Sweet Potato Cake

Sweet Potato Cake

10

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

2 h 10 m servings 356 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I made this to use up some extra sweet potatoes I had leftover from Thanksgiving. It had a nice flavor, basically tastes like a spice cake similar to carrot cake. The texture was quite dense tho...

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...

I made this cake for some island friends and love it. I used canned sweet potatoes instead of fresh and added orange extract to the icing to enhance the orange flavor.

This cake is wonderful. Moist and very good flavor. You can still taste the sweet potato even tho there's only 3/4 cup. I put 1 cup of rasins and run them through the chopper with a little of th...

Delicious ... I left out the raisins .

I made this to use up some extra sweet potatoes I had leftover from Thanksgiving. It had a nice flavor, basically tastes like a spice cake similar to carrot cake. The texture was quite dense tho...

Wonderfully spicy!

OH MY GOD, I HAD MY FAMILY FIGHTING OVER THE SIZE OF THE SLICES OF CAKE ON EASTER. MADE IT WITH THE BUTTER CREAM FROSTING, WHAT A HIT. WOWWWWW.