Sweet Potato Cake
Indulge in the comforting sweetness of this irresistible Sweet Potato Cake, a perfect blend of warm spices and earthy sweetness. Made with creamy mashed sweet potatoes, cinnamon, nutmeg, and ginger, this moist and flavorful cake embodies the cozy flavors of fall. The cake’s rich texture is complemented by a hint of brown sugar and vanilla, while a simple powdered sugar glaze adds an extra layer of indulgence. Perfect for gatherings or an afternoon treat, this easy-to-follow recipe comes together in under an hour, making it a delightful homemade dessert. With keywords like "sweet potato cake," "warm spice cake," and "fall dessert recipe," this seasonal favorite is all about bringing warmth and deliciousness to your table. Serve it as-is or crowned with the optional glaze for a classic, crowd-pleasing finish!
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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 Brown sugar
- 0.5 cups Unsalted butter (softened)
- 0.25 cups Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Milk
- 1 cups Powdered sugar (for optional glaze)
- 2 tablespoons Milk (for optional glaze)
- 0.5 teaspoons Vanilla extract (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat with an electric mixer on medium speed until creamy and well combined, about 2-3 minutes.
Add the vegetable oil to the sugar mixture and beat until incorporated.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Fold the mashed sweet potatoes into the wet mixture until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan(s) and spread it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan(s) for 10 minutes. Then transfer to a wire rack to cool completely.
For the optional glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and let it set before serving.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 48.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 180 mg | 4% | |
*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.
