Name: Sweet Potato Cinnamon Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 14 ounces), peeled and cubed; 2 tablespoons unsalted butter; 1/3 cup whole milk; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 3/4 cup chopped pecans or walnuts; 1/2 cup mini marshmallows; 1/2 cup semi-sweet chocolate chips; 2 tablespoons turbinado sugar, optional for sprinkling

If you’re looking for a dessert that’s cozy, comforting, and packed with flavors that remind you of crisp autumn afternoons, you absolutely have to try this Sweet Potato Cinnamon Cake Recipe. I love this cake because it brings together the natural sweetness of sweet potatoes with warming cinnamon and a delightful mix of nuts, chocolate, and mini marshmallows. Trust me, once you try it, it’s going to become one of your favorite go-to treats for the season.

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Why You’ll Love This Recipe

Rich Layers of Flavor: Sweet potato, cinnamon, nutmeg, and a bit of ginger combine for a warm, inviting spice profile that fills your kitchen with amazing aromas.
Texture Galore: With chopped nuts, mini marshmallows, and chocolate chips, every bite is an adventure in delicious textures.
Moist and Tender Cake: The mashed sweet potatoes keep this cake unbelievably moist without being heavy or greasy.
Perfect for Any Occasion: Whether it’s a holiday dessert or Sunday afternoon treat, this cake always impresses without requiring fancy techniques.

A thick square piece of dessert sits on a white plate over a white marbled surface. The dessert has two main layers: the bottom layer is bright orange and soft-looking, while the top layer is thicker, brown, and textured with small chunks. The top is decorated with whole pecans, dark chocolate chips, small toasted marshmallows, and a light sprinkle of coarse salt. A silver fork rests partially under the dessert, with its prongs touching the orange layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Sweet Potato Cinnamon Cake Recipe plays an important role, blending nutrition and flavor. From the creamy sweetness of the mashed sweet potatoes to the warming spices, the balance here is fantastic. When you shop, opt for fresh sweet potatoes and good quality spices for the best results.

Sweet Potatoes: Choose firm, smooth-skinned sweet potatoes for that natural sweetness and moisture.
Unsalted Butter: Using unsalted butter lets you control the saltiness; plus, it creates a tender crumb.
Whole Milk: Adds richness and helps keep the cake moist.
All-Purpose Flour: The foundation of the cake’s structure.
Baking Powder & Baking Soda: These leaveners work together for a nice rise and lightness.
Sea Salt: Highlights sweetness and balances flavors.
Cinnamon, Nutmeg & Ginger: Spices that bring warmth and depth to every bite.
Granulated and Light Brown Sugar: The combo enhances sweetness and adds a subtle molasses flavor.
Eggs: Provide structure and help bind all the ingredients perfectly.
Vanilla Extract: Elevates sweetness and rounds out the flavors beautifully.
Chopped Pecans or Walnuts: Give a crunchy texture and earthy nuttiness.
Mini Marshmallows: Sweet, melty pockets that add a fun surprise.
Semi-Sweet Chocolate Chips: For that little chocolatey kick we all adore.
Turbinado Sugar (optional): Adds a sparkly crunchy topping if you are in the mood for a little extra texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I cherish this Sweet Potato Cinnamon Cake Recipe is how easy it is to tweak according to your tastes or dietary needs. Whether you want to amp up the nuts, switch up spices, or even make it gluten-free, go ahead and personalize it.

Nut-free Variation: I’ve tried this without the nuts and replaced them with sunflower seeds for a similar crunch, and it worked beautifully for guests with allergies.
Spice Adjustments: Sometimes I add a pinch of cloves or more nutmeg to deepen the warming spice flavor, especially around the holidays.
Gluten-Free Version: Using a 1:1 gluten-free baking flour substitute works, but be gentle when folding to keep the cake tender.
Marshmallow-Free Option: If you don’t want marshmallows, adding extra chocolate chips or even dried cranberries offers a lovely sweetness and chew.

How to Make Sweet Potato Cinnamon Cake Recipe

Step 1: Prep Your Sweet Potatoes for a Silky Mash

Start by peeling and cubing two medium sweet potatoes, then boil them in water until tender—usually about 15 minutes. Don’t rush this part because tender sweet potatoes are key to a smooth, moist mash. After draining well, mash them together with two tablespoons of unsalted butter and one-third cup whole milk until completely smooth. I like to let the mash cool slightly to avoid scrambling the eggs in the next step.

Step 2: Mix Your Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures your spices and leaveners are evenly distributed, which helps the cake rise beautifully and taste perfectly spiced from first bite to last.

