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–+ servings

Sweet Potato Cake with Smoked Paprika Caramel

5 | 2 reviews
This sweet potato cake is similar to a carrot cake, with an irresistibly moist texture and a subtle richness. This ultra-soft cake is topped with cinnamon whipped cream (my preferred icing, tbh), and a smoky paprika caramel, which if you are afraid of the extra layer of flavor, you can always skip the smoky spice!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 8-inch cake tin

Equipment

Ingredients

For the sweet potato cake
  • 220 grams grated raw sweet potato , 1 1/2 cups
  • 3 large eggs
  • 150 grams granulated sugar, 2/3 cup
  • 90 grams dark brown sugar, 1/2 cup
  • 140 grams avocado oil, or any neutral oil , 2/3 cup
  • 185 grams all-purpose flour, 1 1/3 cup
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon cinnamon
For the smoked paprika caramel
  • 110 grams densely packed dark brown sugar, 1/2 cup
  • 2 tablespoons water
  • 42 grams salted butter , 3 tablespoons
  • 1 teaspoon smoked paprika
  • 1/4 cup heavy cream
  • Diamond Crystal kosher salt
For the cinnamon whipped cream
  • 1 3/4 cup chilled heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions 

  1. Position a rack to the center of the oven and preheat to 350°F.
  2. Prepare the cake first. In a large bowl, whisk together the sweet potato and eggs. Once combined, add the sugars and oil and mix to combine.
  3. Add in the flour, baking powder, salt and cinnamon and whisk into a batter.
  4. Lightly grease an 8-inch round cake pan and line the bottom with parchment. Pour in the batter and bake for 40-45 minutes or until you can insert a toothpick and it comes out clean. Set this in the freezer to chill.
  5. While the cake is chilling, prepare the caramel. Set a small pan over medium heat. Add the sugar and water and mix to combine. Allow the sugar to come to a soft boil, mix to make the sugar smooth, scraping any sugars from the side of the pan.
  6. Reduce the heat to low. Stir constantly and add a tablespoon of butter at a time, constantly mixing to combine. Add the paprika and the heavy cream and mix.
  7. Let this cook another 2-3 minutes, but don't let it bubble. It should be a smooth caramel. Taste (careful, don't burn yourself!) and season with salt as you prefer. I like this on the saltier side.
  8. Finally, make the cinnamon whipped cream. Using an electric mixer, add the chilled cream to a bowl and beat on high. Add the sugar and cinnamon and continue to beat until stiff peaks form. Store in the fridge until you are ready to assemble.
  9. When the bottom of the cake pan is cool to the touch, remove the cake from the pan. It may be a bit domed, so use a serrated knife to even off the top a bit (don't cut off the whole top, just any excess height).
  10. Flip the cake onto its serving plate, add a pile of whipped cream and smooth it out over the top of the cake. Pour over the caramel. Dust with any excess paprika and serve!