One-Layer Sweet Potato Cake with Whipped Mascarpone
This sweet potato cake is moist and flavorful. Cinnamon, ginger and nutmeg enhance the flavor of this delicious cake which is good all by itself or with a delicious whipped mascarpone topping.
Servings: 10 servings
Calories: 442kcal
Equipment
- 9x2-inch Round Cake Pan
- Mini Food Processor
Ingredients
Sweet Potato Cake
- 2 medium (420 grams) Garnet sweet potatoes
- 1-1/2 cups (188 grams) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 large (100 grams) eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 grams) full-fat sour cream
Whipped Mascarpone
- 8 ounces (227 grams) mascarpone cold
- 3 tablespoons (45 ml) raw honey
- 1/8 teaspoon kosher salt
- 1 cup (240 ml) heavy whipping cream cold
Instructions
Bake the Sweet Potatoes
- For this recipe you will need 2 sweet potatoes that weigh about 420 grams in total. It's okay to have more than 420 grams. Once baked, there will be enough sweet potato puree for this cake. It will take 40-60 minutes for medium-sized sweet potatoes to bake.
- Preheat the oven to 375°F (190°C). Wash the exterior of the sweet potatoes. Pierce them a few times with the tip of a sharp knife. Place it in a foil lined pan and bake until you can easily stick a paring knife through the potato.
- Remove the potatoes from the oven. Allow it to cool for 10 minutes. Split potato in half and scoop out at least 240 grams of the sweet potato. I call for extra because sometimes it's hard to get everything out of the food processor.Process it in a mini food processor for 10-15 seconds until it is smooth. Measure out 230 grams (about 1 cup) of sweet puree for the cake. Allow it to completely cool to room temperature before adding it to the cake batter.
Make the Cake Batter
- Preheat the oven to 350°F (180°C) . Butter and flour a 9-inch round cake pan and line it parchment paper. Crack the eggs and place them in a small bowl. Place the flour, baking powder, baking soda , and salt in medium-sized bowl and whisk together for 30 seconds to thoroughly.
- Place the sugars, the butter, the cinnamon, ginger and nutmeg in the bowl of a stand mixer. With the paddle attachment beat on medium speed until the batter is lighter in color, smoother in texture and fluffier, about 3-4 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs one at time, and mix on medium speed until each egg is thoroughly combined into the batter. Next mix in the vanilla extract. Scrape the sides and bottoms of the bowl.
- Add the mashed sweet potato and mix on medium speed until it is thoroughly combined.
- Add half of the flour mixture and mix on low speed until the flour is incorporated. Add all of the sour cream and mix on low speed until thoroughly combined. Add the remaining flour and mix on low speed until combined. Scrape the sides and bottom of the bowl. Mix on medium speed for about 15 seconds to ensure everything is thoroughly combined.
Bake the Cake
- Scrape the cake into the prepared cake pan. Use an offset spatula to smooth and level the batter. Bake the cake 35-40 minutes. Use a cake tester or a toothpick to test the doneness. When the cake tester is inserted in the center of the cake and removed there should be no batter clinging to the tester. If you have an instant read thermometer you can check the temperature at center of the cake. It will be about 200°F (93°C).
- Remove the cake from the oven. Cool it in the pan for 10 minutes and then invert it onto a lightly oiled wire rack, then flip it back onto a cake plate or platter.
- The unfrosted cake can sit at room temperature in an airtight container for up to 3 days.
Make the Whipped Mascarpone
- Place the cold mascarpone, honey, and salt in a large bowl. With a handheld mixer mix on medium speed until mixture is smooth and the honey is well combined with the mascarpone, about 30 seconds.
- Add the heavy cream, and mix on medium speed until visible beater marks are left in the whipped mascarpone and there are soft peaks. Be careful not to overmix.
- Frost the top of the cake and serve.
Storing the Cake
- The plain cake can be stored at room temperature in an airtight container for up to 3 days. It can be stored in the refrigerator, tightly wrapped in two layers of plastic wrap for up to 5 days, but it will dry out the longer it is stored in the refrigerator.Once the mascarpone is added, store the cake in cake in the refrigerator covered with plastic wrap.
Notes
Pick the Right Sweet Potato: Use Garnet sweet potatoes for this recipe. They have red to reddish-purple skin and deep orange flesh. Their moisture and color will carry into the cake. Stores often label them “Garnet yams,” but they are sweet potatoes, so look for Garnet on the sign.
Baking the Sweet Potatoes: Don't over bake or burn the sweet potatoes. If the sweet potatoes are over baked they will lose too much moisture and you may not have enough puree for the cake. If the natural sugars that leak out of the potato turn black on the potato and foil lined pan it mean you have burnt the potatoes.
Ground Spices: If you want a little more spice in this cake increase the ground ginger to 1 teaspoon or add 1/4 teaspoon of ground white pepper.
Substitutions: If you don't have sour cream you can replace it with 1/2 cup of buttermilk. The crumb will be more open.
Nutrition
Calories: 442kcal | Carbohydrates: 38g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 201mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 1065IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg