Sweet Potato Cake with Caramel Frosting
There’s something so comforting about the aroma of a fall dessert baking in the oven as the weather turns crisp. This recipe is for a moist, spiced sweet potato cake with a simple homemade caramel icing. To make it extra special, we’re starting with fresh sweet potato puree.
Ingredients
For the Sweet Potato Puree:
- 2 medium sweet potatoes peeled and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup sweet potato puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 tsp vanilla extract
For the Caramel Frosting:
- 2 cups powdered sugar
- 1/2 cup salted butter softened
- 2 tbsp heavy cream
- 2 tbsp caramel sauce
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- Place the 2 medium sweet potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes and let them cool slightly.2 medium sweet potatoes
- Transfer the boiled sweet potatoes to a food processor and blend until smooth.
- In a pot, melt the 2 tbsp unsalted butter over medium heat. Add the pureed sweet potatoes to the pan, along with the 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt. Stir to combine and cook the mixture on low for about 30 minutes, stirring occasionally, until the mixture has thickened. Set aside.2 tbsp unsalted butter, 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, ¼ tsp ground cloves, 1/4 tsp salt
- Preheat the oven to 350°F. Grease a 9x9 inch pan and line it with parchment paper for easier removal.
- In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp ground ginger, and ½ tsp salt.1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp ground ginger, ½ tsp salt
- In a separate large bowl, whisk the 1 cup sweet potato puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, ¼ cup whole milk, and 1 tsp vanilla extract until well combined.1 cup sweet potato puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, ¼ cup whole milk, 1 tsp vanilla extract
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a large mixing bowl, use an electric mixer to beat the softened 1/2 cup salted butter on medium speed for about 2 minutes, until it’s creamy and smooth.1/2 cup salted butter
- Gradually add the sifted 2 cups powdered sugar, about 1 cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, increase the speed to medium and beat for another minute.2 cups powdered sugar, 2 tbsp heavy cream, 2 tbsp caramel sauce, 1 tsp vanilla extract, 1 tsp salt
- Add the 1 tsp vanilla extract, 2 tbsp heavy cream, 2 tbsp caramel sauce, and 1 tsp salt. Beat on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
- Spread the frosting over the cooled pumpkin bread.