Sweet Potato Cake with Cream Cheese Frosting
Exquisitely moist and tender, this sweet potato cake is infused with warm spices and slathered in a smooth and dreamy vanilla bean cream cheese frosting!
Ingredients
Sweet Potato Cake:
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 ½ cups mashed sweet potatoes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
Cream Cheese Frosting:
- 4 Tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- Pinch salt
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
Make the Cake
- Preheat the oven to 350ºF. Line an 8-inch square baking dish with parchment paper and spray with nonstick cooking spray.
- In a large mixing bowl, whisk both sugars, eggs, sour cream, oil, and vanilla together until combined. Stir in the mashed sweet potatoes. Add the flour, baking powder, baking soda, salt, and spices, stirring until just combined.
- Spread batter evenly into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
Make the Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and salt together on high until smooth and creamy. Add the powdered sugar, and beat until combined. Add the vanilla bean paste, beating until completely incorporated.
- Spread frosting evenly over the cooled cake. Slice and serve immediately, or cover and keep in the refrigerator for up to 5 days.