Molly Yeh's Sweet Potato Mini Cakes with Cream Cheese Frosting
Recipe Overview
Overview
These Sweet Potato Mini Cakes are a delightful treat that perfectly capture the essence of fall. The use of sweet potatoes not only adds a natural sweetness but also infuses the cakes with moisture, making them incredibly tender. The addition of buttermilk is a clever touch, providing a tangy flavor that balances the sweetness of the cake. As you mix the batter, the vibrant orange color is a feast for the eyes, hinting at the deliciousness to come.
Baking these cakes in mini pans creates an adorable presentation, perfect for sharing at gatherings or special occasions. The frosting, made from cream cheese and butter, is luxuriously smooth and sweetened with powdered sugar, making it the ideal complement to the spiced cake. The hint of cinnamon in the frosting ties everything together beautifully.
Decorating with candied fruits and edible flowers adds a whimsical touch that elevates these mini cakes from simple to stunning. Whether you’re serving them at a holiday party or enjoying them as a cozy dessert at home, these Sweet Potato Mini Cakes are sure to impress and satisfy.
Recipe Details
Steps & Tips
Roast sweet potatoes until tender, then scrape out the flesh.
Tip: Using sweet potatoes adds moisture and nutrition to the cakes.
Drizzle in 1/3 of a cup of buttermilk to the mashed sweet potatoes.
Add a couple of eggs and half a cup of neutral oil to the mixture.
Add 1 and 1/2 cups of sugar and whisk until combined.
Sprinkle in 1 and 3/4 cups of flour, 1 and 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 3/4 teaspoon of kosher salt.
Tip: Cool down the sweet potato with buttermilk to avoid scrambling the eggs.
Tip: Baking powder and baking soda will react with buttermilk for extra fluffiness.
Add 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
Tip: A little bit of cloves adds great depth to the flavor.
Whisk all ingredients together until combined, but do not over mix.
Tip: Avoid over mixing the batter to keep the cakes light and fluffy.
Grease and line 4-inch cake pans with parchment paper.
Divide the batter evenly between the prepared cake pans using an ice cream scoop.
Tip: Using an ice cream scoop helps divide the batter evenly.
Bake the cakes at 325° for about 35 minutes.
Tip: Bake the cakes at 325° until a toothpick comes out clean.
Mix 1 stick of softened butter and 8 oz of softened cream cheese until combined.
Add 3 cups of powdered sugar and 1/2 teaspoon of cinnamon, mixing slowly.
Tip: Mix powdered sugar slowly to prevent it from flying everywhere.
Add a pinch of salt and a splash of vanilla to the frosting.
Tip: A drizzle of heavy cream makes the frosting luxurious.
Scrape the frosting into a piping bag fitted with a large round tip.
Cut the baked cake into two shorter layers using a serrated knife.
Pipe frosting between the layers and on top of the cake.
Tip: Pipe frosting from the center outwards for even coverage.
Use toppings like candied oranges, ginger, edible flowers, and fresh herbs to decorate.
Tip: Use a mini offset spatula to create texture and shape in the frosting.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Sweet potatoes add moisture and nutrition to baked goods.
- •Buttermilk helps to cool down hot ingredients and adds tanginess.
- •Baking powder and baking soda work together to create fluffy cakes.
- •Cinnamon pairs beautifully with sweet potatoes, enhancing their flavor.
