Deep Dish Sweet Potato Gooey Brown Butter Cake
This Deep Dish Sweet Potato Gooey Brown Butter Cake is everything you want on a cozy autumn evening! A soft, perfectly spiced brown butter sweet potato cake sits at the base that is tender and warming with that deep nutty richness. Then the top is a rich and gooey cinnamon cream cheese layer that gets perfectly crackly as it bakes and melts right into the cake for the most irresistible combination of textures in every single spoonful. Best served warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt.
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!
All-Purpose Flour: The base of the brown butter sweet potato cake that provides just enough structure while keeping the crumb incredibly soft, tender, and perfectly spiced all the way through.
Baking Powder: Gives the sweet potato cake the lift it needs for a beautiful even rise.
Baking Soda: Works alongside the baking powder to help the cake rise and stay soft and tender.
Cinnamon: Used in both the brown butter sweet potato cake and the cinnamon cream cheese layer for that warm cozy spice that ties everything together.
Pumpkin Pie Spice: Adds that signature warm autumn blend of nutmeg, ginger, and cloves to the sweet potato cake that pairs so beautifully with the brown butter and natural sweetness of the sweet potato.
Salt: Balances the sweetness and enhances all the warm spiced flavors in both the cake and the cinnamon cream cheese layer.
Sweet Potato Puree: The star of this cake — plain sweet potato puree adds incredible natural sweetness, moisture, and a beautifully tender texture.. Make sure to use plain puree and not sweet potato pie filling. See the notes section for three different methods for making homemade sweet potato puree.
Brown Sugar: Adds a deep molasses-like sweetness to the cake batter that enhances the warm spiced sweet potato flavor and keeps the crumb beautifully moist and tender.
Salted Butter: Browned until deep golden amber and nutty before being added to the cake batter — the brown butter is what takes this sweet potato cake completely over the top and adds a rich depth of flavor.
Eggs: Provide structure, richness, and stability to the sweet potato cake batter while helping the cake hold together and bake up perfectly soft and tender.
Maple Syrup: Adds a natural caramel-like sweetness to the cake batter that enhances the warm spiced sweet potato flavor and pairs beautifully with the brown butter throughout. Also used as the base of the easy salted caramel for a perfect finishing drizzle!
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic flavor that enhances the brown butter sweet potato cake and the cinnamon cream cheese layer.
Cream Cheese: The base of the rich and tangy gooey cinnamon cream cheese layer. Make sure it is fully at room temperature before beating for the smoothest most luscious result.
Egg Yolks: Added to the cinnamon cream cheese layer for richness and a beautiful golden color. Using just the yolks keeps the layer rich and gooey rather than cakey.
Powdered Sugar: Sweetens and thickens the cinnamon cream cheese layer into a perfectly smooth and spreadable consistency that bakes up with the signature crackly top.
Almond Butter: Combined with maple syrup and oil to create a smooth creamy and naturally sweetened easy salted caramel that drizzles beautifully over the warm cake.
Avocado Oil or Coconut Oil: Whisked into the easy salted caramel for a smooth and pourable consistency.
Why You’ll Love a Deep Dish Sweet Potato Gooey Brown Butter Cake:
Brown Butter Base: The brown butter adds a warm, nutty richness to the sweet potato cake that is absolutely next level. It pairs so beautifully with the warm spices and natural sweetness of the sweet potato.
Soft And Perfectly Spiced Sweet Potato Cake: The base of this cake is incredibly soft, tender, and perfectly spiced with warm fall spices that make every single bite feel like a warm hug. The sweet potato adds a natural sweetness and moisture that keeps the crumb beautifully tender all the way through.
Gooey Cinnamon Cream Cheese Top: The cinnamon cream cheese layer on top is what makes this cake truly one of a kind. It gets perfectly crackly as it bakes and melts right into the cake for the most incredible gooey and indulgent texture contrast in every single spoonful.
