Description
This moist and flavorful Sweet Potato Cake features the natural sweetness of mashed sweet potatoes combined with warm spices like cinnamon, nutmeg, and ginger. It’s a delightful treat perfect for fall or any time you crave a comforting dessert. Topped with a creamy and luscious cream cheese frosting, this cake is sure to impress at family gatherings or special occasions.
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 they are tender by boiling, steaming, or baking. Once cooked, mash them thoroughly and allow them to cool to room temperature.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your baking pans to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir these dry ingredients until evenly blended.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This step helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to combine without overmixing. Then fold in the mashed sweet potatoes carefully until evenly incorporated.
- Bake the Cake: Pour the batter evenly into the prepared baking pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Frosting: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting between the layers. Then frost the top and sides evenly. Decorate as desired to finish.
Notes
- Ensure sweet potatoes are fully cooled before adding to the batter to prevent altering the texture.
- Use room temperature ingredients for better mixing and a smoother batter.
- Don’t overmix once the dry and wet ingredients are combined to keep the cake tender.
- For an extra moist cake, you can substitute half the all-purpose flour with whole wheat flour.
- The cake can be stored in the refrigerator for up to 5 days, well-covered.
- Consider adding chopped pecans or walnuts for added texture inside the cake or as decoration on the frosting.
