Sweet Potato Cake

Sweet Potato Cake

9 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    2 h 10 m
Julie
Recipe by  Julie

“A spicy layer cake. Good with buttercream frosting.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch layer cake

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Directions

  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 (9)

Rate This Recipe
Brooklyn
35

Brooklyn

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 minutes instead of 30 minutes. Another thing I did do the second time around was whisk together the mashed potato and the milk to blend it more evenly as the first time the potato was more clumpy. I also reduced the white sugar to 1/2 a cup as I found it a bit too sweet.

alarose
35

alarose

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 one ever guesses potatoes! This takes about 2 or 1.5 regular sweet potatoes. The batter is wonderful and will make a cake with two layers nicely. Mine did sag a bit in the middle after cooling but were still great. I frosted with Caramel Frosting, which I just realised now I forgot to add the vanilla to. A chewy moist cake that keeps well.

ANGELGIRL94
32

ANGELGIRL94

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 potatoes to 1 1/2 cups and added a cup of sour cream for extra moistness. I frosted the layers with cream cheese frosting. This cake has the perfect texture with just the right level of spice. This one's a keeper.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 66.2 g
  • 21%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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