A spicy layer cake. Good with buttercream frosting.

Julie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

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  • 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

355.8 calories; 4.4 g protein; 66.2 g carbohydrates; 51.9 mg cholesterol; 372 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/13/2006
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 minutes instead of 30 minutes. Another thing I did do the second time around was whisk together the mashed potato and the milk to blend it more evenly as the first time the potato was more clumpy. I also reduced the white sugar to 1/2 a cup as I found it a bit too sweet. Read More
(39)

Most helpful critical review

Rating: 3 stars
08/20/2010
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 though so I'm not sure I'd make it again. I like my cakes nice and fluffy. Next time it's carrot cake or nothing! Read More
(4)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/13/2006
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 minutes instead of 30 minutes. Another thing I did do the second time around was whisk together the mashed potato and the milk to blend it more evenly as the first time the potato was more clumpy. I also reduced the white sugar to 1/2 a cup as I found it a bit too sweet. Read More
(39)
Rating: 4 stars
09/24/2003
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 one ever guesses potatoes! This takes about 2 or 1.5 regular sweet potatoes. The batter is wonderful and will make a cake with two layers nicely. Mine did sag a bit in the middle after cooling but were still great. I frosted with Caramel Frosting which I just realised now I forgot to add the vanilla to. A chewy moist cake that keeps well. Read More
(38)
Rating: 5 stars
06/08/2009
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 potatoes to 1 1/2 cups and added a cup of sour cream for extra moistness. I frosted the layers with cream cheese frosting. This cake has the perfect texture with just the right level of spice. This one's a keeper. Read More
(37)
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Rating: 4 stars
03/31/2008
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. Read More
(14)
Rating: 5 stars
02/01/2008
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 the Bmilk. I put Cream Cheese Frosting on it. I took it to a Church Supper. Everyone loved it. Read More
(12)
Rating: 5 stars
02/24/2012
Delicious... I left out the raisins. Read More
(6)
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Rating: 3 stars
08/20/2010
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 though so I'm not sure I'd make it again. I like my cakes nice and fluffy. Next time it's carrot cake or nothing! Read More
(4)
Rating: 5 stars
11/06/2009
Wonderfully spicy! Read More
(3)
Rating: 5 stars
04/01/2013
OH MY GOD I HAD MY FAMILY FIGHTING OVER THE SIZE OF THE SLICES OF CAKE ON EASTER. MADE IT WITH THE BUTTER CREAM FROSTING WHAT A HIT. WOWWWWW. Read More
(2)