Description
A delightfully moist and flavorful sweet potato cake, perfectly spiced and topped with a luscious cream cheese frosting. This cake is a comforting treat, ideal for holidays or any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed cooked sweet potato (about 1 large sweet potato)
- ½ cup buttermilk
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed sweet potato and mix until well combined.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Beat in the vanilla extract. Gradually add the powdered sugar, mixing until smooth and creamy.
- Once the cake is completely cooled, frost with the cream cheese frosting.
Notes
- Ensure your sweet potato is fully cooked and mashed smoothly.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition
- Calories: 450
- Sugar: 55g
- Sodium: 200mg
- Fat: 22g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg