Saturday Bakes: Sweet Potato Cake

It’s finally fall!

Y’all might be busting out the pumpkin spice, but I think you should try a less-conventional fall flavor.

This sweet potato cake might sound a little weird, but it’s delicious!

If you’re a spice cake fan, give this recipe a try.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened

  • 2 cups sugar

  • 4 large eggs

  • 1 21-ounce can mashed sweet potato or 21 ounces of mashed sweet potatoes

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 2 8-ounce packages of cream cheese, softened

  • 1 cup unsalted butter, softened

  • 1 tablespoon vanilla extract

  • 7 1/2 cups powdered sugar


What You’ll Need

  • 2 8-inch round cake pans

  • Baking spray with flour

  • Stand mixer and/or large bowl with handheld mixer

  • Medium bowl

  • Offset spatula

  • Wire cooling racks

IMG_0350.JPG

To Make:

  1. Preheat the oven to 350º

  2. Prepare 2 8-inch round cake pans with baking spray or butter, flour, and parchment

  3. For the cake, beat the butter and sugar in a stand mixer (or large bowl with handheld mixer) on medium speed until fluffy, approximately 3-4 minutes

  4. Add the eggs one at a time with the mixer on low, beating well after each addition

  5. Beat in the sweet potato and vanilla

  6. Stir the flour, baking powder, cinnamon, allspice, ginger, and salt in a medium bowl

  7. Add the flour mixture to the wet mixture

  8. Stir until just combined

  9. Divide between the cake pans and smooth the top with an offset spatula

  10. Bake 30 minutes, or until a wooden pick comes out clean

  11. Let cool in pans for 10 minutes before removing the cakes from the pans to cool completely on a wire rack

  12. When the cake is cool, beat the cream cheese and butter in a large bowl until smooth using a handheld mixer on medium speed

  13. Beat in the vanilla

  14. Add the powdered sugar a little at a time and beat until smooth

  15. Place one cake upside down on a turntable or cake stand and top with frosting

  16. Add the second cake on top and cover the top and sides with the frosting

If you don’t want to try this quite yet, this would be a great dessert to bring to Thanksgiving or even Christmas.

When you bake this, don’t tell people that it’s made with sweet potatoes until after they tried it so they don’t miss out on a yummy cake!

If you make this, go ahead and tag me on Instagram (@TheLittlePinkBakery) and use the hashtag #SaturdayBakingPractice so I can see it!

Alli HicksComment