This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Sweet Potato Pound Cake
Holiday Left-Over Sweet Potato Cake
German Sweet Chocolate Cake II
Fruit Cocktail Cake with Sweet, Buttery Sauce
Potato Cake
more »
Top Related Articles
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Wedding Cake
Cupcake Gallery
Mardi Gras King Cake
Sweet Potatoes
Melted Chocolate Is a Sweet Garnish
Home Sweet Home Gingerbread House
Juicy, Sweet Watermelon
Ten twists on one great cheesecake
Related Collections
Thanksgiving Sweet Potato Dessert
Spice Cakes
Sweet Potato Recipes
Cake Recipes
Fruit

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sweet Potato Cake

By: Julie

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

Rate/Review | Read Reviews (8)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch layer cake

Ingredients

2 1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup butter
1 cup dark brown sugar
1 cup white sugar
2 eggs
3/4 cup buttermilk
3/4 cup mashed sweet potatoes
1/2 cup chopped golden raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Sift together flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
Mix together buttermilk, potatoes, and raisins in a medium bowl.
In a large bowl, cream butter or margarine. Gradually add white and brown sugars, creaming until fluffy. Add eggs one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths and potato mixture in thirds to creamed mixture. Turn batter into prepared pans, and spread evenly.
Bake for about 30 minutes, or until cake tests done. Cool, and remove from pans. Frost as desired.