Spiced Sweet Potatoe Cake
A moist, flavorful spiced sweet potato cake with warm cinnamon notes, perfect for cozy gatherings or special occasions, offering a tender crumb and natural sweetness.
Ingredients
Instructions
- Pierce sweet potatoes with a fork and microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes.
- Position a rack in the center of the oven and preheat to 325°F (163°C). Spray a 12-cup bundt pan with nonstick vegetable oil spray, then generously butter the pan.
- Sift together the flour, ground cinnamon, baking powder, baking soda, and salt into a medium bowl.
- Measure enough mashed sweet potatoes to equal 2 cups and transfer to a large mixing bowl.
- Add sugar and vegetable oil to the sweet potatoes and beat with an electric mixer until smooth.
- Add eggs, two at a time, beating well after each addition.
- Gradually add the flour mixture and beat just until blended.
- Beat in vanilla extract.
- Transfer the batter to the prepared bundt pan and smooth the top.
Tips & Substitutions
To enhance flavor, consider adding a pinch of nutmeg or ginger to the batter. If you don't have red skinned sweet potatoes, orange-fleshed varieties work well too. For a lower sugar option, substitute half the sugar with unsweetened applesauce. Ensure the sweet potatoes are fully cooled before mashing to achieve the best texture.
Serving Suggestions
This spiced sweet potato cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle with caramel sauce or serve alongside a warm cup of spiced chai tea. It also makes a great dessert for holiday gatherings, complementing rich flavors from dishes like Butterscotch Coconut Pie.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months. Reheat gently in the microwave or let thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Sweet Potatoe Cake contains roughly 367 calories, with 1g protein, 24g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (38% of the Daily Value), vitamin A (31% of the Daily Value), and calcium (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 751mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes in this recipe. Make sure to drain and mash them thoroughly to achieve the right consistency. However, fresh sweet potatoes will provide a more vibrant flavor and texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free, as some brands may contain gluten.
What can I add for extra texture?
For added texture, consider folding in chopped nuts like walnuts or pecans, or even adding raisins or shredded coconut to the batter. These additions will give the cake a delightful crunch and enhance its flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).