Description
This Sweet Potato Cake is a moist, spiced dessert featuring a tender crumb enriched with mashed sweet potatoes and warm spices like cinnamon, nutmeg, and ginger. It’s topped with a rich, creamy cream cheese frosting that complements the cake’s natural sweetness, making it an ideal treat for fall or any special 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: Cook sweet potatoes until they are tender by boiling or baking, then mash them thoroughly and allow to cool. Meanwhile, preheat your oven to 350°F (175°C). Grease and flour your baking pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to ensure even distribution of the leavening agents and spices.
- Cream Butter & Sugars: In a separate mixing bowl, beat the softened butter along with the granulated sugar and brown sugar until the mixture is light and fluffy. This aerates the batter for a tender cake texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredient mixture alternately with the buttermilk into the creamed butter mixture, mixing gently after each addition to maintain cake lightness. Fold in the cooled mashed sweet potatoes, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the prepared batter evenly into the greased and floured 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 onto wire racks to cool completely.
- Make Frosting: Beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble Cake: Once the cake layers are completely cooled, spread a layer of frosting between the cake layers. Then frost the top and sides of the assembled cake evenly. Decorate as desired to enhance presentation.
Notes
- Ensure sweet potatoes are fully cooled before folding them into the batter to prevent disrupting the texture.
- Use room temperature ingredients for better mixing and smoother batter.
- To save time, sweet potatoes can be baked in advance and stored in the refrigerator.
- If buttermilk is unavailable, substitute with regular milk plus 1 tablespoon vinegar or lemon juice per 1/2 cup.
- Frosting can be flavored with a pinch of cinnamon or orange zest for variation.
