January 8 is my favorite General’s birthday so this recipe is in his honor. General Longstreet loved sweet potatoes so I think he would have liked this cake. It has just the right amount of spice to compliment the sweet potato. And yes, there is real sweet potato in this cake, about 4-5 of them to be exact. Happy Birthday General Longstreet!
Southern Sweet Potato Cake
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes, cooled (about 4-5 sweet potatoes)
1 cup whole buttermilk
Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans. Line bottoms with baking parchment and butter the top of those too.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
In the bowl of a mixer, beat together butter and sugar on medium-high for 4-5 minutes until creamy, stopping to scrape down bowl at least twice. Gradually add beaten eggs. Beat on medium-high for 1-2 minutes until fluffy, scraping down bowl as needed. Add vanilla and sweet potatoes and beat until smooth, scraping down bowl as needed (scraping down the bowl is important stuff, y’all).
Add the dry ingredients into the butter mixture in thirds, alternating with buttermilk. Beat on low speed until just incorporated, scraping down bowl as needed.
Divide batter evenly between pans. Bake at 350-degrees F for 35-45 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pans for 10 minutes, then invert onto cooling rack to cool completely.
Note: Pair this cake with Buttercream Frosting for a delicious combination.