Name: Moist Sweet Potato Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 cup mashed sweet potatoes (cooked and cooled); 1 cup granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 cup chopped pecans; ½ cup mashed sweet potatoes (cooked and cooled); 2 cups powdered sugar; ¼ cup softened unsalted butter

Sweet Potato Cake, oh how I adore thee! There’s something incredibly comforting and utterly delightful about a moist, tender sweet potato cake that whispers of cozy afternoons and autumn harvests, even when it’s the height of summer. This isn’t just any cake; it’s a hug in dessert form, a guaranteed crowd-pleaser that manages to be both wholesome and decadently delicious. People love it for its natural sweetness and the subtly spiced aroma that fills the kitchen as it bakes, promising pure bliss with every bite. What truly makes this particular Sweet Potato Cake special is its perfect balance – it’s not overly sweet, allowing the earthy, rich flavor of the sweet potato to shine through, beautifully complemented by a whisper of cinnamon and nutmeg. Get ready to create a masterpiece that will have everyone asking for the recipe!

Ingredients:

Sweet potatoes: 1 cup, mashed (cooked and cooled)
Granulated sugar: 1 cup
Vegetable oil: 1 cup
Large eggs: 4
All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Baking soda: 1 teaspoon
Ground cinnamon: 1 teaspoon
Ground nutmeg: ½ teaspoon
Salt: ½ teaspoon
Vanilla extract: 1 teaspoon
Chopped pecans: 1 cup
Sweet potatoes: ½ cup, mashed (cooked and cooled)
Powdered sugar: 2 cups
Unsalted butter: ¼ cup, softened

Preparing the Sweet Potato Cake Batter

To begin extract creating this delightful Sweet Potato Cake, we first need to assemble our wet ingredients. In a large mixing bowl, combine the 1 cup of mashed sweet potatoes, 1 cup of granulated sugar, and 1 cup of vegetable oil. Whisk these ingredients together thoroughly until they are well incorporated and you have a smooth, homogenous mixture. The mashed sweet potato will contribute a wonderful moistness and a subtle, earthy sweetness that is the hallmark of this cake. Next, crack in the 4 large eggs, one at a time, whisking well after each addition to ensure they are fully blended into the batter. Finally, stir in 1 teaspoon of vanilla extract. This combination of wet ingredients will form the luscious base of our cake, promising a tender crum extractb and rich flavor.

Now, it’s time to introduce the dry ingredients. In a separate medium-sized bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk these dry ingredients together to distribute the leavening agents and spices evenly. This step is crucial for ensuring your cake rises evenly and has a consistent flavor throughout. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix the batter at this stage, as overmixing can lead to a tough cake. The goal is to combine everything until no dry streaks of flour remain. Once the batter is almost fully mixed, gently fold in the 1 cup of chopped pecans. These nuts will add a delightful crunch and nutty flavor to every bite.

Baking the Sweet Potato Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans, depending on your preference. Pour the prepared batter evenly into the greased and floured pan(s). If using round pans, divide the batter equally between them. Smooth the top of the batter with a spatula to ensure even baking. Place the pan(s) in the preheated oven. Bake for approximately 30-40 minutes for a 9×13 inch pan, or 25-30 minutes for round pans. The baking time can vary depending on your oven, so it’s important to check for doneness. You’ll know the cake is ready when a wooden skewer or toothpick inserted into the center comes out clean. If it comes out with wet batter, continue baking for a few more minutes and test again. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool on a wire rack is essential for preventing steam from making the bottom soggy and ensures a perfect texture.

Crafting the Creamy Sweet Potato Frosting

While the cake is cooling, let’s prepare the luscious frosting. In a clean mixing bowl, cream together the ¼ cup of softened unsalted butter and the ½ cup of mashed sweet potatoes. Use an electric mixer on medium speed to beat these ingredients until they are smooth and well combined. The softened butter will provide a rich, creamy base, while the mashed sweet potatoes add a delightful subtle sweetness and color to the frosting. Gradually add the 2 cups of powdered sugar to the butter and sweet potato mixture, about ½ cup at a time, beating well after each addition. Continue to mix until the frosting is smooth, creamy, and has reached your desired consistency. If the frosting seems too thick, you can add a tablespoon of milk or a little more softened butter until it reaches a spreadable consistency. Conversely, if it’s too thin, add a little more powdered sugar. Taste the frosting and adjust sweetness or spice if desired. You can add a touch more cinnamon or a splash of vanilla extract to enhance the flavor profile.

Once the cake has cooled completely, it’s time to frost. Generously spread the creamy sweet potato frosting over the top and sides of the cooled cake using an offset spatula or a butter knife. For an extra touch, you can sprinkle a few additional chopped pecans over the top of the frosted cake for added texture and visual appeal. This Sweet Potato Cake is perfect for any occasion, from a casual afternoon treat to a festive dessert. Enjoy the moist texture, the warm spices, and the wonderfully sweet and creamy frosting!

Conclusion:

You’ve now learned how to create a delightful and moist Sweet Potato Cake that’s perfect for any occasion! This recipe delivers a wonderfully spiced and tender cake, boasting the natural sweetness and earthy notes of sweet potato. Whether you’re looking for a comforting dessert after a hearty meal or a festive treat for a holiday gathering, this Sweet Potato Cake is sure to impress. I encourage you to give it a try and experience its delicious charm for yourself!

For serving, this Sweet Potato Cake is absolutely divine on its own, but it truly shines with a generous dollop of cream cheese frosting or a light dusting of powdered sugar. A drizzle of caramel sauce also adds an extra layer of decadence. If you’re feeling adventurous, consider adding a handful of chopped pecans or walnuts to the batter for added texture and nutty flavor. You could also experiment with different spice combinations, perhaps a pinch of ground gin extractger or a dash of cardamom, to create your own unique twist on this classic.

Frequently Asked Questions:

Q: Can I use canned sweet potato puree instead of fresh?

A: Absolutely! Canned sweet potato puree is a convenient substitute and will work beautifully in this Sweet Potato Cake recipe. Ensure you use 100% pure sweet potato puree and not a pie filling mix, as that will alter the flavor and sweetness.

Q: How should I store leftover Sweet Potato Cake?

A: Store your Sweet Potato Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If frosted with cream cheese frosting, refrigeration is recommended.