Description
This Southern Sweet Potato Cake is a moist, warmly spiced dessert perfect for any occasion. Made with mashed sweet potatoes and a blend of aromatic spices, it offers a rich, tender crumb complemented by crunchy pecans. The cake is topped with a luscious cream cheese frosting that balances sweetness with tanginess, making it a decadent treat reminiscent of classic Southern flavors.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures even distribution of leavening agents and spices for consistent flavor and rise.
- Beat Sugars and Eggs: In another large bowl, beat the granulated sugar and brown sugar with the eggs until well blended and creamy, which creates a smooth base and incorporates air for lightness.
- Add Oil and Vanilla: Slowly add the vegetable oil and vanilla extract to the sugar mixture, mixing thoroughly to combine fats and flavor evenly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently just until incorporated to avoid overmixing which can toughen the cake.
- Fold in Sweet Potatoes and Pecans: Carefully fold in the mashed sweet potatoes and chopped pecans, distributing them evenly throughout the batter for moist texture and added crunch.
- Divide Batter: Divide the batter equally between the prepared cake pans to ensure even baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy, forming the base of the frosting.
- Add Remaining Frosting Ingredients: Gradually add powdered sugar, vanilla extract, and milk, beating until the frosting is light, fluffy, and spreadable.
- Assemble Cake: Once cooled, spread a layer of frosting on top of one cake layer, place the second cake layer on top, then frost the top and sides evenly.
- Garnish and Serve: Garnish with additional pecans if desired, slice, and serve your delicious Southern Sweet Potato Cake.
Notes
- Ensure the sweet potatoes are well cooked and mashed smoothly to avoid lumps in the batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Use room temperature eggs, cream cheese, and butter for best mixing results.
- If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
- Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
