Sweet Potato Layer Cake- fresh sweet potato, lots of fall spices, a cream cheese frosting and toffee bits make this fall dessert absolutely irresistible.
Sweet Potato Layer Cake Recipe
Sweet potato cakes aren’t that prevalent and I’m on a mission to change that. Similar in flavor to pumpkin cake, this sweet potato cake is wonderfully moist and tender, full of fall flavors (cinnamon, allspice, and ginger) and makes a great holiday cake.
Mashed Sweet Potato
You will need 2 1/2 cups of mashed sweet potato for this cake. To make the mashed sweet potato, bake 3 to 4 medium sweet potatoes until very soft. Let cool slightly and then peel off the skins and discard them. Place the sweet potatoes in a bowl and mash with a fork until very smooth.
Equipment Needed
Measure The Flour Correctly
To prevent a dry cake, be sure to meaure the flour correctly. Fluff it up some in the bag or container, then gently scoop it with a large spoon into a dry measuring cup. Overfill it slightly and run the back of a knife across the top to get rid of the excess.
How To Store Sweet Potato Layer Cake
Since there is cream cheese in the frosting, this cake is best stored in the refrigerator. Or it can be frozen for up to 2 months either whole or in individual slices.
Recipe Tips
If your cream cheese frosting is too soft to spread, you can either add more powdered sugar or refrigerate it for 20 to 30 minutes.
Be sure not to overbake the cake. Test with a toothpick after about 33 minutes.
More Sweet Potato Desserts
- Sweet Potato Cupcakes with Spiced Buttercream
- Southern Sweet Potato Pie
- Sweet Potato Cream Cheese Bars
- Rum-Glazed Sweet Potato Cakes
- Sweet Potato Skillet Cake with Broiled Coconut Pecan Icing
Our Favorite Layer Cakes
Sweet Potato Layer Cake
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups mashed sweet potato
- 1 cup buttermilk
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350 degrees F and spray 2 9-inch cake pans with baking spray with flour.
- Whisk together first 7 ingredients in a medium bowl. Set aside.
- Beat butter and sugar with an electric mixer on medium speed for 3 minutes.
- With mixer on low, beat in eggs one at a time, stopping to scrape down sides of the bowl.
- With mixer on low, mix in vanilla and sweet potatoes until incorporated.
- Add the flour mixture in thirds, alternating with buttermilk, beating just until incorporated.
- Divide batter evenly between the two prepared cake pans.Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes and then remove to a cooling rack to cool completely.
- Beat cream cheese and butter until smooth.
- Add vanilla, salt, and half the powdered sugar and beat until smooth.Add remaining powdered sugar and beat until smooth.
- Spread frosting on top of one of the cake layer. Top with the other cake layer. Cover sides and top with frosting.Sprinkle toffee bits on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
