Sweet Potato Cake with Biscoff Glaze

You may have noticed… it’s October.

Actually it’s almost not October anymore.

But still, we’re in autumn.

It’s like all I  blab about anymore.    Apologies.

Anyhow, during this lovely time of year I feel morally obligated to make orange stuff. Ya know, to suit the season.

The natural autumn orange go-to: pumpkin.

I love it, I’m so into it, great gourd, I’ve been obsessed with gawking at pumpkin recipes all week… only thing is, pumpkin feels so played out.

But sweet potato… now there’s some carotenoids with character.  Real talk, they taste essentially the dagum same as pumpkin in baked products, but sweet potato just seems to sound more hip or something.

I mean, it’s not really. Just comes across that way in my head.  So there we go.

For arguments sake… let’s say someone offers you a slice of pumpkin cheesecake vs. a slice of sweet potato cheesecake.

Don’t know about you, but I’m gonna be taking both. However, I’ll feel a heck of a lot cooler while eating that sweet potato cake.

Of course, no one ever offers me cheesecake anymore. They only ask for it.

Blessed soul who someday brings me cheesecake, we will instantly become the best of friends. Pumpkin, sweet potato, doesn’t matter… as long as it has character.
Chocolate doesn’t hurt either.

I’m a major fan of cake with character.  People with character are swell too.

Life’s too short and too hard to be monotonous. and boring. and a snoozefest.    Let’s just not.

Beyond containing potatoes, this cake is unique in its nearly pound cake-like density, while maintaining incredibly moist spongyness.

Okay, that makes  it sound sorta weird… more like if a pound cake and a sweet potato pie fell madly in love and had a baby in a bundt pan, that baby would be this here cake.

And now it sounds even weirder.

Weird… character… they’re practically synonymous.

And if all of the oddity above hasn’t sold you, a ridiculously addictive glaze made with Biscoff spread should definitely seal the deal.

No lie, I straight up annihilated that frosting with a spoon.


Because I’m a character. A character who had to deal an intense sugar hangover.

So worth it.

Sweet Potato Cake with Biscoff Glaze

For the cake

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 2 cups mashed sweet potato (roughly 2 medium… baked, cooled and mashed)
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup evaporated milk
Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan or 9-inch tube cake pan.Cream butter with sugars; beat in eggs, one at a time, beating well after each addition. Beat in sweet potato until blended and vanilla.In another bowl, sift together the flour, baking powder, soda, salt, and spices; stir into the batter, alternating with the evaporated milk, until blended (starting and finishing with the dry ingredients). Spoon the batter into prepared Bundt cake pan or tube cake pan.Bake for 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Cool in pan on a rack for 10 minutes. Carefully unmold the cake onto the rack to cool completely.

For the glaze
  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1/4 cup Biscoff spread
  • 1-1&1/2 cups powdered sugar
  • 1-2 Tbsp milk
Cream the cream cheese and butter together until fluffy. Beat in the Biscoff. Add in the powdered sugar 1/2 cup at a time.
Heat the frosting in the microwave, stirring at 20 second intervals until mixture is smooth and easily poured, mixing in milk one tablespoon at a time as necessary. Evenly pour the glaze over the cooled cake allowing it to coat the sides.

2 thoughts on “Sweet Potato Cake with Biscoff Glaze

  1. Pingback: Beauty & the Feast

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