Hello buddies, Austin Carter brings you all to Beyond The Bayou Blog to help you try different cuisines and dishes. Okay, are you really a fan of sweet potato and just figure out here and there how to have it in different forms? Have you ever heard of or dreamt of baking a sweet potato cake? If yes, Austin is here to help you convert your imagination into reality with Sweet Potato Cake Recipe.

Let me make it clear to you that I am a huge sweet potato fan because they are rich in vitamins, minerals, and fiber. They are high in vitamin A, vitamin C, potassium, and antioxidants. When used in a cake recipe, they add natural sweetness and moisture.

The king of the show will be olive oil because Olive oil is rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. So are we going to try a cake which is as tasty as healthy? Maybe yes! But you must be very mindful of the frostings as they can be sometimes too sugary and can imbalance if you are having it in excess. For other accompaniments, you can go for Vanilla Ice Cream or Oat Milk Ice Cream (if seeking a healthier option).

What Is Sweet Potato Cake?

Sweet potato cake is like a comforting hug in dessert form! In it, you’ll find mashed sweet potatoes, flour, brown sugar, eggs, oil, and a touch of orange zest, among other warm spices. The inherent sweetness and moist, fluffy texture of the cake is imparted by the sweet potatoes. If you’re looking for a dessert to satiate your sweet tooth, try this hybrid of spice cake and sweet potato casserole. For the ultimate in decadence, garnish it with whipped cream or dust with powdered sugar. It will quickly become a favorite because it is both soothing and tasty.

Overview: How To Bake Sweet Potato Cake?

Step 1: Preheat the Oven

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat while you prepare the batter.

Step 2: Prepare the Dry Ingredients

In a large bowl, combine 2 cups of pastry flour, 1 3/4 cups of brown sugar, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1 1/2 teaspoons of salt.
Mix these dry ingredients well and set the bowl aside.

Step 3: Prepare the Wet Ingredients

In another large bowl, whisk together 1 cup of sweet potato puree, 1 1/3 cups of olive oil, 3 large eggs, the juice from one orange, 2 teaspoons of vanilla extract, 1/4 cup of rum or brandy, and 1 teaspoon of orange zest.
Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Carefully add the dry ingredients to the bowl with the wet mixture.
Gently stir the mixture together, being careful not to over-mix. Over-mixing can make the cake dense.
Once combined, stir in an additional 1 teaspoon of orange zest for a burst of citrus flavor.

Step 5: Prepare the Baking Pan

Lightly oil a 9-inch springform pan to prevent the cake from sticking.
Pour the batter into the prepared pan, making sure it’s evenly distributed.

Step 6: Bake the Cake

Place the springform pan on a baking sheet (this helps catch any spills).
Bake in the preheated oven for 40-45 minutes.
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Step 7: Make the Whipped Cream

While the cake is baking, prepare the whipped cream.
In a cold mixing bowl, whisk 1 cup of heavy whipping cream until stiff peaks form.
Add 3 tablespoons of powdered sugar and a slash of brandy or rum (optional) for an extra flavor kick.
Stir in 1/2 teaspoon of orange zest for a refreshing citrus note.
Continue whisking until the cream reaches your desired consistency.

Step 8: Serve and Enjoy

Once the cake has finished baking, let it cool in the pan for about 10 minutes before removing it.
Serve each slice of cake with a generous dollop of whipped cream on top.
Dust with powdered sugar for a beautiful finish.

Enjoy your delicious and flavorful sweet potato cake with the zesty whipped cream!

Try Other Cake Recipes!

How to Make Sweet Potato Puree?

Boiling (Highly recommended):

Bring a large pot of water to a boil.
Peel and quarter the sweet potatoes, then add them to the boiling water.
Boil until fork-tender.
Drain the potatoes completely, then mash them in the same pot to remove any excess moisture.

Roasting (Highly recommended but more time-consuming):

Preheat the oven to 425°F.
Rinse and scrub the sweet potatoes, then pat them dry.
Use a fork to prick them all over to allow air circulation.
Rub a little oil over the potatoes and place them on a foil-lined baking sheet.
Bake for 35-45 minutes until fork-tender.
Once cooled, slice open and scoop out the flesh.

Microwaving (Quick option, but be careful not to overcook):

Rinse and scrub the sweet potatoes, then pat them dry.
Use a fork to prick them all over for ventilation.
Place them on a microwave-safe plate or paper towel.
Microwave for 5 minutes, then turn them over and microwave for another 5 minutes (adjust time for larger potatoes).
Check for fork tenderness before removing from the microwave.

Pro-tip: For a smoother texture, pulse the cooked sweet potatoes in a food processor to achieve a silky puree, ensuring a better texture for your cake.

Tips You Must Keep in Mind!

