Sweet Potato Cake
Sweet Potato Cake is a delightful dessert that combines warm spices and sweet, tender potatoes into a moist, flavorful treat. Perfect for family gatherings or cozy evenings at home, this cake is not only easy to make but also visually stunning with its vibrant orange hue. Top it with cream cheese frosting for an extra layer of indulgence, or enjoy it plain for a comforting snack. Once you serve this cake, you’ll find everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup unsalted butter (softened)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop sweet potatoes into chunks. Boil until tender; drain and mash until smooth.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream softened butter with granulated and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients and mashed sweet potatoes until just combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 210
- Sugar: 22g
- Sodium: 155mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added flavor, consider folding in chocolate chips or nuts. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. This cake can be frozen; wrap tightly and store for up to three months.