Indulge in the ultimate fall dessert: a delightful Sweet Potato Cake, exquisitely spiced, featuring a vibrant orange cream filling, and enrobed in a rich chocolate cream cheese frosting. This unique layer cake promises to be a showstopper at any gathering, offering a symphony of comforting flavors and a touch of elegance.
Baking Adventures: Mastering the Art of the Sweet Potato Cake
Embarking on new baking challenges is always an exciting journey, and my recent foray into The Cake Slice Bakers community has been particularly illuminating. My initial goal was to hone my cake decorating skills, transforming a simple bake into a visually stunning masterpiece. While I consider myself proficient in the fundamental techniques of baking, the art of making a cake look “pretty” presents an entirely new set of considerations and challenges that often push my creative and technical boundaries.
This Sweet Potato Cake marks my second creation within the group, and once again, I found myself in a familiar rush towards the finish line. The struggle to complete the cake just in time for an event, leaving no adequate opportunity for proper photography, is a recurring theme in my baking adventures. The challenge often stems from the fact that a whole layer cake is simply too much for just two people to enjoy on their own. This necessitates finding larger gatherings or events where more tasters are available, which inevitably adds another layer of logistical complexity to the baking process. My time management skills, especially when juggling various commitments, often leave me with little wiggle room for elaborate photo sessions and perfect styling.
Looking ahead, I’m determined to allocate more dedicated time to future baking projects, particularly as the bustling holiday season approaches and with the exciting arrival of our baby in January. The prospect of newfound parental responsibilities makes me even more eager to establish a better balance now, ensuring I can still enjoy my passion for baking, capture those beautiful moments, both in the kitchen and on camera, and truly savor the experience without feeling constantly rushed. It’s a personal quest to find that sweet spot between creation and documentation.
Unveiling the Flavor Profile: A Spiced Sweet Potato Delight
When it came to selecting this month’s bake, the Sweet Potato Cake immediately caught my eye, largely due to an intense curiosity about its potential flavor. Would it be overtly sweet potato-centric, or would the other elements shine through? I was eager to discover how the humble sweet potato would translate into a sophisticated layer cake. As it turned out, the cake offered a nuanced taste experience that leaned more towards a classic spice cake, brimming with warm, aromatic notes of cinnamon, nutmeg, and cloves. The harmonious blend of these spices created a comforting and familiar flavor that resonated deeply.
The sweet potato, while not distinctly dominant in flavor, undoubtedly played a crucial role in contributing to the cake’s exceptional moisture and tender crumb. This is a common and wonderful characteristic of vegetable-based cakes, where the puree adds structure and hydration without overpowering the spice profile. It acts as a natural moistening agent, ensuring each slice is deliciously soft and never dry. Visually, my cake didn’t boast the deep orange hue often associated with sweet potato desserts, a consequence of using a white variety of sweet potato. For those seeking a more vibrant color, incorporating orange-fleshed sweet potatoes would certainly achieve that aesthetic. However, the flavor remained rich and comforting, regardless of the subtle difference in appearance, proving that sometimes, taste triumphs over color expectations.
The Frosting Finesse: A Tale of Two Creams
The magic of this Sweet Potato Cake is truly elevated by its innovative frosting combination. The recipe calls for a versatile cream cheese frosting base, which is then cleverly divided: one generous portion is transformed into a luxurious chocolate cream cheese frosting, and the other into a zesty orange cream filling. My experience with the orange cream filling provided a valuable lesson in precision – I initially underestimated the importance of measuring the orange juice concentrate accurately. This oversight resulted in a filling that was a touch runnier than ideal, creating a delightful challenge during the assembly process. This serves as a crucial reminder in baking to always follow measurements meticulously, especially for fillings where consistency is paramount.
Layering a cake with a softer filling can be a delicate operation, as I discovered when the layers playfully tried to slip and slide while I worked on frosting the exterior. Each attempt to smooth the sides felt like a test of patience and dexterity! Despite this minor setback, the end result was still undeniably delicious, and the contrast between the textures and flavors of the spiced cake, the tangy orange cream, and the rich chocolate was well worth the effort. My absolute favorite component, without a doubt, was the chocolate cream cheese frosting. I hadn’t encountered this specific combination before, but its rich, tangy, and deeply satisfying flavor profile left a lasting impression. It’s a revelation I’m eager to recreate and incorporate into many future desserts, possibly even as a standalone frosting for cupcakes or brownies!
