Description
Sink your teeth into this sweet potato cinnamon roll cake that brings together the warmth of fall spices and the creamy richness of sweet potatoes in one delightful treat. Your taste buds will dance with each tender, perfectly spiced bite of this comforting dessert that feels like a hug from the kitchen.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup mashed sweet potato
- 3 large eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
Supporting Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Topping and Glaze Ingredients:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Warm your oven to 350°F. Coat a 9×13 inch baking dish completely with nonstick spray or butter.
- Mash 1 cup of sweet potato until creamy. Blend in ½ cup melted butter, ½ cup vegetable oil, ¾ cup granulated sugar, and ½ cup brown sugar until smooth.
- Incorporate 3 large eggs and 1 teaspoon vanilla extract into the sweet potato mixture, stirring until fully combined.
- Separately combine 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, and ½ teaspoon nutmeg.
- Gradually fold dry ingredients into wet mixture, alternating with ½ cup milk. Mix gently until ingredients are just incorporated.
- Transfer batter into prepared pan, spreading evenly across surface.
- Create swirl mixture by mixing ½ cup brown sugar, 2 teaspoons cinnamon, and 3 tablespoons melted butter.
- Drizzle cinnamon mixture across batter. Use a knife to create gentle swirling patterns throughout.
- Slide pan into preheated 350°F oven. Bake for 35-40 minutes until a toothpick comes out clean.
- Remove from oven and allow cake to rest for 15-20 minutes.
- Prepare glaze by whisking 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla until silky.
- Drizzle glaze generously across warm cake’s surface. Serve and enjoy.
Notes
- Use room temperature eggs and butter to help ingredients blend smoothly and create a more consistent cake texture.
- Check sweet potato consistency before mixing – mashed potatoes should be smooth without large lumps for best results.
- When swirling cinnamon mixture, use gentle figure-eight motions to create beautiful marbled patterns without over-mixing the batter.
- For gluten-free adaptation, replace all-purpose flour with a cup-for-cup gluten-free baking blend and add an extra tablespoon of milk to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg