When you’re venturing into the world of sweet potato cake, precision is key.
The balance of these ingredients will guarantee a moist crumb.
Master the technique of folding in eggs and oil to achieve the perfect batter consistency.
Curious about the baking process and how to elevate this dessert?
Kitchen Tools Required
- 1 Mixer
- 1 Large bowl
- 1 Medium bowl
- 1 Baking pan (9×13 inch)
- 1 Spatula
- 1 Whisk
- 1 Measuring cup set
- 1 Measuring spoon set
Ingredients
- 1 cup Mashed sweet potatoes
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 cup Vegetable oil
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Chopped pecans
Cook & Prep Time
To efficiently manage your time when preparing and cooking Sweet Potato Cake, you can follow this timeline:
- Reading & Gathering Ingredients and Equipment (10 minutes)
- Spend 10 minutes reading through the recipe and gathering all the necessary ingredients and equipment. This will guarantee you have everything you need before starting the prep work.
- Prep Time (15 minutes)
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the mashed sweet potatoes, vegetable oil, granulated sugar, and brown sugar.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Baking Time (1 hour)
- Pour the batter into a greased 9×13 inch baking pan.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Resting and Cooling Time (40 minutes)
- Allow the cake to rest in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely for an additional 30 minutes.
This timeline guarantees that you efficiently utilize your time for preparation, baking, and cooling the cake. Enjoy your delicious Sweet Potato Cake!
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, mix together the mashed sweet potatoes, vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time to the sweet potato mixture, beating well after each addition.
Stir in the vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pecans.
Pour the batter into a greased 9×13 inch baking pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Tips
- Cream Cheese Frosting: Spread a generous layer of cream cheese frosting on top of the cake for an extra creamy and tangy flavor.
- Whipped Cream: Serve each slice with a dollop of whipped cream for a light and fluffy topping.
- Vanilla Ice Cream: Pair the cake with a scoop of vanilla ice cream for a classic and indulgent dessert combination.
- Caramel Sauce: Drizzle warm caramel sauce over the cake slices to add a rich and sweet touch.
- Chopped Pecans: Sprinkle additional chopped pecans on top of the cake for an added crunch and nutty flavor.
Storage
To store sweet potato cake, wrap it tightly in plastic wrap or aluminum foil.
Refrigerate for up to 5 days.
For longer storage, freeze in an airtight container.
The cake can be frozen for up to 3 months.
Freezing
To freeze sweet potato cake, wrap individual slices tightly in plastic wrap.
Then, place them in an airtight container.
Thaw in the refrigerator before serving to maintain texture.
Reheating
To reheat Sweet Potato Cake, warm slices in a preheated oven at 300°F for 10 minutes.
Alternatively, microwave individual slices for 20-30 seconds to maintain moisture and flavor.
Final Thoughts
The Sweet Potato Cake is a delightful dessert option that combines the natural sweetness and moisture of sweet potatoes with warm spices like cinnamon and nutmeg.
It’s an excellent choice for gatherings or simply to enjoy with family.
The preparation is straightforward, and the result is a cake that’s both moist and flavorful.
For an extra touch of indulgence, consider adding a cream cheese frosting.
The combination of flavors and textures is sure to impress.
Enjoy your sweet potato cake with a cup of coffee or tea for a perfect treat.
Frequently Asked Questions
Can I Substitute Sweet Potatoes With Another Type of Potato?
You shouldn’t substitute sweet potatoes with regular potatoes. Sweet potatoes have a unique moisture content and sweetness, affecting the cake’s texture and flavor. Stick to sweet potatoes for ideal results. If unavailable, consider canned pumpkin as an alternative.
What Is the Origin of Sweet Potato Cake?
You might wonder about the origin: Sweet potato cake has roots in Southern American cuisine, where sweet potatoes are a staple. This dessert evolved by incorporating precise measurements of spices and ingredients, showcasing culinary creativity and tradition.
Can This Recipe Be Made Gluten-Free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Confirm your blend contains xanthan gum for structure. Monitor batter consistency carefully, adjusting liquid as needed to maintain a smooth, pourable texture.
How Can I Make the Cake More Moist?
Increase moisture by adding 1/4 cup of sour cream or yogurt to the batter. Guarantee proper emulsification by mixing thoroughly. You can also substitute applesauce for half the oil to enhance moistness without affecting flavor.
Are There Any Vegan Alternatives for This Recipe?
You can substitute eggs with 1 cup of unsweetened applesauce or 4 tablespoons of flaxseed meal mixed with 12 tablespoons of water. Replace vegetable oil with an equal amount of coconut oil, and use plant-based milk alternatives.
Sweet Potato Cake
Equipment
- 1 Mixer
- 1 Large bowl
- 1 Medium bowl
- 1 Baking pan (9×13 inch)
- 1 Spatula
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup Mashed sweet potatoes
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 cup Vegetable oil
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the mashed sweet potatoes, vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time to the sweet potato mixture, beating well after each addition.
- Stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
