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Sweet Potato Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: Kimberly
  • 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, warmly spiced dessert perfect for any occasion. Made with mashed sweet potatoes and a blend of aromatic spices, it features a tender crumb and is topped with a rich, creamy cream cheese frosting. The cake combines comforting flavors with a soft texture, making it an ideal treat especially during the fall and holiday seasons.

Ingredients

For the 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

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Sweet Potatoes and Preheat Oven: Cook the sweet potatoes until tender, then mash them thoroughly and allow to cool. Preheat the oven to 350°F (175°C), and grease and flour your baking pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugars: Using a mixer, beat the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and well combined. This aeration helps create a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure they are fully blended. Then, stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture and buttermilk alternately into the wet mixture, starting and ending with the dry ingredients. Fold in the mashed sweet potatoes gently to maintain the batter’s airiness and integrate the flavors evenly.
  6. 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 into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth. Add powdered sugar gradually along with vanilla extract, mixing until the frosting is light and fluffy.
  8. Frost the Cake: Once the cake layers have cooled completely, frost between the layers and cover the top and sides with the cream cheese frosting. Decorate as desired to finish.

Notes

  • You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if needed.
  • Make sure the sweet potatoes are well mashed and cooled to avoid curdling the batter.
  • For extra flavor, consider adding a pinch of cloves or allspice to the dry ingredients.
  • This cake can be stored in an airtight container in the refrigerator for up to 4 days.
  • Allow the cake to come to room temperature before serving for the best texture and flavor.

Find it online: https://slsrecipes.com/sweet-potato-cake-with-cream-cheese-frosting-recipe/