Description
A moist and flavorful sweet potato cake swirled with cinnamon and topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
- softened cream cheese
- butter
- powdered sugar
- vanilla extract
- milk (1-2 tablespoons, as needed)
- cinnamon (for sprinkling, optional)
- chopped nuts (optional)
Instructions
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely before frosting.
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- For an extra touch, sprinkle some additional cinnamon on top of the frosting or add chopped nuts if desired.
Notes
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, use non-dairy cream cheese and milk alternatives.
- Feel free to add nuts or raisins to the batter for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes