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Sweet Potato Cake

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This Sweet Potato Cake is a moist, spiced dessert that perfectly blends the natural sweetness of sweet potatoes with warm cinnamon, nutmeg, and vanilla. Topped with a luscious cream cheese frosting, this cake is ideal for fall gatherings, holiday celebrations, or any time you’re craving a comforting, flavorful treat. The combination of tender sweet potato, rich spices, and velvety frosting will leave everyone asking for seconds.

Ingredients

Scale

For the Cake:

  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or regular milk)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Prepare the sweet potatoes: Peel and boil or bake the sweet potatoes until soft. Mash them well to yield about 2 cups of mashed sweet potato.
  • Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.
  • Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
  • Combine with dry ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  • Add the sweet potatoes: Gently fold in the mashed sweet potatoes until evenly distributed.
  • Bake: Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. If the frosting is too thick, add a little milk to reach the desired consistency.
  • Frost the cake: Once the cakes are completely cool, spread a layer of cream cheese frosting between the layers and on top and sides of the cake.
  • Serve: Slice, serve, and enjoy!

Notes

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Variations: For a twist, you can add chopped pecans or walnuts to the batter or sprinkle them on top of the frosting.
  • For a richer flavor: Toast the sweet potatoes in the oven for added depth and natural sweetness before mashing.

Keywords: Sweet Potato Cake, Moist Cake, Fall Dessert, Spiced Cake, Cream Cheese Frosting, Holiday Cake, Thanksgiving Dessert

Find it online: https://inqelab.com/sweet-potato-cake/