Korean Sweet Potato Cake
Delight your taste buds with the airy, delicately sweet flavors of Korean Sweet Potato Cake—a unique dessert that combines the natural creaminess of boiled and mashed Korean sweet potatoes with a soft, melt-in-your-mouth crumb. This cake is subtly spiced with optional cinnamon, perfectly balanced with hints of vanilla, and boasts a moist texture thanks to rich butter, milk, and eggs. Ideal for cozy gatherings or a show-stopping tea-time treat, it’s easy to make with just 20 minutes of prep time and bakes to golden perfection in under 40 minutes. Serve it simply as is, or elevate it with a dusting of powdered sugar or a dollop of whipped cream. Perfectly nutritious and indulgent, this Korean-inspired cake recipe is bound to become a favorite for those seeking a twist on classic comfort desserts.
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Recipe Information
Ingredients
- 300 grams Korean sweet potatoes (boiled and mashed)
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter (softened)
- 80 ml Milk
- 2 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon powder (optional)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon powder (if using). Set aside.
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time into the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the mashed Korean sweet potatoes into the mixture and beat until well combined.
Add half of the dry ingredients into the wet mixture and mix on low speed until just combined.
Add the milk and mix until incorporated, then add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely before serving.
Slice and serve. For extra flair, dust with powdered sugar or top with whipped cream if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 123.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
