Double Decker Sweet Potato Cake with Cream Cheese Frosting

Name: Double Decker Sweet Potato Cake with Cream Cheese Frosting
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12 - 16 serving(s)
Ingredients: 3 lb. sweet potatoes (about 3 large); Cooking spray; 4 c. all-purpose flour, spooned and leveled, plus more for pans; 2 c. granulated sugar; 1 c. packed light brown sugar; 1 tbsp. baking powder; 1 tbsp. baking soda; 1 tbsp. ground cinnamon; 1 tbsp. ground ginger; 1 tsp. kosher salt; 6 large eggs; 1 c. canola oil; 1 tbsp. pure vanilla extract; 1 1/2 c. whole milk; 1 c. (2 sticks) unsalted butter, at room temperature; 1 (8-ounce) package cream cheese; 3/4 tsp. kosher salt; 1 tsp. pure vanilla extract; 4 c. confectioners’ sugar; 1 c. chopped toasted pecans

Savor this moist, spiced dessert all season long.

By Beth BranchPublished: Sep 25, 2025

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Becky Luigart-Stayner for Country Living

Yields:

12 - 16 serving(s)

Prep Time:

3 hrs 30 mins

Total Time:

3 hrs 30 mins

This mile-high cake is pure fall comfort. Fluffy spiced layers are stacked high and smothered in tangy cream cheese frosting, making it the perfect treat to celebrate the season. It's cozy, flavorful, and impossible to resist.

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Ingredients

For the Sweet Potato Cake:

3 lb. sweet potatoes (about 3 large)
Cooking spray
4 cups all-purpose flour, spooned and leveled, plus more for pans
2 cups granulated sugar
1 cup packed light brown sugar
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1 tsp. kosher salt
6 large eggs
1 cup canola oil
1 Tbsp. pure vanilla extract
1 1/2 cups whole milk

Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package cream cheese
3/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 cups confectioners’ sugar
1 cup chopped toasted pecans

Directions

1. Step 1Make the cake: Preheat oven to 400ºF with the rack in the middle position. Prick sweet potatoes several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 hour to 1 hour and 30 minutes. Unwrap and cool completely. Peel potatoes and discard skin. Transfer flesh to a food processor and process until very smooth, 2 to 3 minutes (you want 3 cups puree).
2. Step 2Preheat oven to 350°F. Lightly grease then flour two 9-by-13-inch baking pans. Whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.
3. Step 3Beat eggs, oil, and vanilla in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Mix in sweet potato purée. Transfer to prepared pans, dividing evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pans 15 minutes, then transfer to wire racks to cool completely.
4. Step 4Make the cream cheese frosting: Beat butter, cream cheese, and salt with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in vanilla. Add half of confectioners’ sugar and beat until combined, about 1 minute. Add remaining confectioners’ sugar and beat until combined, about 1 minute.
5. Step 5Assemble cake: Transfer one cake layer to a serving tray. Spread half of frosting on top. Place the second cake layer on top and spread with remaining frosting. Garnish with chopped pecans.