Sweet Potato Cake with Coffee Icing
A soft, spiced sweet potato cake topped with a bold coffee icing that makes every bite rich, warm, and completely addictive.
Ingredients
For the Sweet Potato Cake:
- 1 cup mashed sweet potatoes cooked and cooled
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup butter melted
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
For the Coffee Icing:
- 1 cup powdered sugar
- 2 tbsp brewed strong coffee cooled
- ½ tsp vanilla extract
- 1 tbsp butter melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs, vanilla, and mashed sweet potatoes, mixing until smooth.
- Gradually stir in milk and dry ingredients, alternating until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35 minutes, or until a toothpick comes out clean.
- While the cake cools, whisk together powdered sugar, coffee, vanilla, and melted butter for the icing.
- Drizzle the icing over the cooled cake, letting it drip down the sides.
- Slice, eat, and wonder why you don’t make this more often.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Iron: 5%
- Calcium: 6%
- Potassium: 7%
- Magnesium: 4%
Additional Notes/Tips
- Let the coffee icing thicken slightly before drizzling for the best texture.
- Swap out milk for almond milk for a dairy-free option.
- Sprinkle chopped pecans on top for extra crunch.