Sweet Potato Layer Cake with Creamy Goat Cheese Frosting. It’s incredibly moist and the tang from the Honey Cream Cheese is a perfect counterbalance to the sweetness of the cake.
Most of the time I bake a Sweet Potato Bundt Cake, this time I switched things up and baked a layer cake. I was also in a hurry to do something with the honey goat cheese in my freezer. Since I made this cake I have more regular and honey goat cheese stashed away. Why so much you ask? Every once in a while I go to Aldi’s looking for mascarpone (which they didn’t have). What I did find was goat cheese; 4 ounces for $1.99. I considered that a steal so whenever I go there I buy a few packages.
I compared posting this cake to going to the dentist. I finally decided to do it and just wanted to get it over with. A while back I bought a fancy schmancy device to torte cakes. Obviously, I didn’t use it when I made this one. My free-hand torting was not working this day. After taking pictures of the uncut cake, I cut a single slice. Woah, Nelly! What was I thinking? As good as this cake is, my first, second, and third instincts were not to post it.
However, the moist spicy cake with the creamy goat cheese frosting was too good not to share. Around the same time that I was kicking myself about my less than stellar slicing, I came across several cakes with layers that were slightly askew as well. I don’t know if these bakers weren’t pleased or not, but they shared them. So, I’m sucking it up, sharing it and vowing to do better.
This cake and frosting were inspired by She Wears Many Hats
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 TBS vanilla bean paste or extract
- 2 ½ cups mashed cooked sweet potatoes (cooled to room temperature, 4 medium
- 1 cup buttermilk
- Creamy Goat Cheese Frosting
- 4 oz Honey Goat Cheese, softened
- 4 oz Cream Cheese, softened
- 1 stick unsalted butter, softened
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup honey
- 1 tsp vanilla
- Preheat oven to 350° F and prepare two 9-inch round cake pans for nonstick baking, also line pans with parchment paper.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves and 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 if necessary.
- Gradually add beaten eggs and beat on medium-high for 1-2 minutes until thoroughly combined.
- Add vanilla paste/extract and sweet potatoes beating until smooth.
- Next add the sifted dry ingredients into the butter/sweet potato mixture in thirds, alternating with buttermilk.
- Beat on low speed until just combined, scraping down bowl as needed.
- Divide batter evenly between pans and bake at 350°F for 35-45 minutes, or until a toothpick inserted in center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- While the cake is cooling make the Creamy Goat Cheese Frosting.
- Beat goat and cream cheese plus the butter on high speed until light and fluffy about 4-5 minutes.
- Add the cinnamon and salt and mix until smooth.
- Add the powdered sugar a little at a time, scraping the bowl as necessary.
- Next, slowly add the honey and vanilla, once again scraping the bowl if needed.
- Beat on high speed for 3-4 minutes.
- Fill and frost the cooled cake as desired.
I’m sharing this post at the following link parties. Drop by and show them a little love!
Happiness is Homemade
Inspire Me Tuesday
The Dedicated House
Wow Us Wednesday’s
DIY by Design