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Southern Sweet Potato Cake
Benchi

Southern Sweet Potato Cake

A moist, rich, and flavorful cake made with sweet potatoes and warm spices, topped with a smooth, creamy glaze.
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Cook Time 50 minutes
Total Time 50 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups mashed sweet potatoes (cooked & cooled)
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 1 cup vegetable oil or melted butter
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger (optional)
  • 1 tsp baking soda
  • 0.5 tsp salt
Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • baking pan

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F), and grease your baking pan thoroughly so the cake slides out easily when cooled.
  2. Mix mashed sweet potatoes, eggs, oil or melted butter, both sugars, and vanilla in a large bowl until everything looks creamy and well blended.
  3. In a separate bowl, whisk the flour, baking soda, salt, and the spices—when they’re blended, the aroma will be earthy and inviting.
  4. Slowly combine the dry mixture with the sweet potato mixture, mixing just until you get a smooth, thick batter. Don’t over-mix—stop once there are no flour streaks left.
  5. Pour the batter into your prepared pan and smooth the top. Bake until the cake is set in the middle—a toothpick poked in the center should come out mostly clean with maybe a crumb or two.
  6. Cool the cake completely in the pan. The aroma is tempting, but for the best texture, resist slicing until it’s cooled.
  7. For the glaze, stir together powdered sugar, milk, and a splash more vanilla until it’s creamy and just pourable. Drizzle it over the cooled cake, letting it pool in the corners and drip down the edges.