Sweet Potato Cake with Pecan Frosting
Moist and fluffy sweet potato cake with pecan frosting
Servings 12
Calories 288kcal
Ingredients
Sweet Potato Cake
- 2 ½ cup All Purpose Flour
- 2 ½ teaspoon Baking Powder
- ½ teaspoon salt
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 1 cup Vegetable Oil
- 1 ¼ cup Granulated Sugar
- ¾ cyp Brown Sugar
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 2 cup Mashed sweet potato
- 1 cup Buttermilk
Pecan Cream Cheese Frosting
- Cream Cheese Frosting
- 1 8 oz Package Cream Cheese
- 1 teaspoon Vanilla Extract
- ½ cup Crushed Pecans
- Pinch Salt
- 2 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan with non-stick baking spray.
- Boil 3-4 medium sweet potatoes until fork tender. Allow to cool then peel and mash.
- In a medium size bowl, mix the flour, baking powder, salt, cinnamon, salt and nutmeg. Stir and set aside.
- In a large bowl, mix the sweet potato, sugar, brown sugar, eggs, vanilla extract, buttermilk, and oil. Whisk until well combined.
- Add the dry ingredients into wet ingredients then mix until fully combined.
- Pour the batter into the greased pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is baking, let’s make the frosting. In the bowl of a stand mixer, beat cream cheese, powdered sugar, vanilla, and salt until combined, about 2 minutes. Lastly add in the chopped pecans. Place the frosting in the refrigerator until the cake is completely cooled.
- Once the cake is cooled, top the cake with a generous amount of frosting.
- Enjoy!
Nutrition
Serving: 12g | Sodium: 223mg | Calcium: 90mg | Vitamin C: 1mg | Vitamin A: 95IU | Sugar: 42g | Fiber: 1g | Potassium: 77mg | Cholesterol: 43mg | Calories: 288kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 5g | Carbohydrates: 63g | Iron: 2mg