Description
This Sweet Potato Cinnamon Roll Cake blends the rich, warm spices of cinnamon rolls with the moist, dense texture of sweet potato cake. Layered with cinnamon-sugar swirls and topped with a smooth, tangy cream cheese glaze, it’s a perfect cozy dessert ideal for fall gatherings or anytime you crave a comforting treat.
Ingredients
Scale
Cake Batter
- 1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and mashed)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes. This step helps to incorporate air, making the cake tender.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then stir in the mashed sweet potatoes, sour cream, and vanilla extract until you have a smooth batter without lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Layer Batter and Swirl: Spread half of the batter evenly into the prepared pan. In a small bowl, mix the brown sugar, cinnamon, and melted butter for the cinnamon swirl. Drizzle half of this mixture over the batter and gently swirl it with a knife to create a marbled effect.
- Complete Layering: Pour the remaining batter over the swirled layer. Then drizzle the remaining cinnamon swirl mixture on top and swirl again lightly.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked and set.
- Cool: Allow the cake to cool slightly in the pan, making it easier to apply the glaze without melting it completely.
- Prepare Glaze: While the cake cools, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy to form the glaze.
- Glaze and Serve: Drizzle the cream cheese glaze over the warm cake evenly. Slice into 9 servings and enjoy the moist, spiced layers with the luscious topping.
Notes
- You can substitute canned sweet potato purée if you’re short on time for cooking and mashing fresh sweet potatoes.
- Adding chopped pecans to the batter or sprinkling them on top before baking adds a delightful crunch and nutty flavor.
- For a more intense cinnamon flavor, sprinkle extra cinnamon over the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
