Ingredients
Cake
- 2 cups sweet potato puree (see notes)
- 1/2 cup unsalted butter (melted then cooled slightly)
- 1/4 cup oil
- 3/4 cup light brown sugar
- 3/4 cup white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 1/2 teaspoons ginger
- 1/2 teaspoon nutmeg
Buttercream Frosting
- 8 ounces plain cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 3/4 teaspoon cinnamon (optional)
Optional Toppings
- Caramel sauce
- Crushed pecans
Instructions
- Bake Potatoes: Preheat your oven to 400°F. Bake whole, unpeeled sweet potatoes until fork tender, then scoop out the flesh and blend until smooth. Measure out 2 cups of sweet potato puree and set aside.
- Preheat Oven and Prepare Pans: Lower the oven temperature to 350°F. Grease and line two 8-inch cake pans with parchment paper to prevent sticking, then set aside.
- Combine Butter and Sugars: In a large mixing bowl, add the melted but slightly cooled unsalted butter, oil, light brown sugar, and white sugar. Beat together until well combined, about 30 seconds.
- Add Wet Ingredients: Add the 4 eggs, 2 teaspoons vanilla extract, and the 2 cups of sweet potato puree to the sugar mixture. Beat until fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together gluten free all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Spoon and level the flour mixture to avoid packing, then add it to the wet mixture. Beat until just combined; avoid overmixing to keep the cake tender.
- Divide Batter and Bake: Pour and spread the batter evenly between the prepared cake pans. Place in the oven and bake for 35-42 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 15 minutes, then turn out onto a wire rack to cool completely.
- Prepare Buttercream Frosting: Using a mixer, beat together the softened unsalted butter and plain cream cheese until smooth and well combined.
- Add Powdered Sugar and Flavoring: Gradually beat in the powdered sugar, about 2 cups at a time, until the frosting is smooth and creamy. Mix in the vanilla extract, pinch of salt, and optional cinnamon. Refrigerate or keep at room temperature until the cake has fully cooled.
- Assemble and Frost Cake: Frost the top of one cake layer generously with the cream cheese buttercream. Place the second cake layer on top and frost the top and the sides evenly. Optionally, drizzle with caramel sauce and sprinkle crushed pecans on top for added texture and flavor.
- Serve and Enjoy: Slice the cake and serve. This cake is perfect for gatherings or special occasions and is delicious served at room temperature.
Notes
- If you don’t have sweet potato puree pre-made, baking whole unpeeled sweet potatoes at 400°F until fork tender works best.
- Use gluten free all purpose flour to keep this recipe gluten free.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- Let the cake cool completely before frosting to prevent the buttercream from melting.
- Optional toppings like caramel sauce and crushed pecans add extra flavor and texture but are not required.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