Ultimately, this Sweet Potato Cake proved to be a thoroughly enjoyable baking project and a solid addition to my repertoire. While perhaps not “spectacular” in the flawless presentation I initially aimed for, its flavor was undeniably good – a comforting, spiced delight perfect for any occasion, from a festive holiday gathering to a cozy family dessert. I eagerly anticipate the next culinary adventure that “The Cake Slice Bakers” will bring, hoping to marry delicious flavors with perfected presentation in the months to come!
Sweet Potato Cake: The Ultimate Layered Dessert
This Sweet Potato Cake recipe is a culinary masterpiece, combining the subtle sweetness and incredible moisture of sweet potatoes with the warm embrace of classic spices. Layered with a bright orange cream filling and crowned with a decadent chocolate cream cheese frosting, it’s a dessert that transcends seasons, perfect for holiday tables, special occasions, or simply a cozy afternoon treat. Follow these detailed steps to create a truly unforgettable baking experience.
Sweet Potato Cake
Deborah Harroun
16-20
servings
Pin Recipe
Ingredients
For the Sweet Potato Cake Layers:
-
2 medium or 1 large sweet potato (approximately 12 ounces) for a vibrant color, use orange-fleshed sweet potatoes. -
3 cups cake flour (see notes for all-purpose flour substitution) -
3 teaspoons baking powder -
1 ½ teaspoons ground cinnamon -
¾ teaspoon ground nutmeg -
¼ teaspoon ground cloves -
5 large eggs separated into yolks and whites -
2 ¼ cups granulated sugar -
1 stick plus 2 tablespoons unsalted butter at room temperature -
1 ½ teaspoons vanilla extract -
1 ¼ cups milk (whole milk recommended for richness)
For the Chocolate Cream Cheese Frosting:
-
10 ounces cream cheese full-fat, at room temperature -
1 stick unsalted butter at room temperature -
16 ounces powdered sugar sifted to prevent lumps -
1 ½ ounces unsweetened chocolate melted and slightly cooled
For the Orange Cream Filling:
-
1 cup reserved cream cheese frosting from the chocolate cream cheese frosting batch, before adding chocolate. -
2 tablespoons frozen orange juice concentrate thawed; measure carefully to avoid runny filling -
¼ teaspoon orange extract
Instructions for the Perfect Sweet Potato Cake
Preparing the Sweet Potatoes:
- 1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes 2-3 times with a fork or knife. Place them on a small baking dish or a foil-lined baking sheet to catch any drips, and bake for approximately 1 hour, or until they are exceptionally tender when squeezed. The goal is a soft, easily mashed texture. Remove from the oven and allow to cool slightly until they are comfortable to handle.
- 2. Prepare the Puree: Once cooled, carefully peel off the skin from the sweet potatoes, discarding any dark spots. Cut the potatoes into manageable chunks and transfer them to a food processor. Process until you achieve a perfectly smooth puree. Measure out precisely one cup of this sweet potato puree and set it aside. This careful measurement is crucial for the cake’s consistency.
Baking the Cake Layers:
- 3. Prepare Pans and Dry Ingredients: Reduce the oven temperature to 350°F (175°C). Grease and flour the bottoms and sides of three 8-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper as well. This extra step ensures easy release. In a separate large bowl, sift together the cake flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves. Sifting helps to aerate the flour and distribute the spices evenly, preventing lumps. Set this dry mixture aside.
- 4. Whip Egg Whites: In the clean bowl of an electric stand mixer fitted with the whip attachment, add the egg whites. Begin beating on medium speed until the egg whites become frothy. Increase the speed to high and gradually add ¼ cup of the granulated sugar, beating continuously until the egg whites reach moderately stiff peaks. Be careful not to overbeat, as this can make them dry. Transfer the whipped egg whites to a separate bowl and set aside.
- 5. Cream Wet Ingredients: In the same mixing bowl (no need to wash it) with the paddle attachment, combine the measured sweet potato puree, softened butter, vanilla extract, and the remaining granulated sugar. Beat on medium-high speed until the mixture is light, fluffy, and well combined, typically 3-5 minutes. Scrape down the sides of the bowl frequently during this process.
- 6. Incorporate Egg Yolks: Add the egg yolks one at a time to the creamed mixture, beating well after each addition to ensure full incorporation. Again, remember to scrape down the sides of the bowl to ensure everything is evenly mixed.
- 7. Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients and milk to the sweet potato mixture in 2-3 alternating additions. Always begin and end with the dry ingredients. Mix just until combined after each addition; do not overmix, as this can develop the gluten in the flour and result in a tough cake.
