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
Scale
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.
