Description
Indulge in the warm, comforting flavors of fall with this delectable Sweet Potato Cake topped with a luscious Cream Cheese Frosting. Perfect for holiday gatherings or a cozy dessert at home.
Ingredients
Cake:
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Wet Ingredients: In a large bowl, combine sweet potatoes, sugars, oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Batter: Gradually add dry ingredients to wet ingredients, fold in nuts, and pour into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool before frosting.
- Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and salt. Spread over cake.
Notes
- This cake can also be baked in two 8-inch round pans for a layer cake.
- Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
