Southern Sweet Potato Cake
Southern sweet potato cake: an oil-based 9x13 sheet cake with 2 cups mashed sweet potatoes, brown sugar, cinnamon, ginger and nutmeg, baked at 350°F and topped with cinnamon cream cheese frosting once cool. Serves 12.
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Ingredients
- 2 3/4 cups all-purpose flour spooned into the cup and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup brown sugar packed
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sweet potatoes cooked and mashed, about 3 large sweet potatoes
- 2 teaspoons vanilla extract for the cake
- 8 tablespoons unsalted butter 1 stick, room temperature, for the frosting
- 8 ounces cream cheese 1 package, room temperature, for the frosting
- 1 teaspoon ground cinnamon for the frosting
- 1 teaspoon vanilla extract for the frosting
- 4 cups powdered sugar also called confectioners sugar, for the frosting
Instructions
- Heat the oven to 350°F and spray a 9x13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until combined.
- In a large bowl, use a hand mixer to beat the brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes and vanilla until combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 28 to 35 minutes, until a toothpick inserted in the middle comes out clean.
- Take the cake out of the oven and let it cool completely before frosting, about 2 hours on a wire rack.
- In a medium bowl, add the butter, cream cheese, cinnamon and vanilla. Use a hand mixer to blend until creamy.
- Add the powdered sugar a little at a time, mixing until blended.
- Use an offset spatula to spread the frosting over the cooled cake. Slice and serve.
Notes
Keep the frosted cake covered in the refrigerator for 3 to 4 days. Freeze the cooled cake, wrapped in plastic wrap and foil, up to 3 months.
Nutrition
Serving: 1servingCalories: 722kcalCarbohydrates: 100gProtein: 6.5gFat: 33.9gSodium: 329mgFiber: 2.4gSugar: 71.2g
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