative Ways to Present
Want to impress your guests? Serve this cake in charming individual ramekins or cut it into bite-sized squares arranged on a wooden board accompanied by fresh fruit slices. You can even layer it with mascarpone and caramel drizzle for a mini dessert parfait twist that feels fancy yet homey.
Make Ahead and Storage
Storing Leftovers
You can store leftover Sweet Potato Cinnamon Roll Cake in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. The cream cheese glaze tends to firm up in the fridge, which makes the cake even easier to slice and perfect for packing as a cozy snack.
Freezing
This cake freezes beautifully! Wrap individual slices tightly with plastic wrap and then place in a freezer-safe bag or container. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and gently rewarm for that freshly baked feel.
Reheating
To reheat, microwave a slice for about 20 seconds or warm it briefly in a preheated oven at 325°F (160°C) wrapped in foil. Add a little drizzle of extra cream cheese glaze or butter for a fresh-out-of-the-oven taste and texture!
FAQs
Can I use canned sweet potato instead of baking one?
Absolutely! Canned sweet potato puree can be a convenient substitute. Just make sure to drain any excess liquid and measure out one cup to maintain the right batter consistency.
What if I don’t have sour cream? Can I skip it?
Yes, sour cream is optional and used mainly for added moisture and tenderness. You can substitute it with Greek yogurt or simply omit it without sacrificing much in taste or texture.
Is it possible to make this recipe gluten-free?
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add a small amount yourself for structure.
How do I know when the cake is done baking?
The best test is inserting a toothpick or cake tester in the center. If it comes out clean or with a few moist crumbs (but not wet batter), your cake is ready to come out of the oven.
Can I double this recipe for a larger crowd?
Yes, doubling works well. Use a larger baking dish or two pans and adjust baking time slightly; keep an eye on the cake as oven temperatures can vary when baking more batter.
Final Thoughts
There’s nothing quite like the feeling of serving a dessert that tastes like a warm hug, and the Sweet Potato Cinnamon Roll Cake: A Perfect Fall Dessert Recipe does just that with charm and ease. Whether you’re looking to impress guests or just treat yourself on a quiet autumn evening, this cake will quickly become a cherished go-to. So grab those sweet potatoes, preheat your oven, and get ready to fill your kitchen with the most inviting smells of fall!
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Sweet Potato Cinnamon Roll Cake: A Perfect Fall Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes baking sweet potato + 35 minutes baking cake = 80 minutes total cook time
- Total Time: 95 minutes
- Yield: 8-10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cinnamon Roll Cake is a delightful fall dessert featuring the natural sweetness and creaminess of baked sweet potatoes combined with warm cinnamon and nutmeg spices. Layered with a brown sugar cinnamon swirl and topped with a smooth cream cheese glaze, this cake offers a perfect balance of flavors and textures that evoke the cozy essence of cinnamon rolls in a moist, tender cake form.
Ingredients
Cake Ingredients
- 1 large sweet potato (about 1 cup mashed)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup milk
- ¼ cup melted butter
- ½ cup sour cream (optional)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Cinnamon Swirl Mixture
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Bake Sweet Potato: Pierce the sweet potato several times with a fork and bake it in an oven preheated to 350°F (175°C) for about 45 minutes until soft. Once baked, peel off the skin and mash the sweet potato to yield approximately 1 cup; set aside to cool slightly.
- Prepare Batter: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar. In a separate large mixing bowl, beat the melted butter, granulated sugar, eggs, vanilla extract, and mashed sweet potato until smooth. Gradually add the dry ingredients and milk (or buttermilk) to the wet mixture, stirring gently until just combined to avoid overmixing.
- Make Cinnamon Swirl Mixture: Combine brown sugar, cinnamon, and melted butter in a small bowl to create the cinnamon swirl filling.
- Layer Batter and Swirl: Grease a 9×9-inch baking pan. Pour half of the cake batter evenly into the pan. Spoon half of the cinnamon swirl mixture over the batter and use a toothpick or skewer to swirl it gently through the batter. Repeat the process with the remaining batter and cinnamon mixture, then swirl again on top to create a marbled effect.
- Bake the Cake: Place the pan in the oven and bake at 350°F (175°C) for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make Cream Cheese Glaze: In a bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until the glaze is smooth and pourable.
- Glaze and Serve: While the cake is still warm, drizzle the cream cheese glaze evenly over the top. Allow the glaze to set slightly before slicing. Serve warm for the best flavor and texture.
Notes
- Using baked sweet potato adds natural moisture and sweetness to the cake.
- The optional nutmeg adds a subtle warm spice; it can be omitted if you prefer.
- For extra richness, you can include the optional ½ cup of sour cream in the batter.
- The onion powder and garlic powder are unconventional but add a slight depth of flavor; they can be skipped if undesired.
- Make sure not to overmix the batter to keep the cake tender.
- You can substitute buttermilk for regular milk to enhance moistness and tang.
- The cream cheese glaze is best applied while the cake is warm so it seeps into the surface slightly.
- Store leftovers in an airtight container in the refrigerator and gently warm before serving.
