Sweet Potato Cake

This sweet potato cake is moist, filled with warm spices, and frosted with a sweet and creamy maple-infused homemade frosting.

Prep Time15

Cook Time25

Servings: slices

Author: Miranda Couse

Ingredients

Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup light brown sugar packed
⅓ cup granulated sugar
⅓ cup vegetable oil or canola oil
2 large eggs
1 cup mashed sweet potato about 1 large, peeled, boiled, mashed
1 teaspoon vanilla extract

Icing

2 cups powdered sugar
½ teaspoon cinnamon
3 tablespoons butter room temperature
1 tablespoon real maple syrup
1 teaspoon vanilla extract
½ cup chopped pecans

Instructions

Cake

Preheat oven to 350 degrees F. Line a 9x9-inch pan with parchment paper and clip binder clips on the sides of the pan to hold the parchment paper in place. Lightly spray the parchment paper with nonstick cooking spray.
In a medium bowl, add the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Whisk until combined and set aside.
In a large mixing bowl, add the ½ cup light brown sugar, ⅓ cup granulated sugar, and ⅓ cup vegetable oil. Whisk until combined.
Add the 2 large eggs and 1 teaspoon vanilla extract. Whisk until the eggs are incorporated.
Add the 1 cup mashed sweet potato and whisk until smooth.
Add the dry ingredients. Using a hand mixer on medium speed, beat together for 1 minute
Pour into the prepared pan and spread out evenly.
Place in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Remove the cake from oven and let cool to room temperature.
While cake is cooling, work on the icing.

Icing

Add the 2 cups powdered sugar, ½ teaspoon cinnamon, 3 tablespoons butter, 1 tablespoon real maple syrup, and 1 teaspoon vanilla extract into a medium bowl. Beat using the hand mixer on low until most of the powdered sugar is worked into the icing.
Turn the mixer to medium and continue to beat until the icing is smooth.
Using an angled spatula, evenly spread over the cooled cake and top with the ½ cup chopped pecans.

Notes

To use fresh sweet potatoes, peel and slice the sweet potatoes in 1/2" - 1" slices and in cut each slice into 4 pieces. Place the diced sweet potatoes into a medium saucepan and cover completely with water. Place over medium heat and let cook until fork tender. Drain the water fully and mash them with a potato masher until smooth. Let cool completely before adding to the sweet potato cake.

Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for a week.

Freezing: Place the completely cooled sweet potato cake in a freezer-safe container or wrapped tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze up to 3 months and thaw overnight in the fridge before serving.

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