Sweet Potato Cake
🧁 Cake Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (350g) mashed cooked sweet potato (roasted or steamed, not canned pie filling)
- ½ cup (120ml) buttermilk or plain yogurt
🧁 Cream Cheese Frosting (Optional but Recommended)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2½–3 cups (300–360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tsp maple syrup or cinnamon for a fall twist
👩🍳 Instructions
1. Preheat oven to 350°F (175°C).
Grease and line either:
- One 9×13-inch pan, or
- Two 8-inch round cake pans for layers.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter, oil, and both sugars until fluffy (2–3 minutes).
4. Beat in eggs one at a time, then mix in vanilla and mashed sweet potato until smooth.
5. Add the dry ingredients in batches, alternating with buttermilk. Mix gently until just combined.
6. Pour batter into prepared pan(s) and smooth the top.
7. Bake for 30–35 minutes (layers) or 40–45 minutes (sheet cake), until a toothpick comes out clean.
8. Cool completely before frosting.
🍰 Assembly
- Spread cream cheese frosting on top of cooled cake.
- Optional toppings: toasted pecans, caramel drizzle, candied ginger, or a sprinkle of cinnamon sugar.
✅ Tips
- Roast your sweet potatoes for best flavor (vs boiling). Mash until smooth and let cool.
- For added depth, add a tablespoon of molasses or maple syrup to the batter.
- Cake keeps well for 3–4 days refrigerated; bring to room temp before serving.
