Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, line with parchment and spray again. Set aside.
In a medium bowl, combine the cake flour, cinnamon, baking powder, salt, nutmeg, and ground ginger. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about five minutes. Add the oil and beat on medium until combined. Add the cooled sweet potatoes and mix until combined. Add the vanilla.
With the mixer on low, gradually add the dry ingredients. Stir until just combined.
Evenly distribute the batter into the prepared pans (about 20 ounces of batter in each of the three 8-inch round pans or 15 ounces of batter in each 6-inch pan). Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out mostly clean.
Let pans cool on wire racks for 10 minutes before inverting cakes onto racks to cool completely.