Sweet Potato Cake
A moist, tender cake made with mashed sweet potatoes, warm spices, and a balance of natural sweetness. This Sweet Potato Cake recipe is comforting, versatile, and filled with the flavors of home and memory.
Equipment
- Mixing Bowls
- Whisk
- 9x13 Pan or Bundt Pan
- Toothpick
Ingredients
- 2 cups mashed sweet potatoes cooked and cooled
- 2 cups all-purpose flour
- 1 1/2 cups sugar or use brown sugar for richer flavor
- 1 cup vegetable oil or melted butter
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Bake or boil sweet potatoes until soft. Mash and let cool completely.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth. Stir in mashed sweet potatoes.
- Gradually fold the dry mixture into the wet mixture, stirring gently until just combined.
- Pour batter into a greased 9x13 pan or bundt pan.
- Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
- Allow cake to cool before slicing. Serve plain, dusted with powdered sugar, or with cream cheese frosting.
Notes
For a lighter version, replace oil with applesauce. This cake also works well baked in loaf pans or as cupcakes. Resting overnight enhances the flavor.