Brown Butter Sweet Potato Cake
This Brown Butter Sweet Potato Cake is the ultimate cozy dessert for fall and beyond. Perfectly spiced and full of rich sweet potato flavor, the cake is layered with a decadent bourbon salted caramel, crunchy praline pecans, and a luscious brown butter cream cheese frosting that also coats the outside. Every slice is soft, flavorful, and indulgent — a show-stopping cake to serve for holidays, celebrations, or whenever you’re craving something warm and comforting.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used in both the cake and frosting for rich, buttery flavor; browning the butter adds a nutty depth.
Avocado Oil: Keeps the cake extra moist and tender; can be swapped with a neutral oil like canola.
Brown Sugar: Adds sweetness with a caramel-like richness that pairs perfectly with sweet potato and spices.
Granulated Sugar: Balances the sweetness in the cake, praline, and caramel while ensuring the right texture.
Eggs: Provide structure and richness for the cake and praline pecans.
Vanilla Bean Paste or Extract: Infuses the cake, caramel, and frosting with warm vanilla flavor.
Sweet Potato Purée: The star ingredient, creating a naturally moist, flavorful cake base.
All-Purpose Flour: The foundation of the cake, giving it structure and softness.
Salt: Enhances flavor throughout the recipe and balances sweetness in cake, caramel, and praline.
Baking Powder: Helps the cake rise tall and fluffy.
Baking Soda: Works with the buttermilk and sweet potato to give a tender crumb.
Pumpkin Pie Spice: Brings cozy fall flavor with nutmeg, cloves, and allspice.
Cinnamon: Adds warmth and depth in the cake, praline pecans, and swirl layers.
Dark Brown Sugar: Used in the bourbon salted caramel for deeper molasses flavor.
Heavy Cream: Creates the silky, creamy texture in the bourbon salted caramel and frosting.
Bourbon Whiskey: Adds warmth and a subtle smoky note to the salted caramel sauce.
Pecans: Toasted and coated in praline for a crunchy, sweet topping.
Egg White: Helps bind sugar to the pecans during baking.
Powdered Sugar: Whipped into the frosting for smooth sweetness and creamy consistency.
Why You’ll Love a Brown Butter Sweet Potato Cake:
Perfect Fall Flavor: The natural sweetness of sweet potatoes pairs beautifully with warm spices for a cake that tastes like autumn in every bite.
Brown Butter Richness: Toasty, nutty brown butter deepens the flavor of both the cake layers and the cream cheese frosting, making it unforgettable.
Bourbon Salted Caramel: Each layer is drizzled with silky bourbon caramel, adding warmth and a sweet-salty balance that elevates the cake.
Crunchy Praline Pecans: The caramelized pecans bring texture and a nutty crunch, perfectly complementing the soft and tender cake.
Moist and Tender Crumb: Thanks to sweet potato puree and brown butter, the cake stays soft, moist, and flavorful without being heavy.
Show-Stopping Dessert: With its layered look, glossy caramel drizzle, and praline topping, this cake is as impressive on the table as it is delicious.
Crowd-Pleasing Combination: Sweet potato, caramel, pecans, and cream cheese frosting create a flavor profile that appeals to both classic and adventurous dessert lovers.
Perfect for Celebrations: Whether for Thanksgiving, Christmas, or any fall gathering, this cake feels festive and indulgent.
Tips for Making a Brown Butter Sweet Potato Cake:
Brown the Butter Correctly: Cook the butter over medium heat until golden brown with a nutty aroma. Watch closely, as it can burn quickly. Let it cool slightly before adding it to the cake batter or frosting.
Use Homemade Sweet Potato Purée: Roast or boil sweet potatoes and mash until smooth for the best flavor and moisture. Avoid canned pie filling, which contains added sugar and spices.
Weigh or Spoon and Level Flour: For accurate results, weigh flour with a kitchen scale or spoon and level it into your measuring cup. Too much flour will make the cake dense.
Bring Ingredients to Room Temperature: Ensure eggs, sweet potato purée, and cream cheese are at room temperature for smooth mixing and an even crumb.
Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to keep the cake soft and fluffy.
Bake Evenly: Use parchment-lined pans and rotate halfway through baking to ensure the layers rise evenly and bake to a golden finish.
Cool Layers Completely: Allow cakes to cool in the pan for 10–15 minutes, then transfer to a wire rack. Stacking or frosting warm cake layers can cause slipping or melting.
