Combine the cozy flavors of sweet potato and cinnamon-sugar in this easy, moist cake! Perfect for dessert, breakfast, or sharing.
Table of Contents
What You Need
For the Cake:
- 1 cup mashed sweet potatoes (1 medium potato)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (like canola or sunflower oil)
- 2 large eggs
- 1 cup buttermilk (or regular milk mixed with 1 tbsp vinegar)
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
For the Cinnamon Sugar Swirl:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
How to Make It
1. Heat the Oven
- Turn the oven to 350°F (175°C).
- Grease a 9×13-inch baking pan lightly with oil or butter.
2. Mix the Batter
- In a large bowl, stir together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla until smooth.
- In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly add the dry ingredients to the sweet potato mixture. Mix until just combined (a few small lumps are okay—don’t overmix!).
3. Add the Cinnamon Sugar Layers
- Mix the ½ cup sugar and 1 tbsp cinnamon in a small bowl.
- Pour half the batter into the pan. Sprinkle half the cinnamon sugar over the batter.
- Add the rest of the batter, then gently swirl it with a knife. Sprinkle the remaining cinnamon sugar on top.
4. Bake
- Bake for 35–40 minutes. Stick a toothpick in the center—if it comes out clean, it’s done!
- Let the cake cool completely in the pan.
5. Make the Glaze
- Stir powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cake.
Tips for Success
- Smooth Sweet Potatoes: Boil or bake the potato until soft, peel it, and mash it with a fork. No lumps!
- No Buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes before using.
- Add Crunch: Sprinkle chopped pecans or walnuts with the cinnamon sugar.
- Storage: Keep the cake covered at room temperature for up to 3 days.
This cake is a crowd favorite—sweet, spiced, and super moist. Slice it up for dessert or enjoy it with coffee for breakfast!
