The Ultimate Sweet Potato Spice Cake with Vanilla Bean Cream Cheese Frosting: A Quintessential Fall Dessert
As the leaves begin to change and a crisp coolness fills the air, there’s a natural shift towards comforting, spiced flavors in our kitchens. While pumpkin often takes center stage, let me introduce you to a truly remarkable autumn delight that deserves just as much adoration: a luscious Sweet Potato Spice Cake, crowned with an indulgent Vanilla Bean Cream Cheese Frosting.
For much of my life, I confess, I was a skeptic when it came to spice cakes, carrot cakes, and their earthy counterparts. My palate, it seemed, was firmly rooted in the realm of classic chocolate, vanilla, funfetti, or even a nostalgic cherry chip cake. Why venture into spices when such delightful, straightforward flavors awaited? However, life, and good baking, have a way of changing perspectives.
More than once, I’ve had to humbly retract my earlier dismissals after encountering a truly exceptional “nontraditional” cake. This Sweet Potato Spice Cake is undoubtedly one of those transformative experiences. It’s single-handedly converted me, proving that a well-crafted spice cake can be every bit as captivating, if not more so, than its chocolate or vanilla cousins. Far from bad-mouthing, I now sing its praises from the rooftops!
Why This Sweet Potato Spice Cake Will Become Your New Fall Favorite
This isn’t just any fall dessert; it’s an experience. The cake itself boasts a remarkably light and tender crumb, offering a subtle, natural sweetness derived directly from the star ingredient – sweet potato. This gentle sweetness is beautifully complemented by a medley of warm, inviting spices, including aromatic cinnamon, earthy nutmeg, and a hint of pungent cloves. Each bite offers a harmonious balance that truly encapsulates the essence of autumn.
And then there’s the frosting. The ultra-creamy cream cheese frosting is, without a doubt, my absolute favorite component. Its tangy sweetness provides a perfect counterpoint to the spiced cake, creating a flavor combination that is nothing short of fabulous. Together, the moist cake and the rich frosting forge an irresistible pair, making this a dessert that’s both sophisticated and comforting.
The Magic of Vanilla Bean in Frosting
To elevate this cake further, I opted for vanilla bean paste in the frosting. This wonderful ingredient delivers the full, complex flavor profile of real vanilla beans, complete with those delightful little black specks, but with significantly less fuss than scraping a pod. If paste isn’t readily available, fear not! You can easily substitute with high-quality vanilla extract for a classic flavor, or for the ultimate indulgence, scrape the seeds from a fresh vanilla bean to infuse your frosting with unparalleled depth.
A Festive Fall Dessert for Any Occasion
There’s something inherently cozy and inviting about this sweet potato spice cake. It simply *feels* like fall. Imagine serving this beautifully spiced creation at your next autumn gathering – it’s guaranteed to be a showstopper. It also presents a fantastic and unique alternative to traditional pies for Thanksgiving, offering a fresh twist on holiday classics. Whether it’s for a casual family dinner, a lively fall party, or a special holiday feast, this cake is poised to impress and delight.
Deep Dive into the Ingredients: What Makes This Cake So Special?
Understanding the role of each ingredient can transform baking from a chore into an art. Let’s explore some key components that contribute to the success of this Sweet Potato Spice Cake:
- Sweet Potato: Beyond its seasonal charm, sweet potato puree is a powerhouse ingredient. It provides incredible moisture, contributing to the cake’s tender crumb, and imparts a subtle, natural sweetness that balances the spices beautifully. It also lends a gorgeous golden hue to the cake layers.
- Cake Flour: This is crucial for achieving that light and tender texture. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development and a softer, finer crumb. If you don’t have cake flour, you can create a makeshift version by replacing two tablespoons of all-purpose flour with cornstarch for every cup of flour needed.
- Brown Sugar: Unlike granulated sugar, brown sugar contains molasses, which adds depth of flavor, extra moisture, and a subtle caramel note that perfectly complements the spices and sweet potato. Using packed brown sugar is essential for accurate measurement.
- Warm Spices: Cinnamon, nutmeg, and cloves are the heart of this spice cake. Ensure your spices are fresh for the most vibrant flavor. Stale spices will result in a flat-tasting cake.
- Room Temperature Ingredients: This is a golden rule in baking, especially for cakes and frostings. Room temperature butter, cream cheese, and eggs emulsify better, creating a smooth, uniform batter and a light, airy frosting.
Baking Success: Tips and Techniques for a Perfect Cake
baking tip:How to Cut a Cake into Even Layers for a Professional Finish
For a truly dramatic and impressive presentation, you can expertly slice your two baked cake layers in half horizontally, effectively creating four thinner layers. This not only results in a taller, more visually striking cake but also ensures a more even distribution of frosting throughout, leading to a perfectly balanced bite every time. While there are various tools and methods available, my preferred technique is simple, effective, and requires no specialized equipment beyond what you likely already have in your kitchen.
- Chill Cake Layers Completely: This is perhaps the most critical step. Ensure your baked cake layers are thoroughly chilled in the refrigerator for at least an hour, or even better, overnight. Cold cake is much firmer and less prone to crumbling or tearing when sliced.
- Score the Edge: Using a small paring knife, gently score a line around the outside edge of the cake, precisely halfway up its side. To ensure accuracy, get down to eye level with your cake. This scored line will serve as your invaluable guide for an even cut.
- Slice Horizontally with a Serrated Knife: Take a large, sharp serrated knife (a bread knife works wonderfully) and begin to slice through the cake horizontally, following your scored line as a guide. Move the knife slowly and steadily back and forth, rotating the cake as you go. Patience is key here; there’s absolutely no need to rush.
