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Sweet Potato Layer Cake Recipe

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Ingredients
  

  • Ingredients:
  • - 15 oz can sweet potatoes or 12 oz bag steamable diced sweet potato or 2 large sweet potatoes about 1 lb
  • - 3 cups cake flour
  • - 3 large eggs room temperature
  • - 1 cup white sugar 200g and 1 cup light brown sugar (217g)
  • - 2 teaspoons cinnamon
  • - 1/2 teaspoon nutmeg
  • - 1/2 teaspoon salt
  • - 1/2 cup + 2 tablespoons light brown sugar
  • - 1 1/2 cup 300 g granulated sugar
  • - 2/3 cups brown sugar packed
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1 cup milk
  • - 1 teaspoon vanilla extract
  • - Additional ingredients for frosting cream cheese, butter, powdered sugar, molasses, etc.

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
  • In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
  • If using whole sweet potatoes, peel and cube them, then boil in water until tender. Drain and mash until smooth. If using canned or steamable sweet potatoes, simply mash until smooth.
  • In another bowl, mix together the sugars and eggs until the mixture is light and fluffy. Gradually add in the mashed sweet potatoes, milk, and vanilla extract, mixing until smooth.
  • Gradually add the dry ingredients to the wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just combined; don't overmix.
  • Pour the batter evenly into the prepared cake pans, ensuring each pan has about 20 ounces of batter.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. For 7-inch springform pans, bake for 40-45 minutes.
  • Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • While the cakes are cooling, prepare your frosting of choice by mixing softened cream cheese and marshmallow fluff until smooth, or by combining butter, powdered sugar, and molasses for the molasses buttercream.
  • Once the cakes are completely cool, assemble the cake by placing one layer on a cake stand, spreading a generous amount of frosting on top, and then placing the second layer on top. Decorate with additional toppings as desired.
  • Extra Tips:
  • When making the Sweet Potato Layer Cake, confirm that your sweet potatoes are well-mashed to avoid lumps in the batter.
  • If you want to add an extra layer of flavor, consider browning the butter before mixing it into the batter for a deeper, nuttier taste. Additionally, you can toast the pecans for the topping for an added crunch. Enjoy your baking!