Equipment
Ingredients
cake batter
- 160 ml vegetable oil
- 160 g all-purpose flour
- 6 g ground cinnamon
- 5 g baking powder
- 6 g fine salt
- 1 g baking soda
- 1 g ground nutmeg
- 100 g granulated sugar
- 106 g maple syrup
- 5 ml vanilla extract
- 2 egg, room temperature
- 180 g sweet potato, peeled and grated
- 120 g pecans, toasted and chopped
frosting
- 113 g unsalted butter
- 113 g cream cheese, room temperature
- 180 g powdered sugar
- 5 ml vanilla extract
- 3 g fine salt
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Grease an 8-inch square pan with oil and line with parchment paper, leaving an overhang on two sides.
Whisk the flour, cinnamon, baking powder, salt, baking soda, and nutmeg in a medium bowl until combined.
In a large bowl, whisk together the vegetable oil, sugar, maple syrup, and vanilla extract.
Add the eggs one at a time, whisking for 60 seconds after each addition until the mixture is creamy.
Gradually whisk the dry flour mixture into the wet ingredients until just combined.
Fold in the grated sweet potato and approximately 90g (3/4 cup) of the chopped pecans using a spatula.
Pour the batter into the prepared pan and bake at 175°C (350°F) for 30 to 35 minutes.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Melt butter in a saucepan over medium heat, stirring until it foams and brown flecks appear, approximately 6 to 8 minutes.
Transfer the brown butter to a heat-safe bowl and let it cool until it reaches a soft, spreadable solid consistency.
Beat the cooled brown butter and room-temperature cream cheese together until smooth.
Add powdered sugar, vanilla, and salt; beat on medium-high speed for 2 to 3 minutes until fluffy.
Spread the frosting over the cooled cake and top with the remaining 30g (1/4 cup) of pecans.
Chef's Notes
- Ensure your sweet potato is grated finely for even distribution and optimal moisture in the cake. Over-grating can make it mushy, so aim for a texture similar to coarse shreds.
- When browning butter, watch it closely. It can go from perfectly browned to burnt in seconds. The nutty aroma and the appearance of tiny brown flecks are your best indicators.
- For the frosting, make sure both the brown butter and cream cheese are at room temperature and have a similar consistency before beating them together. This prevents a greasy or lumpy frosting.
- To toast pecans, spread them in a single layer on a baking sheet and bake at 175°C (350°F) for 8-10 minutes, or until fragrant. This intensifies their flavor and crunch.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the frosting from absorbing odors.
Freezer: 2 months — Freeze un-frosted cake layers for best results.
Reheating: Serve at room temperature; do not microwave if frosted.
