Sweet Potato Cake Recipe

This Sweet Potato cake is a perfect dessert for a Thanksgiving feast or anytime you feel like a decadent treat. You can layer it as I did or bake it in a Bundt pan and glaze it with caramel. Not only is it super moist, it's packed with healthy ingredients like fresh mashed sweet potato, cinnamon, nutmeg, buttermilk and fresh eggs. You can substitute the Sweet Potato for canned or fresh Pumpkin for ease and add Walnuts or Pecans for some additional goodness, flavor and texture. 

Fresh Sweet Potato Cake Recipe Video

Short on YouTube 

Follow my step-by-step instructions in this shorts video. 

This is a fantastic cake especially with Browned Butter Frosting! My husband and I devoured it pretty quickly and we shared some with our neighbors. Here is what our neighbors Becky and Paul said " Lorelie, The Sweet Potato Cake was out of this world!!! I think it would beat a sweet potato pie hands down for taste". 

Sweet Potato Cake Recipe

Preheat oven 325 Fahrenheit. Makes three 8 inch layers or as I did three 6 inch layers and a whole bunch of mini cupcakes. You can also use a 10 inch Bundt pan.

Delghtfully Delicious

Ingredients

• 3/4 cup raisins
• 1/3 cups rum
• 2 large or medium size swee potatoes
• 4 large eggs 
• 2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon 
• 1/2 teaspoons nutmeg
• 3/4 cup buttermilk

Caramel Topping for a Bundt Cake

• 3 tablespoons butter
• 3 tablespoons heavy cream or (half and half)
• 3 tablespoons each brown sugar and granulated sugar
• 1/4 teaspoon vanilla or almond extract

Method

Prepare your pan by greasing the bottom and sides with a layer of shortening or spray such as Pam. Dust the pan with flour and tap out the excess. In a bowl soak the raisins in the rum for at least 30 minutes. Peel the sweet potatoes, cut them into small pieces (all similar in size)  Place the pieces into a pot of cold water (salted if you like), cover and bring to a boil. Reduce to a simmer and continue cooking until they are soft enough to mash. Drain the water and air dry the poatoes for a few minutes, then mash with a fork or potato masher. (roughly mashed) They don't have to be super smooth. Measure out two cups and set that aside to cool.

  In your mixing bowl beat the eggs lightly, add the sugar and beat until thick and pale, about 2 minutes. Add the oil and vanilla and blend. Drain the raisins and set aside. Save the rum and add to the batter. Add the mashed sweet potatoes and mix until combined well, scraping the sides of the bowl to make sure you get all of the potato mixed in thoroughly.

Into a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture into the batter in three additions alternating with the buttermilk. Begin and end with the dry ingredients. Fold in the raisins.

Pour the batter into the prepared pans and bake at 325 for 35 - 45 minutes or until a toothpick pushed into the center of the cake comes out clean. *Note ( Your oven may differ in that you may have to raise the temperature to 350. My oven bakes most of my cakes perfectly at 325 degrees F) 

Cool the cake for 20 minutes before removing from the pan. You can freeze the layers once coole if you like. 

While the cake is cooling either make the glaze or prepare the browned butter cream cheese frosting. GLAZE: In a small saucepan combine the butter, cream, extract and sugars. Bring that to a boil for one minute, stirring constantly. Cool it a little bit and brush or spoon it onto the cake. Save the extra for serving. 

For the Bundt Cake : Finish the cake with a dusting of powdered sugar and prepare to be very peasantly surprised by this amazing taste sensation. 

Lightly Spiced With a Browned Butter Cream Cheese Frosting 

Lightly Spiced and Delicious

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