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.
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?
Hey there, foodies! Today, I’m sharing my irresistible sweet potato cake recipe that’s bound to steal the show at any gathering. This cake is a harmonious blend of warm spices like cinnamon, cloves, ginger, and allspice, perfectly complementing the natural sweetness of brown sugar and the richness of sweet potato puree. The addition of a hint of rum or brandy adds depth and character to the batter, while fresh orange zest and juice bring a vibrant citrusy twist.
The preparation is straightforward – just mix the dry and wet ingredients separately, combine them gently, and bake until golden perfection. The real star, though, is the airy whipped cream topping infused with more orange zest and a touch of brandy for that extra indulgence.
Serve slices of this heavenly cake with a generous dollop of whipped cream and a dusting of powdered sugar for a dessert experience that’s nothing short of heavenly. It’s a must-try for any sweet tooth craving a delightful treat with a hint of sophistication. Happy baking! If really love this, you can check for some other dessert options.
Try Other Cake Recipes!
Tasty Sweet Potato Olive Oil Cake Recipe
Equipment
- 9-inch springform pan
- Baking sheet
- Mixing Bowls
- Whisk or electric mixer
- Toothpick for testing doneness
Ingredients
- 2 cups pastry flour
- 1 3/4 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ginger ground
- 1/2 teaspoon allspice ground
- 1 1/2 teaspoon salt
- 1 cup sweet potato puree
- 1 1/3 cup olive oil
- 3 large eggs
- juice from one orange
- 2 teaspoons vanilla extract
- 1/4 cup rum or brandy
- 1 teaspoon orange zest
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- a slash of brandy or rum optional
- 1/2 teaspoon orange zest
- powder sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a bowl and set aside.
- In another bowl, whisk together sweet potato puree, olive oil, eggs, orange juice, vanilla extract, and rum or brandy.
- Carefully add dry ingredients to wet mixture, avoiding over-mixing. Stir in orange zest.
- Pour batter into oiled 9-inch springform pan on a baking sheet.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- For whipped cream, whisk cold heavy cream until stiff peaks form. Add powdered sugar, brandy (optional), and orange zest, and continue whisking to desired consistency.
- Serve cake with whipped cream and dust with powdered sugar.
Notes
- Grease the pan generously – Make sure to coat every part of the bundt pan with butter or grease to ensure the cake comes out smoothly without sticking.
- Use room temperature ingredients – Let the butter and eggs sit at room temperature before baking. Softened butter mixes well with sugar, and room temp eggs blend evenly into the batter without causing issues.
- Beat butter and sugar well – Cream them together until light and fluffy, about 3-4 minutes of mixing.
- Be cautious when beating eggs – Don’t overbeat the eggs; just mix until they dissolve into the batter to avoid cracks in the cake.
- Alternate adding flour and buttermilk – Adding them in stages helps prevent gluten formation, which can make the cake tough.
- Allow the cake to cool – After baking, let it cool in the pan for at least 10 minutes before flipping it onto a plate. This helps the cake set and release from the pan easily.
Nutrition
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.
Possible Variations and Substitutions!
- 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.
- 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? Reduce the sugar a bit and swap 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, caramelized nuts, or drizzle some caramel sauce for a gorgeous presentation and extra yum factor.
Storing and Managing Leftovers!
- 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.
Frequently Asked Questions (FAQs)
Q: Can I substitute canned sweet potatoes for fresh ones?
A: Yes, you can substitute canned sweet potatoes for fresh ones in sweet potato cake. Just make sure to drain and mash them well before using them in the recipe.
Q: Can this sweet potato cake recipe be made into cupcakes?
A: 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.
Q: What are the benefits of sweet potato cake?
A: Sweet potato cake offers a blend of health benefits and deliciousness. It’s rich in nutrients like vitamins, fiber, and antioxidants from sweet potatoes, making it a tasty and nourishing dessert option.
Q: Why are my potato cakes soggy?
A: 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.
