why make this recipe
This Sweet Potato Cake is warm, moist, and simple to make. It uses cooked sweet potatoes for flavor and natural moisture. You can bake it for family meals or for holiday plates. For a different sweet potato dessert idea, see Sweet Potato Pie.
introduction
This cake blends sweet potato, warm spices, and a creamy frosting. You mix mashed sweet potatoes with eggs, sugar, oil, and dry ingredients. Bake until a toothpick comes out clean. It is an easy cake that tastes like fall.
how to make Sweet Potato Cake
Follow the steps below. Mix wet ingredients, mix dry ingredients, combine, and bake. Frost when cool.
Ingredients :
- 2 cups sweet potatoes, mashed
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth.
- Once the cake has cooled, frost with the creamy cinnamon cream cheese frosting. Serve and enjoy!
how to serve Sweet Potato Cake
Cut the cake into slices. Serve at room temperature or a bit warm. Add a dollop of whipped cream if you like. You can also serve it with coffee or tea. If you enjoy potato-based dishes, check this savory idea too: Beef Curry with Potatoes.
how to store Sweet Potato Cake
Cover the cake with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days. You can freeze slices in a freezer bag for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
tips to make Sweet Potato Cake
- Use cooked and well-mashed sweet potatoes for smooth batter.
- Do not overmix after adding flour. Mix until just combined.
- Check doneness with a toothpick in the center.
- Let the cake cool fully before frosting to avoid melting the frosting.
variation (if any)
- Add chopped pecans to the batter for crunch.
- Mix 1/2 cup raisins or currants for extra sweet bites.
- Use brown butter in the frosting for deeper flavor.
FAQs
Q: Can I use canned sweet potato?
A: Yes. Drain and mash well before using. Measure 2 cups mashed.
Q: Can I make this cake in a pan other than a cake pan?
A: Yes. Use a bundt pan or 9×13 pan. Baking time may change. Check with a toothpick.
Q: How do I know the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few crumbs.
Q: Can I skip the cream cheese frosting?
A: Yes. A simple dusting of powdered sugar also works.
Conclusion
For a southern-style take and more tips on a similar sweet potato cake, see this Southern Sweet Potato Cake Recipe. (https://shewearsmanyhats.com/southern-sweet-potato-cake-recipe/)
Sweet Potato Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth.
- Once the cake has cooled, frost with the creamy cinnamon cream cheese frosting.
- Cut the cake into slices and serve at room temperature or a bit warm. Add a dollop of whipped cream if you like.