Sweet Potato Cake with Cream Cheese Frosting
For the cake:
- 2 cups sugar
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/4 cups canola oil
- 3 cups grated sweet potato (about two sweet potatoes)
For the frosting:
- 1/2 cup butter, softened
- 8 oz reduced fat cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Preheat the oven 350°F. Prepare your baking pan by coating with cooking spray or butter. If using a round springform pan, use parchment paper on the sides of the pan, if desired.
In a medium bowl, whisk together the sugar, flour, baking soda, cinnamon and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the sweet potato.
Pour the batter into the pan and place in the oven. Bake for 30 minutes, then check. If using a 13×9 pan, bake up to 45-50 minutes total time, or until the cake is springy and a toothpick comes clean. If using a springform pan, lower the temperature to 325°F and bake up to 45-50 minutes total time, or until a toothpick comes clean.
When the cake is baked, remove from oven. Let it sit cool completely. If using a springform pan,remove sides and trip the top of the cake with a serrated knife for a flat surface. Invert onto your wire rack or serving plate. Remove bottom of springform pan if using. Wrap the cake well and refrigerate until ready to frost. This can be done a day or two in advance.
Make the frosting by whipping together the butter and cream cheese. Add the vanilla. Slowly add the powdered sugar and whisk well. Frost the cake and refrigerate.
Remove the cake from the refrigerator about 10-15 minutes prior to serving.