If you are searching for a delightful dessert that feels like a warm hug on a plate, this Sweet Potato Cake with Cream Cheese Frosting and Nut Garnish Recipe is exactly what you need. This cake perfectly balances the natural sweetness and earthiness of tender sweet potatoes with the richness of creamy frosting, all topped with a satisfying crunch of toasted nuts. Whether you’re baking for a cozy family dinner or an autumn gathering, this recipe promises moist, flavorful bites that invite smiles and seconds alike.
Ingredients You’ll Need
Getting the ingredients right is half the joy of making this cake. Each element here is simple yet plays a crucial role in creating the beautiful texture, inviting aroma, and comforting flavors of this sweet potato masterpiece.
- Sweet potato puree (1 cup): Use homemade or store-bought; it adds moisture and natural sweetness that is the heart of the cake.
- All-purpose flour (2 cups): Gives structure and a tender crumb to keep the cake perfectly soft.
- Baking powder (2 ½ teaspoons): The rising agent that helps the cake become light and fluffy.
- Kosher salt (1 teaspoon): Enhances all flavors and balances the sweetness.
- Cinnamon (1 teaspoon): Adds warmth and a classic spice note that complements the sweet potatoes beautifully.
- Ground ginger (½ teaspoon): Provides a gentle zing and complexity to the spice blend.
- Ground nutmeg (¼ teaspoon): Just a pinch for that cozy, aromatic touch.
- Unsalted butter (¾ cup total): Divided between cake and frosting for richness and smooth texture.
- White sugar (â…” cup): Balances sweetness while allowing the unique flavors to shine.
- Light brown sugar (â…“ cup): Adds a hint of molasses flavor and moisture.
- Large eggs (2): Bind everything together and contribute to a tender crumb.
- Vanilla extract (3 teaspoons total): Brings a sweet fragrance and depth to both cake and frosting.
- Sour cream (¼ cup): Keeps the cake moist and adds slight tanginess.
- Cream cheese (¾ cup): The star of the frosting, lending luscious creaminess.
- Confectioners’ sugar (2 cups): Sweetens and thickens the frosting for that perfect spreadable consistency.
- Chopped nuts (â…“ cup): Pecans or walnuts are ideal to add texture and a toasty finish as garnish.
How to Make Sweet Potato Cake with Cream Cheese Frosting and Nut Garnish Recipe
Step 1: Prepare the Sweet Potato Puree
Start by peeling and dicing sweet potatoes, then boil them until tender. This step creates the silky puree that infuses the cake with moisture and natural sweetness. Puree them smoothly to avoid any lumps, aiming for exactly one cup to keep the balance perfect.
Step 2: Preheat and Prepare Your Pan
Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9-inch baking pan with parchment paper, making sure to leave some overhang. This prevents sticking and helps you lift the cake out easily once baked, giving perfect edges every time.
Step 3: Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and spices. This ensures even distribution, so each bite delivers that subtle warm spice blend, enhancing the sweet potato’s natural flavors without overwhelming them.
Step 4: Cream Butter and Sugars
Using an electric mixer, beat the softened butter with white and brown sugar until light and fluffy. This aeration step is key for a tender crumb and a cake that rises beautifully. Add eggs and vanilla next, mixing until silky and smooth.
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and the combination of sour cream and sweet potato puree to the wet ingredients. Mixing on low speed helps maintain a tender texture, and this sequence ensures everything blends thoroughly without overworking the batter.
Step 6: Bake the Cake
Transfer the batter to the prepared pan, smoothing the top evenly. Bake for 35 to 40 minutes, then test with a toothpick in the center—if it comes out clean, your cake is ready. Let it cool slightly before moving on to frosting, because patience here means perfect frosting spread.
Step 7: Make the Cream Cheese Frosting
In your mixer, blend softened cream cheese, butter, and vanilla until creamy. Gradually add the confectioners’ sugar until the frosting becomes light, fluffy, and easy to spread. This frosting is rich but balances the cake’s natural sweetness perfectly.
Step 8: Frost and Garnish
Once the cake has cooled completely, spread the frosting evenly on top. Sprinkle chopped nuts to add a satisfying crunch and a nutty aroma that makes this cake even more irresistible. Slice and get ready to enjoy!
How to Serve Sweet Potato Cake with Cream Cheese Frosting and Nut Garnish Recipe
Garnishes
The nut garnish is not just for looks—it adds texture and a toasty note that contrasts beautifully with the smooth frosting and moist cake. For an extra touch, try lightly toasting the nuts before sprinkling them on top; it deepens their flavor wonderfully.
