Description
This Sweet Potato Cake is a moist and flavorful dessert perfect for showcasing the natural sweetness of sweet potatoes combined with warm spices. Topped with a creamy homemade cream cheese frosting, this cake offers a delightful balance of rich texture and festive flavors, ideal for family gatherings and holiday celebrations.
Ingredients
Scale
Cake
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Sweet Potatoes: Cook the sweet potatoes until tender, then mash them and set aside to cool. Meanwhile, preheat your oven to 350°F (175°C) and grease and flour your baking pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt, ensuring they are well combined for even distribution of flavors.
- Cream Butter & Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredient mixture and buttermilk alternately into the butter and sugar mixture, beginning and ending with the dry ingredients. Carefully fold in the cooled mashed sweet potatoes until fully incorporated.
- Bake: Pour the batter evenly into the prepared baking pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is light and fluffy.
- Assemble Cake: Once the cake layers have cooled, spread the cream cheese frosting between each layer, then cover the top and sides evenly with the remaining frosting. Decorate as desired before serving.
Notes
- Ensure the sweet potatoes are fully cooled before mixing to prevent the batter from becoming too thin.
- You can substitute all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
- For enhanced flavor, toast the spices briefly before mixing.
- This cake can be stored in the refrigerator for up to 3 days, covered tightly.
- Optional toppings include chopped pecans or a sprinkle of cinnamon on the frosting.
