Southern Sweet Potato Cake

Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs 25 mins
1 layer cake


  • ¼ cup shortening

  • ¼ cup vegetable oil

  • ¼ cup all-purpose flour


  • 2 cups white sugar

  • 5 eggs

  • 1 cup vegetable oil

  • 3 teaspoons vanilla extract

  • 2 cups sifted all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon salt

  • 3 cups mashed sweet potatoes

  • 1 cup chopped pecans


  • 4 cups sifted confectioners' sugar

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup butter, softened

  • 1 teaspoon vanilla extract

  • ½ teaspoon grated orange zest

  • ½ teaspoon ground allspice

  • 1 cup chopped pecans


  1. Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.

  2. Beat sugar, eggs, oil, and vanilla extract together in a large bowl.

  3. Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

  5. Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.

  6. Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Cook's Note:

Steam sweet potatoes and mash or whip them, then measure out 3 cups of puree.

Nutrition Facts (per serving)

728 Calories
42g Fat
84g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 728
% Daily Value *
Total Fat 42g 54%
Saturated Fat 12g 58%
Cholesterol 82mg 27%
Sodium 420mg 18%
Total Carbohydrate 84g 30%
Dietary Fiber 3g 10%
Total Sugars 59g
Protein 7g
Vitamin C 3mg 14%
Calcium 102mg 8%
Iron 2mg 13%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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