Oh my goodness, let me tell you about this sweet potato cinnamon roll cake! It’s like a warm hug in dessert form—trust me, the moment you take a bite, you’ll be transported to a cozy kitchen filled with the aroma of cinnamon and warm sweet potatoes. The combination of moist cake and that comforting cinnamon swirl is just divine. It’s perfect for fall gatherings or any time you’re craving something sweet yet comforting. Plus, it’s super easy to whip up, which makes it a total winner in my book! You’ll definitely want to share this recipe with your friends!
Ingredients List
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup butter, softened (make sure it’s at room temperature for easy mixing)
- 3 large eggs
- 1 tsp vanilla extract (for that sweet, aromatic boost)
- 2 cups all-purpose flour (sifted for a lighter texture)
- 1 tbsp baking powder (to help it rise beautifully)
- 1 tsp ground cinnamon (the star flavor that ties it all together)
- 1/2 tsp ground nutmeg (for a warm, spicy touch)
- 1/2 tsp salt (to balance the sweetness)
- 1 cup milk (whole or 2% works great)
- 1 cup chopped pecans (optional, but they add a lovely crunch!)
How to Prepare Sweet Potato Cinnamon Roll Cake
Making this sweet potato cinnamon roll cake is easier than you might think! Just follow these simple steps, and you’ll have a delicious cake that’s sure to impress. Let’s dive in!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and perfectly!
- In a large mixing bowl, combine your mashed sweet potatoes, granulated sugar, brown sugar, and softened butter. Mix until it’s all smooth and creamy—this is where the magic begins!
- Next, add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract. You’ll love the sweet aroma!
- Now, grab another bowl and whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This will make sure your dry ingredients are evenly distributed.
- Gradually add this dry mixture into the sweet potato mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; don’t overdo it!
- If you’re adding pecans, fold them in gently at this stage. They add such a great crunch!
- Pour the batter into a greased cake pan, smoothing the top with a spatula for an even finish.
- Pop it into the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
- Once it’s done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here—it’s worth the wait!
Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of sweet potatoes and cinnamon creates a sweet and spicy flavor that’s absolutely irresistible!
- Super Moist Texture: Thanks to the sweet potatoes, this cake is incredibly moist, keeping each slice tender and delicious.
- Easy to Make: With straightforward steps, even novice bakers can whip this up with confidence!
- Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive gathering, this cake is sure to impress everyone.
- Versatile Serving Options: Enjoy it plain, or dress it up with cream cheese frosting for an extra special treat!
Tips for Success
To make sure your sweet potato cinnamon roll cake turns out perfectly, here are a few handy tips! First, use room temperature ingredients—this helps everything blend smoothly. If you’re using fresh sweet potatoes, make sure they’re well-cooked and mashed smoothly for the best texture. Keep an eye on your baking time; ovens can vary, so check for doneness a few minutes early! For serving, try pairing it with a dollop of whipped cream or a drizzle of cream cheese frosting for that extra indulgence. And don’t forget, it tastes amazing warm but also holds up beautifully at room temperature!
Nutritional Information
Please note that nutritional values can vary based on the specific ingredients and brands you use in this recipe. While I can’t provide exact nutritional data, a typical serving (1 slice) contains approximately 250 calories, 15g of sugar, and 10g of fat. Enjoy this delicious treat while being mindful of your dietary needs!
FAQ Section
Can I use canned sweet potatoes? Absolutely! Canned sweet potatoes work just fine. Just make sure to drain them well and mash them before adding to the mix.
What can I substitute for eggs? You can use flax eggs or applesauce as a substitute. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, or use 1/4 cup of unsweetened applesauce.
How should I store leftover cake? Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
What’s the best way to serve this cake? It’s delicious on its own, but I love serving it with a dollop of whipped cream or a drizzle of cream cheese frosting for an extra treat!
Can this cake be frozen? Yes! Wrap it tightly in plastic wrap and freeze for up to three months. Just thaw it in the fridge overnight before serving.
Storage & Reheating Instructions
To store your sweet potato cinnamon roll cake, simply keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week. For reheating, just warm individual slices in the microwave for a few seconds—oh, the smell will be heavenly!
Serving Suggestions
This sweet potato cinnamon roll cake shines on its own, but pairing it with a few delightful accompaniments can elevate your dessert experience! I love serving it alongside a steaming cup of spiced chai or a rich coffee. For a refreshing twist, try it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Print
Sweet potato cinnamon roll cake: 9 Cozy Comforts Await
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously sweet potato cinnamon roll cake that combines the flavors of sweet potatoes and cinnamon in a moist cake.
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup milk
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes, sugar, brown sugar, and butter until smooth.
- Add eggs and vanilla extract, and mix well.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, alternating with milk.
- Fold in chopped pecans if using.
- Pour the batter into a greased cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be served warm or at room temperature.
- Top with cream cheese frosting for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: sweet potato, cinnamon roll, cake, dessert
