Why Make This Recipe
Southern Sweet Potato Cake is a delightful dessert that combines the comforting flavors of sweet potatoes and warm spices. It’s perfect for gatherings, holidays, or just a cozy family dinner. This cake is moist, flavorful, and has a delicious glaze that makes it even more special. Plus, it’s a great way to use up leftover sweet potatoes.
How to Make Southern Sweet Potato Cake
Ingredients:
- 2 cups mashed sweet potatoes (cooked & cooled)
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top and serve.
How to Serve Southern Sweet Potato Cake
Southern Sweet Potato Cake is wonderful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with coffee or tea for a perfect afternoon treat.
How to Store Southern Sweet Potato Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to take it out about 30 minutes before serving to bring it back to room temperature.
Tips to Make Southern Sweet Potato Cake
- Make sure your sweet potatoes are fully cooked and cooled before mashing for the best texture.
- Do not overmix the batter; mixing just until combined will help keep the cake light and fluffy.
- Feel free to adjust the spices to your taste. If you love cinnamon, add a bit more!
Variation
You can add nuts like pecans or walnuts to the batter for some extra crunch. Raisins can also be a nice addition for added sweetness and texture.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash before using.
Can I freeze the cake?
Yes, you can freeze the unglazed cake for up to three months. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator and glaze before serving.
How can I make the cake even sweeter?
If you want a sweeter cake, you can add more sugar to the batter or serve it with a sweeter glaze or topping.
Southern Sweet Potato Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top and serve.