There are certain smells that just transport you, aren’t there? For me, the aroma of warm spices mingling with sweet, earthy notes instantly brings me back to my grandmother’s kitchen. She made the most incredible cakes, and this sweet potato cake is the one that always held a special place in our hearts. It’s not just a cake; it’s a hug in dessert form, perfect for those crisp autumn afternoons or really, any time you need a little bit of cozy comfort. I’ve tinkered with it over the years, trying to capture that magic, and I think I’ve finally landed on something truly special. It’s honestly comparable to a spiced apple cake in its warm, comforting flavor profile, but with a unique depth that only sweet potato can bring. This sweet potato cake is the kind of dessert that makes everyone ask for the recipe, and I’m so excited to finally share it with you!
Thank you for reading this post, don't forget to subscribe!What is sweet potato cake?
So, what exactly is this delightful sweet potato cake? At its heart, it’s a moist, tender cake that uses pureed sweet potato as a key ingredient. Think of it as a super-charged, more interesting take on a spice cake or even a carrot cake. The sweet potato lends an incredible natural sweetness and moisture, making the cake wonderfully soft and rich without being heavy. It’s not an overpowering sweet potato flavor, mind you – it’s more of a subtle earthiness that pairs beautifully with the warm spices like cinnamon, nutmeg, and cloves. The result is a cake that’s comforting, subtly sweet, and incredibly satisfying. It’s essentially a way to enjoy all the cozy goodness of autumn in a slice of cake, and I just adore how it feels so wholesome yet utterly decadent.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this sweet potato cake recipe, and I just know you’re going to fall in love with it too. Firstly, the flavor is just out of this world. It’s that perfect balance of sweet and spice, with the gentle, comforting undertones of the sweet potato that make it so unique. It’s not cloyingly sweet, which I really appreciate, and the spices are warming without being overwhelming. Secondly, and this is a big one for me, it’s surprisingly simple to make. Even if you’re not a seasoned baker, you can totally nail this. I’ve had mornings where I’ve whipped this up in about 20 minutes before heading out the door, and it was ready when I got home. It’s also wonderfully cost-effective! Sweet potatoes are usually quite budget-friendly, and the other ingredients are pantry staples. Plus, this sweet potato cake is so versatile. It’s fantastic on its own, but it also pairs wonderfully with a cream cheese frosting or a simple dusting of powdered sugar. What I love most about this recipe is the pure comfort it brings. It’s the kind of cake that makes your house smell amazing and brings a smile to everyone’s face. It’s a wonderful alternative if you’re looking for something a bit different from your usual chocolate or vanilla treats!
How do I make a sweet potato cake?
Quick Overview
This sweet potato cake recipe is all about simplicity and amazing flavor. We’ll start by mixing our dry and wet ingredients separately, then combine them gently. The star of the show, the sweet potato, adds incredible moisture and a subtle sweetness. We’ll swirl in a simple, spiced filling for an extra layer of flavor and visual appeal before baking it to golden perfection. It’s a straightforward process that yields a surprisingly sophisticated result. Honestly, you can’t mess this one up!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour (I always use unbleached, it just seems to bake better)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened (make sure it’s truly softened, not melted!)
* 1 3/4 cups granulated sugar (you can reduce this slightly if your sweet potato is very sweet)
* 2 large eggs, at room temperature
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes, baked or boiled until tender)
For the Filling:
* 1/2 cup packed light brown sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/4 cup chopped pecans or walnuts (optional, but they add a lovely crunch!)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk or half-and-half (start with 2 and add more if needed for consistency)
* 1/2 teaspoon vanilla extract
“I don’t know if I’ve ever eaten a better Easy Sweet Potato Cake Magic. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier removal. I like to give it a good spray of baking spray that has flour in it – it’s a real time-saver and guarantees the cake won’t stick.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking them together ensures the leavening agents and spices are evenly distributed, which is key for a consistent bake. You want to avoid pockets of raw baking soda!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract. Add the mashed sweet potato and mix until just combined. It might look a little… interesting at this stage, but trust me, it all comes together beautifully.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be very careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. Stop mixing as soon as you don’t see any dry streaks of flour. A few small lumps are totally fine.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, flour, cinnamon, and allspice for the filling. If you’re using nuts, stir them in now. This mixture will create little pockets of spiced goodness throughout the cake.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared pan and spread it evenly. Sprinkle about half of the filling mixture over the batter. Dollop spoonfuls of the remaining batter over the filling, then sprinkle the rest of the filling mixture on top. Now, grab a knife or a skewer and gently swirl the filling into the batter. Don’t over-swirl! You want distinct ribbons of filling, not a muddy mess. Just a few gentle passes should do it.
Step 7: Bake
Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 30-minute mark. The top should be golden brown and slightly springy to the touch.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. This is important to prevent it from breaking. While the cake cools, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Start with 2 tablespoons of milk and add more, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, drizzle the glaze over the top. If you add the glaze while the cake is warm, it will just melt off!
“Packed with flavor and so simple. Exactly what I wanted from this Easy Sweet Potato Cake Magic!”
Step 9: Slice & Serve
Once the glaze has set a bit, slice the cake into squares and serve. It’s wonderful served at room temperature, but a slight chill from being stored in the fridge can also be lovely. Enjoy the warm spices and the moist, tender crumb of your homemade sweet potato cake!
What to Serve It With
This sweet potato cake is so wonderfully versatile, it fits in perfectly at almost any meal or gathering! For breakfast, I love a thin slice with my morning coffee. It’s not too sweet to start the day, and the spices are so invigorating. A small piece alongside a warm mug of chai tea is also divine. If you’re hosting brunch, this sweet potato cake is a showstopper. I like to present it with a dollop of lightly sweetened whipped cream or a smear of crème fraîche. A scattering of fresh berries on the side adds a lovely color contrast and a touch of brightness. As a dessert, it’s pure indulgence. It’s fantastic on its own, but if you want to elevate it, a scoop of vanilla bean ice cream or a rich caramel sauce takes it to the next level. My family often requests it after a hearty Sunday dinner. And for those cozy snack moments when you just need something sweet but satisfying? A small square with a glass of cold milk is pure comfort. I’ve also found that it pairs surprisingly well with a drizzle of maple syrup, especially if you’re having it for breakfast. Honestly, the possibilities are endless, and it always disappears quickly!
Top Tips for Perfecting Your Sweet Potato Cake
Over the years, I’ve learned a few little tricks that really make this sweet potato cake sing. Firstly, when you’re prepping your sweet potato, make sure it’s mashed really smooth. Any lumps can affect the texture of the cake. Baking the sweet potato until it’s very tender is key; you can also boil it, but baking gives it a richer flavor. For the batter, the biggest thing is not to overmix once you add the dry ingredients to the wet. Seriously, just mix until *barely* combined. Overmixing is the enemy of a tender cake! I learned that the hard way after a few unfortunately tough cakes. When it comes to the filling swirl, don’t go crazy with the knife. You want defined swirls, not a uniform color. A few gentle turns is all you need to create that beautiful marbled effect. If you’re feeling adventurous, you can add a pinch of cardamom to the filling for an extra layer of warmth. For ingredient swaps, if you don’t have all-purpose flour, a good gluten-free blend designed for baking usually works well, but you might need to adjust the liquid slightly – I’ve found it can sometimes make the cake a touch denser. I’ve also tried using half whole wheat flour, and it adds a nice nutty flavor. For baking, I always recommend rotating your pan halfway through if your oven has hot spots. And the toothpick test is your best friend – it should come out clean, with no wet batter clinging to it. If you’re ever unsure if it’s done, err on the side of slightly underbaked rather than overbaked; a slightly moist crumb is divine! For the glaze, consistency is everything. If it’s too thick, add milk a tiny bit at a time. If it’s too thin, just add a little more powdered sugar. You want it to be thick enough to coat the cake but thin enough to drizzle easily. Remember, these are just tips, and the beauty of this sweet potato cake is its forgiving nature!
Storing and Reheating Tips
This sweet potato cake is wonderfully forgiving when it comes to storage. If you’ve got leftovers (which I doubt there will be!), you can keep it at room temperature for up to 2 days. Just make sure to cover it tightly with plastic wrap or place it in an airtight container. It’s best to add the glaze just before serving if you plan to store it at room temperature, as the moisture can sometimes make it a bit sticky. For longer storage, the refrigerator is your friend. It will stay fresh in an airtight container for about 4-5 days. The flavor actually tends to deepen a bit overnight, which is a nice bonus! If you want to freeze portions of this delicious sweet potato cake, that’s totally doable too. Wrap individual slices or the whole unglazed cake (if you prefer to glaze after thawing) tightly in plastic wrap, then in a layer of aluminum foil, or place in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, let it sit at room temperature for a few hours, or gently warm it in a low oven (around 300°F or 150°C) for about 10-15 minutes. If you froze it unglazed, add your glaze once it’s completely thawed or slightly warm. The glaze itself can also be stored separately in the fridge for a day or two, then brought back to drizzling consistency with a little whisking and perhaps a splash of milk.
Frequently Asked Questions
Final Thoughts
I truly hope you give this sweet potato cake recipe a try. It’s more than just a dessert; it’s a little piece of comfort, a taste of nostalgia, and a whole lot of deliciousness all rolled into one. The way it bakes up so moist and tender, with those delightful swirls of spice, is just pure magic. It’s the kind of recipe that makes you feel good about baking, and the incredible aroma that fills your kitchen is just the cherry on top. If you love this sweet potato cake, you might also enjoy my Spiced Pear Upside-Down Cake or my incredibly moist Pumpkin Bread. They share that same cozy, spiced vibe that I just adore. I can’t wait to hear what you think of this sweet potato cake! Please leave a comment below and let me know how yours turned out, and if you tried any fun variations. Happy baking!
sweet potato cake
Ingredients
Main Ingredients
- 29 oz can yams drained, or sweet potatoes
- 12 oz can evaporated milk
- 1 cup brown sugar
- 4 large eggs
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix standard 15.25 oz size
- 1 cup chopped pecans
- 1 cup unsalted butter melted (2 sticks)
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
- Drain the canned yams thoroughly and place them in a large mixing bowl. Use a potato masher to mash the yams until they are smooth.
- To the mashed yams, add the evaporated milk, brown sugar, pumpkin pie spice, and eggs. Whisk all ingredients together until the mixture is completely smooth and well combined.
- Pour the sweet potato mixture evenly into the prepared baking dish. Then, sprinkle the dry cake mix over the top of the sweet potato layer.
- Melt the unsalted butter and pour it slowly and evenly over the dry cake mix. Finally, sprinkle the chopped pecans over the buttery cake mix layer.
- Bake for 50-60 minutes, or until the cake layer is golden brown and a toothpick inserted into the center comes out clean (it's okay if it has some yam residue).
- Let the cake sit for 10 minutes before serving. This allows it to set slightly.
