Sweet Potato Mini Cakes with Cream Cheese Frosting Recipe

Cinnamon-Spiced Mini Cakes with Cream Cheese Frosting

• Difficulty: Intermediate
• Servings: 5 mini cakes (about 2 servings per cake)
• Total Time: 3 hours (including cooling and chilling)
• Hands-On Time: 50 minutes

These cinnamon-scented sweet potato mini cakes bring a cozy, autumnal flavor that's delightful any time of year. The sweet potato in the batter keeps the cakes especially moistuseful for smaller cakes that can dry out fasterand gives plenty of opportunity for playful decoration.

Ingredients List

For the Cake Layers:

• 2 medium sweet potatoes (about 8 ounces / 226 grams each)
• 1 3/4 cups (228 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup (80 grams) cold buttermilk
• 1 1/2 cups (300 grams) granulated sugar
• 1/2 cup (100 grams) neutral oil
• 2 large eggs

For the Frosting:

• 1 stick (8 tablespoons / 113 grams) unsalted butter, softened
• 8 ounces (226 grams) cream cheese, softened
• 3 cups (360 grams) powdered sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 1 to 2 tablespoons (1530 grams) heavy cream

For Garnish and Embellishment:

• Candied or dried citrus pieces (for example, candied orange segments)
• Sweet candied or dried fruit such as candied ginger
• Edible flowers
• Fresh herbs like thyme, rosemary, or sage

Special Baking Equipment Required:

• Five 4-inch diameter cake pans
• Five 4-inch cardboard cake supports
• A pastry bag with a large round decorating tip

Step-by-Step Directions

1. Ready the oven: Position a rack in the center and preheat the oven to 400F.
2. Prepare pans: Line a rimmed baking sheet with parchment. Grease five 4-inch cake pans and place parchment circles in the bottoms.
3. Roast sweet potatoes: Poke sweet potatoes several times with a fork and place them on the prepared sheet. Roast until tender when pierced with a knife, about 3540 minutes. Cool until you can handle them safely.
4. Reduce oven temp to 325F.
5. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
6. Make batter: Scoop out 8 ounces (about 1 heaping cup) of cooked sweet potato flesh into a large bowl. Add the cold buttermilk and whisk until smooth and the pure is at room temperature. Stir in the sugar, oil, and eggs until fully combined. Fold in the flour mixture, scraping the bowl, until just combined (about 30 seconds). Divide the batter evenly among the five pans.
7. Bake: Bake until a toothpick inserted in the center comes out clean of wet batter, beginning checks at about 35 minutes. Let cakes rest in the pans for 10 minutes, then transfer to a rack to cool completely.
8. Prepare frosting: In a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese at medium-high until light and fluffy, about 2 minutes. Add powdered sugar and cinnamon; mix on low until combined, then increase speed to medium-high and beat until smooth. Add vanilla, salt, and 1 tablespoon heavy cream; beat 12 more minutes until airy and pipeable, adding the second tablespoon of cream if needed. Transfer frosting to a pastry bag fitted with a large round tip (or use an offset spatula).
9. Assemble cakes: Using a serrated knife, slice each cake horizontally into two layers. Place five cardboard rounds on your workspace and set one layer (cut side up) on each round. Pipe or spread an even layer of frosting on each. Chill 1015 minutes to firm the filling if desired, then place the second layer cut-side down on top. Cover the tops and sides with the remaining frosting and smooth with an offset knife.
10. Decorate: Finish each cake with candied citrus, dried fruits, edible flowers, or fresh herbs as desired.
11. Storage: Keep leftover cakes covered and refrigerated; they will stay fresh for about 23 days due to their moisture content.