The Perfect Crackly Top: As the cinnamon cream cheese layer bakes it develops the most beautiful crackly surface that gives way to a rich, gooey center underneath.
The Most Incredible Flavor Combination: The warm, nutty brown butter sweet potato cake paired with the rich cinnamon cream cheese is a flavor combination that just works on every single level. Cozy, indulgent, and deeply satisfying!
Served Warm With Vanilla Ice Cream And Salted Caramel: A scoop of vanilla ice cream melting over the warm cake alongside a drizzle of salted caramel and a sprinkle of flaky sea salt takes this dessert to an entirely different level. The sweet, salty, warm, and cold contrast in every single spoonful is the best!
It Looks As Good As It Tastes: The crackly gooey top and the deep dish presentation make this cake an absolute showstopper on any dessert table. It looks incredibly impressive but is surprisingly simple to pull together.
The Ultimate Cozy Fall Dessert: Whether you are making it for Thanksgiving, a fall dinner party, or just a cozy night in, this is the kind of dessert that everyone will be talking about long after the last spoonful is gone.
Tips for Making a Deep Dish Sweet Potato Gooey Brown Butter Cake:
Brown The Butter First: Start by browning the butter before anything else so it has time to cool slightly before you add it to the batter. Hot brown butter can scramble the eggs so giving it 15-20 minutes to cool down makes a big difference.
Watch The Brown Butter Closely: Butter can go from perfectly browned to burnt really fast. Stay at the stove, stir continuously, and pull it off the heat the moment it turns a deep golden amber, the foam completely subsides, and smells nutty. Pour it into a bowl immediately to stop the cooking.
Make The Cinnamon Cream Cheese Layer Before The Cake Batter: Prepare the cream cheese layer first while the brown butter is cooling. This way everything is ready to go and you can assemble the cake without any waiting in between.
Use Room Temperature Cream Cheese: Cold cream cheese will result in a lumpy layer that is hard to spread. Make sure it is fully at room temperature before beating so you get that perfectly smooth and creamy consistency.
Use Room Temperature Ingredients Throughout: The eggs, egg yolks, and sweet potato puree should all be at room temperature before mixing. This helps everything incorporate evenly and gives you the smoothest batter and cream cheese layer possible.
Use Sweet Potato Puree — Not Sweet Potato Pie Filling: Make sure you are using plain sweet potato puree and not sweet potato pie filling. Pie filling has added sugar and spices already in it which will throw off the flavor balance of the cake. See the notes section for three different methods for making homemade sweet potato puree.
Don't Overmix The Cake Batter: Once you add the dry ingredients to the wet, mix until just combined and smooth with no dry flour remaining. Over-mixing will give you a tougher cake.
Spread The Cake Batter Into An Even Layer: An even base means everything bakes consistently from edge to center.
Spread The Cream Cheese Layer Gently: Use an offset spatula or regular spatula to gently spread the cinnamon cream cheese mixture on top of the cake batter. It does not have to be perfect, it will spread and settle as it bakes.
Make The Salted Caramel While The Cake Bakes: The easy salted caramel comes together in just a few minutes so whip it up during the baking time so it is ready to drizzle.
Know What Done Looks Like: The cake is done when the edges are set and golden, the top is crackly and lightly golden, and the center still has a slight jiggle to it. Do not over-bake — the center will continue to set as it cools and that slight jiggle is exactly what you want for that gooey texture, similar to a cheesecake.
Let It Rest Before Serving: Allow the cake to cool for at least 15-20 minutes before scooping and serving. It needs a little time to set up so everything stays together beautifully when you dish it out.
Serve Warm For The Best Experience: This cake is at its absolute best served warm straight from the pan with a generous scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt. The combination of warm cake, cold ice cream, and salty caramel is absolutely the best.
How to Store a Deep Dish Sweet Potato Gooey Brown Butter Cake:
Best Served Fresh: This deep dish sweet potato gooey brown butter cake is at its absolute best served warm the day it is made. The crackly cream cheese top is at its most beautiful, the cake is tender, and everything comes together in the most incredible way when it is still warm from the oven.
