Autumn Velvet Cake
By Allison Sheehan
Every October, our house filled with the warm cinnamon smell of my mom’s pumpkin cake. The batter came together in one bowl, soft orange and glossy, while we licked the spoon and waited. A swipe of tangy cream cheese icing melted into the warm crumb. It’s simple, sweet, and Indulgent and takes me back to those autumn afternoons.
Ingredients (13)
Ingredients (13)
Cake
Frosting
Instructions
For the sweet potato (this step can be done in advance)
Preheat oven to 425°F.
Poke sweet potato all over with a fork, then wrap in aluminum foil.
Place sweet potato in the oven and bake for one hour.
Remove sweet potato from oven and unwrap it. Let cool completely and peel off skin.
Mash sweet potato with a fork.
For the cake
Preheat oven to 350°F.
Combine all cake ingredients—sugar (1 cup), eggs (2), vegetable oil (½ cup), mashed sweet potato (1 cup), flour (1 cup), baking powder (1 tsp), baking soda (½ tsp), cinnamon (½ tsp), and salt (¼ tsp). Mix well with a whisk.
Pour into an 8 or 9 inch pan.
Bake 30-40 minutes until a knife inserted in center comes out clean.
Remove from oven and allow to cool completely.
For the frosting
Combine all frosting ingredients—cream cheese (4 oz), butter (3 Tbsp), powdered sugar (2 cups), vanilla (½ tsp).
With a hand mixer, beat until smooth.
Assembly
Frost cooled cake with frosting.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
