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Sweet Potato Layer Cake

Sweet Potato Layer Cake

This Sweet Potato Layer Cake is ultra-moist, warmly spiced, and beautifully tender thanks to freshly grated sweet potatoes. Paired with velvety cream cheese frosting and toasted pecans, it’s a nostalgic yet elevated dessert perfect for celebrations or cozy baking days.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1 cup raw pecan halves, roughly chopped
  • Nonstick baking spray for greasing pans
  • 1.5 cups vegetable oil
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp coarse kosher salt (heaping)
  • 1 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • 3 cups sweet potatoes, peeled and grated
For the Cream Cheese Frosting
  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1/4 tsp coarse kosher salt generous pinch

Method
 

  1. Preheat oven to 325°F (165°C). Spread pecans on a baking sheet and toast 6–10 minutes until fragrant. Set aside to cool.
  2. Spray three 9-inch cake pans with nonstick spray. Line each with parchment paper and spray again lightly.
  3. Whisk together the oil, granulated sugar, eggs, and vanilla in a large bowl until pale and slightly thickened.
  4. In a separate bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and black pepper until evenly combined.
  5. Whisk the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Fold in the grated sweet potatoes in three additions, then fold in the cooled toasted pecans.
  7. Divide batter evenly into the pans and bake at 325°F (165°C) for 30–35 minutes, or until a toothpick comes out clean.
  8. Cool cakes in pans for 1 hour, then turn out onto racks to cool completely.
  9. Beat the cream cheese and butter until fluffy. Add powdered sugar gradually, then mix in vanilla and salt until smooth.
  10. Assemble the cake by stacking layers with frosting between them. Apply a crumb coat, chill, then finish frosting and garnish with pecans.
  11. Store at room temperature for 1 day or refrigerate up to 5 days. Serve slightly chilled or at room temperature.

Notes

Toast the pecans for maximum flavor. Freshly grated sweet potatoes provide essential moisture. Add orange zest for a citrus twist or reduce sugar slightly if desired.