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Sweet Potato Layer Cake Recipe

Sweet Potato Layer Cake Recipe

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

Ingredients

  • 1-1/2 cups vegetable 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:
  • 1/2 cup butter or margarine
  • 1-1/3 cups sugar
  • 2 cans (5 ounces each) evaporated milk
  • 4 egg yolks, beaten
  • 2-2/3 cups flaked coconut
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract

Directions

  • 1. In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9-in. round cake 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.
  • 2. For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers. Yield: 10-12 servings.

Nutritional Facts

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

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