Description
This Southern Sweet Potato Cake is a moist, warmly spiced cake layered with creamy cream cheese frosting. Rich with mashed sweet potatoes and pecans, it offers a perfect balance of sweetness and texture, infused with traditional southern spices like cinnamon, nutmeg, and cloves. Ideal for holiday gatherings or cozy dessert moments.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups cooked, mashed sweet potatoes
- 1 cup chopped pecans
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this mixture aside.
- Combine sugars and eggs: In another large bowl, beat the granulated sugar and brown sugar with the eggs until the mixture is well blended and creamy, ensuring a smooth base for the batter.
- Add wet ingredients to sugar mixture: Slowly incorporate the vegetable oil and vanilla extract into the sugar and egg mixture, mixing well after each addition to achieve a homogeneous blend.
- Combine wet and dry ingredients: Gradually add the flour and spice mixture to the wet ingredients, stirring gently just until all the flour is incorporated to avoid overmixing and maintain cake tenderness.
- Fold in sweet potatoes and pecans: Carefully fold the mashed sweet potatoes and chopped pecans into the batter, distributing them evenly without deflating the mixture.
- Divide and bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely to room temperature before frosting.
- Prepare the frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy, forming the base of the frosting.
- Add remaining frosting ingredients: Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is light, fluffy, and spreadable.
- Assemble the cake: Once cooled, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
- Garnish and serve: Optionally, garnish with additional chopped pecans on top for extra texture and visual appeal before serving.
Notes
- Ensure sweet potatoes are cooked and mashed smoothly for the best texture.
- Allow cakes to cool completely before frosting to prevent melting.
- You can toast the pecans lightly to enhance their flavor before folding into the batter and garnishing.
- This cake can be made a day ahead; store covered in the refrigerator.
- Bring cake to room temperature before serving for optimal flavor.
