Description
This Sweet Potato Cake is a moist and flavorful dessert featuring mashed sweet potatoes, warm spices, and a creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, this cake is a comforting treat ideal for gatherings or special occasions. The cake layers are tender and rich, complemented perfectly by the smooth, sweet frosting, making it a delightful twist on classic cakes.
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 allow 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 bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt, ensuring they are evenly mixed for consistent flavor throughout the cake.
- Cream Butter & Sugars: In a separate large bowl, beat the softened butter with the granulated sugar and packed brown sugar until the mixture becomes fluffy and light. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added aroma and flavor.
- Combine Mixtures: Alternately add the dry ingredients and the buttermilk into the butter and sugar mixture, beginning and ending with the dry ingredients. This helps keep the batter tender. Gently fold in the mashed sweet potatoes until incorporated thoroughly.
- Bake: Pour the prepared batter evenly into the greased 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 Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract and continue to mix until the frosting is fluffy and spreadable.
- Assemble Cake: Once the cakes are completely cooled, frost between the layers, then cover the top and sides of the cake with the cream cheese frosting. Decorate as desired and serve.
Notes
- Ensure the sweet potatoes are fully cooled before folding into the batter to prevent altering the batter consistency.
- You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For extra flavor, consider adding chopped nuts like pecans or walnuts to the batter or as a topping.
- The cake can be made a day ahead and refrigerated; bring to room temperature before serving for best texture.