- 8. Fold in Egg Whites: Using a large spatula, gently fold about one-fourth of the whipped egg whites into the cake batter. This lightens the batter, making it easier to incorporate the remaining whites. Then, carefully fold in the rest of the egg whites until no streaks remain. Work gently to avoid deflating the air you’ve built up, which is essential for a light and airy cake. Divide the batter evenly among the three prepared cake pans.
- 9. Bake the Layers: Bake for 25-30 minutes, or until a cake tester inserted into the center of a layer comes out clean. The cakes should be lightly golden and spring back slightly when gently pressed. Allow the cake layers to cool in their pans on a wire rack for 10 minutes before carefully inverting them onto the wire rack to cool completely. Ensure they are fully cooled, at least 1 hour, before attempting to frost, as warm cakes will melt the frosting.
Crafting the Frostings:
- 10. Make the Cream Cheese Base: In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and butter until the mixture is light, creamy, and completely smooth, with no lumps. Gradually add the sifted powdered sugar, a cup at a time, beating on low speed until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and airy. Remember to scrape down the sides of the bowl periodically.
- 11. Prepare Orange Filling: Measure out precisely 1 cup of this plain cream cheese frosting and set it aside in a separate small bowl. To this reserved cup, stir in the thawed frozen orange juice concentrate and the orange extract until thoroughly combined. Be mindful of the concentrate amount to maintain a spreadable consistency.
- 12. Create Chocolate Frosting: To the remaining larger batch of cream cheese frosting in the main mixing bowl, add the melted and slightly cooled unsweetened chocolate. Beat on medium speed until the chocolate is fully incorporated and the frosting is uniformly chocolate-colored and smooth.
Assembling Your Sweet Potato Masterpiece:
- 13. First Layer Setup: Place one completely cooled cake layer, flat side up, onto your desired cake stand or serving plate.
- 14. Fill and Border: Using a pastry bag fitted with a ½-inch round tip (or simply an offset spatula), pipe a border of the chocolate cream cheese frosting around the outer edge of the first cake layer. This “dam” will contain the softer orange cream filling. Carefully spoon the orange cream filling into the center, smoothing it gently to the piped border.
- 15. Stack and Repeat: Carefully place the second cake layer on top, pressing gently to secure it. Repeat the piping of the chocolate frosting border and filling the center with the remaining orange cream. Top with the third and final cake layer.
- 16. Final Frosting: Use all the remaining chocolate cream cheese frosting to cover the top and sides of the cake smoothly. For a neat finish, use an offset spatula or bench scraper. Chill the cake briefly before serving if the frosting feels too soft, allowing it to firm up for easier slicing.
Helpful Baking Notes and Tips:
Cake Flour Substitution: If you don’t have cake flour on hand, you can easily create a substitute. For every cup of cake flour required, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch. For this recipe, you would use 2 cups and 6 tablespoons (approximately 280 grams) of all-purpose flour plus 6 tablespoons (approximately 45 grams) of cornstarch, then sift it together multiple times to ensure it’s well combined. Cake flour yields a lighter, more tender crumb, which is highly desirable in a layer cake.
Sweet Potato Varieties: While the recipe specifies sweet potatoes, you can experiment with different types. For a vibrant orange cake, choose orange-fleshed varieties like Beauregard or Jewel. If fresh sweet potatoes are unavailable, you can substitute 1 cup of canned sweet potato puree, yam puree, or even pumpkin puree. Ensure any canned purees are unsweetened and well-drained if they seem watery to maintain the correct batter consistency.
Room Temperature Ingredients: Ensure all cold ingredients like butter, cream cheese, and eggs are at true room temperature. This allows them to cream together smoothly, creating a more emulsified and fluffy batter and frosting, which is key to a light cake and a smooth, lump-free frosting. Take them out of the refrigerator at least an hour before you plan to start baking.
Preventing a Runny Filling: When making the orange cream filling, measure the orange juice concentrate precisely. If your concentrate is very thick, you might use slightly less. If the filling still seems too soft, you can add a tiny bit more sifted powdered sugar (a tablespoon at a time) to stiffen it, or chill it briefly before assembly to help it set.
Advanced Prep: The sweet potato puree can be made a day or two in advance and stored in the refrigerator in an airtight container. Cake layers can also be baked a day ahead, wrapped tightly in plastic wrap once completely cooled, and stored at room temperature or frozen for longer storage. This helps break down the baking process into more manageable steps, perfect for busy schedules.
Storage: Once assembled, this Sweet Potato Cake is best stored in the refrigerator due to the cream cheese frosting. Cover it loosely to prevent drying. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.
Source: This inspiring recipe is adapted from a classic found in Sky High, a celebrated collection of towering cake recipes known for their impressive layers and flavors.