Instant Pot Sweet Potato Cake w/Brown Sugar Cream Cheese Frosting
by Josie Smythe
Ingredients
  • CAKE:
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup oil
  • 2 eggs
  • 1/3 buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked, mashed sweet potatoes
  • 3/4 cup chopped nuts
  • 3/4 cup raisins
  •  
  • FROSTING:
  • 8 oz cream cheese (room temp)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 tsp cinnamon extract
  • 3 cups powdered sugar
Steps
  1. MASHED SWEET POTATOES:
  2. Peel & chop a few medium sweet potatoes.
  3. Place 1 cup water & steamer (or basket) into Instant Pot.
  4. Place sweet potatoes into steamer.
  5. Cook using the "Steam" setting for 6 minutes; Quick Release.
  6. Remove sweet potatoes, mash & set aside to cool.
  7. CAKES (makes two 7" cakes):
  8. Beat sugars, oil, eggs & buttermilk until combined.
  9. Combine flour, cinnamon, nutmeg, cloves, baking soda & salt.
  10. Add dry ingredients to egg mixture & mix just until moistened.
  11. Stir in sweet potatoes, nuts and raisins.
  12. Pour 1/2 of the batter into a 7" springform pan; cover with foil.
  13. Place 1 cup water & trivet into Instant Pot.
  14. Lower cake onto trivet with a foil sling.
  15. Cook on Manual for 35 minutes;
  16. 15 minute Natural Pressure Release.
  17. Test cake for doneness with a toothpick.
  18. If not done cook a few more minutes.
  19. Repeat the cooking process for the second cake.
  20. Frost when cooled.
  21. FROSTING:
  22. Cream together cream cheese & butter.
  23. Add extracts & brown sugar;
  24. Mix until combined
  25. Gradually add powdered sugar & beat until fluffy.
Notes
  • *This recipe makes two 7" cakes. 
  • You can serve as two separate cakes or as a layer cake. 
  • *If you don't have cinnamon extract for the frosting you can 
  • use ground cinnamon instead or omit.