This sweet potato cake in one of my favorite cakes, right after the ultimate carrot cake, which I can’t live without.
This recipe is pretty easy to prepare and could be a great option for those who are not the biggest fans of baking or don’t have too much time to spend in the kitchen.
Ingredients for the cake layers (makes 4×7 inch round cake layers):
300 grams (10 oz) all purpose flour
260 grams (9 oz) dark brown sugar
1 tablespoon baking powder
1 teaspoon ground clove
520 grams (18 oz) sweet potato puree
240 grams (8.5 oz) Greek yogurt (full fat)
5 large eggs
1 tea spoon pure vanilla extract
3 table spoons vanilla liquor
For the chocolate frosting:
300 grams (11 oz) cream cheese
225 ml. sweetened heavy whipping cream
150 grams (5,5 oz) white chocolate, melted
To make the cake layers: Combine flour, brown sugar, baking powder and ground clove in a large bowl.
In another bowl mix sweet potato puree (peeled and boiled sweet potatoes until soft), Greek yogurt, eggs, vanilla extract and vanilla liquor.
Gently fold the flour mixture to the potato-yogurt mixture gently mix with a rubber spatula until all ingredients combine.
Preheat your oven to 170C (fan-forced) or 340F (fan-forced).
Grease your cake springforms with butter or unflavored oil. This batter will make 4x7inch cake layers. I have 2x7inch springforms and I baked all layers separately, in two batches.
You could bake them separately or to divide the batter in half, bake in two springforms, which later to cut into another two thinner layers.
If you bake your cake layers separately, the baking time will be about 25 minutes, or until a toothpick inserted in the center of the cake layer comes out clean.
If you bake more than one layer in one springform and plan to cut them into thinner layers later, then your baking time will be longer, since the layer will be much more thicker. Check if layer is ready with a toothpick.
Let all cake layers cool completely.
To prepare the frosting:
Beat the cream in a large bowl until stiff peaks form. Add the cream cheese and melted (but chilled) chocolate and gently mix with a rubber spatula.
* Add 2-3 table spoons Baileys if you have on hands, it goes perfectly with this frosting.
Assemble the cake: place the first layer on a cake platter or cake stand. Spread one layer of the chocolate frosting on top (thicker or thinner layer, depending on your taste). Repeat the steps until you use all layers. Cover the cake with the remaining frosting.
Place in the fridge to rest for a few hours before serving.
