Make Ahead: Use these cake layers for Cherry-Spice Cake Trifle. Wrap each cake layer twice with plastic wrap, and then once with aluminum foil. Place in a single layer on a baking sheet, and freeze. Once they are frozen, remove from baking sheet, and stack in freezer.

Recipe by Southern Living November 2015

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 45 mins
Yield:
Makes 2 layers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar and light brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potatoes and vanilla, beating just until blended.

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  • Stir together flour and next 6 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 2 greased (with shortening) and floured 9-inch round, 2-inch-deep cake pans.

  • Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour).

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