Sweet Potato Cake That Feels Like Home
Sweet Potato Cake brings warmth, spice, and comfort in every bite. A simple recipe that's moist, flavorful, and perfect for gatherings or weekday treats.
Equipment
- Mixing Bowls
- 9x13 Baking Pan
- Whisk or Electric Mixer
Ingredients
Main Ingredients
- 2 cups mashed sweet potatoes about 2 medium, baked or boiled and mashed smooth
- 2 cups all-purpose flour
- 1.5 cups sugar white or mix of white and brown sugar
- 1 cup vegetable oil or melted butter for richer flavor
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Bake or boil sweet potatoes until soft. Peel and mash until smooth. Measure out 2 cups.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix sugar, oil, eggs, vanilla, and mashed sweet potatoes until smooth.
- Gradually add dry ingredients to wet mixture. Stir gently just until combined.
- Pour into prepared pan. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for at least 20 minutes before slicing and serving.
Notes
For added richness, top with cream cheese frosting or a dusting of powdered sugar. Cake can be made a day in advance and improves in flavor overnight. Store covered at room temp for 2 days or in the fridge up to 5 days.