Cake
Step 1
Cook dinner 1½ lb. candy potatoes (about 4 medium), scrubbed, in a medium pot of boiling water, stirring often, till a tester inserted into facilities meets no resistance, 40–45 minutes. Drain and let sit till cool sufficient to deal with. Take away skins, switch flesh to a medium bowl, and mash with a potato masher or fork. Let cool.
Step 2
Preheat oven to 350°. Spray three 9″-diameter cake pans with nonstick vegetable oil spray, then line bottoms with parchment paper rounds. Spray parchment and dirt pans with cake flour, tapping out extra.
Step 3
Sift 3¼ cups (374 g) cake flour, 2 tsp. baking powder, 1½ tsp. floor cinnamon, 1 tsp. floor nutmeg, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into a big bowl (or simply whisk to take away lumps). Mix 1½ cups (300 g) granulated sugar, 1½ cups (packed; 300 g) gentle brown sugar, ½ cup (1 stick) unsalted butter, melted, barely cooled, 7 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract within the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high pace till gentle, fluffy, and no lumps stay, about 5 minutes.
Step 4
Add 5 giant eggs, room temperature, to candy potato purée and blend nicely. Scrape into sugar combination and beat to mix, scraping down bowl as wanted. Scale back pace to low and with motor working, progressively add dry elements; combine simply till included. Divide batter evenly amongst ready pans. Bake till truffles are barely risen, tops are set, and a tester inserted into the facilities comes out clear, 25–half-hour.
Step 5
Switch pans to a wire rack and let truffles cool in pans 5 minutes. Run a small knife round edges of truffles and prove onto racks. Take away parchment and let cool utterly (rounded aspect down). Tightly wrap truffles individually in plastic and freeze till totally chilled (it will make truffles simpler to frost), about 2 hours.
Frosting and meeting
Step 6
Beat 2 16-oz. packages full-fat cream cheese, room temperature and 1 cup (2 sticks) salted butter, room temperature within the bowl of a stand mixer fitted with paddle attachment on excessive pace till easy and creamy, about 1 minute. Add 8 cups (906 g) powdered sugar, sifted or whisked to take away lumps, 1 Tbsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and beat on low pace 30 seconds (place a kitchen towel over bowl to seize any puffs of sugar). Enhance pace to excessive and beat frosting 2 minutes. It must be thick and creamy.
Step 7
Place a cake, proper aspect up, on a big plate or cake stand. Unfold one third of frosting on prime. Set one other cake on prime and frost with half of remaining frosting. Repeat course of with remaining cake and frosting. For the cleanest slices, chill 3 hours earlier than slicing. High with lengthy orange zest strips (if utilizing) simply earlier than serving.
Editor’s be aware: This candy potato cake recipe was first printed in our November 2020 challenge. On the lookout for extra candy potato recipes? Try our favorites like a savory candy potato casserole with brown butter, a candy potato and blue cheese dip, and a candy potato pie with marshmallow whip.
