Sweet Potato Cake

2 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 tablespoon ground cinnamon

2 sticks unsalted butter, softened

2 cups sugar

3 large eggs, lightly beaten

1 tablespoon vanilla extract

2 1/2 cups mashed cooked sweet potatoes, cooled

1 cup whole buttermilk

Instructions

1. Preheat oven 350degrees Butter and flour two 9 inch cake pans(I did 3 thinner layers). Line bottoms with baking parchment paper.

2. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.

3. In a bowl of a mixer, beat together butter and sugar on medium high until creamy, stopping to scrape down bowl at least twice. Gradually add beaten eggs. Beat on medium high until fluffy, scraping down bowl as needed. Add vanilla and sweet potatoes and beat until smooth.

4. Add the dry ingredients into the butter mixture in thirds alternating with buttermilk. Beat on low speed until just incorporated, scraping down bowl as needed.

5. Divide batter evenly between pans. Bake 350 degrees for 35-45 minutes. Allow to cool in pans for 10 minutes, then invert onto a cooling rack to cool completely.

6. Ice with your favorite cream cheese frosting.