Jump to Recipe Print Recipe
It’s officially February, and you know what that means… I’m CRAVING warm weather. I can’t wait for spring. That’s what inspired this Sweet Potato Cake with Smoked Paprika Caramel! I love carrot cake, but it’s a bit too springy for this time of year, so I adjusted it to fit into this time of year.
I love how dense and soft the sweet potato makes this cake, it’s the perfect ingredient for moisture insurance. And with the smoky, slightly spicy paprika caramel and a big swipe of cinnamon whipped cream on top, this decadent and rich cake is my ideal dessert. It’s fun, fun to decorate, and just a *bit* impractical, but after you pour the caramel on top and scoop some onto every slice, you’ll totally get the appeal.
Table of contents
- The ingredients you’ll need for this sweet potato cake
- Why smoked paprika caramel?
- How to make the perfect caramel and whipped cream
- FAQ
- Looking for more cake recipes?
The ingredients you’ll need for this sweet potato cake
There are a few different components to this cake, but everything is designed to play off each other perfectly. The cake is moist, the whipped “icing” is light, and the caramel is rich enough to bring everything together.
I love all of the flavors going on in this cake – the earthy sweetness of the sweet potato, the richness and smokiness of the paprika caramel and, of course, the light, fluffy and slightly spiced whipped cream. Here’s everything you’ll need:
SWEET POTATO CAKE
- 220 gramsgrated raw sweet potato (1 1/2cups)
- 3largeeggs
- 150 gramsgranulated sugar (2/3cup)
- 90 gramsdark brown sugar(1/2cup)
- 140 gramsavocado oil, or any neutral oil (2/3cup)
- 185 gramsall-purpose flour (1 1/3cup)
- 1 1/2teaspoonbaking powder
- 1teaspoonDiamond Crystal kosher salt
- 1teaspooncinnamon
SMOKED PAPRIKA CARAMEL
- 110 gramsdensely packed dark brown sugar(1/2cup)
- 2tablespoonswater
- 42 gramssalted butter(3tablespoons)
- 1teaspoonsmoked paprika
- 1/4cupheavy cream
- Diamond Crystal kosher salt
CINNAMON WHIPPED CREAM
- 1 3/4cupchilled heavy cream
- 2tablespoonsgranulated sugar
- 1/2teaspoonground cinnamon
Why smoked paprika caramel?
This cake is delicious on its own, but it needs a little something extra to make it more interesting. I love a good caramel sauce on a cake, but I also love taking a bit of a risk with new and interesting flavors. Flavors I’d find on a restaurant menu, if you will.
And I wanted to go the extra mile and add smoked paprika to bring this dessert to the next level. It adds just a hint of spice and smokiness to an otherwise pretty rich and dense cake. The paprika lends a smokier flavor the the caramel, which isn’t spicy, but is definitely *spiced*. I try to remind people that nutmeg isn’t technically a sweet spice, and we use it in baking all the time! So I like to think of other spices in the same way – take the risk.
If you’re not the biggest fan of smoked paprika, you can skip it. The cake will still be marvelous, just a little less….different haha.
How to make the perfect caramel and whipped cream
A lot of people are scared of making caramel from scratch, but I promise it’s simpler than it seems! It just takes some patience and attention, but it’s pretty easy once you get the hang of it. Here’s how to make this paprika caramel sauce:
- Set a small pan over medium heat. Add the sugar and water and mix to combine. Allow the sugar to come to a soft boil, mix to make the sugar smooth, scraping any sugars from the side of the pan.
- Reduce the heat to low. Stir constantly and add a tablespoon of butter at a time, constantly mixing to combine. Add the paprika and the heavy cream and mix.
- Let this cook another 2-3 minutes, but don’t let it bubble. It should be a smooth caramel. Taste (careful, don’t burn yourself!) and season with salt as you prefer. I like this on the saltier side.
After that, you just have to make the cinnamon whipped cream, which is even easier than making the caramel! Whipped cream on cake is so much better than icing, in my opinion, and it’s so simple to make. Here’s how:
- Using an electric mixer, add the chilled cream to a bowl and beat on high. Add the sugar and cinnamon and continue to beat until stiff peaks form. Store in the fridge until you are ready to assemble.
FAQ
How should I store this cake?
First of all, refrain from pouring the caramel over the entire cake if you’re planning on storing it for leftovers. Make sure that the cake is completely cooled, and then store it in a large air-tight tupperware in the fridge. Store the paprika caramel and cinnamon whipped cream in separate containers in the fridge. This cake will last 4-6 days in the fridge.
I don’t like sweet potato. Can I substitute it?
Honestly, for this recipe, I wouldn’t substitute the sweet potato! If you want to achieve a similar flavor combo but don’t want a sweet potato cake, I would try using one of my other cake recipes, then add the paprika caramel and cinnamon whipped cream to that.
Can I make this cake ahead of time?
Yes! This cake stays moist for a long time because of the sweet potato, so if you’re making this cake for guests, simply store it in the fridge separately from the caramel and whipped cream. The caramel will need to be gently reheated on the stove at low heat. Stir often, and it will be back to a pourable consistency in a few minutes.
Looking for more cake recipes?
I love a good cake. Here are some favorites on the blog!
Tamarind Carrot Cake
This carrot cake is a moist, sweet, absolutely delicious version of carrot cake with the unique addition of tamarind paste. Native to Africa and Asia, this tart, subtly sweet fruit adds a unique level of sharpness, fruitiness and flavor to carrot cake that simultaneously compliments its classic flavors while making it taste like something you've never had before.
Check out this recipe
Fig Upside-Down Cake with Cinnamon & Rye
This rye loaf cake is topped with sticky figs and filled with brown butter. When you flip it over, the figs reveal their pink, carmel-y hue, and it's a fall bake that I simply can't get enough of.
Check out this recipe
Pear Ginger Cake
This cake uses both fresh pear and fresh ginger root, making it uniquely moist, flavorful, and one of my absolute favorite cakes to bake throughout the fall and holiday season. Add homemade caramel drizzle for a comforting dessert!
Check out this recipe
And that’s everything for this Sweet Potato Cake with Smoked Paprika Caramel!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Sweet Potato Cake with Smoked Paprika Caramel
5 from 2 votes
This sweet potato cake is similar to a carrot cake, with an irresistibly moist texture and a subtle richness. This ultra-soft cake is topped with cinnamon whipped cream (my preferred icing, tbh), and a smoky paprika caramel, which if you are afraid of the extra layer of flavor, you can always skip the smoky spice!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:45 minutes mins
Total Time:1 hour hr
Course: Dessert
Cuisine: American, Fusion
Keyword: caramel, cinnamon, smoked paprika, sweet potato
Servings: 1 8-inch cake tin
Equipment
1 rasp-style grater
1 8-inch circular baking tin
1 electric mixer with a whisk attachment
1 small sauté pan
Ingredients
For the sweet potato cake
- 220 grams grated raw sweet potato 1 1/2 cups
- 3 large eggs
- 150 grams granulated sugar 2/3 cup
- 90 grams dark brown sugar 1/2 cup
- 140 grams avocado oil, or any neutral oil 2/3 cup
- 185 grams all-purpose flour 1 1/3 cup
- 1 1/2 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon cinnamon
For the smoked paprika caramel
- 110 grams densely packed dark brown sugar 1/2 cup
- 2 tablespoons water
- 42 grams salted butter 3 tablespoons
- 1 teaspoon smoked paprika
- 1/4 cup heavy cream
- Diamond Crystal kosher salt
For the cinnamon whipped cream
- 1 3/4 cup chilled heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Position a rack to the center of the oven and preheat to 350°F.
Prepare the cake first. In a large bowl, whisk together the sweet potato and eggs. Once combined, add the sugars and oil and mix to combine.
Add in the flour, baking powder, salt and cinnamon and whisk into a batter.
Lightly grease an 8-inch round cake pan and line the bottom with parchment. Pour in the batter and bake for 40-45 minutes or until you can insert a toothpick and it comes out clean. Set this in the freezer to chill.
While the cake is chilling, prepare the caramel. Set a small pan over medium heat. Add the sugar and water and mix to combine. Allow the sugar to come to a soft boil, mix to make the sugar smooth, scraping any sugars from the side of the pan.
Reduce the heat to low. Stir constantly and add a tablespoon of butter at a time, constantly mixing to combine. Add the paprika and the heavy cream and mix.
Let this cook another 2-3 minutes, but don't let it bubble. It should be a smooth caramel. Taste (careful, don't burn yourself!) and season with salt as you prefer. I like this on the saltier side.
Finally, make the cinnamon whipped cream. Using an electric mixer, add the chilled cream to a bowl and beat on high. Add the sugar and cinnamon and continue to beat until stiff peaks form. Store in the fridge until you are ready to assemble.
When the bottom of the cake pan is cool to the touch, remove the cake from the pan. It may be a bit domed, so use a serrated knife to even off the top a bit (don't cut off the whole top, just any excess height).
Flip the cake onto its serving plate, add a pile of whipped cream and smooth it out over the top of the cake. Pour over the caramel. Dust with any excess paprika and serve!
