The official first day of fall is tomorrow September 22nd and you know what that means for a foodie?! It’s SWEET POTATO TIME!  That’s right, I said sweet potato NOT pumpkin.  Nothing says fall for me more like a sweet potato. Yes, I skip right past the pumpkin spice aisle because that is not my life LOL.  Since the rest of the country is not on the same bandwagon as me, that requires me to make my own sweet potato dishes.   As I scrolled through Pinterest and saw pumpkin spice cakes, I was instantly inspired to make a sweet potato one! After some tweaking, here is my Sweet Potato Cake with Brown Butter Cream Cheese Frosting!

Sweet Potato Cake

Sweet Potato Cake w: Cream Cheese Icing-4
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Sweet Potato Cake

A spin on your traditional spice cake with sweet potato! 

Ingredients

  • 3 Cups Flour
  • 2 Cups Brown Sugar
  • 1 Cup Unsalted Butter i.e. 1 1/2 sticks
  • 2 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 1 Tbsp Vanilla Extract
  • 3 Eggs
  • 1/2 Salt
  • 1/2 Ginger
  • 1/2 Nutmeg
  • 1 1/2 Cinnamon
  • 2 Cups Mashed Sweet Potato
  • 1 Cup Whole Milk

Instructions

  1. In separate bowl, combine the dry ingredients together (flour, salt, ginger, nutmeg, cinnamon, baking soda, baking powder).  Whisk together and set aside. 

  2. Cream the sugar and butter together in a stand mixer.  

  3. Then, add eggs, sweet potato and vanilla extract to butter and sugar mixture.  Mix until fully combined. 

  4. Slowly add in dry ingredients to the wet ingredients stopping to ensure it is fully incorporated before adding more. 

  5. Next, add the milk and blend until all ingredients are fully incorporated. 

  6. Pour cake batter into two greased nine inch baking pans. 

  7. Bake for 30-35 minutes at 350 degrees. 

  8. Let cool on cooling rack for an hour or so or until cool to the touch.  Frost with the brown butter cream cheese frosting and serve! 

Brown Butter Cream Cheese Frosting Recipe

Sweet Potato Cake w: Cream Cheese Icing-1
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Brown Butter Cream Cheese Frosting

The perfect fall icing, a brown butter cream cheese frosting that pairs perfectly with a spice cakes, pumpkin or sweet potato cakes! 

Total Time 30 minutes

Ingredients

  • 1 1/2 Cups Unsalted Butter I.E. 3 sticks
  • 5 Cups Powdered Sugar
  • 1/2 Cup Cream Cheese
  • 3 Tbsp Heavy Whipping Cream
  • 1 Tbsp Vanilla Extract

Instructions

  1. Slice butter into thin slices and place in a sauce pan on medium heat, stirring constantly. 

  2. As the butter begins to brown, the milk solids will separate and fall to the bottom of the pan as brown specks.  Continue until butter has a light brown consistency and the specks have formed. 

  3. Next, place the butter into a container and allow to cool in the fridge for about an hour.  Remove once the butter has as resolidified. 

  4. Place cooled butter into your mixer and begin to whip until it has creamy consistency.  *The butter will not be become as white as it does when it's not browned*

  5. Add cream cheese and vanilla extract to the creamed butter. 

  6. Next, add powdered sugar into the mixture in one cup intervals, stopping each time to ensure the powdered sugar is blended into the butter

  7. Finally, add in heavy whipping cream one tablespoon at a time until the frosting reaches your desired consistency.  Add more whipping cream for a more whipped frosting.  The frosting is ready to serve immediately! 

The Takeaway

Sweet Potato Cake w: Cream Cheese Icing-2

I hope you all enjoy this cake as much as I did!  I made it on a whim one weeknight and had to bring it to work so it wouldn’t go to waste! Everyone there enjoyed it, so I felt confident enough to share it with you all.  Enjoy!