Pumpkin who? Who needs pumpkin when sweet potato is queen especially when it’s my Sweet Potato Chai Cake with Maple Cream Cheese Frosting.
I know pumpkin gets all the hype around this time of year but where I’m from the sweet potato is running the show. This Sweet Potato Chai Cake with Maple Cream Cheese Frosting will not disappoint Cake is one of the stars so when Natasha invited me to participate in her Thanksgiving Dinner Must-Haves I had to share this sweet treat.
I love a good cake from scratch but sometimes it can be a little intimidating. I know I get it but let me tell you, this is such an easy cake to make and it’s what’s called a “snacking” cake because it has one layer and is extremely easy to bake.
This Sweet Potato Chai Cake with Maple Cream Cheese Frosting is the perfect snackin’ cake. One layer of chai spiced cake is perfectly moist and sweet and topped with a smooth cream cheese frosting that’s been kissed with maple syrup. Doesn’t that sound good? Now go get that coffee brewing, tea steeping, or glass of milk so it will be waiting for when this cake is done.
It keeps well in an airtight container in the fridge for up to one week. If you want to freeze some, no problem, just don’t put the frosting on. Slice the cake up, double wrap them, and store them in the freezer for up to three months. When you’re ready to eat them, thaw them in the fridge overnight or pop one in the toaster oven to warm it up.
Are you ready to get your bake? Let’s Go!Print