Sweet Potato Cake

By amaliana

Ingredients

• For The Cake:
• 2 pounds tan-skinned sweet potatoes(about 3 medium)
• 3 cups cake flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 4 large eggs
• For The Frosting:
• 12 ounces cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm(reserve any remaining potatoes for another use). Reduce oven temperature to 350F.

2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl and set aside.

3. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs one at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.

4. For frosting: using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth and fluffy. Add powdered sugar 1 cup at a time, beating until smooth after each addition.