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Sweet Potato Cake with Brown Butter Sage Frosting

Sweet Potato Cake with Brown Butter Sage Frosting

Course Dessert
Cook Time 27 minutes
Servings 1 8-inch round cake


Sweet Potato Cake

  • 2 cups homemade sweet potato puree*
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs, beaten, room temperature

Brown Butter Sage Frosting

  • 3/4 cups unsalted butter, cut into tablespoons
  • 1 tablespoon fresh sage, very finely chopped and loosely packed
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
  • fresh sage leaves, for garnishing


Sage Brown Butter**

  1. Melt the 3/4 cups butter in a medium size skillet over medium heat. Once butter is just melted, add the one tablespoon of finely chopped sage leaves.

  2. Keep stirring the butter, it will begin to foam. Continue to cook the butter until it is lightly browned and develops a nutty aroma. This will likely take about 5-7 minutes.

  3. Remove the butter from the heat and pour it into a heatproof bowl. Refrigerate it while you bake the cake.

Sweet Potato Cake

  1. Preheat oven to 350 degrees and line the bottoms of three 8 inch cake pans with parchment paper. Then, grease and flour the pans.

  2. In a medium size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, spices, salt).

  3. In a large bowl, whisk together melted butter, both sugars, and vanilla extract. Add the beaten eggs and whisk to incorporate.

  4. Fold in the dry ingredients with a wooden spoon (batter will be very thick). Then, fold in sweet potato puree.

  5. Divide evenly between the three prepared cake pans and bake at 350 F for 25-30 minutes, or until cake passes the toothpick test. Let cakes cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

Brown Butter Sage Frosting

  1. Using an electric mixer, beat brown butter on medium high speed until light and fluffy. Then add cream cheese, beating on medium high speed until well incorporated.

  2. Add salt and vanilla, then gradually add powdered sugar, beating on low speed to combined.

  3. Add heavy cream one tablespoon at a time, beating to incorporate after each addition.

Assembling the Cake

  1. Once cakes are cool, level each layer by slicing off the rounded domes with a cake leveler or serrated knife.

  2. Top the first layer with about 3/4 cup of frosting and spread evenly with an offset spatula. Top with second layer and repeat. Place third layer on top, then frost the top and sides of the cake with remaining frosting.

  3. Decorate with fresh sage leaves as desired.

Recipe Notes

*From 2-3 large sweet potatoes, pricked with a fork, then baked in an oven at 400 degrees Fahrenheit for 45-60 minutes, or until fork-tender. Let potatoes cool, then peel and puree in a food processor until smooth.

**Brown the butter first so it has time to resolidify in the fridge while your cakes bake