Sweet Potato Spice Cake
Move over pumpkin! Hello sweet potato spice cake! Who says that you can't put vegetables into a cake? Although sweet potatoes are often eaten with loads of marshmallows on top, I guess it is more of a sweet veggie than a savory one? But adding it into a cake with some spices, a hint of orange, and some cream cheese frosting and you have something super drool worthy to make for the holidays. It is super moist and tender with tons of flavor with hints of spices and a little orange zest here and there.
Change it up!
If you aren't into sweet potato then you can easily replace it with pumpkin puree instead. There's no need to dis pumpkin in this chilly fall weather! Some may even say that fall is pumpkin spice season.
Other fun treats to enjoy this fall!
Ginger cake with pumpkin buttercream
Products I recommend
Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.
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sweet potato spice cake
a fall cake filled with sweet potatoes, spices and lots of cream cheese buttercream
cake
- 15 oz can sweet potatoes (drained)
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- zest and juice of 1 large naval orange
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1 1/4 cup milk
buttercream
- 8 oz cream cheese
- 2 sticks unsalted butter (room temp)
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 tbsp orange juice
- 1/4 tsp cinnamon
cake
- preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. in a food processor, puree the sweet potatoes, eggs, oil, vanilla, and orange zest and juice until smooth. in a large bowl, combine the flour, both sugars, salt, baking soda, and spices. whisk in the sweet potato mixture and then slowly add in the milk until the batter is smooth. divide evenly among the cake pans and bake 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes, remove from the pans to continue cooling and then wrap in plastic wrap until ready to use.
buttercream
- combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. start mixing slowly and build up speed. beat until light and fluffy, about 5 minutes.