Sweet Potato Spice Cake: Cozy, Moist & Bursting with Flavor!
A dessert that feels both comforting and effortless, this Sweet Potato Spice Cake is irresistibly moist and tender, thanks to the mashed sweet potatoes. The warm blend of spices, paired with zesty cream cheese frosting, creates a perfect balance of flavor. Ideal for fall gatherings or a casual weekend bake, this recipe is stress-free, make-ahead friendly, and requires only simple pantry staples—a bowl, a whisk, and a passion for baking.
Key Ingredients for the Perfect Cake
- Sweet potatoes—mashed for a springy, moist texture and deep, natural sweetness.
- Spices—A cozy blend of ground cinnamon, ginger, nutmeg, and cloves.
- Baking powder & baking soda—Ensure the cake rises perfectly.
- Kosher salt—Enhances flavors and balances sweetness and spice.
- All-purpose flour—provides a soft crumb texture.
- Powdered sugar & butter—Contribute to the cake’s sweetness and smooth, creamy consistency.
- Sifting—Passing dry ingredients through a fine-mesh sieve prevents lumps and ensures a smooth batter.
Frosting & Final Touches
- Frosting—A luscious blend of butter, powdered sugar, and real orange zest for a bright, decadent finish.
- Vegetable oil & eggs—Keep the cake moist and rich.
- Pecans—Add a delightful crunch when sprinkled on top.
- Ingredient Check—Ensure all ingredients are fresh, as expired items can affect the cake’s texture and taste.
How to Make Sweet Potato Spice Cake
1. Prepare the Sweet Potatoes
- Preheat the oven to 400°F.
- Place sweet potatoes on a baking tray and pierce them with a fork to allow steam to escape.
- Roast for about 45 minutes until bubbling juices appear.
- Let them cool, then remove the skins.
- Mash until smooth, using a potato ricer or food processor for a finer texture.
2. Prepare the Baking Dish
- Lower the oven temperature to 325°F.
- Grease an 8×8-inch deep square baking dish with butter.
- Line it with parchment paper to prevent sticking.
3. Mix the Ingredients
- In a large bowl, combine the wet ingredients:
- Mashed sweet potatoes
- Oil, eggs, maple syrup, and orange zest
- In another bowl, whisk together the dry ingredients:
- Flour, spices, baking powder, and baking soda
- Gradually mix the wet and dry ingredients, stirring until combined but avoiding overmixing.
4. Bake the Cake
- Pour the batter into the prepared baking dish.
- Level the top with a rubber spatula.
- Tap the pan on the counter to remove air bubbles.
- Bake at 325°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Frost the Cake
- Let the cake cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely.
- Spread the cream cheese frosting over the cake using an offset spatula, creating a swirl effect.
Expert Tips for a Perfect Cake
- Use a hand mixer for a smooth, evenly blended batter.
- If the center jiggles, bake longer to prevent an undercooked middle.
- A clean toothpick indicates the cake is fully baked.
- Avoid glass baking dishes, as they heat unevenly and may cause overcooked edges.
- This recipe is make-ahead friendly—prepare the batter in advance or bake the cake ahead of time.
Easy Make-Ahead Options
- Sweet Potato Prep—Cook and mash the sweet potatoes up to 24 hours in advance, storing them in the fridge.
- Full Cake Prep—Bake the cake 1-2 days ahead and store it in the refrigerator.
- Freezing Option—Freeze the cake for up to 3 months, thawing before serving.
- Frosting Prep—Make the frosting separately and store it for easy final assembly.
Best Way to Store the Cake
Store at room temperature for 1-2 days or refrigerate for up to 4 days.
Freezing for Freshness
- Wrap individual slices in plastic wrap, then cover with aluminum foil.
- Store in the freezer for up to 3-4 months.
- Frost the cake after thawing for the best texture and flavor.
This Sweet Potato Spice Cake is a foolproof, delightful dessert that brings warmth and flavor to any occasion. Enjoy baking and sharing this cozy treat!
Frequently Asked Questions (FAQs)
1. Can I use canned sweet potatoes instead of fresh ones?
Yes, but fresh roasted sweet potatoes provide better flavor and texture. If using canned, ensure they are unsweetened and well-drained.
2. Can I substitute the maple syrup with another sweetener?
Yes, honey or agave syrup can be used in place of maple syrup, though the flavor profile will slightly change.
3. How do I know when the cake is fully baked?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done.
4. Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend for similar results.
5. How can I make the cake dairy-free?
Use a dairy-free butter substitute and make a coconut cream-based frosting instead of cream cheese.
6. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, adjusting baking time accordingly.
