As the crispness of fall settles in, the season for warm, comforting baked goods begins. This year, why not add a unique twist to your Thanksgiving dessert table with a Sweet Potato Spice Cake topped with Swiss Meringue?
I went on my first baking retreat this year with Bake from Scratch magazine and I learned this recipe during a memorable experience with the entire crew and creative team, this cake is not only a feast for the eyes but an unforgettable treat for your taste buds. Its moist texture, spiced flavor, and smooth meringue make it the perfect addition to your holiday spread, offering a fresh take on a traditional Thanksgiving dessert.
The foundation of this cake is a rich, moist sweet potato spice cake, which is as comforting as it sounds. The sweet potatoes bring a natural sweetness and a beautiful texture to the cake, making it incredibly moist. Combined with warm autumn spices like cinnamon and ginger, the cake has a depth of flavor that evokes the coziness of fall. Each bite is a symphony of spice and sweetness, making it a perfect pairing with a warm cup of spiced cider or a rich, bold coffee.
One of the standout features of this cake is the Swiss meringue topping. Light and fluffy with a silky smooth texture, Swiss meringue is a more delicate, less sugary alternative to traditional buttercream frosting. The meringue adds an airy sweetness that complements the flavorful cake without overpowering it. Its glossy finish and elegant appearance give the cake a polished look, making it not just delicious but visually stunning—ideal for impressing your Thanksgiving guests.
Beyond its flavor, the Sweet Potato Spice Cake with Swiss Meringue is a cake that creates memories. Inspired by the camaraderie of the Fall Baking Retreat, this cake feels like an invitation to slow down and savor the moments of the season. It’s a dessert that invites you to gather around the table, share stories, and indulge in something special. It’s not just about the recipe—it’s about the experience of baking something new, something that feels like a gift to your loved ones. With its rich flavors and inviting aroma, it’s bound to become a new Thanksgiving tradition in your home.
If you’re looking to add something new to your Thanksgiving menu this year, this Sweet Potato Spice Cake with Swiss Meringue is a wonderful choice. It’s a deliciously moist cake that blends seasonal flavors with a touch of elegance, and it offers a memorable experience for both bakers and guests alike. Give it a try, and you might just find that this is the dessert you return to year after year. It’s a beautiful way to celebrate the season and create lasting memories with those you love.
Sweet Potato Spice Cake
Notes
You’ll need:
- stand mixer with paddle and whisk attachments
- medium bowl, and pouring jug
- silicone spatula or spoon
- 8″ x 8″ square baking pan
- parchment paper and baking spray with flour
- potato ricer or chinois strainer to make a smooth sweet potato puree
**NOTE about Sweet Potato:
Bake 2 large foil-wrapped sweet potatoes in a 400° f (200° c) oven until tender, about 1 hour. Halve potatoes lengthwise, and let cool completely, cut side up. Peel potatoes and mash flesh smooth with a fork before measuring. (or use a Potato Ricer or Chinois Strainer) Mashed flesh freezes well in a heavy-duty resealable plastic bag; let it thaw completely before using.
If you prefer pumpkin, I tested the recipe and exchanged the mashed sweet potato 1 to 1 with pure pumpkin puree. It’s delicious with pumpkin too!
Ingredients
- Cake
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) firmly packed light brown sugar
- 2 large eggs (100 g), room temperature
- 1 cup (243 g) mashed baked sweet potato (see **note)
- 2 tsp (8 g) vanilla extract
- 1 1/2 cups (188 g) all purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1.5 g) kosher salt
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (ground black pepper
- 1/4 tsp (1.25 g) baking soda
- 1/2 cup (120 g) buttermilk, room temperature
- Swiss Meringue
- 1/2 cup (100 g) granulated sugar
- 2 large egg whites (60 g)
- 1 tbsp (21 g) light corn syrup
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp cream of tartar
- 1 tsp (4 g) vanilla extract
Instructions
- Cake
- Preheat oven to 350° (180° c).
- Spray an 8-inch square baking pan with baking spray with flour.
- Line pan with parchment paper, letting excess extend over all four sides of pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- Add sweet potato and vanilla, and beat just until combined.
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, pepper, and baking soda.
- With mixer on low speed, gradually add flour mixture to butter mixture on low speed, alternating with buttermilk, beginning and ending with flour mixture, and mix just until combined after each addition.
- Spread batter into prepared pan.
- Bake until a wooden pick inserted in the center comes out clean, 45 – 50 minutes.
- Let cool in pan on wire rack for 30 minutes.
- Using excess parchment as handles, remove cake from pan, and let cool completely on wire rack.
- While it’s cooling, make the Swiss Meringue.
- Swiss Meringue
- In the top of a double boiler, whisk together sugar, egg whites, corn syrup, salt and cream of tartar.
- Cook over simmering water, stirring occasionally, until an instant-read thermometer registers 140° f (60° c).
- Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat at high speed until mixture has cooled and tripled in volume, 5 to 7 minutes.
- Beat in vanilla.
- Use immediately, and add to the top of the cooled cake, swirling the meringue to have dips and peaks.
- Using a kitchen torch, carefully brown meringue.
- Serve immediately.
- Store in an airtight container for up to 2 days.
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