Sweet Potato Layer Cake
"This Sweet Potato Layer Cake with Cinnamon Cream Cheese Frosting is the perfect cake for fall! It is such a moist and flavorful cake, with a wonderful balance of sweet potato flavor and spices. If you love spice cakes and fall flavors, you will love this scratch recipe!..."
INGREDIENTS
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1 1/2 sticks (12T) (170g) unsalted butter, slightly softened
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1 cup (200g) white sugar
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1 cup (217g) light brown sugar, firmly packed
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1/4 cup (54g) vegetable oil ( we use canola oil)
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3 eggs
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1 can (15oz) (425g) sweet potatoes — you could also use fresh cooked sweet potato puree (1 1/2 cups)
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1/2 cup (121g) milk
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1 Tablespoon (12g) vanilla
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3 cups (342g) cake flour — if you do not have cake flour see Note below
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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2 teaspoons (6g) cinnamon
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1/2 teaspoon ( 1g) nutmeg
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1/2 teaspoon ( 3g) salt
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2 sticks (or 1 cup/226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g) softened slightly --I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
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2 teaspoons (8 g) vanilla extract
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1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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1 teaspoon (3g) cinnamon
Comments & Reviews
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