Sweet Potato Cake
Sweet Potato Cake is a delightful treat that combines the earthy sweetness of roasted sweet potatoes with warm spices, resulting in a moist and flavorful dessert. Topped with creamy frosting, this cake is perfect for special occasions or a cozy family gathering. Its vibrant colors and aromatic fragrance will make it the star of your dessert table. Whether you’re baking for friends or indulging yourself, this Sweet Potato Cake is guaranteed to impress and satisfy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sweet potatoes, peeled and chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
- Boil sweet potatoes until fork-tender (about 15 minutes), then mash until smooth.
- In a mixing bowl, cream together butter and sugars until fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, spices, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in sweet potatoes and vanilla extract carefully.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool before transferring to wire racks.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added texture, consider mixing in chopped nuts or chocolate chips. Store leftover cake wrapped tightly in plastic wrap in the refrigerator for up to five days.