Looking for that perfect Fall or holiday dessert? You cannot go wrong with this delicious Bourbon Sweet Potato Cake, filled with amazing flavors it is a show stopping dessert!
If you’re looking for a unique recipe, this Bourbon Sweet Potato Cake is totally what you need. It’s the perfect fall flavored cake to bring to your Thanksgiving gatherings, or even to enjoy on Christmas!
I’m a huge dessert person, especially cakes. This is definitely a recipe I love to bake for friends and family and one that I really enjoy taking out when we go to gatherings.
I made this cake for some Fall festivities we had going on and it is always so moist, and flavorful. The flavors with the sweet potato, bourbon and maple really play well together.
Don’t just think of sweet potatoes as a startchy side dish, when baking with it it makes amazing pies, cupcakes, cakes and so so much more. It is one of my favorite flavors to use during the Fall season besides pumpkin.
Just add these simple ingredients to your grocery list and whip up this Sweet Potato Cake. It is always a hit whenever I make it and I can hopefully guarantee that it will be the same for you!
Some of our other favorite dessert recipes we have on our site include: Apple Cinnamon Cake, German Chocolate Cake, and Peanut Butter Cake.
WHY THIS RECIPE WORKS:
- A unique flavor creation between the sweet potato, bourbon, and maple.
- Ready in an hour.
- Easy to switch up to add ingredients or other toppings.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Pumpkin pie spice
Light brown sugar
Salted butter
Large eggs
Mashed sweet potato
Vanilla extract
Milk
Bourbon
Powdered sugar
Heavy cream
Maple extract
Caramel sauce, optional
HOW TO MAKE BOURBON SWEET POTATO CAKE, STEP BY STEP:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium bowl, stir together the flour, baking powder, and pumpkin spice, set aside.
- In the body of a stand mixer with the paddle attachment, mix together the brown sugar and butter until combined.
- Add the eggs one at a time, mixing in the first one fully before adding the next one.
- Mix in the mashed sweet potato and vanilla.
- Add ⅓ of the flour mixture, stir to combine.
- Add half of the milk, and mix it in. Repeat with ⅓ of the flour and the remaining milk. Add the last ⅓ of the flour, mix it in.
- Then mix in the bourbon, scraping down the sides as needed.
- Smooth the batter into the prepared baking dish and bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
- While the cake cools, make the frosting. In the body of a stand mixer with the paddle attachment, add the butter and mix with the powdered sugar a little at a time until fully mixed in.
- Add the heavy cream and maple extract, stir to combine. Turn the speed up to medium-high and whip for 3 minutes until light and fluffy.
- Once the cake is cool, add the frosting. Cut and serve with caramel sauce.
WHAT CAN I ADD TO THE BATTER?
While I love this cake just how it is, I know I like to vary it up sometimes too. You can add additions to the cake batter to really jazz it up- try cinnamon chips or chopped nuts. Either pecans or walnuts would be great to try.
DO I HAVE TO USE BOURBON?
The Bourbon really makes this cake in my opinion. But, if you want to trade it out, you can us a different brand of bourbon, or you can just use more milk in its place if you want to omit it completely.
Leaving the bourbon out will make it more kid-friendly as well as we consider this more of an adult cake. Even though the alcohol does cook off, not all of it does. So out of an abundance of caution if using bourbon keep it to the adults.
CAN I ADD ANY TOPPINGS?
Certainly! I think adding some homemade rum or bourbon sauce, or a vanilla sauce on top would be lovely. Chopped nuts or whipped cream would also be wonderful toppings to add.
HOW TO STORE:
Leftover Bourbon Sweet Potato Cake should be stored in an airtight container or cake saver and kept at room temperature for up to 3 days or in the refrigerator for up to 7 days.
If you store it in the refrigerator, let it warm up to room temp before enjoying, we feel that this is best enjoyed at room temperature but can still be enjoyed cooled.
If you wish to keep it longer, try freezing! Wrap your cake pan in plastic wrap and then foil and place it in the freezer where it will keep for up to 3 months.
To defrost, remove to the refrigerator or countertop until it is thawed, then enjoy!
TIPS AND TRICKS:
- This Sweet Potato Cake is best served at room temperature.
- This can be frozen for later, see my tips above.
- Additions can be added to the batter, see some suggestions above.
- You can drizzle some sauces on top or add toppings, I shared some ideas above.
- You don’t need a sauce on top, but why not just make it and see how incredible it is with it.
- Use your favorite kind of bourbon for this recipe, we used Jim Beam.
- This can be made non-alcoholic, just substitute the bourbon with milk.
On the hunt for a tasty Fall cake that is unique but so utterly tasty, this Bourbon Sweet Potato Cake is one you should give a try. Super easy to make and absolutely delicious!
If you like this recipe you might also like:
If you’ve tried this BOURBON SWEET POTATO CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Bourbon Sweet Potato Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 ½ cups light brown sugar packed
- ⅓ cup salted butter softened
- 2 large eggs
- 1 cup mashed sweet potato
- 1 teaspoon vanilla extract
- ¾ cup milk
- ⅓ cup bourbon
For the maple frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons maple extract
- Caramel sauce to serve
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
- In a medium bowl, stir together the flour, baking powder, and pumpkin spice, set aside.
- In the body of a stand mixer with the paddle attachment, mix together the brown sugar and butter until combined.
- Add the eggs one at a time, mixing in the first one fully before adding the next one.
- Mix in the mashed sweet potato and vanilla.
- Add ⅓ of the flour mixture, stir to combine.
- Add half of the milk, and mix it in. Repeat with ⅓ of the flour and the remaining milk. Add the last ⅓ of the flour, mix it in.
- Then mix in the bourbon, scraping down the sides as needed.
- Smooth the batter into the prepared baking dish and bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
- While the cake cools, make the frosting. In the body of a stand mixer with the paddle attachment, add the butter and mix with the powdered sugar a little at a time until fully mixed in.
- Add the heavy cream and maple extract, stir to combine. Turn the speed up to medium-high and whip for 3 minutes until light and fluffy.
- Once the cake is cool, add the frosting. Cut and serve with caramel sauce.
Notes
- This Sweet Potato Cake is best served at room temperature.
- This can be frozen for later, see my tips above.
- Additions can be added to the batter, see some suggestions above.
- You can drizzle some sauces on top or add toppings, I shared some ideas above.
- You don't need a sauce on top, but why not just make it and see how incredible it is with it.
- Use your favorite kind of bourbon for this recipe, we used Jim Beam.
- This can be made non-alcoholic, just substitute the bourbon with milk.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply