Uploaded July 2026 | Updated September 2026, 2 weeks ago
This sweet potato layer cake recipe is a game-changer! Today in the Glen And Friends kitchen, I’m taking a classic recipe and simplifying it to create a moist, dense, and flavorful cake that anyone can make. The star of the show isn't just the roasted sweet potatoes—it's the incredible brown butter cream cheese frosting that brings it all together.
I'll walk you through the process of browning butter (and why that "quiet" moment in the pan is so important!), roasting the sweet potatoes for maximum flavor, and assembling a perfect two-layer cake. We also discuss why egg size might not be as critical as some recipes claim and how to customize your spices—whether you prefer cloves, nutmeg, or a standard pumpkin pie spice.
Ingredients:
For the Cake: Butter, white sugar, brown sugar, flour, baking powder, salt, ground cloves, cinnamon, nutmeg (or pumpkin pie spice), roasted sweet potatoes, eggs, and vanilla.
For the Brown Butter Frosting: Browned butter, icing sugar, salt, vanilla, whipping cream, and cream cheese.
In this video:
00:00 Welcome to the kitchen!
00:06 How to brown butter for frosting
02:11 Mixing the sweet potato cake batter
04:02 Roasting sweet potatoes & the "egg size" debate
07:11 Assembling and baking the cake layers
08:30 Making the brown butter cream cheese frosting
11:11 Tips for icing your cake
12:00 Tasting and final thoughts
15:31 Raising awareness for Hope Air 2026
If you enjoyed this recipe, please consider supporting Hope Air, a fantastic charity that provides travel for Canadians in need of medical care. You can find more information and donate here: [Link to Hope Air]
#SweetPotatoCake #BakingRecipe #GlenAndFriendsCooking #BrownButter #CakeRecipe #HolidayBaking
Sweet Potato Cake Recipe
750g (1½ lb) sweet potatoes
250 mL (1 cup) butter
375 mL (1½ cups) granulated sugar
250 mL (1 cup) brown sugar
15 mL (1 Tbsp) vanilla extract
5 large eggs
810 mL (3¼ cups) all purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) cinnamon
5 mL (1 tsp) ground nutmeg
1 mL (¼ tsp) ground cloves
2 mL (½ tsp) coarse salt
Frosting
175 mL (¾ cup) butter
750 mL (3 cups) icing sugar
30 mL (2 Tbsp) 35% whipping cream
10 mL (2 tsp) vanilla extract
2 mL (½ tsp) coarse salt
1 - 250g pkg cream cheese
Method:
Roast the sweet potatoes at 400ºF until a knife easily penetrates, remove from the oven let cool, remove the skin and mash.
Brown the ¾ cup of butter for the Frosting, let cool and harden.
Preheat oven to 180ºC (350ºF).
Grease and place a parchment disk in the bottom of two 8" round cake tins.
Cream together butter, both sugars and vanilla until light and fluffy.
Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
Whisk together the sweet potato purée and the eggs.
Gradually alternate adding dry ingredients and potato purée to the butter mixture; mix just until incorporated.
Divide batter evenly between the cake tins.
Bake until cakes are slightly risen, tops are set, and a tester inserted into the centre comes out clean, 30–35 minutes.
Remove cakes from tins and allow to cool completely before frosting.
Frosting
Cream previously browned butter until light and fluffy.
Gradually beat in icing sugar and then the cream and vanilla
Gradually beat in cream cheese until smooth and light.
Ice the cake as artistically as you can.
Welcome to Glen And Friends Cooking!
Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish.
What you’ll find on this channel:
The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today.
Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits.
Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook.
A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends.
If you enjoy the videos we make; buy us a cup of tea: ko-fi.com/glenandfriendscooking
More info about Hope Air: hopeair.ca
2026 Hope Air Donation: hopeair.ca/glen
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
This sweet potato layer cake recipe is a game-changer! Today in the Glen And Friends kitchen, I’m taking a classic recipe and simplifying it to create a moist, dense, and flavorful cake that anyone can make. The star of the show isn't just the roasted sweet potatoes—it's the incredible brown butter cream cheese frosting that brings it all together.
I'll walk you through the process of browning butter (and why that "quiet" moment in the pan is so important!), roasting the sweet potatoes for maximum flavor, and assembling a perfect two-layer cake. We also discuss why egg size might not be as critical as some recipes claim and how to customize your spices—whether you prefer cloves, nutmeg, or a standard pumpkin pie spice.
Ingredients:
For the Cake: Butter, white sugar, brown sugar, flour, baking powder, salt, ground cloves, cinnamon, nutmeg (or pumpkin pie spice), roasted sweet potatoes, eggs, and vanilla.
For the Brown Butter Frosting: Browned butter, icing sugar, salt, vanilla, whipping cream, and cream cheese.
In this video:
00:00 Welcome to the kitchen!
00:06 How to brown butter for frosting
02:11 Mixing the sweet potato cake batter
04:02 Roasting sweet potatoes & the "egg size" debate
07:11 Assembling and baking the cake layers
08:30 Making the brown butter cream cheese frosting
11:11 Tips for icing your cake
12:00 Tasting and final thoughts
15:31 Raising awareness for Hope Air 2026
If you enjoyed this recipe, please consider supporting Hope Air, a fantastic charity that provides travel for Canadians in need of medical care. You can find more information and donate here: [Link to Hope Air]
#SweetPotatoCake #BakingRecipe #GlenAndFriendsCooking #BrownButter #CakeRecipe #HolidayBaking
Sweet Potato Cake Recipe
750g (1½ lb) sweet potatoes
250 mL (1 cup) butter
375 mL (1½ cups) granulated sugar
250 mL (1 cup) brown sugar
15 mL (1 Tbsp) vanilla extract
5 large eggs
810 mL (3¼ cups) all purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) cinnamon
5 mL (1 tsp) ground nutmeg
1 mL (¼ tsp) ground cloves
2 mL (½ tsp) coarse salt
Frosting
175 mL (¾ cup) butter
750 mL (3 cups) icing sugar
30 mL (2 Tbsp) 35% whipping cream
10 mL (2 tsp) vanilla extract
2 mL (½ tsp) coarse salt
1 - 250g pkg cream cheese
Method:
Roast the sweet potatoes at 400ºF until a knife easily penetrates, remove from the oven let cool, remove the skin and mash.
Brown the ¾ cup of butter for the Frosting, let cool and harden.
Preheat oven to 180ºC (350ºF).
Grease and place a parchment disk in the bottom of two 8" round cake tins.
Cream together butter, both sugars and vanilla until light and fluffy.
Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
Whisk together the sweet potato purée and the eggs.
Gradually alternate adding dry ingredients and potato purée to the butter mixture; mix just until incorporated.
Divide batter evenly between the cake tins.
Bake until cakes are slightly risen, tops are set, and a tester inserted into the centre comes out clean, 30–35 minutes.
Remove cakes from tins and allow to cool completely before frosting.
Frosting
Cream previously browned butter until light and fluffy.
Gradually beat in icing sugar and then the cream and vanilla
Gradually beat in cream cheese until smooth and light.
Ice the cake as artistically as you can.
Welcome to Glen And Friends Cooking!
Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish.
What you’ll find on this channel:
The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today.
Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits.
Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook.
A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends.
If you enjoy the videos we make; buy us a cup of tea: ko-fi.com/glenandfriendscooking
More info about Hope Air: hopeair.ca
2026 Hope Air Donation: hopeair.ca/glen
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
