Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sweet Potato Baby Cake with Maple Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This Sweet Potato Baby Cake is a moist, flavorful treat perfect for little ones or anyone who enjoys a wholesome dessert. Made with natural sweet potato puree, warm spices, and a creamy maple-vanilla cream cheese frosting, this cake is both comforting and nutritious. It’s easy to prepare and bakes into two tender layers that pair beautifully with the rich frosting, making it an ideal dessert for birthdays, family gatherings, or just a special occasion.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

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

Frosting Ingredients

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

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease two cake pans and line the bottoms with rounds of parchment paper cut to fit inside each pan. Spray the top of the parchment with nonstick spray for easy cake removal.
  2. Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato puree, vegetable oil, maple syrup, beaten egg, and vanilla flavoring until smooth and well combined.
  3. Add dry ingredients: Stir in the all-purpose flour, baking powder, baking soda, cinnamon, and salt just until the mixture is combined. Be careful not to overmix.
  4. Divide batter and bake: Evenly divide the batter between the two prepared pans, using about a heaping cup of batter in each. Smooth the tops to spread evenly. Bake for 18-20 minutes, or until a cake tester inserted into the center comes out clean.
  5. Cool cakes: Transfer cakes to a wire rack and allow to cool in the pan for 5 minutes. Then gently invert them onto the rack to remove from pans and cool completely.
  6. Prepare frosting: In a medium bowl, whisk together softened cream cheese, maple syrup, and vanilla extract until fluffy. Use an electric handheld mixer if necessary to achieve smooth consistency.
  7. Assemble cake: Place one cooled cake layer on a cake stand or plate. Spread about half of the frosting evenly over the top. Place the second cake layer on top, then spread the remaining frosting smoothly over it.
  8. Optional finishing touches: Add sprinkles or any preferred decoration if desired.

Notes

  • Be sure to soften cream cheese well to avoid lumps in the frosting.
  • You can substitute whole wheat pastry flour for all-purpose flour for a slightly nuttier flavor.
  • This cake is best served the same day but can be refrigerated for up to 2 days.
  • Use fresh or canned sweet potato puree, making sure it is smooth for the best texture.
  • If using canned sweet potato, choose one without added sugar or spices.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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