Description
Southern Sweet Potato Cake is a moist, tender dessert that combines the natural sweetness of fresh sweet potatoes with warm spices and a rich buttery texture. This classic Southern recipe offers comforting nostalgia perfect for holidays, family gatherings, or any occasion. Easy to prepare using simple pantry staples, it can be customized for gluten-free, vegan, or enhanced with nuts and cream cheese frosting.
Ingredients
Scale
Main Ingredients
- 2 cups mashed sweet potatoes (roasted or boiled, peeled and pureed)
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk or buttermilk (optional but recommended)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil or roast until they are soft and fork-tender. Mash or puree the cooked sweet potatoes until completely smooth, ensuring no lumps remain for a silky cake texture.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes and vanilla extract, blending everything into a smooth mixture.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. This ensures the spices are evenly distributed and the leavening agents activate properly.
- Bring Wet and Dry Ingredients Together: Alternately add the dry mixture and milk or buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter and to keep the cake tender.
- Bake the Cake: Pour the batter into a greased or parchment-lined cake pan. Bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving to enhance flavor and texture.
Notes
- Use freshly cooked sweet potatoes instead of canned for best flavor and moisture.
- Do not overmix the batter; stir until ingredients are just combined for a fluffy, tender cake.
- Test doneness with a toothpick and avoid frequently opening the oven door to maintain temperature.
- Ensure eggs and butter are at room temperature for smoother mixing and better rise.
- Add a small amount of applesauce to the batter for extra moisture if sweet potatoes seem dry.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Southern Sweet Potato Cake, sweet potato dessert, moist sweet potato cake, Southern baking, gluten-free sweet potato cake, cream cheese frosting
