Description
This Southern Sweet Potato Cake is a moist and flavorful dessert that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon, nutmeg, and cloves. Topped with a creamy cream cheese frosting and crunchy pecans, this cake celebrates classic Southern flavors in a beautifully layered treat perfect for holidays or special occasions.
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
- Preheat and prepare 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, cinnamon, nutmeg, ginger, and cloves. Set aside this well-combined spice and flour mixture.
- Beat sugars and eggs: In another large bowl, beat the granulated sugar, brown sugar, and the four large eggs until the mixture is well blended and creamy, ensuring a light texture in your cake batter.
- Add oil and vanilla: Slowly pour in the vegetable oil along with the vanilla extract to the sugar and egg mixture, mixing well until the ingredients are completely combined and smooth.
- Combine wet and dry ingredients: Gradually add the sifted flour and spice mixture to the wet ingredients, stirring gently just until all ingredients are incorporated, being careful not to overmix.
- Fold in sweet potatoes and pecans: Carefully fold in the mashed sweet potatoes and chopped pecans until they are evenly distributed throughout the batter.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans and place them in the preheated oven.
- Bake the cakes: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, signaling they are fully cooked.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare frosting: Beat the softened cream cheese and unsalted butter together in a bowl until smooth and creamy, creating the base for your frosting.
- Add powdered sugar and flavoring: Gradually add the powdered sugar, vanilla extract, and milk to the cream cheese mixture, beating continuously until the frosting is light, fluffy, and spreadable.
- Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and then evenly frost the top and sides of the entire cake.
- Garnish and serve: Optionally garnish with additional chopped pecans on top for a decorative and crunchy finish. Serve and enjoy your Southern Sweet Potato Cake.
Notes
- Ensure sweet potatoes are well cooked and fully mashed for smooth batter incorporation.
- Do not overmix the batter once flour is added to keep the cake tender.
- Using room temperature ingredients helps achieve better mixing and texture.
- The cake can be made a day ahead and stored in the refrigerator to enhance flavors.
- To make ahead, wrap the frosted cake tightly and refrigerate for up to 3 days.
