- 4 c mashed sweet potatoes (about 4-5 medium)
- 3 1/4 c cake flour
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 1 tbsp. ground cinnamon
- 1 tsp. nutmeg
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 2 c granulated sugar
- 1 1/2 c light brown sugar
- 2 sticks unsalted butter, melted, slightly cooled
- 1/4 c vegetable oil
- 1 tbsp. vanilla extract
- 4 eggs, room temperature
- 1 c buttermilk, room temperature
- Baker's Joy
- 1 stick unsalted butter, room temperature
- 16 oz cream cheese, room temperature
- 1 tbsp. vanilla extract
- 1 1/2 tsp. cinnamon
- 3/4 tsp. salt
- 2 lb confectioners’ sugar
- Cook sweet potatoes in a pot of boiling water, stirring occasionally, until a tester inserted into centers with no resistance, 40-45 minutes. Drain and let cool enough to handle. Remove skins, transfer flesh to a medium bowl, and mash. Let cool.
- Preheat the oven to 350°F.
- Line bottoms of three 9” cake pans with parchment paper, then spray with Baker's Joy.
- Sift cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt into a large bowl.
- Combine granulated sugar, brown sugar, butter, oil, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, and no lumps remain, about 5 minutes.
- Add eggs to sweet potato mash and whisk until combined. Scrape into the sugar mixture and beat to combine, scraping down the bowl as needed.
- Reduce speed to low and gradually add flour mixture, and alternate each addition with buttermilk. Mix until just incorporated.
- Divide batter evenly among prepared pans. Bake 25-30 minutes, until cakes are slightly risen, tops are set, and a tester inserted into the centers comes out clean.
- Transfer pans to a wire rack and let cakes cool in pans for 10 minutes. Turn cakes out onto racks. Remove parchment paper if on the cake, and let cool completely.
- Tightly wrap cakes individually in plastic wrap and place in the freezer until chilled, about 2 hours. This makes for easier frosting.
- Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of 3 minutes, scrape the bowl.
- Add the vanilla extract, cinnamon, and salt, and beat for 1-2 minutes.
- Slowly add the confectioners’ sugar, beating on low to ensure the sugar does not fly out of the mixing bowl. After each addition, scrape the bowl.
- Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
- Spread icing between cake layers and then on the top and sides of the stacked layers. I love using the Kitty Swirl!
- Chill to set the icing and serve at room temperature.