Sweet Potato Cake with Cream Cheese Frosting (Print Version)

A moist two-layer sweet potato cake with warm spice, tangy cream cheese frosting, and an easy make-ahead rhythm.

# Ingredients:

For the cake

01 - 1 1/2 cups (360 g) mashed cooked sweet potato, cooled
02 - 2 1/2 cups (315 g) all-purpose flour, plus more for pans
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon fine salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1 cup (200 g) packed light brown sugar
10 - 1/2 cup (100 g) granulated sugar
11 - 1/2 cup (120 ml) neutral oil
12 - 1/4 cup (57 g) unsalted butter, melted and cooled
13 - 3 large eggs, room temperature
14 - 2 teaspoons vanilla extract
15 - 1/2 cup (120 ml) buttermilk, room temperature
16 - Baking spray or softened butter for the pans

For the frosting

17 - 12 oz (340 g) full-fat cream cheese, softened
18 - 1/2 cup (113 g) unsalted butter, softened
19 - 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
20 - 2 teaspoons vanilla extract
21 - 1/4 teaspoon fine salt
22 - 1-2 tablespoons (15-30 ml) heavy cream, only if needed

Optional garnish

23 - 1/2 cup (55 g) toasted chopped pecans
24 - 1 teaspoon finely grated orange zest

# Instructions:

01 - Roast or boil sweet potato until very tender. Cool until easy to handle, remove the skin, mash until smooth, and measure 1 1/2 cups. Let the puree cool to room temperature.
02 - Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly flour or spray the sides.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
04 - In a large bowl, whisk the brown sugar, granulated sugar, oil, melted butter, eggs, vanilla, sweet potato puree, and buttermilk until smooth and well combined.
05 - Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Divide the batter evenly between the prepared pans and smooth the tops.
06 - Bake for 30-35 minutes, or until the centers spring back and a toothpick comes out with moist crumbs. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
07 - Beat the cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt, then beat on low until combined. Increase to medium and beat until fluffy, adding cream only if needed.
08 - Place one cooled layer on a cake stand. Spread frosting over the top, add the second layer, and frost the top and sides. Garnish with pecans and orange zest if using. Chill for 30 minutes before slicing.

# Notes:

01 - For the neatest slices, chill the frosted cake for at least 30 minutes before cutting.
02 - Use plain sweet potato puree, not sweet potato pie filling.
03 - Let refrigerated slices sit at room temperature for 20-30 minutes before serving.

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