- Carefully Lift the Top Half: Once you’ve sliced all the way through, use the serrated knife, or a flat cake lifter, to carefully transfer the top half of the cake layer onto a separate plate or cooling rack.
- Immediate Use or Refrigeration: You can use your freshly cut cake layers immediately for assembly, or return them to the refrigerator to keep them firm and prevent them from drying out until you’re ready to frost.
For even more detailed guidance and helpful photographs, be sure to consult my full post on how to cut a cake into even layers.
Beyond slicing, here are a few more general tips to ensure your baking journey is a smooth one:
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops too much gluten, which can lead to a tough, dry cake.
- Prepare Pans Properly: Always grease and flour your cake pans, and line the bottoms with parchment paper. This prevents sticking and ensures your beautiful cake layers release perfectly.
- Test for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the cake; it should come out with only a few moist crumbs attached, not wet batter.
- Cool Completely: Allow your cake layers to cool completely on a wire rack before frosting. Attempting to frost a warm cake is a recipe for a melted, messy disaster.
Sweet Potato Spice Cake
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Ingredients
Spice cake:
- 1 large sweet potato
- 3 cups cake flour (360 grams)
- 1 tablespoon baking powder
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 5 large eggs
- 2 cups packed light or dark brown sugar
- ½ cup plus 2 tablespoons unsalted butter (140 grams), at room temperature
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup whole milk (310 ml)
Cream cheese buttercream:
- 10 ounces cream cheese (285 grams), at room temperature
- ½ cup unsalted butter (113 grams), at room temperature
- 4 cups powdered sugar (455 grams), sifted
- 1 tablespoon vanilla extract
- 2 tablespoons milk or cream
Instructions
To make the cake:
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Preheat oven to 400 degrees F. Prick the sweet potato with a fork, and bake for approximately 1 hour, or until the potato is soft. Remove from oven and cool slightly. Peel off skin and remove any dark spots. Put into a food processor and puree until smooth or mash with a vegetable masher. Measure one cup of puree for this recipe.
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Reduce oven temperature to 350 degrees F. Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper.
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In a large bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, ground cloves, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a lighter cake texture.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and both light/dark brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and creamy. This creaming process incorporates air, which is crucial for a tender cake. Add the prepared sweet potato puree and vanilla extract, mixing until fully combined and smooth. Incorporate the eggs one at a time, beating well after each addition until fully integrated into the batter. Next, gradually add the sifted dry ingredients in three separate additions, alternating with the whole milk. Begin and end with the flour mixture. Mix on low speed only until the ingredients are just combined, being careful not to overmix.
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Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated 350-degree F oven for approximately 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with only a few moist crumbs attached. Avoid overbaking, as this can lead to a dry cake. Let the cakes cool in their pans on a wire rack for about 10 minutes before carefully inverting them onto the rack to cool completely. It’s vital that the cakes are entirely cool before frosting.
To make the buttercream:
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In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature cream cheese, softened unsalted butter, sifted powdered sugar, vanilla (extract or paste), and milk or cream. Begin mixing on low speed until all ingredients are just combined and there are no dry spots of powdered sugar. Increase the speed to high and beat for 2-3 minutes until the frosting is light, fluffy, and wonderfully creamy. The key to a smooth, lump-free frosting is ensuring your cream cheese and butter are at perfect room temperature.
To assemble the cake:
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If desired for a more elegant presentation, carefully split each cooled cake layer in half horizontally, yielding a total of 4 cake layers. This step is optional but creates beautiful, delicate layers.
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Place one cake layer on your chosen cake stand or serving plate. Spread approximately ¾ cup of the luscious cream cheese frosting evenly over the top. Gently place the next cake layer on top and repeat the frosting process. Continue stacking and frosting until all cake layers are used. Finish by applying the remaining frosting generously over the top of the cake, spreading it to your desired aesthetic. For a “naked cake” look, you can use less frosting on the sides, or for a fully covered cake, ensure even application all around.
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For best results and to allow the flavors to meld beautifully, chill the assembled cake in the refrigerator for at least 2 hours before slicing and serving. This also helps the frosting to set, making for cleaner cuts. Store any leftover cake in an airtight container in the fridge to maintain its freshness and moisture.
Notes
- The frosting recipe provided is perfectly proportioned to generously fill and beautifully cover two standard cake layers. However, if you choose the more dramatic presentation of splitting your two baked layers into four thinner ones, the amount of frosting might primarily suffice for filling and topping the cake, potentially leaving the sides less covered (for a ‘naked cake’ effect). Should you desire a fully covered, classic look for a four-layer cake, I highly recommend doubling the frosting recipe to ensure ample coverage and decoration.
- Consider making the sweet potato puree ahead of time. It can be stored in the refrigerator for up to 3 days, making your baking day smoother.
Adapted from Sky High Cakes.
Storing Your Sweet Potato Spice Cake
To keep your magnificent cake fresh and delicious, it’s best to store it in the refrigerator. The cream cheese frosting requires refrigeration, and chilling also helps the cake maintain its moisture and flavor. Cover the cake loosely with plastic wrap or place it in an airtight cake carrier. It will stay wonderfully fresh for up to 3-4 days in the fridge. For longer storage, individual slices can be wrapped tightly and frozen for up to a month. Thaw in the refrigerator overnight before serving.
This recipe was originally published in October 2011, and while its core deliciousness remains timeless, the photos have since been updated to truly capture its autumnal splendor and enticing appeal.
Essential Tools for This Recipe
Having the right tools can make all the difference in your baking experience. Here are a few recommended items that will help you create this perfect sweet potato spice cake (Affiliate links below):
From a reliable stand mixer to quality cake pans, these items will assist you in bringing this delightful recipe to life. Happy baking!