MOIST SWEET POTATO LAYER CAKE WITH BUTTERCREAM FROSTING |Cooking With Carolyn

Carolyn’s Sweet Potato Layer Cake with Buttercream Frosting |Cooking With Carolyn

Copyright © 2018 by Cooking With Carolyn

Yield: 12 to 16 Servings

Ingredients

· 1 Cup Unsalted Butter, room temperature

· 1½ Cups Granulated Sugar

· ½ Cup Light Brown Sugar, firmly packed

· 3 Eggs, room temperature

· 1 Tablespoon Pure Vanilla Extract

· 1½ Cups Mashed Yams or Sweet Potato, about 2-3 whole Sweet Potatoes (READ THE NOTES BELOW)

· 1 Cup Buttermilk, room temperature

· 2½ Cups All Purpose Flour

· 2½ Teaspoons Ground Cinnamon

· ½ Teaspoon Ground Nutmeg

· ¼ Teaspoon Ground Ginger (optional)

· 2 Teaspoons Baking Powder

· 2 Teaspoons Baking Soda

· ½ Teaspoon Salt

Cream Cheese Frosting

· 1 Cup Unsalted Butter, room temperature

· 4, 8 Ounces Blocks Cream Cheese, room temperature

· 3½ to 4 Cups Powdered Sugar, preferably sifted

· 2 to 3 Teaspoons Pure Vanilla Extract

Directions

NOTES: Cooking the potatoes can be done a few days in advance. Wash and scrub the outer skin of the potatoes and pat dry. Using the tip of a sharp knife, poke small holes into each of the potatoes. Place the potatoes on a baking sheet and roast them at 375 degrees until they’re very soft to the touch. Large yams can take up to 2½ hours to completely cook while smaller ones take less time. Set your timer and check them after the first 1½ hours of the cooking time.

Once done, allow the potatoes to cool for about 15 to 20 minutes. Remove the skin. If you’re using yams, cut off about ½ to ¾ inch off of the end of each yam. Why? Because yams have strings and quite a few strings are concentrated at the end of the yams. Next, scoop out the flesh of the potatoes and place it into a food processor or high power blender and pulse until smooth. Cool in a bowl, cover and refrigerate until ready to use. Once it’s time to use for baking, bring the potatoes to room temperature and proceed with the recipe.

Preheat oven to 350 degrees F

Using a hand mixer, or a stand mixer, mix the butter, brown sugar, and sugar together. Add and blend in one egg at a time. Follow with the vanilla extract and mashed potatoes. Stop and scrape down the bowl making sure all of the ingredients are blended well. Pause the mixing.

Sift the dry ingredients directly over the bowl and add the buttermilk. Stir the batter with a spatula or large spoon just until the dry ingredients are mostly absorbed. Now, go back to mixing with the hand mixer, or stand mixer, just until the batter is well incorporated. The batter will appear very thick. Do not over mix.

Butter and flour two 9 inch round baking pans. Evenly divide the batter into each pan, a little over 3½ cups each. Bake at 350 degrees for about 40 minutes or until a toothpick is inserted and comes out clean.

Once done, cool in the pans for about 5 minutes and then turn them out on to a rack to cool completely.

Frost……….

Cream Cheese Frosting

In a large bowl, mix the butter until smooth. Add the cream cheese and continue to mix until both are well combined. Add the vanilla extract. Gradually add and mix in the powdered sugar. Once the mixture is smooth it is ready to use.

Leftover frosting can be stored in an airtight container and placed in the freezer for up to 4 months.

Note: If this cake is made the day before an event place it in a COVERED AIRTIGHT cake holder and refrigerator overnight due to the frosting being made with cream cheese. Take it out of the refrigerator at least 2 hours before service so it can come down to room temperature.

If it is made on the same day of service, the cake can remain at room temperature until service.

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