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Sweet Potato Cake with Maple Frosting

Sweet Potato Cake with Maple Frosting
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 15
This sweet potato cake serves 15 and is filled with the best flavors of fall: cinnamon, nutmeg and maple.
Updated March 31, 2014
Make With
Make With
Gold Medal Flour

Ingredients

Cake

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups mashed cooked dark-orange sweet potatoes (2 medium)
  • 1/2 cup butter, softened
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 eggs

Frosting

  • 4 cups powdered sugar
  • 1/2 cup butter, softened
  • 2 teaspoons maple flavor
  • 3 to 4 tablespoons milk

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat all cake ingredients with electric mixer on low speed, scraping bowl occasionally, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
  • 2
    Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • 3
    In medium bowl, beat frosting ingredients, adding enough milk until frosting is smooth and spreadable. Frost cake.

  • It's easy to cook the sweet potatoes in the microwave. Pierce whole potatoes with a fork; place on microwavable paper towels. Microwave on High 9 to 11 minutes, or until tender. Cover; let stand 5 minutes. When cool enough to handle, cut each potato lengthwise. Scoop out flesh into bowl; mash with fork and cool.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
60mg
19%
Sodium
450mg
19%
Potassium
115mg
3%
Total Carbohydrate
71g
24%
Dietary Fiber
1g
6%
Sugars
50g
Protein
4g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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