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My review
Sweet Potato Cake
Julie
"A spicy layer cake. Good with buttercream frosting."
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Ingredients
2 h 10 m servings 356 calsOriginal recipe yields 12 servings (1 9-inch layer cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
- Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
- Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.
Nutrition Facts
Per Serving: 356 calories; 8.9 g fat; 66.2 g carbohydrates; 4.4 g protein; 52 mg cholesterol; 372 mg sodium. Full nutrition
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
3/13/2006
I made this cake twice and each time the people I served it to said it was delicious and moist. I didn't make them in two separate pans but in a single 9" spring form pan and baked it for 40 ...
Most helpful critical review
8/19/2010
I made this to use up some extra sweet potatoes I had leftover from Thanksgiving. It had a nice flavor, basically tastes like a spice cake similar to carrot cake. The texture was quite dense tho...
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3/13/2006
I made this cake twice and each time the people I served it to said it was delicious and moist. I didn't make them in two separate pans but in a single 9" spring form pan and baked it for 40 ...
3/19/2003
Wow! This was a pleasant surprise. It tastes a lot like carrot cake, but different enough that you can tell it is _not_ carrot cake - prompting enquiries of, "What the heck is in here?" No on...
6/5/2009
Cake turned out light, moist, and delicious. I didn't have dark brown sugar on hand so I used light brown. Couldn't find the allspice so I used nutmeg instead. I increased the amount of sweet po...
3/31/2008
I made this cake for some island friends and love it. I used canned sweet potatoes instead of fresh and added orange extract to the icing to enhance the orange flavor.
2/1/2008
This cake is wonderful. Moist and very good flavor. You can still taste the sweet potato even tho there's only 3/4 cup. I put 1 cup of rasins and run them through the chopper with a little of th...
8/19/2010
I made this to use up some extra sweet potatoes I had leftover from Thanksgiving. It had a nice flavor, basically tastes like a spice cake similar to carrot cake. The texture was quite dense tho...