Southern Sweet Potato Cake

This Southern-inspired layer cake has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 728 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 3 teaspoons baking powder
• 5 eggs
• 2 teaspoons baking soda
• 2 cups sifted all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 4 cups sifted confectioners' sugar
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 3 cups mashed sweet potatoes
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.25 cup vegetable oil
• 0.5 teaspoon grated orange zest
• 0.5 teaspoon ground allspice
• 0.25 cup shortening

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.

Step 2

Beat sugar, eggs, oil, and vanilla extract together in a large bowl.

Step 3

Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

Step 5

Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Step 6

Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.