Today we are sharing a fantastic scratch Sweet Potato Layer Cake recipe that belongs on your must-bake list for fall!
Ingredients:
For the Sweet Potato Cake Layers
- 1 1/2 sticks (12T) (170g) unsalted butter, slightly softened
- 1 cup (200g) white sugar
- 1 cup (217g) light brown sugar, firmly packed
- 1/4 cup (54g) vegetable oil ( we use canola oil)
- 3 eggs
- 1 can (15oz) (425g) sweet potatoes — you could also use fresh cooked sweet potato puree (1 1/2 cups)
- 1/2 cup (121g) milk
- 1 Tablespoon (12g) vanilla
- 3 cups (342g) cake flour — if you do not have cake flour see Note below
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 2 teaspoons (6g) cinnamon
- 1/2 teaspoon ( 1g) nutmeg
- 1/2 teaspoon ( 3g) salt
For the Cinnamon Cream Cheese Frosting
- 2 sticks (or 1 cup/226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) softened slightly –I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
- 2 teaspoons (8 g) vanilla extract
- 1/2 teaspoon salt (2g) optional – it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- 1 teaspoon (3g) cinnamon
Instructions:
For the Sweet Potato Cake Layers
Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans (you could also use two 9 inch pans)
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set Aside
- In another bowl, add the sweet potatoes, milk and vanilla. Set Aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Mix in the oil. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and milk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of the milk/sweet potato mixture).
- Do not mix above medium speed or over mix the cake batter. This recipe makes 7 cups of batter. Divide between your prepared cake pans.
- Bake at 350 degrees for 25-30 minutes (increase baking time for 9 inch pans). Bake until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out.
For the Cinnamon Cream Cheese Frosting
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar and cinnamon beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don’t over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
**If you are making a dark brown swirl of frosting on top of the cake as we did, reserve 1/4 cup of frosting as set aside.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Will frost a 3 layer 8 or 9 inch cake.
more instructions please visit: https://www.mycakeschool.com/recipes/sweet-potato-layer-cake-recipe/
