Sweet potatoes bring a naturally sweet, earthy flavor and beautiful orange hue to this cake, keeping it moist without being dense. The addition of cinnamon, nutmeg, and a touch of ginger creates a warm spice blend that balances perfectly with the tangy cream cheese frosting. Whether served at Thanksgiving or a casual dinner party, this cake stands out as a rustic yet elegant dessert that captures the essence of homemade comfort.
Yield: 12 servings
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients
For the Cake:
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil (or melted butter)
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
For the Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Preparation
Step 1
Peel and cube sweet potatoes, then boil or roast until tender. Mash and let cool completely before using.
Step 2
Set oven to 350°F (175°C). Grease and flour three 8‑inch round cake pans, or line with parchment paper.
Step 3
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, beat together the oil, granulated sugar, brown sugar, and eggs until smooth. Add the mashed sweet potatoes and vanilla extract; mix well. Gradually add dry ingredients to the wet mixture in thirds, alternating with the buttermilk. Mix until just combined.
Step 4
Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 5
Make the frosting: Beat the cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla and a pinch of salt until smooth and fluffy.
Step 6
Place one cake layer on a serving plate, spread with frosting, and repeat with remaining layers. Frost the outside and top. Refrigerate for 30 minutes to let the frosting set.