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Sweet Potato Baby Cake with Maple Cream Cheese Frosting Recipe

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4.3 from 8 reviews

  • Author: Emma
  • Total Time: 28-30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Sweet Potato Baby Cake is a moist, naturally sweetened two-layer cake made with mashed sweet potatoes and maple syrup, topped with a fluffy cream cheese frosting. Perfect as a wholesome treat or for special occasions, this cake combines warm cinnamon spice with the rich flavors of sweet potato and cream cheese, creating a delightful dessert that’s both comforting and nutritious.

Ingredients

For the Cake

  • 1 cup mashed sweet potato puree
  • ½ cup vegetable oil
  • ¼ cup maple syrup
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla paste
  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

For the Frosting

  • 8 ounces cream cheese (softened at room temperature for at least an hour)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla paste

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two cake pans and line their bottoms with round parchment paper cut to fit perfectly. Spray the parchment lightly with nonstick spray to ensure easy release.
  2. Mix Wet Ingredients: In a large bowl, whisk together mashed sweet potato puree, vegetable oil, maple syrup, beaten egg, and vanilla paste until smooth.
  3. Add Dry Ingredients: Stir in the flour, baking powder, baking soda, cinnamon, and salt just until combined; avoid overmixing to keep the cake tender.
  4. Fill Pans and Bake: Divide the batter roughly equally between the prepared pans (about a heaping cup each) and smooth the tops. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Let the cakes cool in the pans on a wire rack for 5 minutes, then invert them onto the rack to remove the pans and cool completely.
  6. Prepare Frosting: In a medium bowl, whisk together softened cream cheese, maple syrup, and vanilla paste until fluffy. Use an electric mixer if needed for smooth consistency.
  7. Assemble the Cake: Place one cake layer on a plate or cake stand. Spread half of the frosting evenly on top. Place the second cake layer over the frosting, then spread the remaining frosting smoothly on top. Optionally, decorate with sprinkles.

Notes

  • Make sure the cream cheese is fully softened before making the frosting to avoid lumps.
  • You can substitute whole wheat pastry flour for all-purpose flour for a slightly nuttier flavor and increased fiber.
  • Store leftovers covered in the refrigerator; best consumed within 3 days for optimal freshness.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • This cake can be made ahead and frosted on the day of serving.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/sweet-potato-baby-cake-with-maple-cream-cheese-frosting-recipe/