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–+ servings
Square image of slice of cake on plate drizzle with caramel.
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Bourbon Sweet Potato Cake

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 490kcal
Author: Tornadough Alli

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

  1. This Sweet Potato Cake is best served at room temperature. 
  2. This can be frozen for later, see my tips above.
  3. Additions can be added to the batter, see some suggestions above. 
  4. You can drizzle some sauces on top or add toppings, I shared some ideas above. 
  5. You don't need a sauce on top, but why not just make it and see how incredible it is with it. 
  6. Use your favorite kind of bourbon for this recipe, we used Jim Beam.
  7. This can be made non-alcoholic, just substitute the bourbon with milk.

Nutrition

Calories: 490kcal | Carbohydrates: 76g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 63mg | Potassium: 259mg | Fiber: 1g | Sugar: 55g | Vitamin A: 4173IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg