If I haven’t said it enough already, I’ll say it again – to me, the very best part about being a part of the food blogging community is the absolutely lovely and amazingly talented people I’ve met along the way. Today, I’m excited to come together with a group of just some of those people to celebrate one of our own with a surprise baby shower. So Jen, sit back and relax with a cup of (decaf) coffee and enjoy!
I first met Jen in person two years ago at the Big Summer Potluck. Since the both us have a technical background and are somewhat introverted, our connection was instant…and even though it was my first time meeting other bloggers “in real life” and I was pretty nervous, I felt at ease talking to Jen and found that we had a lot in common (not to mention, her decorated cookies were amazingly delicious). The conference was truly the beginning of something great. Over the last couple years, our friendship has only grown. Even though we’re miles apart, we continue to keep in touch regularly, sharing the ups and downs of our lives, and of course, our love of all things baking, cooking, and canning. Jen really is one of the sweetest people I know, always quick to share a kind word and to help out in any way she can.
Now, Jen and her hubby will be welcoming a much prayed for little girl into their lives, and I couldn’t be happier for them. To celebrate, I brought this sweet potato cake to her virtual shower, which is akin to carrot cake with lots of texture and plenty of fall spices. Instead of the more traditional cream cheese frosting, I frosted the cake with honey buttercream – a little extra sweetness for a sweet little girl. Congratulations Jen – I wish you all the best!
For the cake:
- 2 1/2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup olive oil
- 4 eggs
- 2 cups sweet potatoes, peeled and grated
For the honey buttercream frosting:
- 1 1/2 sticks unsalted butter, softened
- 1/3 cup honey
- 4 cups powdered sugar
- 1/2 Tbsp milk
Preheat the oven to 350 degrees and grease two 8″ cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In another large bowl, cream together the butter and sugars.
Beat in the olive oil and the eggs, and then stir the dry ingredients into the wet ingredients until combined.
Fold in the sweet potatoes.
Divide the batter evenly between the two cake pans.
Bake 30-45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely before frosting. To make the honey buttercream frosting, beat the butter until pale. Beat in the milk and honey. Add in the sugar gradually, beating until smooth.
Frost the cake as desired.
Be sure to attend the rest of Jen’s shower by checking out the links below for more recipes and posts from other food blogger friends:
Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread