Description
This Sweet Potato Cake is a delightful fall dessert that perfectly blends warm spices with the natural sweetness of sweet potatoes. Moist and flavorful, it’s a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed cooked sweet potato (about 2 medium)
- 1/2 cup chopped pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease a 9×13-inch baking pan or two 9-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a large bowl, combine the brown sugar, granulated sugar, and oil. Add eggs one at a time, then mix in vanilla and mashed sweet potatoes.
- Combine ingredients: Gradually add dry ingredients to wet mixture, fold in pecans if desired.
- Bake: Pour batter into prepared pan(s) and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and frost: Allow cake to cool completely before frosting with cream cheese frosting.
Notes
- For extra moisture, roast sweet potatoes instead of boiling them.
- This cake pairs beautifully with maple or cinnamon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
