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Sweet Potato Cake with Salted Caramel Buttercream

Name: Sweet Potato Cake with Salted Caramel Buttercream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: Â¾ cup neutral-flavored oil (avocado, canola or grapeseed); 3 eggs, room temperature; 2 teaspoons vanilla extract; Â½ cup white sugar; Â½ cup brown sugar; 1 cup cooked and mashed sweet potato; 1 Â¾ cups all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 Â½ teaspoons baking powder; 1 teaspoon baking soda; Â½ teaspoon salt; Caramel sauce for drizzling, homemade or store-bought (optional); 1 cup (2 sticks) unsalted butter, softened; 1 cup powdered sugar; Â½ cup caramel sauce, homemade or store-bought; 2 teaspoons vanilla extract; Â½ teaspoon salt

Take traditional sweet potato cake to the next level with this Sweet Potato Cake with Salted Caramel Buttercream, a decadent dessert that will impress all your friends and family members around the table this holiday season.

Jessi Heggan

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Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family

Ingredients

Cake:

¾ cup neutral-flavored oil (avocado, canola or grapeseed)
3 eggs, room temperature
2 teaspoons vanilla extract
½ cup white sugar
½ cup brown sugar
1 cup cooked and mashed sweet potato
1 ¾ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Caramel sauce for drizzling, homemade or store-bought (optional)

Salted Caramel Buttercream:

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
½ cup caramel sauce, homemade or store-bought
2 teaspoons vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 350 degrees and grease 2 round 8-inch cake pans.
In a large bowl, whisk together the oil, eggs, vanilla, sugars and sweet potato.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the bowl of wet ingredients and whisk to combine.
Divide the batter evenly between the 2 prepared cake pans. Bake for 22 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Place on a cooling rack and allow to cool completely before frosting.
While the cake is cooling, prepare the frosting. In a large mixing bowl, combine all ingredients for the salted caramel buttercream. Using a hand or stand mixer, beat until smooth and fluffy, about 2 to 3 minutes.
Carefully remove cooled cake layers from the pans. Spread half the frosting on 1 layer and top with the second layer. Frost the outside of the cake and drizzle with caramel sauce before serving, if desired.