Description
This Cinnamon Sweet Potato Chaos Cake is a moist, flavorful dessert packed with creamy mashed sweet potatoes, warm cinnamon and spice, crunchy nuts, melty chocolate chips, and gooey mini marshmallows. Perfect for autumn comfort, this cake brings together a cozy blend of textures and tastes in every bite.
Ingredients
Scale
Sweet Potato Mixture
- 2 medium sweet potatoes (about 14 ounces), peeled and cubed
- 2 tablespoons unsalted butter
- 1/3 cup whole milk
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan with nonstick spray and lightly dust it with flour to prevent sticking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a medium saucepan filled with water until they are fork-tender, about 15 minutes. Drain them thoroughly.
- Mash Sweet Potatoes: Mash the drained sweet potatoes in a bowl with 2 tablespoons of unsalted butter and 1/3 cup whole milk until completely smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together 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, and 1/4 teaspoon ground ginger until well combined.
- Cream Butter and Sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar using an electric mixer or whisk until the mixture is pale and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add 3 large eggs one at a time, mixing well after each addition. Then blend in 1 teaspoon of vanilla extract until fully incorporated.
- Combine Mashed Sweet Potato: Add the slightly cooled mashed sweet potato mixture to the butter and sugar mixture. Blend well until smooth and homogenous.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Fold gently just until no streaks of flour remain—do not overmix.
- Stir in Nuts and Chocolate: Fold in 3/4 cup chopped pecans or walnuts and 1/2 cup semi-sweet chocolate chips evenly throughout the batter.
- Assemble Cake: Pour the batter into the prepared cake pan. Evenly scatter 1/2 cup mini marshmallows across the surface and sprinkle with 2 tablespoons turbinado sugar if using for added crunch and sweetness.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- The cake is moist and richly flavored thanks to the sweet potatoes and warm spices.
- Chopped nuts add a delightful crunch while chocolate chips provide melty pockets of sweetness.
- Mini marshmallows on top create a slightly toasted, gooey finish after baking.
- Optional turbinado sugar adds a crunchy, caramelized sugar crust.
- Ensure not to overmix the batter once flour is added to keep the cake tender.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
