Moist, flavorful, and topped with a velvety cream cheese frosting, this Sweet Potato Cake is the perfect twist on traditional autumnal desserts. Whether you're hosting a gathering or just craving something comforting, this recipe won't disappoint.
In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg. In a medium bowl, whisk together milk, molasses, vanilla extract, and mashed sweet potato. Set both aside.
To the bowl of a stand mixer add the sugar and butter. Beat on medium speed until fluffy: about three to four minutes Add the eggs, one at a time, and mix just until combined.
Reduce the mixer to low. Alternate adding the flour mixture and the milk mixture in two batches. Mix well between each addition.
Add the batter to the prepared pan. Bake for about 35-40 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.
While your cake cools, prepare your frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
Blend in the vanilla. Beat to combine.
Add the confectioner's sugar slowly, about one cup at a time, and mix until smooth.
Add milk, one tablespoon at a time, to achieve desired consistency.
Add the frosting to your cooled cake. (You can remove the cake from your baking pan or leave it inside.) Decorate with chopped pecans.
Notes
*Wash the sweet potato and pierce its skin multiple times with a fork. Place the sweet potato on a microwave-safe plate and microwave on high for five to eight minutes. Once done, check for tenderness. Remove the peel and mash with a fork.