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Sweet Potato Pecan Layer Cake

Course Dessert

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/2 cups mashed sweet potatoes, (from 2-3 boiled or baked sweet potatoes)
  • 3 large eggs
  • 2 tsp vanilla
  • 1/2 cup  buttermilk

Frosting

  • 8 oz cream cheese
  • 1/2 cup butter
  • 5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla

Topping

  • 1/2 cup pecans, chopped

Instructions

Sweet Potato Cake

  • In a stand mixer bowl add oil and sugars. Mix on medium speed. Add in eggs and vanilla. Blend again. Add in mashed sweet potatoes and blend well. Add in dry ingredients. As the batter is mixing, add in buttermilk. Mix until all ingredients are incorporated. Pre-heat oven to 350. Butter and flour three 6 inch pans. Divide batter between the 3 pans and bake for 35-40 minutes until the centers are risen and fully baked. Cool for 10 minutes, then invert onto a wire cooling rack. Cool completely. Use a knife to cut off the domes and level the cake layers.

Frosting

  • In a stand mixer, add cream cheese and butter. Beat until incorporated. Add in powdered sugar one cup at a time while the mixer is on a low speed. Increase speed and add in heavy cream and vanilla. Beat until fluffy. Place one cake Layer onto a cake plate. Spread on a layer of frosting. Top with second cake layer. Add on another layer of frosting. Add third cake layer. Frost cake all over. Use a bench scraper to take off excess frosting. Add the rest of the frosting to a piping bag with a star tip. Pipe small mounds of frosting all around the top of the cake. Sprinkle with chopped pecans.