Side Dishes
This cake pairs superbly with a dollop of whipped cream or a scoop of vanilla ice cream for a simple but decadent dessert plate. It’s also wonderful alongside a fresh cup of coffee or tea, making it ideal for an afternoon treat or a cozy evening dessert.
Creative Ways to Present
For a festive touch, consider dusting the finished cake with a little cinnamon or cocoa powder. You can also serve slices on rustic wooden boards with a handful of nuts and fresh fruit on the side—presentation that feels both elegant and homey.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep the cream cheese frosting fresh. Properly stored, it stays delicious for up to 4 days, perfect for enjoying a little slice of happiness the next day or two.
Freezing
You can freeze the cake without frosting by wrapping it tightly in plastic wrap and foil. This way it keeps well for up to 3 months. When ready to serve, thaw it overnight in the refrigerator, then frost and garnish just before serving for best texture and flavor.
Reheating
Although great cold, if you prefer your slice warm, gently warm individual pieces in the microwave for about 15-20 seconds. Avoid heating too long to keep the frosting intact and prevent any sogginess.
FAQs
Can I use canned sweet potato puree for this recipe?
Yes! Canned sweet potato puree is a convenient alternative and works perfectly here. Just be sure to measure out the correct amount and choose a plain variety without added sugars or spices.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as written. However, you can try substituting a gluten-free flour blend, but keep in mind that texture might vary slightly.
Can I substitute the nuts in the garnish?
Absolutely! While pecans and walnuts are traditional choices, feel free to experiment with almonds, hazelnuts, or even pumpkin seeds for a unique touch.
How long does it take to make this cake from start to finish?
Including prep, baking, and cooling time, plan for about 1 hour. It’s a straightforward process that yields an impressive result without any complicated steps.
Can I make this cake vegan?
This classic recipe isn’t vegan because it uses butter, eggs, and cream cheese. However, with vegan substitutes for each (plant-based butter, flax eggs, vegan cream cheese), you can try adapting it; expect slight differences in texture and flavor.
Final Thoughts
There’s something truly magical about the combination of sweet potatoes, creamy frosting, and crunchy nuts in this Sweet Potato Cake with Cream Cheese Frosting and Nut Garnish Recipe. It’s straightforward enough for an everyday treat but special enough for holidays or celebrations. Give it a go—you might just find your new favorite dessert to share with all the people you love.
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Sweet Potato Cake with Cream Cheese Frosting and Nut Garnish Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This sweet potato cake is a moist and flavorful dessert featuring smooth sweet potato puree combined with warm spices and a rich cream cheese frosting. Perfect for cozy gatherings or holiday celebrations, this cake balances sweet and spicy notes with a creamy topping and optional nutty garnish for added texture.
Ingredients
Cake
- 1 cup (240 grams) sweet potato puree, homemade or store-bought (or 1½ cups peeled and diced sweet potato to make homemade)
- 2 cups (240 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (114 grams) unsalted butter, softened
- â…” cup (133 grams) white sugar
- â…“ cup (73 grams) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (60 grams) sour cream
Frosting
- ¾ cup (180 grams) cream cheese, softened
- ¼ cup (56 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (240 grams) confectioners’ sugar
Garnish (optional)
- â…“ cup (40 grams) chopped nuts, pecans or walnuts
Instructions
- Prepare Sweet Potato Puree: Peel and dice 1½ cups of sweet potato and boil it in a large pot of water until very tender, about 10–12 minutes. Drain well, then puree the sweet potato in a food processor or blender until completely smooth. Measure out 1 cup of the puree and set aside to cool slightly.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang to ensure easy cake removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, cinnamon, ground ginger, and ground nutmeg until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, white sugar, and light brown sugar with an electric hand mixer on medium-high speed until light, fluffy, and pale in color, about 3–4 minutes.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract, continuing to beat until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Add one-third of the flour mixture to the wet ingredients and mix on low speed until just combined. Then add half of the sour cream and half of the sweet potato puree, mixing gently on low speed. Repeat this alternating process ending with the flour mixture until fully incorporated without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: In a large bowl, beat together the cream cheese, softened butter, and vanilla extract on medium speed until creamy and smooth, about 1 minute. Gradually add the confectioners’ sugar, beating until the frosting becomes light, fluffy, and fully combined.
- Frost and Garnish: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a spatula. Garnish with chopped pecans or walnuts for added crunch if desired. Slice and serve.
Notes
- For best results, use fresh sweet potatoes and ensure the puree is smooth without chunks.
- If you prefer a sweeter cake, you can increase the sugar slightly.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Use parchment paper with overhang for easy removal of the cake from the pan.
- Optional nuts add texture but can be omitted for a nut-free version.
- This cake keeps well refrigerated for up to 3 days and can be served chilled or at room temperature.
