Sweet Potato Baby Cake

The Sweet Potato Baby Cake has become a cherished part of my fall baking routine. Every autumn, as the leaves turn vibrant shades of orange and gold, I find myself craving something that encapsulates the season’s essence. This cake is not only delicious but also brings a sense of warmth and nostalgia to my kitchen. I remember the first time I baked it; the aroma of roasted sweet potatoes filled the air, instantly transporting me to my grandmother’s cozy kitchen. She always had a knack for creating sweet treats that brought family together, and this cake does just that. It’s a perfect addition to any gathering, especially around Thanksgiving. The subtle sweetness of maple syrup and a hint of cinnamon create a delightful balance that is hard to resist. I love how this cake can be dressed up with some sprinkles or enjoyed plain with a cup of coffee. Whether you’re celebrating a special occasion or just indulging in a quiet evening, this cake is bound to bring a smile to your face.

What to Gather for Sweet Potato Baby Cake

Gathering the right ingredients is key to making the perfect Sweet Potato Baby Cake. Each component plays a vital role in achieving the desired texture and flavor. The star of this cake is undoubtedly the sweet potato, which brings natural sweetness and moisture. Paired with maple syrup, eggs, and a touch of cinnamon, your cake will have a lovely depth of flavor. Let’s dive into the essential ingredients that make this cake special.

• 1 cup mashed sweet potato puree: This is the base of the cake, providing moisture and natural sweetness.
• ½ cup vegetable oil: For keeping the cake tender and rich.
• ¼ cup maple syrup: Adds a sweet, earthy flavor.
• 1 egg: Binds the ingredients together.
• 1 teaspoon vanilla extract: For aromatic sweetness.
• 1 cup all-purpose flour or whole wheat pastry flour: The structure of the cake.
• 1 teaspoon baking powder: Helps the cake rise.
• ½ teaspoon baking soda: Works with the acid in the recipe for leavening.
• ½ teaspoon cinnamon: Adds warmth and flavor.
• ¼ teaspoon salt: Enhances the sweetness.
• 8 ounces cream cheese: For the frosting, it adds creaminess and tang.
• 2 tablespoons maple syrup: For sweetening the frosting.
• ½ teaspoon vanilla extract: Additional flavor for the frosting.

Instructions for Sweet Potato Baby Cake

Making the Sweet Potato Baby Cake is a delightful experience, and each step brings you closer to a delicious result. You’ll love how simple and fulfilling the process is. Let’s get started!

1. Preheat your oven to 350 degrees F. While it’s warming up, grab two 6-inch round cake pans. Grease them lightly with oil and line the bottoms with rounds of parchment paper cut to fit. This will ensure your cakes come out easily after baking. Remember to coat the top of the parchment with a bit of nonstick spray for extra security.

2. In a large mixing bowl, whisk together the mashed sweet potato puree, vegetable oil, maple syrup, egg, and vanilla extract until everything is well combined. You’ll want a smooth mixture, so don’t rush this step. It’s important for the texture of your cake.

3. Next, stir in the flour, baking powder, baking soda, cinnamon, and salt. Be gentle here; you just want to mix until all the dry ingredients are incorporated. Overmixing can lead to a dense cake, and nobody wants that!

4. Now it’s time to divide the batter between your prepared cake pans. Aim for about a heaping cup in each pan. Use a spatula to smooth the tops, ensuring even batter distribution.

5. Pop the pans into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a cake tester inserted into the center comes out clean. Take a moment to enjoy the wonderful aroma wafting through your kitchen!

6. Once baked, carefully remove the cakes from the oven. Let them cool in the pans for about 5 minutes, then gently invert them onto a wire rack to cool completely. This step is crucial to prevent sogginess.

7. In the meantime, prepare your frosting. In a medium bowl, combine the cream cheese, maple syrup, and vanilla extract. Use a whisk to mix until fluffy. If your cream cheese is a bit firm, using an electric handheld mixer can help achieve that light texture.

8. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread about half of the frosting on top of this layer. Then, gently place the second layer on top, and finish by spreading the remaining frosting over the top and sides.

