sweet potato cake recipe

Written ByJenny Smyth Posted on
sweet potato cake recipe
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The Best sweet potato cake recipe

I’m so excited to share with you my favorite sweet potato cake recipe! This delicious treat has been a staple in our household for years, and I just can’t get enough of it. The moment I take the first bite, I’m transported to a place of comfort and warmth.

It’s like a big hug in a slice. My kids love helping me in the kitchen, and they’re always eager to assist with the prep work – mashing those sweet potatoes is their favorite part! We make this cake for every special occasion, from birthdays to holidays, and it’s always a crowd-pleaser.

I’ve even been known to whip up a batch on a Tuesday just because. And the best part? It’s actually pretty good for you too!

The sweet potatoes provide a boost of vitamin A, while the whole wheat flour adds some extra fiber. Plus, it’s just so darn tasty. We love serving it with a dollop of whipped cream or a sprinkle of cinnamon sugar on top.

It’s the perfect way to satisfy our sweet tooth without feeling too guilty about it. And let’s be real – who doesn’t love a good excuse to bust out the ol’ mixer and get baking?! So grab your apron and let’s get started on this amazing sweet potato cake recipe!

It’s sure to become a new favorite in your household as well!

Sweet Potato Cake

Sweet Potato Cake

4.5 from 1772 votes

A moist and delicious sweet potato cake perfect for a comforting treat. This recipe combines the natural sweetness of sweet potatoes with warm spices for a delightful dessert.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 cup mashed sweet potatoes
1/2 cup milk

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9×9 inch baking pan.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set aside.
4In a large bowl, cream together butter and sugar until light and fluffy.
5Beat in eggs, one at a time, then stir in vanilla and mashed sweet potatoes.
6Gradually add the dry ingredients to the wet ingredients, alternating with milk.
7Mix just until combined.
8Pour the batter into the prepared baking pan, and smooth the top with a spatula.
9Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10The cake should be golden brown and pull away from the sides of the pan slightly.
11While the cake is baking, prepare the topping by whisking together powdered sugar, milk, and vanilla extract until smooth.
12Add more milk or powdered sugar as needed to reach your desired consistency.
13Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
14Then, drizzle the glaze over the warm cake and let it cool completely before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
9×9 inch baking pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add nuts or dried fruits to the batter for added texture and flavor.

Watch Video Of How Sweet Potato Cake Works

This sweet potato cake recipe is truly a staple in our household – we love serving it at family gatherings and special occasions alike. Not only is it incredibly delicious, but it’s also surprisingly healthy considering all the nutrients packed into those sweet spuds!

Plus, with its ease of preparation and versatility in storage options (refrigerate or freeze), this cake is perfect for any occasion – whether that’s Easter Sunday dinner or just an average Tuesday afternoon snack attack! My kids adore helping me whip up a batch (they’re always eager to mash those sweet taters!)

, and my husband… well let’s just say he loves devouring slices right out of the oven – warm and still gooey!

So go ahead – give this amazing sweet potato cake recipe a try today!

❓ Frequently Asked Questions About Sweet Potato Cake

Q: What type of sweet potatoes should I use for this recipe?

A: For this recipe, you’ll want to use high-moisture sweet potatoes, such as Garnet or Beauregard. These varieties will yield the best results in terms of flavor and texture.

Q: Can I substitute regular sugar with honey or maple syrup?

A: While you can try substituting sugar with honey or maple syrup, keep in mind that it will change the flavor profile of your cake significantly. If you do choose to use one of these alternatives, start with a smaller amount than called for in the recipe and adjust to taste.

Q: How do I ensure my cake is evenly baked?

A: To ensure even baking, make sure your oven is at the correct temperature (350°F) and that you’re not opening the oven door during the baking time. Also, check on your cake after 30 minutes by inserting a toothpick into the center – if it comes out clean, it’s done!

Q: Can I store this cake at room temperature?

A: No, it’s best to store this cake in an airtight container in the refrigerator to maintain its freshness. If you must store it at room temperature, make sure it’s kept away from direct sunlight and heat sources.

Q: Can I freeze this cake for later use?

A: Yes, you can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag.

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