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Spiced Sweet-Potato Cake With Brown Sugar Icing

The scent of warm spices always transports me back to my grandmother’s kitchen during the holidays. She wasn’t much for elaborate decorations, but her baking was legendary. This Spiced Sweet-Potato Cake, with its deeply flavorful batter and luscious brown sugar icing, is reminiscent of those cherished moments – a simple yet unforgettable treat that captures the essence of home and warmth. The vibrant orange hue, the comforting spices, and that irresistible icing… it’s pure holiday magic in every bite.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Yield: 1 Bundt cake
Dietary Type: Vegetarian

Ingredients

Cake:

32 ounces red-skinned sweet potatoes (yams)
2 3⁄4 cups all-purpose flour
2 teaspoons ground cinnamon
1 1⁄4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Icing:

1 cup powdered sugar
3⁄4 cup dark brown sugar, packed
1⁄2 cup whipping cream
1⁄4 cup unsalted butter
1⁄4 teaspoon vanilla extract

Equipment Needed

Fork
Microwave
Large bowl
Medium bowl
Electric mixer
12-cup Bundt pan
Nonstick cooking spray
Small knife
Medium saucepan
Whisk
Cooling rack

Instructions

Begin by preparing the sweet potatoes. Pierce each sweet potato several times with a fork.
Microwave the sweet potatoes on high until they are very tender. This usually takes about 8 minutes per side, but cooking times may vary depending on your microwave’s power.
Let the sweet potatoes cool slightly until you can handle them comfortably. Peel off the skins and mash the sweet potatoes thoroughly.
Preheat your oven to 325°F (160°C). Position a rack in the center of the oven.
Prepare your 12-cup Bundt pan. Spray it generously with nonstick cooking spray, then butter the pan thoroughly. This ensures the cake releases cleanly after baking.
In a medium bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt. Sifting ensures that there are no lumps and that the dry ingredients are evenly distributed.
Measure out 2 cups of the mashed sweet potatoes. Set aside the remaining mashed sweet potato for another use.
In a large bowl, combine the 2 cups mashed sweet potatoes, sugar, and vegetable oil. Using an electric mixer, beat the mixture until it is smooth and well combined.
Add the eggs to the sweet potato mixture, 2 at a time, beating well after each addition. This helps to emulsify the mixture and create a stable batter.
Gradually add the flour mixture to the wet ingredients, beating just until blended. Be careful not to overmix, as this can result in a tough cake.
Beat in the vanilla extract.
Transfer the batter to the prepared Bundt pan, spreading it evenly.
Bake the cake until a tester inserted near the center comes out clean, about 1 hour and 5 minutes. Begin checking for doneness around the 1-hour mark. If the top is browning too quickly, you can tent the pan loosely with foil.
Let the cake cool in the pan on a rack for 15 minutes. This allows the cake to firm up slightly, making it easier to release.
Use a small knife to cut around the sides of the pan and the center tube to loosen the cake.
Turn the cake out onto a rack to cool completely.
While the cake cools, prepare the icing. Sift the powdered sugar into a medium bowl. This prevents lumps in the icing.
In a medium saucepan, stir together the brown sugar, whipping cream, and butter. Place the saucepan over medium-low heat until the butter melts and the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil.
Boil the mixture for 3 minutes, occasionally stirring and swirling the pan to prevent scorching.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the brown sugar mixture over the powdered sugar.
Whisk the icing until it is smooth and lightened in color, about 1 minute.
Cool the icing until it is lukewarm and falls in a heavy ribbon from a spoon, whisking often, about 15 minutes. This is crucial for achieving the perfect consistency for glazing the cake.
Spoon the icing thickly over the top of the cooled cake, allowing the icing to drip down the sides.
Let the cake stand until the icing is firm, at least 1 hour.

NOTE: The cake can be prepared 1 day ahead. Cover with a cake dome and let it stand at room temperature.

Expert Tips & Tricks

Sweet Potato Prep: Microwaving the sweet potatoes is quick, but roasting them in the oven brings out even more of their natural sweetness. Just poke them with a fork and bake at 400°F (200°C) for about an hour, or until very tender.
Spice it Up: Feel free to adjust the spices to your liking. A pinch of nutmeg or cloves can add extra warmth. You could even use a pre-made pumpkin pie spice blend for convenience.
Icing Consistency: The key to a beautiful glaze is the icing’s temperature. If it’s too warm, it will be too thin and run right off the cake. If it’s too cold, it will be too thick and difficult to spread. Be patient and let it cool to the right consistency. If the icing becomes too thick, add a teaspoon of whipping cream at a time until you reach the desired consistency.
Preventing a Soggy Bottom: Make sure the cake is completely cool before icing it. A warm cake will melt the icing, leading to a soggy mess.
Nuts for Texture: Consider adding chopped pecans or walnuts to the batter for a bit of crunch.

Serving & Storage Suggestions

Serve this Spiced Sweet-Potato Cake as a stunning centerpiece for your holiday dessert table. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake beautifully.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the cake (un-iced) for up to 2 months. Thaw it overnight in the refrigerator before icing and serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	645.3 kcal	N/A
Calories from Fat	249 g	39%
Total Fat	27.7 g	42%
Saturated Fat	7.7 g	38%
Cholesterol	94.2 mg	31%
Sodium	307.5 mg	12%
Total Carbohydrate	94.7 g	31%
Dietary Fiber	3.3 g	13%
Sugars	59.8 g	239%
Protein	6.5 g	13%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to choose a blend that contains xanthan gum or add it separately for improved texture.
Dairy-Free: Replace the whipping cream in the icing with full-fat coconut milk or your favorite non-dairy milk alternative. Use a dairy-free butter substitute as well.
Spice Variations: Experiment with different spices like cardamom, allspice, or even a touch of black pepper for a unique flavor profile.
Nutty Goodness: Add 1 cup of chopped pecans, walnuts, or even toasted pepitas to the batter for added texture and flavor.
Citrus Zest: Grate the zest of an orange or lemon into the batter for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use canned sweet potato puree instead of roasting my own?
A: Yes, you can. Make sure to use 2 cups of sweet potato puree. Keep in mind that the flavor and texture might be slightly different.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day or two in advance and stored at room temperature, well-wrapped. Ice it just before serving.

Q: What if my icing is too thick or too thin?
A: If the icing is too thick, add a teaspoon of cream or milk at a time until it reaches the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.

Q: Can I freeze this cake?
A: Yes, you can freeze the un-iced cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before icing.

Q: I don’t have a Bundt pan. Can I use another pan?
A: Yes, you can use a 9×13 inch baking pan. Reduce the baking time by about 10-15 minutes, or until a tester comes out clean.

Final Thoughts

I sincerely hope this Spiced Sweet-Potato Cake becomes a cherished addition to your baking repertoire, just as it has in mine. The blend of warm spices, moist cake, and decadent brown sugar icing creates a symphony of flavors that’s perfect for any occasion. Don’t hesitate to experiment with the spices or add-ins to make it your own unique creation. Happy baking, and please share your delicious results!

Spiced Sweet-Potato Cake With Brown Sugar Icing Recipe