Sweet Potato Layer Cake- fresh sweet potato, lots of fall spices, a cream cheese forsting and toffee bits make this fall dessert absolutely irresistible.

Sweet Potato Layer Cake Recipe

Sweet potato cakes aren’t that prevalent and I’m on a mission to change that. Similar in flavor to pumpkin cake, this sweet potato cake is wonderfully moist and tender, full of fall flavors (cinnamon, allspice, and ginger) and makes a great holiday cake.

Mashed Sweet Potato

You will need 2 1/2 cups of mashed sweet potato for this cake. To make the mashed sweet potato, bake 3 to 4 medium sweet potatoes until very soft. Let cool slightly and then peel off the skins and discard them. Place the sweet potatoes in a bowl and mash with a fork until very smooth.
Equipment Needed

2 9-Inch Cake Pans

Electric Stand Mixer

Wire Rack

Offset Spatula

Measure The Flour Correctly

To prevent a dry cake, be sure to meaure the flour correctly. Fluff it up some in the bag or container, then gently scoop it with a large spoon into a dry measuring cup. Overfill it slightly and run the back of a knife across the top to get rid of the excess.

How To Store Sweet Potato Layer Cake

Since there is cream cheese in the frosting, this cake is best stored in the refrigerator. Or it can be frozen for up to 2 months either whole or in individual slices.

Recipe Tips

If your cream cheese frosting is too soft to spread, you can either add more powdered sugar o...