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Sweet Potato Cake with Brown Butter Cream Cheese Frosting Recipe

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4.4 from 1 review

This Sweet Potato Cake is a moist and flavorful dessert spiced with cinnamon, ginger, nutmeg, cardamom, and cloves, complemented perfectly by a rich and nutty Brown Butter Cream Cheese Frosting. Ideal for gatherings, this cake combines the natural sweetness of mashed sweet potatoes with warm spices and a luscious frosting that sets beautifully when chilled.

  • Total Time: 1 hour 10 minutes
  • Yield: 15 servings

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cloves

Wet Ingredients

  • 2 cups mashed sweet potatoes
  • 3 eggs
  • 1/4 cup neutral oil (like avocado oil)
  • 3/4 cup unsweetened applesauce
  • 1 cup dark brown sugar
  • 1 tablespoon vanilla extract

Brown Butter Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 6 tablespoons unsalted butter, room temperature and diced
  • 3 cups confectioner’s sugar, plus more to taste
  • 1/2 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using avocado oil or non-stick spray, then line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves until thoroughly combined. Set this bowl aside.
  3. Combine Wet Ingredients: In another large bowl, whisk the mashed sweet potatoes with eggs, neutral oil, unsweetened applesauce, dark brown sugar, and vanilla extract until the mixture is smooth and well combined.
  4. Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet mixture just until combined. Pour the batter into the prepared baking dish, spreading it evenly using an offset spatula.
  5. Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool completely on a wire rack before frosting.
  6. Make Brown Butter: Add diced unsalted butter to a small skillet or pot and heat over medium heat. Stir continuously as the butter melts and bubbles, cooking it until it changes from bright yellow to a golden brown with a nutty aroma. Transfer the brown butter to a heat-safe dish and refrigerate until cooled.
  7. Prepare Frosting: In a mixing bowl, beat the softened cream cheese and cooled brown butter on high speed until smooth and creamy. Add confectioner’s sugar, orange zest, vanilla extract, and salt. Start beating on low speed for around 30 seconds to incorporate, then increase to high speed and beat for about 2 minutes until the frosting is fluffy and well mixed.
  8. Frost the Cake: Once the cake is fully cooled, spread the brown butter cream cheese frosting evenly over the top. For best results, place the frosted cake in the refrigerator to allow the frosting to set before slicing and serving.

Notes

  • Make sure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting or sliding off.
  • Use unsweetened applesauce to keep the sweetness balanced without adding extra sugar.
  • Brown butter adds a rich, nutty flavor that elevates the cream cheese frosting; do not skip this step for best taste.
  • If you prefer a thicker or sweeter frosting, add more confectioner’s sugar to taste.
  • This cake stores well in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/sweet-potato-cake-with-brown-butter-cream-cheese-frosting-recipe/