A spice layer cake filled with creamy orange filling and frosted with cream cheese buttercream.
I have a special relationship with cake. I could literally eat cake every day and be perfectly happy, more than happy even. I would have a nearly perfect life. That being said, there is one kind of cake which I will never eat under almost any circumstances, and that is carrot cake and its cousin, spice cake.
It’s just not cake, it’s an impostor, and its only redeeming value is that it comes with cream cheese frosting. I have been known to eat all of the frosting off of a piece of carrot cake and leave the actual cake behind.
Now I’m going to eat my words because not only did I bake and eat this cake, but I liked it. I’m not sure why I made it in the first place. I think it was because the picture in the book was beautiful, it looked great for Halloween, and the use of sweet potato intrigued me.
But half-way through preparing it I realized what it was, a fall-themed spice cake (the word “spice” was not in the original title, but in the name of full-disclosure, I have added it) with sweet potato instead of carrot. By then it was too late and so I bucked up and carried on.
And surprisingly, I liked the results.
I liked the subtle hint of sweet potato, and it pairs really nicely with the cinnamon, cloves, and nutmeg in the cake. You can’t go wrong with a rich cream cheese frosting, and as much as I enjoyed the cake, I admit the frosting was still my favorite part. But I’m just a frosting kind of gal. The cake is filled with cream cheese frosting flavored with orange juice. It was different but quite delightful. It brightened it up.
If you’re the type of person that likes spice cake, then you’ve got to try this cake. It’s right up your alley. And if you’re skeptical like me, you should try it too. I think it might make you change your mind.
You may also enjoy these fall cake recipes:
Sweet Potato Spice Cake
- 1 large sweet potato
- 3 cups cake flour
- 3 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 5 large eggs
- 2 cups sugar
- 1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup milk
Cream cheese buttercream:
- 10 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups confectioners sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Orange cream filling:
- 2/3 cup sweetened cream cheese and butter mixture (from recipe above)
- 1 tablespoon frozen orange juice concentrate, thawed
- 1/4 teaspoon orange extract (optional)
To make the cake:
- Preheat oven to 400 degrees F. Prick the sweet potato with a fork, and bake for approximately 1 hour, or until the potato is soft. Remove from oven and cool slightly. Peel off skin and remove any dark spots. Put into a food processor and puree until smooth. Measure one cup of puree for this recipe.
- Reduce oven temperature to 350 degrees F. Grease two 8 or 9 inch cake pans, line with parchment paper, then grease and flour both.
- In a bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix on medium high speed until light and creamy, 2-3 minutes. Add the sweet potato puree and vanilla extract and mix until combined. Add the eggs one at a time, mixing after each. Add the dry ingredients in 3 additions, alternating with the milk, ending with the flour mixture. Mix until just combined.
- Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out with only a few dry crumbs, about 30-40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and butter together until combined. Add the confectioners sugar and vanilla. Mix on low until smooth. Reserve 2/3 cup of this mixture and set aside for orange cream filling. Add milk to remaining mixture a tablespoon at a time to the mixture remaining until desired consistency is reached.
To make the filling and assemble the cake:
- Stir together reserved cream cheese mixture, orange juice concentrate and orange extract (if using) until smooth.
- Fill the cake with the orange cream filling and frost the entire cake with cream cheese buttercream. Chill at least 2 hours before serving. Store in the fridge.