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 anything like me, you’ll absolutely adore this Sweet Potato Cinnamon Cake Recipe. It’s one of those cozy, sweet treats that just hugs you from the inside out. When I first tried it, the combination of spiced sweet potato with pockets of melted chocolate and marshmallows blew me away. So whether you’re baking for a special fall gathering or just craving something warm and delicious, this recipe is your new best friend in the kitchen.

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Why You’ll Love This Recipe

Comforting Autumn Flavors: The cinnamon, nutmeg, and ginger blend perfectly with sweet potato to create that classic fall vibe you crave.
Moist & Tender Texture: The mashed sweet potatoes keep the cake super moist, ensuring it stays soft and tender bite after bite.
Fun Mix-ins: Chocolate chips, marshmallows, and nuts add delightful surprises throughout the cake.
Impresses Every Time: Every time I bring this cake to family dinners or potlucks, people can’t get enough — and you will too!

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

Let’s talk ingredients! This Sweet Potato Cinnamon Cake Recipe uses pantry staples with just a couple of fresh items like sweet potatoes and nuts. Choosing good quality cinnamon and fresh sweet potatoes makes a huge difference in flavor.

Sweet Potatoes: Go for firm and fresh, about 2 medium-sized ones. They add natural sweetness and moisture to the cake.
Butter: Both melted and softened butter play a role, giving richness and structure.
Whole Milk: Adds creaminess and helps the sweet potato puree stay silky smooth.
All-Purpose Flour: The backbone of the cake, choose a good brand for consistent results.
Baking Powder & Baking Soda: These give the cake a nice rise and light crumb.
Sea Salt: Just that pinch really helps balance the sweetness.
Cinnamon, Nutmeg & Ginger: The trio of warm spices that bring magic to the cake.
Granulated & Light Brown Sugar: A mix for depth of sweetness and slight caramel notes.
Eggs: For structure and that lovely cakey texture.
Vanilla Extract: Always a must for enhancing flavor.
Chopped Pecans or Walnuts: I love the crunch and nuttiness they add.
Mini Marshmallows: These melt just a bit during baking for sweet pockets.
Semi-Sweet Chocolate Chips: Because chocolate just makes everything better.
Turbinado Sugar (optional): For that festive, crunchy sparkle on top.

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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

I love playing around with this Sweet Potato Cinnamon Cake Recipe depending on the season or what I have on hand. Feel free to swap nuts, adjust spices, or make it more gooey or crunchy based on your mood!

Nut-Free Version: I’ve made this without nuts by adding extra chocolate chips and a sprinkle of toasted coconut for texture—it’s delicious and allergy-friendly.
Spice Adjustments: If you prefer less cinnamon, try more ginger or add a pinch of cloves for a unique twist that I discovered one holiday season.
Marshmallow-Free: For a more refined cake, leave out the marshmallows and add dried cranberries or chopped dates instead. This is great for an adult gathering.
Vegan Adaptation: I haven’t tried the full vegan version yet, but substituting flax eggs and a plant-based milk should work with a bit of experimentation!

How to Make Sweet Potato Cinnamon Cake Recipe

Step 1: Prep and Cook the Sweet Potatoes

Start by peeling and cubing your sweet potatoes so they cook evenly. Boil them in water for about 15 minutes or until fork-tender—this is key to getting a wonderfully smooth mash. Drain well, then mash with the butter and milk until silky. Let it cool slightly so it doesn’t cook your eggs in the next step.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk all your dry ingredients together: flour, baking powder, baking soda, salt, and the aromatic spices. This ensures every bite has a consistent flavor without clumps.

Step 3: Cream Butter and Sugars

Using an electric mixer or a sturdy whisk, beat the softened butter with both sugars until the mixture looks pale and fluffy. This step is crucial for that light, tender crumb in your cake.

Step 4: Combine Wet Ingredients

Add the eggs one by one, mixing thoroughly after each addition so everything emulsifies nicely. Stir in vanilla for that perfect background note, then blend in your cooled mashed sweet potato until totally smooth.

Step 5: Fold in Dry Ingredients and Mix-Ins

Gently fold the dry ingredients into the wet mixture, just until you see no more flour streaks. Then toss in your nuts and chocolate chips, saving the marshmallows and turbinado sugar for topping. This step keeps the batter tender without overworking it.

Step 6: Bake to Perfection

Pour the batter into a greased and floured pan, scatter mini marshmallows evenly on top, and sprinkle with turbinado sugar if you want that extra crunch. Bake at 350°F for about 45-50 minutes or until a toothpick comes out clean. Watch closely towards the end so marshmallows don’t burn—sometimes I tent the cake with foil if they brown too fast.

Step 7: Cool and Serve

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. This resting time helps the cake set so you can slice it cleanly without crumbling.

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Pro Tips for Making Sweet Potato Cinnamon Cake Recipe

Perfectly Smooth Mash: Mash the sweet potatoes really well or even use a food processor for a silky texture that blends beautifully into the batter.
Don’t Overmix: When combining dry and wet ingredients, mix gently to avoid a tough cake—this was a game-changer for me!
Watch Your Marshmallows: Add marshmallows on top right before baking and keep an eye so they toast just right without burning.
Cool Completely Before Slicing: This helps the cake finish setting and prevents it from crumbling apart when you cut it.

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 like to dust the top with a little powdered sugar or a sprinkle of extra cinnamon right before serving. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream on the side takes it to the next level—which my family always appreciates on chilly evenings.

Side Dishes

This cake pairs beautifully with a cup of hot coffee or chai tea. When serving at brunch, I enjoy it alongside fresh fruit or a simple green salad to balance the sweetness.

Creative Ways to Present

For holidays, I sometimes layer slices between whipped mascarpone to create a rustic cake parfait. Or place slices on small plates and drizzle warm caramel sauce over the top for an elegant twist that friends rave about.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. If it’s warm in the kitchen, refrigeration helps keep it fresh longer without drying out.

Freezing

This cake freezes like a dream. I slice it first, so I can thaw just one piece at a time wrapped in foil or parchment in the freezer. It’s perfect for busy weeks or unexpected guests!

Reheating

To warm leftovers, I pop a slice in the microwave for 20-30 seconds or reheat gently in a low oven wrapped with foil if I want the marshmallows soft but not burnt. It tastes almost freshly baked that way.

FAQs

Can I use canned sweet potatoes instead of fresh for this Sweet Potato Cinnamon Cake Recipe?

While fresh sweet potatoes definitely deliver the best texture and flavor, you can use canned sweet potatoes if you’re in a pinch. Just be sure to drain them well and mash until smooth. Keep in mind canned may have a slightly different moisture level, so you might need to adjust the milk slightly to get the batter right.
What can I substitute for nuts if I have allergies?

If you need to skip nuts, try adding extra chocolate chips or some toasted seeds like pumpkin or sunflower for crunch. To keep texture variety, you could also include dried fruit like cranberries or raisins. I’ve done this before, and it still turned out fantastic.
How do I know when the cake is fully baked?

The best way is to insert a toothpick or cake tester into the center — it should come out clean or with just a few moist crumbs attached, but no wet batter. Watch the cake closely near the 45-minute mark to avoid over-baking, especially since marshmallows on top can brown quickly.
Can I make this cake gluten-free?

To make this Sweet Potato Cinnamon Cake Recipe gluten-free, try swapping the all-purpose flour for a gluten-free baking mix that’s meant for cakes. Since gluten-free flours absorb liquid differently, you may need to tweak the milk amount slightly. I recommend doing a small test batch first to perfect texture and flavor.

Final Thoughts

This Sweet Potato Cinnamon Cake Recipe has become one of my absolute favorites to bake during the cooler months. It’s rich, comforting, and full of flavor with those fun little marshmallow surprises that make it feel special. Whether you’re an experienced baker or just starting out, this cake is surprisingly easy and always a crowd-pleaser. I can’t wait for you to try it—grab your sweet potatoes, get cozy in the kitchen, and bake a slice of autumn happiness!