Easy Sweet Potato Cake Recipe

Okay, so picture this: I’m about to spill the tea on a sweet potato cake that takes cozy to a whole new level, with all the nostalgic spice vibes and a secret ingredient twist that’ll make you the hero of dessert time. Ready to dive into something sweet? Let’s do this! 🍰

Creating nutritious and delicious recipes is my passion, and my Easy Sweet Potato Cake is just that. It has an amazing texture, and I think it’s perfectly spiced with cinnamon, nutmeg, and ginger.

I don’t know if there’s an actual health benefit to using buttermilk in this cake, but I do know that it makes for a cake that’s really moist (which I think is way more important than a healthy cake). Also, this recipe has the option of adding pecans, which is the perfect way to get some healthy fats into a cake.

Easy Sweet Potato Cake Recipe Ingredients

• Sweet Potatoes: Rich in fiber, vitamins A and C, they add natural sweetness and moisture.
• All-Purpose Flour: Provides structure, perfect for a soft, tender cake crumb.
• Cinnamon: Warm spice that enhances sweetness; offers antioxidant properties.
• Unsalted Butter: Adds richness and flavor, creating a tender crumb.
• Granulated Sugar: Sweetens and helps achieve a tender texture.
• Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
• Pecans: Optional; provide a nutty crunch, healthy fats, and protein.

Easy Sweet Potato Cake Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed cooked sweet potatoes
• 1/2 cup buttermilk
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

How to Make this Easy Sweet Potato Cake Recipe

1. Set your oven to 350°F (175°C). Prepare a 9×13-inch pan for baking; that is, grease it and set it aside.

2. In a bowl of medium size, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk them together.

3. In a large bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined. (You shouldn’t need to scrape the sides of the bowl; if you do, your mixer may be weak.)

4. Incorporate the eggs gradually into the butter mixture, one by one, beating vigorously after each egg until it is fully integrated before adding the next. Mix in the vanilla extract.

5. Blend the mashed sweet potatoes in until fully combined.

6. The dry ingredients should be added gradually to the wet mixture. They should be added in the following manner: they should be added with the buttermilk, but only after it has been poured into the mixture first. The mixing process should be inaugurated with the addition of the flour mixture and should be completed with another addition of the flour mixture. Verbosity was avoided, but the actual source says to mix until just combined.

7. If you are using them, fold in the chopped pecans and raisins gently.

8. Direct the cake batter into the prepared baking pan. Use a spatula to smooth the top.

9. Place in a preheated oven at 350 degrees Fahrenheit. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan on a wire rack before serving. Savor your sweet potato cake!

Easy Sweet Potato Cake Recipe Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Mixing bowls (medium and large)
4. Whisk
5. Electric mixer
6. Measuring cups and spoons
7. Spatula
8. Wire rack
9. Toothpick

FAQ

• Can I substitute the buttermilk in the recipe?Yes, a blend of milk and a tablespoon of lemon juice or vinegar can stand in for the tangy flavor of buttermilk.
• How do I mash sweet potatoes for the cake?Cook the sweet potatoes in boiling water or bake them in an oven until tender, then hold them under cool running water. The skins should slip off easily. Mash the tender tubers with a fork or potato masher.
• Can I use canned sweet potatoes instead of fresh ones?Certainly, ensuring thorough draining and smooth mashing is key to achieving the desired dish consistency.
• Is it necessary to add pecans or raisins?These ingredients are not required and may be left out if you want a simpler cake.
• How should I store the sweet potato cake?Keep the cake in an airtight container at room temperature for no more than 3 days, or stash it in the fridge for up to 1 week.
• Can I freeze this sweet potato cake?Yes, wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for as long as 3 months. To serve, thaw the mighty cake at room temperature.

Easy Sweet Potato Cake Recipe Substitutions and Variations

Universal flour: For a denser texture, use 2 cups of whole wheat flour. For a gluten-free version, use 2 cups of an all-purpose flour blend that is gluten-free.
Coconut oil or unsweetened applesauce: If you’re not using butter, here is an alternative: 1/2 cup coconut oil or 1/2 cup unsweetened applesauce. That should do it.
Buttermilk: Substitute with 1/2 cup yogurt, or with 1/2 cup of milk mixed with 1/2 tablespoon lemon juice or vinegar.
Brown sugar in the package: Use 1/2 cup of coconut sugar or 1/2 cup of extra granulated sugar; this may slightly change the flavor.
Eggs: A vegan alternative can be made by using 1/2 cup of unsweetened applesauce, or making a substitute with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. This is equivalent to 2 eggs.

Pro Tips

1. Toast the Pecans: If you’re using pecans, toast them beforehand to enhance their flavor. Spread them on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes or until fragrant. Let them cool before folding into the batter.