How to make it

  • Sift together cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium sized bowl. Set aside.
  • In a large mixing bowl, cream butter until fluffy. Add brown and white sugars and cream until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add sour cream and sweet potatoes. Beat until smooth.
  • Turn mixer to lowest setting and add flour mixture alternating with buttermilk beginning and ending with flour. Mix each addition only until combined.
  • Stir in vanilla.
  • Pour batter into two greased and floured 9" round cake pans.
  • Bake at 350 degrees for 25-30 minutes or until inserted toothpick comes out clean.
  • Cool in pans for 10 minutes then turn layers out onto wire racks.
  • Cool completely.
  • Frosting:
  • In a large mixing bowl combine cream cheese, butter, and vanilla. Beat until smooth.
  • Gradually add sugar. Continue beating until smooth and spreadable.
  • Spread a generous helping of frosting on the first cake layer then sprinkle with 1/2 cup pecans.
  • Repeat with second layer then frost sides.
  • Serve immediately with vanilla ice cream if desired or store in refrigerator until ready to eat.
  • Suggestion:
  • Add 1/2 to 1 teaspoon ground cinnamon to frosting for extra flavor.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This sounds amazing! You have some of the best cake recipes! Thanks for this unique and decadent sounding one!
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    " It was excellent "
    peetabear ate it and said...
    this sounds the sweet potatoes in it.... this counts as a veggie serving right!!! five forks
    Was this review helpful? Yes Flag

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