Sweet Potato Cake with cream cheese frosting | Nik Snacks

Garnished with roasted pumpkin seeds and toasted coconut, I generally don't like garnishing cakes with things that aren't inside of the cake, but there are exceptions to every rule and I made one here. And it just looks so pretty, I didn't care much. And neither will you, I'm sure.

Other garnishment ideas:

Candied orange or other cirtus peel

Colored sprinkles

Sprinkled spices such as cinnamon or ginger

Colored or granulated sugar

Edible flowers and leaves

PRO TIPS:

Don't have a fancy cake tester to make sure your cake is done? That's okay: use a spaghetti or other long pasta noodle instead.

My secret weapon for layered cake success starts with dusting my cake pans with butter and granulated sugar and not butter (or oil) and flour. Not only does the cake turn out beautifully, the sugar caramelizes on the bottom and sides of the cake adding to the flavor. Not only are the cake layers are easier to frost with this thin lace of sugar coating the outside, they hold up better under refrigeration, freezing and sitting at room temperatures.

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Sweet Potato Cake with Cream Cheese Frosting

Yield: 10

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

The best part of this cake is the sweet potato flavor shines through while the sugar-crusted exterior makes it easy to frost and even more delightful to eat.

Ingredients

Sweet Potato Cake

• 12 oz sweet potatoes (typically 2 medium-sized), scrubbed, peeled chopped into 2-inch pieces
• 2 Tbsp orange juice
• 1 Tbsp oil (for pans)
• 2 Tbsp granulated sugar (or more, for pans)
• 1½ cups cake flour
• 1 tsp. baking powder
• ¾ tsp. ground cinnamon
• ½ tsp Chinese 5-spice
• ½ tsp. ground cardamom
• ¾ cups granulated sugar
• ¾ cups light brown sugar, packed
• ½ stick salted butter, melted, slightly cooled
• 3 Tbsp. vegetable oil
• 1 Tbsp. vanilla extract
• 3 large eggs, room temperature

Cream Cheese Frosting

• 1 8-oz. package full-fat cream cheese, room temperature
• ½ stick salted butter, room temperature
• 2 cups powdered sugar
• 2 tsp vanilla extract

Instructions

Instructions for cake

1. Cook sweet potatoes in a small pot of boiling water, stirring occasionally, until a tester inserted into centers meets no resistance, 10–15 minutes. Drain and transfer flesh to a food processor or medium bowl. Add orange juice and process or mash with a potato masher or fork until smooth. Let cool.
2. Preheat oven to 350°F. Grease 2 8"-diameter cake pans with oil, dust pans with sugar, tap around until there’s an even coating, then toss the excess.
3. Sift baking powder, cinnamon, cardamom, 5-spice powder, and cake flour into a large bowl (or simply whisk to remove lumps). Combine granulated sugar, brown sugar, butter, oil, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light, fluffy, and no lumps remain, about 5 minutes.
4. Add eggs one at a time to the sugar mixture. Next, add sweet potato purée and mix until well combined, scraping down the bowl as needed. Reduce speed to low and with motor running, gradually add dry ingredients; mix just until incorporated. Divide batter evenly among prepared pans. Bake until cakes have slightly risen, tops are set, and a tester inserted into the centers comes out clean, 15-20 minutes.
5. Transfer pans to a wire rack and let cakes cool in pans for 5 minutes. Run a small knife around the edges of cakes and turn out onto racks. Let cool completely (rounded side down).

Instructions for cream cheese frosting and assembly

1. Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until smooth and creamy, about 1 minute. Add powdered sugar and vanilla, beat on low speed to prevent clouds of sugar puffing in your face. Increase speed to high and beat the frosting for 2 minutes until thick and creamy.
2. Place a cake, right side up, on a large plate or cake stand. Spread one half of frosting on top. Set another cake on top and frost with half of the remaining frosting. Repeat the process with the remaining cake and frosting. For the cleanest slices, chill 1 hour before slicing.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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