Sweet Potato Cake

Sweet Potato Cake

10

"A spicy layer cake. Good with buttercream frosting."

Ingredients

2 h 10 m {{adjustedServings}} servings 356 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 66.2g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
  3. Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
  4. Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
  5. Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.
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Reviews

10
  1. 13 Ratings

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I made this cake twice and each time the people I served it to said it was delicious and moist. I didn't make them in two separate pans but in a single 9" spring form pan and baked it for 40 ...

Wow! This was a pleasant surprise. It tastes a lot like carrot cake, but different enough that you can tell it is _not_ carrot cake - prompting enquiries of, "What the heck is in here?" No on...

Cake turned out light, moist, and delicious. I didn't have dark brown sugar on hand so I used light brown. Couldn't find the allspice so I used nutmeg instead. I increased the amount of sweet po...