Sweet Potato Cake with Cream Cheese - 60m

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your pan with butter and dust with flour, or line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until no clumps remain.
3. In a large bowl, beat the softened butter and granulated sugar on medium-high until the mixture looks pale and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the mashed sweet potato until just combined.
6. Alternately add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the flour. Mix on low speed until the batter is smooth and mahogany-colored—do not overmix.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 28–35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Beat the cream cheese and butter together until velvety. Gradually add powdered sugar, vanilla, and salt. Beat on high for 2 minutes until light and airy.
11. Spread the frosting generously over the cooled cake.