Step 3: Cream Butter and Sugars

Using an electric mixer or sturdy whisk, beat the softened butter with granulated and brown sugars until the mixture turns light and fluffy. I love this texture because it aerates the batter, helping the cake stay tender and rise nicely. Don’t rush it—about 3 to 5 minutes usually does the trick.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition to keep the batter smooth and prevent curdling. Then stir in the vanilla extract—it’s amazing how much depth it adds, so don’t skip it!

Step 5: Blend in the Sweet Potato Mash and Dry Ingredients

Mix in the cooled sweet potato mash until the batter feels smooth and uniform. Then gently fold your dry ingredients into the batter, being careful not to overmix so the cake stays tender. When you see no more flour streaks, stop.

Step 6: Add Nuts, Chocolate Chips, and Marshmallows

Stir in the chopped pecans or walnuts and the chocolate chips for crunchy, melty bursts of flavor throughout the cake. Pour the batter into your prepared cake pan, then scatter mini marshmallows evenly on top. If you’re feeling fancy, sprinkle with turbinado sugar to add a subtle crunchy crust.

Step 7: Bake and Cool

Bake the cake at 350°F for 45 to 50 minutes. To know when it’s done, insert a toothpick in the center—it should come out clean or with a few moist crumbs (but no wet batter!). Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake set and makes slicing easier.

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Pro Tips for Making Sweet Potato Cinnamon Cake Recipe

Don’t Skip Cooling the Mash: Adding warm sweet potato can scramble eggs—cool it to room temp to keep the batter smooth.
Use Fresh Spices: Freshly ground cinnamon and nutmeg make a big difference in aroma and flavor.
Gentle Folding: When combining dry and wet ingredients, fold gently to keep the cake airy and tender.
Marshmallow Topping Trick: Scatter marshmallows halfway through baking if you want them less browned and gooier on top.

How to Serve Sweet Potato Cinnamon Cake Recipe

A close-up image of a square piece of thick, moist orange-brown cake on a white plate with a silver fork placed nearby. The cake has a soft texture with visible small chunks inside and is topped with scattered dark brown chocolate chips, small white toasted marshmallows, and coarse sugar crystals. The edges of the cake look slightly crumbly, and the top has a rough, uneven surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping slices with a dollop of whipped cream or a scoop of vanilla ice cream to balance the warm spices and sweet notes. A light dusting of powdered sugar also looks pretty and adds a touch of extra sweetness. If you want to get creative, a drizzle of caramel sauce is a total game-changer here.

Side Dishes

This cake pairs wonderfully with a cup of hot chai tea or rich coffee—perfect for cozy afternoons. If you’re serving it at a brunch or holiday gathering, fresh fruit or lightly spiced applesauce provide a nice contrast to the sweet, dense cake.

Creative Ways to Present

For special occasions, I’ve arranged the cake squares on a rustic wooden board surrounded by cinnamon sticks, fresh cranberries, and sprigs of rosemary. It not only looks beautiful but heightens that cozy, festive vibe. You can also stack small slices with layers of cream cheese frosting for a stunning layered dessert.

Make Ahead and Storage

Storing Leftovers

I’ve found this cake keeps really well covered at room temperature for up to two days, but I prefer storing it in the fridge where it lasts about a week. Wrap it tightly in plastic wrap or store in an airtight container to maintain its moisture.

Freezing

Yes! I’ve frozen whole cakes and individual slices. Make sure the cake is completely cooled before wrapping tightly in plastic wrap and then foil. Frozen cakes keep their texture well for up to three months, so it’s a great way to prep for busy weeks.

Reheating

To reheat, I like warming single slices in the microwave for 15-20 seconds or reheating larger pieces in a 325°F oven for 10 minutes. This helps preserve the cake’s moist texture without drying it out.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes give the best texture and flavor, you can substitute canned sweet potatoes in a pinch. Make sure to drain and mash them very well and adjust moisture by reducing added milk slightly to avoid a runny batter.
What type of nuts work best in this cake?

I recommend chopped pecans or walnuts for their buttery flavor and crunch, but feel free to use your favorite nuts or seeds based on your preference or allergies.
Can I make this cake vegan?

With a few swaps—like using vegan butter, plant milk, and egg replacers—you can make a vegan version. Keep in mind texture and flavor might shift slightly, so test and adjust as you go.
Why are there marshmallows in the cake?

The mini marshmallows add delightful pockets of gooey, sweet creaminess that contrast beautifully with the warm spices and crunchy nuts. It’s one of my favorite parts that makes this cake “fun” and memorable.

Final Thoughts

This Sweet Potato Cinnamon Cake Recipe is truly a heartwarming treat that has earned a permanent spot in my baking repertoire. I remember first making it on a chilly fall weekend, and my whole family went crazy for those layers of sweet potato, cinnamon spice, and little chocolate and marshmallow surprises. If you want a dessert that feels like a warm hug and is surprisingly easy to make, give this a try. I’m confident you’ll love it as much as I do—maybe even more!