Tips for Bourbon Salted Caramel:
Use a Heavy-Bottomed Pan: This helps prevent burning when cooking sugar and ensures even heating.
Add Bourbon Carefully: Stir it in off the heat to prevent splattering. Start with 1 tablespoon and adjust to taste.
Consistency Matters: If the caramel is too thin, simmer a little longer. If too thick, stir in a splash of cream to loosen.
Cool Slightly Before Using: The caramel should be pourable but not piping hot when layering into the cake.
Tips for Praline Pecans:
Use Fresh Pecans: Start with fresh, high-quality pecans for the best flavor and crunch.
Bake at 325°F: Spread the praline-coated pecans evenly on a parchment-lined baking sheet and bake at 325°F for about 25 minutes.
Stir Halfway Through: Stir the pecans at around the 15-minute mark to prevent clumping and ensure even caramelization.
Watch Closely Toward the End: The sugar mixture can go from caramelized to burnt quickly, so keep an eye on them during the last few minutes.
Cool Before Chopping: Let the pecans cool completely so they crisp up and can be easily chopped or layered onto the cake without sticking.
Tips for Brown Butter Cream Cheese Frosting:
Cool Brown Butter First: After browning, let the butter cool until solidified but soft before creaming with the cream cheese. This helps the frosting whip up smooth and stable.
Beat Until Fluffy: Whip the cream cheese, brown butter, and powdered sugar until light and airy for the perfect texture.
Chill If Needed: If the frosting feels too soft, refrigerate for 15–20 minutes before spreading.
Tips for Assembly:
Trim Layers if Needed: Use a serrated knife to level cake layers so they stack neatly.
Layer with Caramel: Spread a thin layer of frosting, drizzle bourbon salted caramel, then sprinkle praline pecans between cake layers for even flavor distribution.
Crumb Coat First: Apply a thin layer of frosting to lock in crumbs, chill briefly, then finish with a smooth outer layer.
Garnish Beautifully: Drizzle extra caramel on top and scatter praline pecans for a bakery-style presentation.
How to Store a Brown Butter Sweet Potato Cake:
Room Temperature: If unfrosted, the cake layers can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day before assembling. This helps lock in moisture and makes assembly easier.
Refrigerator: Store the fully frosted cake in an airtight cake container in the fridge for up to 4–5 days. Bring slices to room temperature before serving so the frosting softens.
Freezer (Cake Layers): Wrap cooled, unfrosted cake layers tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling.
Freezer (Fully Assembled): For a frosted cake, place the cake in the freezer uncovered for 1–2 hours to firm up. Once solid, wrap in plastic wrap and foil, then store for up to 1 month. Thaw overnight in the fridge and let sit at room temperature before serving.
Praline Pecans: Store baked praline pecans in an airtight container at room temperature for up to 1 week, or freeze them for up to 2 months. Add them to the cake just before serving for maximum crunch.
Bourbon Salted Caramel: Keep the caramel sauce in a sealed jar in the fridge for up to 2 weeks. Reheat gently in the microwave or on the stovetop before drizzling.
FAQs:
Q: Can I make the cake layers ahead of time?
A: Yes! The sweet potato cake layers can be baked 1–2 days in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature. You can also freeze them for up to 2 months before assembling.
Q: Do I need to use fresh sweet potato puree?
A: Fresh, homemade sweet potato puree gives the best flavor, but canned puree works as long as it’s plain (not sweet potato pie filling).
Q: What’s the best way to make the praline pecans?
A: The pecans are baked at 325°F for about 25 minutes, stirring at the 15-minute mark. This gives them a crunchy, caramelized texture that holds up on the cake.
Q: Can I use a different nut instead of pecans?
A: Absolutely. Walnuts or hazelnuts work well, though pecans offer the classic praline crunch and flavor.
Q: How long does the frosting stay stable?
A: The brown butter cream cheese frosting holds up well for several hours at room temperature, but refrigerate the cake if not serving the same day. Bring to room temp before slicing for the best texture.
Q: Can I make this cake without the praline topping?
A: Yes, but the praline adds crunch and flavor. If you want a simpler version, just frost with the cream cheese frosting and drizzle with bourbon salted caramel.
Q: How do I store leftover praline pecans?
A: Keep them in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 2 months.
Q: What’s the best way to serve this cake?
A: Serve slightly chilled or at room temperature!
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter sweet potato cake. Happy baking!
