Sweet Potato Cake
by: claire cary
This gluten free sweet potato cake is perfectly spiced, easy to make and topped with a luscious cream cheese frosting. It's perfect for a fun Fall baking activity, Thanksgiving showstopper or just a fun dessert!
Equipment
Ingredients
Wet
- 2 cups sweet potato puree see notes
- ½ cup unsalted butter melted then cooled slightly
- ¼ cup oil
- ¾ cup light brown sugar
- ¾ cup white sugar
- 4 eggs
- 2 teaspoons vanilla extract
Dry
- 2 ½ cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 ½ teaspoons ginger
- ½ teaspoon nutmeg
Cream Cheese Frosting
- 8 ounces plain cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- ¾ teaspoon cinnamon optional
Instructions
- If you haven't already, bake your sweet potatoes at 400 (whole and unpeeled) until fork tender. Scoop out the flesh and blend until smooth. Measure out two cups and set aside.
- Preheat the oven to 350 and grease and line two 8 inch cake pans and set aside.
- In a large mixing bowl, add the melted but cooled butter, oil, brown sugar and white sugar. Beat until combined, about 30 seconds.
- Add in the remaining wet ingredients, including the sweet potato puree. Beat until combined.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. Beat just until combined, careful not to over mix.
- Divide the batter into your prepared pans.
- Bake for 35-42 minutes or until a toothpick comes out clean. Let cool in the baking pans for about 15 minutes, then flip out onto a wire rack to finish cooling.
- To make the buttercream, beat together the butter and cream cheese until well combined.
- Beat in the powdered sugar about 2 cups at a time until smooth and creamy. Beat in the salt and vanilla. Wait until the cake has cooled completely before frosting.
- Frost the top of one layer, then add the second layer on top and frost the top and sides. I added some caramel sauce and crushed pecans on top, but it's also delish just as is. Enjoy!
Notes
I recommend using fresh sweet potato puree from baked potatoes, but if you are in a pinch, you can get away with using canned sweet potato puree. I do not recommend boiling then mashing the potatoes as they won't be as sweet.
Serving: 1slice / Calories: 489kcal / Carbohydrates: 72g / Protein: 5g / Fat: 22g / Saturated Fat: 11g / Sodium: 246mg / Fiber: 3g / Sugar: 48g
