If you are on the lookout for a dessert that feels like a warm hug on a plate, this Sweet Potato Cake with Cream Cheese Frosting Recipe is your new best friend. Luxuriously moist and packed with cozy spices, this cake transforms humble sweet potatoes into a show-stopping treat. Each bite bursts with the perfect balance of sweetness and spice, topped with a rich, tangy cream cheese frosting that’s silky and smooth. Whether you’re baking for a festive gathering or simply treating yourself, this recipe brings comfort and joy together in one delightful slice.
Ingredients You’ll Need
The magic behind the Sweet Potato Cake with Cream Cheese Frosting Recipe lies in a handful of straightforward ingredients that combine to create irresistible textures and flavors. Each element plays an important role, from the creamy mashed sweet potatoes that lend moisture and natural sweetness to the blend of warm spices that give it that perfect autumnal touch.
- Mashed sweet potatoes (2 cups): Provides natural sweetness and a moist, tender crumb.
- All-purpose flour (2 cups): Forms the structure of the cake for a soft yet sturdy base.
- Baking soda (1 teaspoon): Helps the cake rise for a light and fluffy texture.
- Baking powder (1 teaspoon): Works alongside baking soda for perfect lift.
- Ground cinnamon (1 teaspoon): Adds warm, comforting spice.
- Ground nutmeg (1/2 teaspoon): Offers a subtle nutty aroma.
- Ground ginger (1/2 teaspoon): Introduces a gentle zing to deepen flavor.
- Salt (1/4 teaspoon): Balances sweetness and enhances all other flavors.
- Unsalted butter, softened (1/2 cup): Contributes richness and tender texture.
- Granulated sugar (1 cup): Sweetens the cake without overpowering.
- Brown sugar, packed (1/2 cup): Adds a hint of molasses flavor and moistness.
- Large eggs (2): Bind ingredients and help with cake rise.
- Vanilla extract (1 teaspoon): Enhances overall flavor complexity.
- Buttermilk (1/2 cup): Keeps the cake tender and adds a slight tang.
- Cream cheese, softened (8 oz): Provides the luscious base for the frosting.
- Unsalted butter, softened (1/4 cup): Creams into frosting for smooth texture.
- Powdered sugar (2 cups): Sweetens and thickens the frosting beautifully.
How to Make Sweet Potato Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Sweet Potatoes and Baking Pans
Begin by cooking your sweet potatoes until they’re tender—either roasted, boiled, or steamed will do just fine. Once soft, mash them until smooth and allow them to cool completely; this prevents them from thinning the batter. Meanwhile, preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and lightly flouring them to ensure your cakes come out perfectly.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This fragrant mix is where the spices really start to shine, promising that classic sweet potato cake warmth in every bite.
Step 3: Cream Butter and Sugars
Using a mixer, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy—this process incorporates air that’s key for a tender cake. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract for that essential depth of flavor.
Step 4: Combine Wet and Dry Ingredients
Now comes the gentle dance of alternating your dry ingredients and buttermilk into the butter-sugar-egg mixture. This technique ensures a smooth, evenly combined batter without overmixing. Once that’s done, fold in the cooled mashed sweet potatoes carefully, keeping as much air in the batter as possible for softness.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for about 30 to 35 minutes, or until a toothpick inserted in 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—this step is crucial for easy frosting.
Step 6: Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together until completely smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until your frosting is light, fluffy, and perfectly spreadable—a luscious complement to that spiced cake.
Step 7: Assemble and Frost
Place one cake layer on your serving plate and spread a generous layer of cream cheese frosting on top. Add the second cake layer and use the remaining frosting to cover the top and sides. Feel free to decorate with chopped nuts, a sprinkle of cinnamon, or candied ginger for an extra special touch.
How to Serve Sweet Potato Cake with Cream Cheese Frosting Recipe
Garnishes
A simple dusting of ground cinnamon or a scattering of toasted pecans instantly elevates the cake’s presentation. You can also add edible flowers or thin slices of caramelized sweet potato for an eye-catching finish. These small details make every slice look and taste like a celebration.
Side Dishes
This cake pairs beautifully with a cup of warmly spiced chai tea, a scoop of vanilla ice cream, or even a refreshing citrus sorbet. These sides balance the cake’s richness and add contrasting flavors that keep each bite exciting.
Creative Ways to Present
Consider serving the cake as mini cupcakes for a party-friendly option, or layer it in a trifle dish with whipped cream and toasted nuts for a stunning dessert centerpiece. Another fun idea is to cut the cake into bite-sized bars wrapped in parchment paper for portable sweet treats.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. To extend freshness, refrigerate the cake; this maintains the frosting’s texture and keeps the cake moist for up to five days.
Freezing
You can freeze both the cake layers and the assembled cake. Wrap layers individually in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before frosting and serving to preserve the best texture and flavor.
Reheating
If you prefer your cake slightly warm, lightly heat individual slices in the microwave for about 10-15 seconds. Be cautious not to overheat, as the frosting can soften too much. This warming enhances the cake’s spices and creates a cozy dessert experience.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can work in a pinch. Make sure to drain them well and mash until very smooth. Fresh sweet potatoes tend to give the best flavor and texture, but canned is a convenient alternative.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with structure. The cake may be slightly different in texture, but still delicious.
How long does the cream cheese frosting last?
The frosting is best used within three to five days when stored in an airtight container in the refrigerator. The tangy cheese and buttery texture remain freshest during this time.
Can I bake this cake in one pan instead of layers?
You can bake the batter in a single 9×13 inch pan. Baking time will need to be extended to about 40-45 minutes, so start checking for doneness around the 35-minute mark with a toothpick.
What other spices can I add to the cake?
If you want to experiment, try adding a pinch of cloves or allspice for an even deeper spice profile. Just be cautious with the amounts, as these spices can easily overpower the subtle sweetness of the sweet potatoes.
Final Thoughts
Delighting in a slice of this Sweet Potato Cake with Cream Cheese Frosting Recipe feels like a cozy celebration of flavors and textures. It’s the perfect way to bring warmth to any occasion, packed with wholesome ingredients that transform into pure magic. I can’t wait for you to try this recipe and discover what makes it one of my absolute favorites to share with friends and family. Happy baking!
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Sweet Potato Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cake is a moist, spiced dessert featuring mashed sweet potatoes blended into a tender, flavorful batter. Enhanced with warm spices like cinnamon, nutmeg, and ginger, it is baked to perfection and topped with a creamy vanilla cream cheese frosting, making it a delicious treat perfect for any occasion.
Ingredients
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 and Oven: Cook sweet potatoes until tender, then mash and let them cool. Meanwhile, preheat your oven to 350°F (175°C) and grease and flour your baking pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This mixture will provide the structure and spice foundation for the cake.
- Cream Butter and Sugars: Beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes fluffy. Then, add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Batter: Gradually add the dry ingredients alternately with the buttermilk into the butter mixture, starting and ending with the dry ingredients. Gently fold in the cooled mashed sweet potatoes until evenly incorporated.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in 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 the Frosting: Beat the softened cream cheese and softened butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Assemble and Decorate: Once the cakes are fully cooled, frost between the layers and spread the remaining frosting over the top and sides of the cake. Decorate as desired and serve.
Notes
- Ensure sweet potatoes are completely cooled before folding into the batter to maintain texture.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if unavailable.
- For added flavor, consider topping with chopped pecans or walnuts.
- Store any leftovers in an airtight container refrigerated for up to 3-4 days.
- This cake can be made a day ahead to allow flavors to meld beautifully.
