Description
This Southern Sweet Potato Cake is a moist and flavorful dessert that combines the warm spices of cinnamon, nutmeg, ginger, and cloves with the natural sweetness of mashed sweet potatoes. Topped with a rich, creamy cream cheese frosting and chopped pecans, this cake is perfect for holiday gatherings and special occasions.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside for later use.
- Beat Sugars and Eggs: In another large bowl, beat the granulated sugar and brown sugar with the eggs until the mixture is well blended and creamy, ensuring a smooth texture.
- Add Oil and Vanilla: Slowly add the vegetable oil and vanilla extract to the sugar and egg mixture, mixing well until all ingredients are just combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently to incorporate without overmixing to maintain cake tenderness.
- Fold in Sweet Potatoes and Pecans: Carefully fold in the mashed sweet potatoes and chopped pecans, distributing them evenly throughout the batter for flavor and texture.
- Divide Batter: Divide the batter evenly between the two prepared cake pans, smoothing the top of each for even baking.
- Bake the Cakes: 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 their pans for about 10 minutes before transferring them to wire racks to cool completely, which prevents sogginess.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together in a mixing bowl until the mixture is smooth and creamy.
- Add Frosting Ingredients: Gradually add the powdered sugar, vanilla extract, and milk to the cream cheese mixture, beating continuously until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer over it, and then frost the top and sides of the entire cake evenly.
- Garnish and Serve: Optionally, garnish the finished cake with additional chopped pecans before serving for extra crunch and decoration.
Notes
- Ensure the sweet potatoes are well cooked and mashed smoothly for the best cake texture.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- Allow the cakes to cool completely before frosting to avoid melting the frosting.
- Use fresh spices for the best flavor impact.
- This cake can be made a day ahead and stored in the refrigerator wrapped well to enhance flavors.
