Spiced Sweet Potato Cake with Brown Sugar Icing
Indulge in the rich flavors of autumn with this Spiced Sweet Potato Cake with Brown Sugar Icing, a dessert that’s as comforting as it is irresistible. Featuring velvety mashed sweet potatoes, this cake is infused with warm spices like cinnamon, nutmeg, and ginger, creating a moist and tender crumb perfect for cool-weather gatherings. The crowning glory is the luscious brown sugar icing, made with a buttery caramel-like base that sets into a smooth, sweet glaze. Simple to make yet stunningly delicious, this cake pairs beautifully with a hot cup of coffee or tea. Whether you're celebrating the holidays or just craving a cozy treat, this spiced sweet potato cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups Sweet potatoes (mashed, cooked)
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (light or dark)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.25 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Unsalted butter (for icing)
- 1 cups Brown sugar (for icing)
- 0.25 cups Heavy cream (for icing)
- 2 cups Powdered sugar (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round cake pans, and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a medium bowl, combine the mashed sweet potatoes, melted butter, vegetable oil, eggs, vanilla extract, and whole milk. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan(s) and spread it out evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and let the cake cool completely in the pan(s) on a wire rack.
To make the brown sugar icing, melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream, whisking until smooth. Bring the mixture to a gentle boil, then remove from heat and let it cool for 5 minutes.
Gradually whisk in the powdered sugar and vanilla extract until the icing is smooth and thickened.
Spread the brown sugar icing evenly over the cooled cake. Allow the icing to set for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 76.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
