Recipe courtesy of Molly Yeh
Sweet Potato Mini Cakes with Cream Cheese Frosting
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- Level: Intermediate
- Total: 3 hr (includes cooling and chilling times)
- Active: 50 min
- Yield: 5 mini cakes (each cake probably serves 2)
These cinnamon and sweet potato cakes give a cozy autumnal feel that’s perfect to ring in the fall season…or any season really. Molly says the sweet potato addition here makes these particularly moist, which is extra important for cakes in mini form, which have a tendency to dry out faster than you want them to. Have fun decorating these little cuties.
- Level: Intermediate
- Total: 3 hr (includes cooling and chilling times)
- Active: 50 min
- Yield: 5 mini cakes (each cake probably serves 2)
Ingredients
Cakes:
Frosting:
Decorations:
Directions
Special equipment:
five 4-inch round cake pans; five 4-inch cardboard cake rounds; a piping bag fitted with a large round tip- For the cakes: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Grease five 4-inch round cake pans and line the bottoms with parchment paper.
- Using a fork, prick the sweet potatoes in a few places and place on the prepared baking sheet. Roast until completely tender (a knife will slide out easily), 35 to 40 minutes. Let cool until you can safely handle them.
- Reduce the oven temperature to 325 degrees F.
- For the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- Scoop out a weighed 8 ounces of sweet potato flesh (about 1 heaping cup) and add to a large mixing bowl. Add the cold buttermilk and whisk until smooth and the sweet potato has cooled to room temperature. Add the granulated sugar, oil and eggs. Whisk until smooth and fully incorporated. Add the dry ingredients and mix, scraping down the bottom and sides of the bowl, as needed until just combined, about 30 seconds. Distribute the cake batter evenly among the prepared cake pans.
- Bake until a cake tester or toothpick inserted in the center of the cake comes out clean; start checking at 35 minutes. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Beat on medium-high speed until smooth and light, about 2 minutes. Add the confectioner’s sugar and cinnamon. Reduce the speed to low and beat until just incorporated, then increase to medium-high and beat until smooth. Add the vanilla, salt and 1 tablespoon of the cream. Beat until very smooth, light and spreadable, 1 to 2 minutes more, adding the last tablespoon of cream if it still seems too thick to pipe or spread. Transfer to a piping bag fitted with a large round tip (or you can spread by hand with an offset spatula, if you prefer).
- Using a serrated knife, cut the cakes in half crosswise. Place five 4-inch cardboard cake rounds on a flat work surface and put 1 cake layer cut-side up on each of the rounds. Pipe the cream cheese frosting in a thick, even layer onto each cake round. Chill for 10 to 15 minutes, if you have time, to set the frosting. Finish each with the top cake layer, placing it cut-side down. Pipe a smooth layer of the remaining frosting on top and spread with an offset spatula.
- For the decorations: Decorate as desired with dried or candied citrus or fruit, edible flowers or fresh herbs.
- These cakes are very moist, so leftovers will keep covered in the fridge for 2 to 3 days.
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