Description
A moist, spiced cake swirled with cinnamon-sugar ribbons and finished with a light vanilla glaze. This easy, yeast-free cake is rich with sweet potato flavor and perfect for breakfast, dessert, or any cozy occasion.
Ingredients
For the Cake Batter:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add vanilla and mashed sweet potatoes. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix just until combined.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to form the swirl.
- Pour half of the batter into the cake pan. Add half of the cinnamon swirl and lightly swirl it in with a knife.
- Repeat with remaining batter and cinnamon swirl.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool 10–15 minutes before transferring to a rack.
- Mix glaze ingredients and drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes