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
Scale
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.