7. What is the best way to frost the cake smoothly?
Use an offset spatula and apply frosting in layers, chilling between applications for a professional finish.
8. Can I add mix-ins like raisins or chocolate chips?
Absolutely! Add up to ½ cup of your preferred mix-ins for extra texture and flavor.
9. Should I refrigerate the cake after frosting?
Yes, if using cream cheese frosting, refrigerate the cake and bring it to room temperature before serving.
10. How long should I let the cake cool before frosting?
At least 1 hour—frosting a warm cake may cause it to melt and become runny.
This Sweet Potato Spice Cake is a foolproof, delightful dessert that brings warmth and flavor to any occasion. Enjoy baking and sharing this cozy treat!
Sweet Potato Spice Cake with Cream Cheese Frosting
Ingredients
For the Spice Cake
| Ingredient | Measurement |
| Sweet potatoes (mashed) | 1 1/2 cups |
| Brown sugar (lightly packed) | 1 1/3 cups |
| Vegetable oil | 1 cup |
| Large eggs | 3 |
| All-purpose flour | 1 cup |
| Baking powder | 2 1/2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1 tsp |
| Ground nutmeg | 1/8 tsp |
| Ground cloves | 1/8 tsp |
| Kosher salt | 1/8 tsp |
| Orange zest (divided) | Zest of 1 orange |
For the Frosting
| Ingredient | Measurement |
| Full-fat cream cheese (room temp) | 2 oz (4 tbsp) |
| Unsalted butter (room temp) | 1 oz (2 tbsp) |
| Powdered sugar (sifted) | 1 1/4 cups |
| Orange zest | Zest of 1/4 orange |
| Toasted pecans (roughly chopped) | 1/4 cup |
Instructions
1. Bake the Sweet Potatoes
- Preheat oven to 400°F.
- Line a small baking tray with foil.
- Poke holes in two small to medium sweet potatoes with a fork.
- (Optional) Lightly coat potatoes with olive oil for added flavor.
- Bake for 45 minutes, or until soft and juices bubble.
2. Mash the Sweet Potatoes
- Remove skins and mash the sweet potatoes.
- Measure 1 1/2 cups for the cake.
- Store any leftover mashed sweet potatoes for another use.
3. Prepare the Baking Pan
- Reduce oven temperature to 325°F.
- Grease an 8×8-inch deep square metal baking dish with butter or nonstick spray.
- Line the bottom with parchment paper.
4. Make the Batter
- In a large bowl, use a hand mixer to combine:
- Mashed sweet potatoes (1 1/2 cups)
- Brown sugar (1 1/3 cups)
- Vegetable oil (1 cup)
- Eggs (3)
- In a separate bowl, whisk together:
- All-purpose flour (1 cup)
- Baking powder (2 1/2 tsp)
- Baking soda (1/2 tsp)
- Cinnamon (1 tsp)
- Ginger (1 tsp)
- Nutmeg (1/8 tsp)
- Cloves (1/8 tsp)
- Salt (1/8 tsp)
- Gradually add the dry ingredients to the wet mixture.
- Stir in 3/4 of the orange zest.
5. Bake the Cake
- Pour the batter into the prepared pan.
- Smooth the top with a spatula.
- Tap the pan gently on the counter to release air bubbles.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cake
- Let the cake cool in the pan for 15 minutes.
- Run a knife around the edges if necessary.
- Transfer to a wire rack and let cool completely.
7. Make the Frosting
- Using a hand mixer, beat together:
- Cream cheese (4 tbsp)
- Butter (2 tbsp)
- Gradually add powdered sugar (1 1/4 cups), mixing until smooth.
- Stir in the remaining orange zest.
8. Frost the Cake
- Once fully cooled, transfer the cake to a serving dish.
- Use an offset spatula to spread the frosting evenly.
- Sprinkle chopped pecans (1/4 cup) on top.
9. Storage
- Store covered at room temperature for 1-2 days.
- Refrigerate for up to 4 days.
Notes & Tips
- Lime vs. Orange: Substitute the zest of two limes for the orange in the cake batter. Avoid adding lime zest to the frosting, as it may cause curdling.
- Frosting Alternatives:
- Swap cream cheese frosting for an orange buttercream for a sweeter option.
- Increase orange zest for a bolder citrus flavor.
- Nut Substitutions: Use chopped walnuts instead of pecans if preferred.
Nutrition Information (Per Serving)
| Calories | Fat | Carbs | Protein |
| 434 | 25 g | 51 g | 4g |
Enjoy this delightful Sweet Potato Spice Cake at your next gathering! 🍰🎃
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