southern sweet potato cake (Recipe for Printing)
Moist sweet potato cake finished with creamy spiced frosting, perfect for festive celebrations.
# What You Need:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1/2 cup light brown sugar
04 -
1 cup vegetable oil
05 -
4 large eggs
06 -
1 teaspoon vanilla extract
07 -
2 teaspoons baking powder
08 -
1 teaspoon baking soda
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon ground nutmeg
→ Frosting
12 -
8 ounces cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
4 cups powdered sugar
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons milk
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
03 -
In a separate bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 -
Gradually add the dry ingredients to the wet mixture, blending until just combined. Do not overmix.
05 -
Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
06 -
Remove pans from oven and let cakes cool in the pans for 10 minutes. Turn out onto wire racks and allow to cool completely.
07 -
In a large mixing bowl, beat cream cheese and butter until light and fluffy. Add powdered sugar gradually, mixing until smooth. Blend in vanilla extract and milk until the frosting reaches a spreadable consistency.
08 -
Place one cake layer on a serving plate. Spread a layer of frosting on top. Place second cake layer over frosting and coat the top and sides with remaining frosting.
09 -
Slice and serve at room temperature.
# Extra Tips:
01 -
For best results, use room temperature cream cheese and butter when preparing the frosting.