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Sweet Potato Cake with Cream Cheese Frosting
Mashed sweet potatoes give this layered dessert a naturally sweet flavor and an incredibly moist crumb. Microwaving the potatoes instead of roasting them saves time without sacrificing any of the rich taste. A thick layer of homemade cream cheese frosting balances the warm spices of ginger and nutmeg baked right into the batter. Serve this comforting cake at your next autumn gathering or holiday dinner. A quick garnish of chopped pecans adds the perfect finishing crunch.
Ingredients
- 1 large (12- to 14-oz.) sweet potato (makes about 1½ cups mashed)
- 2½ cups bleached cake flour
- 2 tsp. baking powder
- ¾ tsp. kosher salt
- ¾ tsp. ground ginger
- ½ tsp. baking soda
- Pinch of ground nutmeg
- ¾ cup whole milk
- ¼ cup molasses
- 1 tsp. vanilla extract
- 1¼ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1½ (8-oz.) pkg. cream cheese, softened
- ¾ cup unsalted butter, softened
- 3 tsp. vanilla extract
- ¼ tsp. kosher salt
- 4½ cups powdered sugar, sifted
Instructions
- 1Preheat the oven to 350°F and position the rack in the center. Prick the sweet potato all over with a fork and set it on a microwave-safe plate.
- 2Microwave the potato on high for 4 minutes. Carefully turn the hot potato over using tongs and microwave for another 5 minutes.
- 3Test the potato with a fork to ensure it is tender, adding 1-minute intervals in the microwave if it needs more time to cook completely.
- 4Allow the potato to rest for about 10 minutes until it is safe to touch, then peel off the skin and mash the flesh in a small bowl.
- 5Spray two 9-inch cake pans with baking spray. In a medium bowl, whisk the cake flour, baking powder, kosher salt, ground ginger, baking soda, and a pinch of ground nutmeg.
- 6In a large glass measuring cup, whisk the whole milk, molasses, vanilla extract, and the mashed sweet potato until combined.
- 7In a stand mixer with the paddle attachment, beat the granulated sugar and softened butter on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
- 8Mix in the eggs one at a time until just incorporated. Turn the mixer to low speed and blend in one-third of the dry flour mixture, followed by half of the wet sweet potato mixture, mixing until smooth.
- 9Continue alternating the remaining dry and wet ingredients, making sure each addition is fully blended before adding the next.
- 10Pour the batter evenly into the two prepared cake pans. Bake for about 25 minutes, or until a wooden pick inserted into the center comes out clean, then let the cakes rest in the pans for 15 minutes.
- 11Gently invert the cake layers onto a wire cooling rack and leave them to cool completely for about 1 hour.
- 12To make the frosting, beat the softened cream cheese and butter in a stand mixer with the paddle attachment on medium speed for about 3 minutes until light and fluffy.
- 13Mix in the vanilla extract and kosher salt. Turn the speed to low and slowly incorporate a half cup of the sifted powdered sugar until well combined.
- 14Add the rest of the powdered sugar one cup at a time, mixing until smooth after each addition. Keep beating until the frosting reaches a light and fluffy texture.
- 15Set one cooled cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer over it, then frost the top and sides of the entire cake. Chill in the refrigerator until you are ready to serve.