Empty My Fridge
Sweet Potato Layer Cake | Brown Butter Frosting Recipe
Ingredients
- Sweet potato750 g
- Butter425 ml
- Sugar1125 ml
- Brown sugar250 ml
- Vanilla25 ml
- Egg5
- Flour810 ml
- Baking powder10 ml
- Cinnamon5 ml
- Nutmeg · ground5 ml
- Clove · ground1 ml
- Salt4 ml
- Cream30 ml
- Cream cheese1–250 g
Instructions
- Roast the sweet potatoes at 400°F until a knife slides in easily. Let them cool, peel them and mash.
- Brown the 175 mL (¾ cup) of butter for the frosting, then let it cool and harden.
- Preheat the oven to 180°C (350°F).
- Grease two 8-inch round cake tins and line the bottom of each with a parchment disc.
- Cream the butter, both sugars and the vanilla until light and fluffy.
- Whisk together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
- Whisk the sweet potato purée with the eggs.
- Gradually add the dry ingredients and the potato mixture to the butter mixture, alternating, and mix just until combined.
- Divide the batter evenly between the tins.
- Bake for 30 to 35 minutes, until the cakes are slightly risen, the tops are set and a tester inserted in the centre comes out clean.
- Remove the cakes from the tins and let them cool completely before frosting.
- For the frosting, cream the browned butter until light and fluffy.
- Gradually beat in the icing sugar, then the cream and vanilla.
- Gradually beat in the cream cheese until smooth and light.
- Frost the cake as neatly as you can.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
More recipes with
EggCreamBrown sugarCream cheeseSweet potato
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