SWEET POTATO CAKE WITH BROWN BUTTER CINNAMON FROSTING
This is my moist, spiced, rich sweet potato cake topped with decadently creamy brown butter cinnamon frosting. It’s simply the best sweet potato cake I’ve ever had.
Ingredients
BROWN BUTTER CINNAMON FROSTING
- 3 STICKS UNSALTED BUTTER SOFTENED, SEPARATED
- 4 CUPS POWDERED SUGAR SIFTED
- 1 TSP VANILLA EXTRACT
- 1 TSP CINNAMON POWDER
- 1/4 TSP SALT
SWEET POTATO CAKE
- 15 OZ CAN OF SWEET POTATO DRAINED AND MASHED
- 2 CUPS ALL-PURPOSE FLOUR
- 2 TSP BAKING POWDER
- 1 TSP BAKING SODA
- 1/2 TSP SALT
- 1 1/2 TSP CINNAMON
- 1/2 TSP NUTMEG
- 3 LARGE EGGS
- 1 CUP VEGETABLE OIL
- 1/2 CUP BUTTERMILK
- 1 1/2 CUP DARK BROWN SUGAR PACKED
- 1 TSP VANILLA EXTRACT
Instructions
BROWN BUTTER CINNAMON FROSTING
- Ina small saucepan, heat 1 stick of butter over med-low heat until lightly browned, 6-8 minutes.
- Cool for 30 minutes at room temperature or place in the refrigerator for 15 minutes.
- In a mixer beat remaining butter for 30 seconds.
- Add cooled brown butter and beat until combined.
- Add half the powdered sugar, one cup at a time.
- Once incorporated add vanilla, salt, and cinnamon.
- Add remaining powdered sugar, one cup at a time and mix on low until combined.
- Set aside until the cake is cooled completely.
SWEET POTATO CAKE
- Preheat oven to 350 °F.
- Spray two 9-inch cake pans with non-stick spray, line the bottom with parchment circle, and spray the top of the parchment with non-stick spray.
- Ina separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and whisk until combined.
- Set aside.
- In another bowl, whisk oil, buttermilk, sugar, eggs, vanilla, and sweet potatoes.
- Slowly add the wet ingredients to the dry ingredients and mix.
- Divide the batter between the prepared pans and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow the cakes to cool for 10 minutes in their pans and then remove the cake layers from their pans and cool completely on a wire rack.
- Frost with brown butter cinnamon frosting.