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Sweet Potato Cake
One large sweet potato, microwaved and mashed, goes into a cake batter along with molasses and ground ginger, giving the layers an earthy depth that differentiates them from a plain spice cake. Bleached cake flour keeps the crumb tender, while the frosting builds from twelve ounces of cream cheese and three-quarters of a cup of butter, sweetened with four and a half cups of powdered sugar. The molasses and ginger in the batter carry into each bite, balanced by the cool, tangy frosting. Serves 12, ready in about two and a half hours.
Equipment
- Oven
- Microwave
- Cake Pan
- Stand Mixer
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. Test with a fork to ensure it's tender, adding 1-minute intervals if it needs more time.
- 3Let the potato rest for about 10 minutes until it's safe to touch. Peel off the skin and mash the flesh in a small bowl.
- 4Spray 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.
- 5In a large glass measuring cup, whisk the whole milk, molasses, vanilla extract, and the mashed sweet potato until combined.
- 6In a stand mixer with the paddle attachment, beat the granulated sugar and softened butter on medium-high speed for about 3 minutes until pale and fluffy.
- 7Mix 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.
- 8Continue alternating the remaining dry and wet ingredients, making sure each addition is fully blended before adding the next.
- 9Pour 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. Let the cakes rest in the pans for 15 minutes.
- 10Gently invert the cake layers onto a wire cooling rack. Leave them to cool completely for about 1 hour. Don't rush this step, as frosting a warm cake will cause the cream cheese to melt and slide right off.
- 11To 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.
- 12Mix 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.
- 13Add 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.
- 14Set 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're ready to serve.
Notes
- Garnish: Top the frosted cake with chopped pecans or walnuts for a contrasting crunch.
- Storage: Keep the frosted cake in an airtight container in the refrigerator for up to 4 days.
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you're ready to frost.
Recipe Details
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