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
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 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.
