Description
This comforting sweet potato cake offers a perfect balance of earthy root vegetable notes and aromatic autumnal spices. With a moist, tender crumb achieved through the use of buttermilk and sweet potato puree, this cake is elevated by a rich, velvety maple-infused cream cheese frosting. Finished with toasted pecans for a delightful crunch, this dessert is a sophisticated yet simple treat perfect for family gatherings or cozy afternoons.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
1.5 cups granulated white sugar
0.75 cup vegetable oil
3 large eggs, room temperature
1 tsp pure vanilla extract
1.5 cups cooked sweet potato puree, cooled
0.5 cup buttermilk
0.5 cup chopped toasted pecans
8 oz cream cheese, softened
0.5 cup unsalted butter, softened
2 cups powdered sugar
3 tbsp pure maple syrup
Instructions
Preheat your oven to 350°F and grease or line your baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the sweet potato puree to the wet ingredients and mix until well combined.
Alternate adding the dry flour mixture and the buttermilk to the wet ingredients, mixing until just incorporated.
Fold in the toasted chopped pecans.
Pour the batter into prepared pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack.
For the frosting, beat the cream cheese and butter until fluffy.
Gradually add the powdered sugar and maple syrup, whipping until smooth.
Frost the cooled cake generously before serving.
Notes
Ensure your sweet potato puree is completely cooled before mixing to prevent the eggs from curdling. You can toast the pecans in a dry pan over medium heat for 3-5 minutes until fragrant for better flavor. Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg