Sweet Potato Cake
A moist and flavorful cake made with sweet potatoes and warm spices, perfect for any occasion.
Equipment
- Oven
- Mixing Bowls:
- 6-inch Cake Pans
- Whisk or Stand Mixer
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1/4 tsp. salt
- 3 Tbsp. unsalted butter (melted and cooled)
- 3 Tbsp. vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar (packed)
- 1 cup sweet potato puree (about 2–3 roasted sweet potatoes)
- 2 large eggs (room temperature)
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In another bowl, beat together the melted butter, vegetable oil, vanilla extract, granulated sugar, and light-brown sugar until smooth and slightly fluffy.
- Add the eggs to the wet mixture and mix until fully blended, then fold in the sweet potato puree.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Divide the batter evenly between the two prepared cake pans, smooth the tops, and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 5 minutes before transferring to wire racks to cool completely.
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Notes
Store unfrosted cake in an airtight container for up to 2 days, or refrigerate frosted cake for up to 5 days.