Sweet Potato Layer Cake Recipe

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Sweet Potato Layer Cake Recipe
Sweet Potato Layer Cake Recipe photo by Taste of Home
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Sweet Potato Layer Cake Recipe

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"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups canola oil
  • 2 cups sugar
  • 4 eggs, separated
  • 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • FROSTING:
  • 1-1/3 cups sugar
  • 2 cans (5 ounces each) evaporated milk
  • 4 egg yolks, lightly beaten
  • 1/2 cup butter, cubed
  • 2-2/3 cups flaked coconut
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract

Directions

In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.
In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.
Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.
Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.
Originally published as Sweet Potato Layer Cake in Taste of Home October/November 1999, p67

Nutritional Facts

1 piece: 941 calories, 61g fat (18g saturated fat), 166mg cholesterol, 318mg sodium, 95g carbohydrate (65g sugars, 4g fiber), 9g protein.

  • 1-1/2 cups canola oil
  • 2 cups sugar
  • 4 eggs, separated
  • 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • FROSTING:
  • 1-1/3 cups sugar
  • 2 cans (5 ounces each) evaporated milk
  • 4 egg yolks, lightly beaten
  • 1/2 cup butter, cubed
  • 2-2/3 cups flaked coconut
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  1. In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.
  2. In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.
  3. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
  4. For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.
  5. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.
Originally published as Sweet Potato Layer Cake in Taste of Home October/November 1999, p67

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