Description

This Southern Sweet Potato Cake is a moist and flavorful dessert perfect for fall gatherings or any special occasion. Featuring a spiced cake base with mashed sweet potatoes and crunchy pecans, it’s topped with a rich, creamy cream cheese frosting that balances the warm spices beautifully. This classic southern recipe combines comforting flavors with a luscious texture, making it a crowd-pleaser.

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

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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 and ensure easy cake removal.
Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute spices and leavening.
Beat Sugars and Eggs: In another large bowl, beat the granulated sugar and brown sugar with the eggs until the mixture is creamy and well combined.
Add Oil and Vanilla: Slowly incorporate the vegetable oil and vanilla extract into the sugar and egg mixture, mixing thoroughly until smooth.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until the batter is combined to avoid overmixing which could toughen the cake.
Fold in Sweet Potatoes and Pecans: Gently fold in the mashed sweet potatoes and chopped pecans until evenly distributed throughout the batter.
Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops.
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 the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which helps preserve texture and prevent sogginess.
Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy, forming the base of the frosting.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, vanilla extract, and milk to the cream cheese mixture, beating until light and fluffy to create a smooth frosting.
Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake evenly.
Garnish and Serve: Optionally, garnish with additional chopped pecans on top of the frosting before serving for extra crunch and visual appeal.

Notes

Ensure sweet potatoes are cooked and mashed thoroughly without lumps for a smooth batter.
Do not overmix the batter once combined to maintain cake fluffiness.
Use room temperature eggs and ingredients to help with proper mixing and texture.
For extra moisture, you can brush cake layers with a light syrup before frosting.
Store leftover cake covered in the refrigerator for up to 3 days.
For a nut-free version, omit pecans or substitute with seeds.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American