Don’t overmix the batter: Mixing too much can make your cake layers dense and prevent proper rising. Mix until ingredients are just combined.
Skip the brandy if needed: You can replace the brandy with vanilla extract or leave it out entirely. If you omit it, add a bit more heavy cream to the frosting for the right consistency.
Adjust the frosting thickness: This frosting is stiffer than traditional cream cheese frosting. If it’s too thin, add more powdered sugar. If it’s too thick, add heavy cream one spoonful at a time. If it’s still too soft, chill it in the fridge for 20 minutes to stiffen.
Add a crumb coating: Before frosting, apply a crumb coat to catch loose crumbs and create an even surface. Freeze the cake for 5-10 minutes or refrigerate for 15 minutes to let the frosting set.
Use multiple piping tips easily: Place your frosting in a large piping bag, then use a smaller bag for each piping tip. Swap the tips as you decorate for a seamless experience.

Variations and Substitutions I Will Recommend!

Possible Variations and Substitutions with sweet potato cake

Mix It Up with Flour: Try using different flours like whole wheat pastry flour or almond flour for a unique twist. They can add a nutty flavor and a different texture to your cake.
Sugar Swap: If you’re feeling adventurous, switch out the brown sugar for coconut sugar or maple syrup. They bring their own distinct sweetness to the party.
Spice Things Up: Play around with the spices! Add a hint of nutmeg or cardamom to give your cake a warm and cozy vibe.
Oil Options: Instead of olive oil, consider using melted butter or coconut oil. They can give your cake a richer flavor profile.
Citrusy Twist: Don’t have orange juice on hand? No worries! You can use lemon or lime juice for a zesty kick that pairs beautifully with the sweet potato. Even I have a good personal experience with these citrus babies.
Alcohol-Free Option: Not a fan of alcohol? Simply skip the rum or brandy in both the cake batter and whipped cream. Instead, try adding a splash of vanilla or almond extract for flavor.
Get Nutty and Fruity: Add some chopped nuts like pecans or walnuts, and throw in dried fruits such as cranberries or raisins. They’ll add a delightful crunch and bursts of flavor.
Healthier Route: Want a healthier version? I recommend reducing the sugar a bit and swapping some of the oil with applesauce and Greek yogurt. You can even sneak in grated carrots or zucchini for extra moisture and nutrients.
Gluten-Free Option: Make your cake gluten-free by using a gluten-free flour blend. Just make sure all your other ingredients are gluten-free too!
Top It Off: Get fancy with toppings! Sprinkle toasted coconut flakes, and caramelized nuts, or drizzle some Praline Sauce for a gorgeous presentation and extra yum factor.

What to Pair with Sweet Potato Cake?

Storing and Managing Leftovers Is As Easy!

Cool It Down: Let your freshly baked sweet potato cake chill out completely before you think about storing it. This helps it keep its yummy moistness and stops any soggy surprises.
Container Care: Pop that cooled cake into a snug, airtight home. Whether it’s a trusty container or a wrap job with plastic, just make sure it’s sealed up tight to keep the goodness in.
Chill Time: If you’re planning to enjoy your cake within a few days, the fridge is its happy place. Find a cozy spot away from strong-smelling stuff so your cake doesn’t pick up any funky flavors.
Freezer Love: Want your cake to stick around longer? Freeze it! Wrap it well in plastic wrap and foil to keep it from getting freezer burn and losing its charm.
Label Love: Give your storage package a little love note with the date. This way, you’ll always know how long your cake has been hanging out and can make sure it’s still at its best.
Thawing Out: When it’s time to enjoy your frozen cake, let it thaw gently in the fridge overnight or at room temperature for a few hours. No need to rush the magic!
Warm Hugs: If you crave that warm cake feeling, a quick zap in the microwave or a gentle reheat in the oven will bring back that freshly baked goodness.
Quality Check: Before diving into your leftover cake, give it a once-over. Look for any signs of spoilage like weird colors or smells. When in doubt, trust your gut and toss it out to stay safe.

Can this sweet potato cake recipe be made into cupcakes?

Oil-based cakes are easily converted into cupcakes. To make the cupcakes, simply follow the recipe’s directions and pour the batter into paper-lined or oiled muffin tins.

Why are my potato cakes soggy?

Your potato cakes might be soggy due to excess moisture in the potatoes. Make sure to thoroughly drain and dry the potatoes before cooking to avoid sogginess and achieve a crisp texture.

Can I Make The Cake Layers In Advance?

Yes! You can bake the sweet potato cake layers ahead of time. Store them in an airtight container at room temperature for up to 2 days. You can also make the frosting in advance. Keep it covered in an airtight container in the fridge until you’re ready to assemble and frost the cake.