Today I bring you one last recipe in time for Thanksgiving! I think when people think of a fall or Thanksgiving dessert, they think of pumpkin, and sweet potato remains in sweet potato casserole. I’m here to tell you that sweet potato is just as delicious in a holiday dessert and this sweet potato cake is absolutely perfect. From the moist and tender spiced cake to the maple cream cheese frosting, every single bite is delicious. So go ahead and throw a couple more sweet potatoes in the oven, this cake is exactly what you want for Thanksgiving dessert. Since it’s made in a 9 x 13 pan and isn’t a layer cake, it’s even easier to assemble and transport if you need to bring a dessert to go!
How to Make Sweet Potato Cake
- First, preheat your oven and prepare your pan. I recommend a metal baking pan verses a glass baking dish for this recipe. Spray with nonstick cooking spray and line with parchment paper to remove the cake easily.
- Whisk your dry ingredients together in a large bowl. They’re pantry staples like flour, sugar, salt, baking powder, baking soda, and spices. We’re using cinnamon, ginger, nutmeg, allspice, and cloves for a perfectly spiced cake.
- To keep things easy, we’re mixing the wet ingredients in a high-speed blender. Add your mashed sweet potato, eggs, vanilla extract, oil, and sour cream to the blender. You don’t have to have the sweet potatoes mashed super smoothly, just smash the into the measuring cup. Once the wet ingredients are smooth, pour them into the dry ingredients and mix until just combined.
- Spread the cake into the pan and bake. Once it’s cooled completely, remove from the pan and frost with the maple cream cheese frosting. This cake is truly fall perfection.
I’m very proud of this tasty little cake and even though Thanksgiving is tomorrow, I wanted to make sure you had it in time for any last minute dessert additions! You likely have many if not all of the ingredients on hand already and it’s a recipe that everyone will want after Thanksgiving dinner!
- 2 cups all-purpose flour
- 1¾ granulated sugar
- 2½ tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1½ tsp. cinnamon
- ¾ tsp. ground dried ginger
- ½ tsp. nutmeg
- ½ tsp. allspice
- ¼ tsp. cloves
- 1¾ cup cooked, mashed sweet potato
- 3 eggs, at room temperature
- 1 tsp. vanilla extract
- ¾ cup neutral oil like canola or vegetable oil
- ¼ cup sour cream, at room temperature
- ½ cup butter, softened
- 4 oz. cream cheese, at room temperature
- 3 cups powdered sugar
- 3-4 tbsp. pure maple syrup
- Pinch of salt
- Preheat oven to 350 degrees and spray a 9 x 13 baking pan with nonstick cooking spray. Line with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
- To a blender add sweet potato, eggs, oil, and sour cream. Blend until smooth and creamy.
- Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely then use the parchment paper to transfer to a serving plate.
- Using a stand mixer or a hand mixer, prepare the frosting. Cream together the butter and sugar and gradually add the butter and sugar. Add a pinch of salt and the maple syrup, one tablespoon at a time, until desired consistency is reached.
- Spread the frosting over the cake and sprinkle with cinnamon if desired.
- Enjoy!
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