The Best of Both Worlds Sweet Potato Spice Cake
This Sweet Potato spice cake is an amazing mix of sweet potato pie and spice cake topped with Pumpkin spice Buttercream! It’s the best of both worlds in every bite.
This recipe was created because I hate to waste food. There was a bit of sweet potato mash left over from my Vegan Sweet Potato Fritters and Pumpkin spice cream cheese buttercream from another macaron recipe I was testing. This was an easy solution being I really wanted some spice cake and I had an excuse to practice my piping skills!
This is a perfect combo of flavors. The sweet potato and applesauce make this cake super moist and such a great pairing with the robust spice flavors.
Pumpkin spice cream cheese buttercream is the icing on the cake, literally. The Sweet creamy flavor compliments the spice cake so well adding almost a salted caramel flavor in my opinion.
Making Sweet Potato Spice Cake
- Preheat your oven at 350F/150C.
- Mix the Dry ingredients together except the sugar.
- Cream butter and sugar until light and fluffy.
- Add the vanilla then one at a time drop in the eggs. once mixed incorporate the sweet potato and applesauce.
- Alternate between the dry ingredients and milk until all has combined.
- Bake at for 45 minutes or until toothpick or knife comes out clean.
Suggestions & Substitutions
Here is a few suggestions or substitutions that may be useful:
- This sweet potato spice cake is just as good without frosting so you can always enjoy this naked (pun intended), or add a glaze of maple syrup, confectioner’s sugar and a dash of cream.
- Make this into muffins or cupcakes instead. Everyone loves bite sized foods after all.
- If your more of a pumpkin person, switch out the sweet potato for pumpkin puree.
- Don’t like pumpkin at all? make the buttercream without or substitute the puree for maple flavor.
Storing Tip
This is a really moist cake so I strongly suggest only keeping it out for 2 or 3 days. Keep it in the fridge for up to 5 days.
Recommendations
Tis’ the season for baking and all things spiced! Here is a few other recipes you may want to have a look at:
- Rich & Fluffy Pumpkin Spice Pancakes
- 5 Minute Pumpkin Spice Latte
- Oh So Moist Banana Bread
- Vegan Banana Pancakes with Maple Whisky Sauce
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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How to Make Sweet Potato Spice Cake with Pumpkin Spice Cream Cheese Buttercream
This sweet potato spice cake taste like the holidays! Sweet potato, cinnamon and spice topped with pumpkin spice cream cheese frosting!
First, Preheat the oven at 350F/150C.
Cream butter and sugar until light in color and fluffy in texture. Next add the vanilla then 1 egg at a time until mixed before putting in the sweet potato and applesauce.
At this time, alternate between the flour and milk until all has combined.
Finally, Bake at 350F/150C for 45 minutes or until tooth pick or knife comes out clean.
Allow the cake to cool completely before topping with frosting.
Using a mixer of choice, cream butter until fluffy then gradually add in the confectioner's sugar.
Once the sugar and butter have mixed well, incorporate the vanilla, spices and milk then continue to mix until a light whipped texture forms.
Ingredients
Directions
First, Preheat the oven at 350F/150C.
Cream butter and sugar until light in color and fluffy in texture. Next add the vanilla then 1 egg at a time until mixed before putting in the sweet potato and applesauce.
At this time, alternate between the flour and milk until all has combined.
Finally, Bake at 350F/150C for 45 minutes or until tooth pick or knife comes out clean.
Allow the cake to cool completely before topping with frosting.
Using a mixer of choice, cream butter until fluffy then gradually add in the confectioner's sugar.
Once the sugar and butter have mixed well, incorporate the vanilla, spices and milk then continue to mix until a light whipped texture forms.
