There is something magical about the smell of cinnamon on a crisp autumn evening. This Sweet Potato Cake brings that warmth right into your kitchen today. It is incredibly moist and perfectly spiced for your whole family. You will love how easy it is to bake this treat.
This cake is the ultimate way to celebrate the harvest season. It feels special enough for a party but is simple for a Tuesday. Your home will smell like a cozy bakery in minutes. Let’s get baking together!
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples you already have. The sweet potato makes the crumb unbelievably tender every single time. It is much more flavorful than a standard yellow cake. Your kids will love the natural sweetness in every bite.
It is the perfect choice for busy fall weeknights or big holiday dinners. You can whip it up quickly without any fancy equipment or stress. This cake is truly foolproof for beginners and experts alike. It is a recipe you will return to year after year.
Simple Method
You do not need a fancy stand mixer for this recipe. Just two bowls and a sturdy whisk will do the trick. We mix the dry ingredients first to ensure everything is even. Then we fold the wet ingredients in until just combined for the best texture.
Ingredients You’ll Need
Most of these items are likely sitting in your kitchen right now.
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1.5 cups mashed cooked sweet potatoes
- 0.75 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
Step-by-Step Directions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and spices.
- In a separate medium bowl, beat the sweet potatoes, oil, eggs, and vanilla.
- Add the dry ingredients to the wet mixture and stir until just incorporated.
- Transfer the batter into the prepared baking pan and level the surface.
- Bake for 40 to 45 minutes until a skewer comes out clean.
- Remove from the oven and allow the cake to cool completely.
Best Ways to Enjoy It
Serve this cake warm with a thick layer of cream cheese frosting. It looks beautiful on a holiday dessert table for your guests. Pair a fresh slice with a hot cup of coffee or tea. It is a wonderful treat for a cozy family movie night. Set the table and enjoy this soul-warming dessert with your favorite people.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator. It stays fresh and moist for up to five days easily. You can also freeze individual slices for quick snacks later on. Just wrap them tightly in plastic wrap and foil before freezing. Reheat a slice in the microwave for ten seconds to refresh it. This makes it a great make-ahead option for Thanksgiving.
Tips for Best Results
- Do not overmix the batter once you add the flour.
- Use room temperature eggs for a smoother and more even batter.
- Measure your flour by spooning it into the cup to keep it light.
- Grease your pan well to ensure the cake releases perfectly.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a handful of chopped pecans for a lovely crunch.
- Make the sweet potato puree a day early to save time.
Ways to Switch It Up
- Swap the granulated sugar for brown sugar for a deeper flavor.
- In summer, swap sweet potato for zucchini for a lighter version.
- Use a gluten-free flour blend to make this cake allergy-friendly.
- Add a dash of ginger for an extra kick of spice.
- Drizzle with caramel sauce instead of frosting for a decadent finish.
Quick Answers
Can I use canned sweet potato?
Yes, you can use canned sweet potato puree for this recipe. Just make sure it is plain and not the pre-seasoned pie filling. It works perfectly and saves you a lot of prep time.
How do I know when it is done?
The cake is done when the edges pull away from the pan. You can also insert a wooden skewer into the center. If it comes out clean or with a few crumbs, it’s ready.
Can I make this as muffins?
You certainly can turn this batter into delicious muffins. Just reduce the baking time to about 18 to 22 minutes. They are perfect for quick school lunches or busy mornings.
I hope this cozy Sweet Potato Cake brightens your fall evenings. Give it a try and let every spiced bite warm you up. Happy cooking!
— Lidia
Sweet Potato Cake
Ingredients
- 2 cups all -purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp sal t
- 1.5 cups mashed cooked sweet potatoes
- 0.75 cup vegetable oil
- 4 large egg s
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, beat the mashed sweet potatoes, vegetable oil, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and stir until just incorporated, ensuring no large lumps remain.
- Transfer the batter into the prepared baking pan and level the surface with a spatula.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and allow the cake to cool completely in the pan on a wire rack.
