This spiced sweet potato cake with caramel cream cheese frosting is studded with soft bites of sweet potato and crunchy walnuts.
Sweet Potatoes Vegetable Oil Bourbon Spices Walnuts Frosting
Peel and shred your sweet potatoes, and set them aside.
Whisk eggs, sugar, oil, and bourbon. Mix dry ingredients and gradually add to wet batter.
Fold the walnuts and grated sweet potatoes into the batter.
Divide the batter evenly between two greased and lined 8-inch round baking pans. Bake for 25-30 minutes.
Allow the cake layers to cool completely before being frosted.
Begin to make the frosting by whipping cold, cubed butter until it’s light and fluffy.
Beat in cream cheese, powdered sugar, vanilla, heavy cream, bourbon, and caramel sauce.
Spread frosting on a cake board, then add the first cake layer.
Pipe frosting on top and invert the second cake layer over the first.
Create a crumb coat around the outside edge with frosting, then chill it in the freezer for 5-10 minutes.
Take the cake out and use the remaining frosting to frost the sides and top of the cake.
Decorate as desired, and enjoy!