Room Temperature (Short-Term): The cake can sit covered at room temperature for up to 1 day. Because of the cream cheese layer, make sure to refrigerate it after that first day.
Refrigerator: Store leftover cake covered or in an airtight container in the refrigerator for up to 4 days. The cream cheese layer will firm up in the fridge so reheating before serving is strongly recommended for the best warm and gooey result.
To Reheat: Warm individual portions in the microwave for 20-30 seconds until warmed through. The oven at 325F for 8-10 minutes also works well if you want to bring back a little more of that fresh-baked feel.
Make Ahead: This cake bakes up beautifully a day in advance. Bake it, let it cool completely, cover it tightly, and store it at room temperature or in the refrigerator. Reheat before serving and add the salted caramel drizzle and ice cream right before serving.
Make Ahead (Easy Salted Caramel): The easy salted caramel can be made in advance and stored in an airtight jar in the refrigerator for up to 2 weeks. Bring it to room temperature or warm it slightly before drizzling over the warm cake.
Freezer: Freeze individual portions of the cooled cake in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven before serving. Add fresh ice cream and a drizzle of salted caramel right before serving for the best result.
FAQs:
Q: Can I make this deep dish sweet potato gooey brown butter cake ahead of time?
A: Yes! This cake bakes up beautifully a day in advance. Bake it, let it cool completely, cover it tightly, and store at room temperature or in the refrigerator. Reheat before serving and add the salted caramel drizzle, ice cream, and flaky sea salt right before serving for the best result.
Q: Can I use canned sweet potato puree instead of homemade?
A: Yes, canned sweet potato puree works perfectly in this recipe. Just make sure you are using plain sweet potato puree and not sweet potato pie filling which has added sugar and spices that will throw off the flavor balance of the cake. See the notes section for three different methods for making your own homemade sweet potato puree if you prefer to go that route.
Q: Can I use pumpkin puree instead of sweet potato puree?
A: Yes! Pumpkin puree works beautifully as a substitute and gives the cake a slightly different but equally delicious fall flavor. The texture and bake time remain the same.
Q: Do I have to brown the butter?
A: Browning the butter is recommended for richness that pairs so beautifully with the spiced sweet potato and makes this cake truly special. If you are short on time, melted butter works as a substitute!
Q: Why does the cream cheese layer get crackly on top?
A: The crackly top is intentional and is one of the most beautiful parts of this cake. As the cinnamon cream cheese layer bakes it sets on the outside while staying gooey underneath, creating that signature crackly surface that shatters!
Q: How do I know when the cake is done baking?
A: The cake is done when the edges are set and golden, the top is crackly and lightly golden, and the center still has a slight jiggle when you gently shake the pan. Do not overbake — that slight jiggle is exactly what gives you that irresistible gooey center.
Q: Can I use a different size pan?
A: Yes. A 10.5x7.5" or 9x9" baking dish both work well for this recipe. Keep in mind that a different size pan may affect the thickness of the layers and the baking time so keep a close eye on the edges and center for doneness.
Q: Can I use store-bought caramel sauce instead of the easy homemade salted caramel?
A: Absolutely. Store-bought caramel sauce works perfectly as a substitute if you are short on time..
Q: Can I serve this cake cold?
A: You can but warm is recommended! The gooey cream cheese center is at its absolute best when the cake is warm — serving it cold will give you a much firmer and less gooey texture.
Q: Can I freeze this cake?
A: Yes. Freeze individual portions of the cooled cake in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven before serving. Add fresh ice cream and a drizzle of salted caramel right before serving for the best result.
Love this? Check out my other fall recipes:
Pumpkin Cinnamon Roll Pancakes with Whipped Honey Cinnamon Butter
Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this deep dish sweet potato gooey brown butter cake. Happy baking!
