Sweet Potato Cake with Maple Cream Frosting
Sweet Potato Cake with Maple Cream Frosting. This is a Thanksgiving Crowd Pleaser!
This majorly moist cake is the perfect for the holidays!
It is a great beside a pumpkin pie.
How about another great cake for the holidays! How about Cranberry Easy As Pie Cake!
Sweet Potato Layer Cake with Maple Cream Frosting
Ingredients and Directions
Sweet Potato Cakes
- 2 1/2 cups self rising flour, sifted
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 1/2 cup sweet potato puree, no spiced added
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole buttermilk
- optional: 1 cup pecans, chopped
- Garnish: A Small bouquet of fall flowers
Sweet Potato Cakes
Preheat oven to 350° F.
1. Line the bottoms of two 9 inch cake pans with parchment paper and spray lightly with baking spray. Set aside.
2. Whisk together the self-rising flour, cinnamon, nutmeg, ginger, baking powder, and salt.
3. In a separate bowl, add the sugar, brown sugar, and the butter. Using a hand mixer, beat until fluffy scraping down sides as necessary. Add the eggs one at at time mixing well between each. Add the sweet potato and vanilla and continue to mix until until smooth.
4. Add the flour mixture to the butter mixture alternating with the buttermilk. Begin and end with the flour mixture beating at low speed until combined.
This cake batter is such a pretty color! I love it!
5. Gently stir in the (optional) chopped pecans.
5. Pour the sweet potato batter (divided evenly) between the two prepared pans.
6. Bake until a wooden stick comes out clean, 40 to 50 minutes.
7. Cool the sweet potato cakes in the pans for 10 minutes. Then carefully remove them from the pans onto a wire rack to cool completely on wire racks.
Maple Cream Frosting
- 12 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla paste
- 1/4 cup pure maple syrup
- 4 cups powdered sugar
Add the cream cheese, butter, vanilla bean paste, and maple syrup to a large mixing bowl and beat on medium speed until smooth. Next, add the powdered sugar a little at a time until well combined.
1. Line the edges of your cake plate with 4-3 inch strips of parchment paper. Place one sweet potato cake layer on a pretty cake stand. Gently spread a two large dalops of maple cream frosting evenly to the edge of the sweet potato cake.
2. Carefully place the second layer on top of the frosting.
3. Frost the cake with a cake spreader. Use the back of a large spoon and swoop upwards to form peaks.
4. Optional: Arrange a small bouquet of flowers to garnish.
Sweet Potato Layer Cake with Maple Cream Frosting
Ingredients
Sweet Potato Cakes
- 2 1/2 cups self rising flour sifted
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 1/2 cup sweet potato puree no spiced added
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole buttermilk
- optional: 1 cup pecans chopped
- Garnish: A Small bouquet of fall flowers
Maple Cream Frosting
- 12 ounces cream cheese softened
- 1 cup unsalted butter softened
- 1 teaspoon vanilla paste
- 1/4 cup pure maple syrup
- 4 cups powdered sugar
Instructions
Sweet Potato Cakes
- Preheat oven to 350° F.
- 1. Line the bottoms of two 9 inch cake pans with parchment paper and spray lightly with baking spray. Set aside.
- 2. Whisk together the self-rising flour, cinnamon, nutmeg, ginger, baking powder, and salt.
- 3. In a separate bowl, add the sugar, brown sugar, and the butter. Using a hand mixer, beat until fluffy scraping down sides as necessary. Add the eggs one at at time mixing well between each. Add the sweet potato and vanilla and continue to mix until until smooth.
- 4. Add the flour mixture to the butter mixture alternating with the buttermilk. Begin and end with the flour mixture beating at low speed until combined.
- 5. Gently stir in the (optional) chopped pecans.
- 5. Pour the sweet potato batter (divided evenly) between the two prepared pans.
- 6. Bake until a wooden stick comes out clean, 40 to 50 minutes.
- 7. Cool the sweet potato cakes in the pans for 10 minutes. Then carefully remove them from the pans onto a wire rack to cool completely on wire racks.
Maple Cream Frosting
- Add the cream cheese, butter, vanilla bean paste, and maple syrup to a large mixing bowl and beat on medium speed until smooth. Add the powdered sugar a little at a time until well combined.
- Assembly
- 1. Line the edges of your cake plate with 4-3 inch strips of parchment paper. Place one sweet potato cake layer on a pretty cake stand. Gently spread a two large dalops of maple cream frosting evenly to the edge of the sweet potato cake.
- 2. Carefully place the second layer on top of the frosting.
- 3. Frost the cake with a cake spreader. Use the back of a large spoon and swoop upwards to form peaks.
- 4. Optional: Arrange a small bouquet of flowers to garnish.
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