Sweet Potato Cake with Cream Cheese Frosting (American South)

american-southern-sweetpotatolayercake This moist and flavourful Southern Sweet Potato Cake recipe is perfect for fall gatherings or holiday celebrations. It’s both a comforting and unique twist on a traditional layer cake, certain to appeal to those looking for something different to offer for dessert.

2 cups sweet potatoes (~2 large)
2⅓ cups pecans or walnuts, chopped, divided
2½ cups all-purpose flour, unbleached
¾ cup granulated sugar
¾ cup Erythritol Gold, packed
2 tsp. ground cinnamon
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
¼ tsp. ground nutmeg
¼ tsp. ground ginger
1 cup vegetable oil
1 Tbsp. pure vanilla extract
4 large eggs, room temperature

Cream Cheese Frosting:
1½ blocks (12 oz) cream cheese, softened
¾ cup salted butter, softened
1 Tbsp. pure vanilla extract
4½-5 cups Monk Fruit Sweetener with Erythritol (Powdered)
1 tsp. ground cinnamon
2-4 Tbsp. heavy whipping cream

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Scrub the sweet potatoes. Prick potatoes with the tip of a knife or a fork. Place onto a sheet pan and bake for 45-50 minutes or until fork tender. Cut a diagonal slit vertically and use a spoon to scoop out the sweet potato, then mash. Set aside to cool.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray three 8” round cake pans ( or two 9” round pans) with baking spray. Set aside.

Spread pecans or walnuts on a sheet pan. Toast for 5 minutes. Set aside to cool.

In a large mixing bowl use a whisk to sift together the flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda, salt, nutmeg and ginger.

In a separate bowl, whisk together the cooled sweet potatoes, vanilla and vegetable oil.

Using an electric mixer on low speed gradually add the dry ingredients to the wet ingredients. Mix until fully moistened and the batter is creamy.

Pour batter evenly into the pans. Bake for 20-25 minutes or until a toothpick inserted into the centers comes back clean. Cool completely in the pan on a cooling rack.

Make the Frosting:
In a large mixing bowl use an electric mixer to cream together the cream cheese, butter and vanilla for 2 minutes. To the bowl gradually add the confectioners’ sugar and cinnamon beating until fully and combined. Add cream in 1 Tbsp. increments until spreading consistency.

Frost evenly between the layers. Sprinkle ⅓ cup toasted nuts on first and second layer. Frost sides and top swirling the frosting. Press remaining toasted pecans evenly onto the side of the cake. Chill for at least 4 hours for the frosting to set.

Store chilled in an airtight container in the fridge for up to one week.

Makes 16 servings (may vary).

Cook's Notes:

To Make Sweet Potatoes In the Microwave: Prick sweet potatoes with a fork. Place onto a microwave safe plate. Cook in the microwave for 8-10 minutes flipping halfway through. Cook just until fork tender. Cut a vertical slit and use a spoon to scoop out the sweet potato, then mash with a fork. Set aside to cool.
I opt for pecans for the nuts in this cake. You can also use walnuts. Either way, I highly recommend taking the time to toast them to enhance the flavour.
How to freeze Sweet Potato Cake Layers: If you’d like to get a head start on holiday baking, you can make the cake layers up to 2 months in advance. When doing so, bake the cake layers and cool them completely. Wrap in plastic wrap and then heavy duty foil and pop them into the freezer until you’re ready to assemble and frost the cake.
Storage and Leftovers: Store Sweet Potato Cake in an airtight container chilled in the fridge for up to 1 week.
You can store frosted Sweet Potato Cake for up to 2 months in the freezer.