Sweet Potato Layer Cake with Brown Sugar Cream Cheese Frosting

A frosted sweet potato cake with a on a cake server.

Sweet Potato Layer Cake with Brown Sugar Cream Cheese Frosting

This sweet potato cake with brown sugar cream cheese frosting is moist, spiced, and perfect for using up leftover mashed sweet potatoes in this tasty Thanksgiving dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 547kcal

Author Kate @ I Heart Eating

Equipment

2 8-inch round cake pans

Ingredients

Cake

¼ cup unsalted butter at room temperature
1 cup granulated sugar
3 large eggs at room temperature
2 cups plain mashed sweet potatoes room temperature
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅔ cup whole milk at room temperature

Brown sugar cream cheese frosting

1 ½ cups light brown sugar
1 cup unsalted butter at room temperature
2-8 ounce packages plain cream cheese at room temperature
6 cups powdered sugar
2 teaspoons vanilla extract
½ teaspoon kosher salt
2 tablespoons heavy cream
Toasted pecans for decorating

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease 2 8-inch round cake pans with nonstick spray and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy, about 3-4 minutes.
¼ cup unsalted butter, 1 cup granulated sugar
Add eggs, one at a time, beating after each addition.
3 large eggs
Add mashed sweet potatoes and vanilla, beating until combined.
2 cups plain mashed sweet potatoes, 1 teaspoon vanilla extract
In a large bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Whisk to combine.
2 ¼ cups all purpose flour, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
Add half the flour to the butter mixture, alternating between flour and milk. Mix until just combined.
⅔ cup whole milk
Divide batter evenly between the two pans.
Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for about 10 minutes before removing and placing cakes on a wire rack to cool completely.
Once cakes have cooled, make the frosting.
Add the brown sugar to the mixing bowl of your stand mixer. Beat with the whisk attachment to break apart and soften the sugar.
1 ½ cups light brown sugar
Add butter and cream cheese. Whisk for at least 2 minutes, or until the brown sugar mixes in and gets less grainy.
1 cup unsalted butter, 2-8 ounce packages plain cream cheese
Add powdered sugar, vanilla, and salt. Whisk again to combine.
6 cups powdered sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes.
2 tablespoons heavy cream
Frost the cakes by piping frosting in the center and smoothing in an even layer. Stack the cakes and frost the outside. Decorate with toasted pecans, if desired.

Notes

Unsalted butter: If using salted butter, decrease the salt to 1/4 teaspoon.

Spices: You can adjust spices according to your tastes. The cake is nicely spiced, but if you want stronger spice flavor, increase the amount of spices.

Milk: I recommend using whole milk for the richest, softest cake.

Brown sugar: Feel free to use dark brown sugar if you prefer.

Cream cheese: I recommend using full-fat cream cheese in the frosting. Fat-free cream cheese doesn't blend as well and won't be as rich and creamy.
Nutrition values are estimates.

Nutrition