9. If you like, add a sprinkle of colorful sprinkles on top for a festive touch. Now, you’re ready to slice into your beautiful Sweet Potato Baby Cake and share it with friends and family!

Recipe Notes about Sweet Potato Baby Cake

Here are some helpful tips to ensure your Sweet Potato Baby Cake turns out perfectly. These insights can make a big difference in your baking experience!

• Storage: Store leftovers in an airtight container at room temperature for up to three days. If you frost it, consider refrigerating it to keep it fresh.
• Freezing: The cake can be frozen un-frosted. Wrap it tightly in plastic wrap and foil for up to three months.
• Frosting Options: Feel free to experiment with the frosting. A chocolate ganache or whipped cream could be delicious alternatives.
• Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Mini Cupcakes: The batter can be used to make mini cupcakes, baking for about 12 to 14 minutes!

What to Serve Alongside Sweet Potato Baby Cake

• Ice Cream: A scoop of vanilla ice cream complements the cake beautifully, creating a delightful contrast.
• Whipped Cream: Top each slice with a dollop of whipped cream for an extra layer of indulgence.
• Seasonal Fruits: Serve with fresh fruits like pears or apples for a refreshing contrast to the sweetness of the cake.
• Warm Beverages: Pair this cake with warm drinks like chai or spiced cider, perfect for chilly fall weather.
• Festive Gatherings: Ideal for Thanksgiving or family gatherings, this cake is a hit that brings everyone together.

FAQ

Conclusion

The Sweet Potato Baby Cake is a delightful dessert that beautifully blends seasonal flavors in a moist and tender cake. It’s perfect for both casual gatherings and festive occasions, making it a versatile addition to your baking repertoire. I encourage you to give this recipe a try; it might just become a new family favorite. Enjoy the simple pleasure of baking and sharing this delicious treat with your loved ones!

Sweet Potato Baby Cake

The ultimate comfort food, the Sweet Potato Baby Cake is moist, delicious, and easy to make. With a wonderful blend of natural sweetness and spices, this cake is perfect for any occasion. Treat yourself to a slice tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup mashed sweet potato puree
• ½ cup vegetable oil
• ¼ cup maple syrup
• 1 egg lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour or whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 8 ounces cream cheese (softened at room temperature for at least an hour—it should be soft when you poke it with your finger)
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Equipment

• 6-inch cake pan
• Mixing Bowl
• Maple Syrup

Method

 

1. Preheat your oven to 350 degrees F and grease two cake pans and line with a round of parchment paper cut to fit the inside of each pan. (Use the pan to trace the pan onto the paper, then cut out just inside the line.) Coat the top of the paper with nonstick spray, too.
2. Whisk together the sweet potato, oil, maple syrup, egg, and vanilla in a large bowl.
3. Stir in the flour, baking powder, baking soda, cinnamon and salt to just combine.
4. Divide the batter among the prepared pans, using about a heaping cup in each. Smooth to spread the batter evenly.
5. Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean.
6. Transfer to a wire rack to cool for 5 minutes, then gently invert onto a wire rack to remove from pans and cool completely.
7. Add the cream cheese to a medium bowl with maple syrup and vanilla extract. Mix together with a whisk until fluffy.
8. Place one cake on a cake stand or plate. Spread about half of the frosting on top of one cake, add the second cake, then top with the remaining frosting, spreading smooth.
9. Add sprinkles if desired.

Notes

• Tip: Top with sprinkles if desired; these naturally colored ones are pretty!
• Tip: The cake can be made 24 hours before you plan to frost it. Let cool completely on a wire rack, then store in an airtight container at room temperature.
• Tip: Store leftovers in the fridge once frosted for up to 3-5 days in an airtight container or wrapped with plastic.
• Tip: Gluten-free: Use cup-for-cup gluten-free flour.
• Tip: Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
• Tip: The whole wheat pastry flour will create a slightly denser cake.
• Tip: The batter makes 24 mini cupcakes, using about 1 tablespoon batter in each and baking for 12-14 minutes.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.