Ingredients
Cake
- ¼ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 cups plain mashed sweet potatoes, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup whole milk, at room temperature
Brown Sugar Cream Cheese Frosting
- 1 ½ cups light brown sugar
- 1 cup unsalted butter, at room temperature
- 2 (8-ounce) packages plain cream cheese, at room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- Toasted pecans for decorating
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line them with parchment paper to ensure easy removal.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the ¼ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs: Add the 3 large eggs one at a time, beating well after each addition to incorporate fully.
- Mix in sweet potatoes and vanilla: Beat in the 2 cups of mashed sweet potatoes and 1 teaspoon vanilla extract until everything is combined evenly.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, kosher salt, ground ginger, nutmeg, and cloves until well mixed.
- Alternate adding dry ingredients and milk: Add half of the dry flour mixture to the butter mixture, then half of the ⅔ cup whole milk. Repeat with the remaining flour and milk, mixing only until just combined to avoid overmixing.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then remove the cakes from the pans and place them on wire racks to cool completely.
- Prepare the frosting – soften brown sugar: Place 1 ½ cups light brown sugar in the mixing bowl with the whisk attachment and beat to break apart and soften the sugar.
- Add butter and cream cheese: Add 1 cup unsalted butter and 2 packages (16 oz total) cream cheese to the brown sugar and whisk for at least 2 minutes until the mixture becomes less grainy and well blended.
- Add powdered sugar, vanilla, and salt: Add 6 cups powdered sugar, 2 teaspoons vanilla extract, and ½ teaspoon kosher salt. Whisk again until combined.
- Add heavy cream and beat: While continuing to beat, slowly pour in 2 tablespoons heavy cream. Beat the frosting until it is light, fluffy, and smooth, about 2 more minutes.
- Frost the cake: Pipe or spread a layer of frosting onto one cake layer, then place the second cake on top. Frost the top and sides evenly.
- Decorate: Sprinkle toasted pecans on top of the cake for garnish, if desired.
Notes
- Make sure all ingredients, especially butter, eggs, milk, sweet potatoes, and cream cheese, are at room temperature for best mixing results.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and moist.
- Use parchment paper to line cake pans to easily remove cakes without damage.
- The cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking frequently to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
