Sweet Potato Layer Cake

Sweet Potato Layer Cake- fresh sweet potato, lots of fall spices, a cream cheese forsting and toffee bits make this fall dessert absolutely irresistible.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Servings:

Equipment

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

Store cake in the refrigerator.

Nutrition