Souper Spice Sweet Potato Cake
Get ready to indulge in the warm, spiced flavors of fall with this irresistible Souper Spice Sweet Potato Cake! This moist and tender dessert features mashed sweet potatoes as its star ingredient, bringing natural sweetness and a luscious texture. A fragrant blend of cinnamon, nutmeg, and ginger infuses every bite with comforting, aromatic depth, while a hint of vanilla enhances its rich, homemade flavor. Perfectly balanced with brown and granulated sugars, this cake bakes up beautifully golden and pairs wonderfully with a light dusting of powdered sugar for an elegant touch. With simple pantry staples and easy-to-follow instructions, it's an ideal treat for cozy gatherings or a weeknight indulgence. Let this sweet potato spice cake become your go-to dessert for any occasion!
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Recipe Information
Ingredients
- 2 cups sweet potatoes (mashed)
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1 cup unsalted butter (softened)
- 3 large eggs
- 0.5 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 cup powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the mashed sweet potatoes, vanilla extract, and milk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
4962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 724.3 g | 263% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 470.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 567 mg | 44% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1954 mg | 42% | |
*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.
