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Sweet Potato Layer Cake

 Sweet Potato Layer Cake
"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
10-12 ServingsPrep: 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 McCormick® Pure 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 McCormick® Pure 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

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Sweet Potato Layer Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 941 calories, 61 g fat (18 g saturated fat), 166 mg cholesterol, 318 mg sodium, 95 g carbohydrate, 4 g fiber, 9 g protein.