Description
Sweet Potato Cake is a moist, flavorful cake that balances natural sweetness with aromatic spices. Perfect for fall gatherings, weekend treats, or special occasions, it’s easy to make and full of comforting flavor. The cake is soft, tender, and naturally sweetened with roasted sweet potatoes. A light dusting of powdered sugar or a swirl of frosting elevates it for presentation, while optional mix-ins like walnuts or coconut provide texture and depth. This cake is a simple yet impressive dessert that everyone will love.
Ingredients
Scale
- 2 cups roasted or boiled sweet potatoes, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or buttermilk
- Optional: ½ cup chopped walnuts, pecans, or shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in mashed sweet potatoes until smooth.
- Whisk dry ingredients together separately, then gradually combine with wet mixture, alternating with milk.
- Fold in optional mix-ins gently.
- Pour batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a toothpick comes out clean.
- Cool in pan for 10-15 minutes, then transfer to a wire rack before serving or frosting.
Notes
- For a richer flavor, roast sweet potatoes instead of boiling.
- Don’t overmix batter for a lighter texture.
- Dust with powdered sugar or top with cream cheese frosting for presentation.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg