Yo’s Sweet Potato Cake

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  • Time it takes: 1 hour 45 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Holidays, Thanksgiving
  • Feeds: 4.75 pounds of batter. Makes one 9 x 13-inch cake or two 8-inch round cakes

A Homey Spiced Cake With Shredded Sweet Potato & Ginger. I used this recipe to create my Sweet Potato Marshmallow Cake and Sweet Potato Casserole Cake, but this delicious cake doesn’t need to be in a towering treat to make a delicious dessert. Try it with an autumn spiced buttercream for a simpler bake.

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Ingredients


Cake

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  • 1 ¼ cup Whole Pureed Orange (approximately 3 small oranges)
  • 5 Eggs, at room temperature
  • 1 ½ cups Vegetable Oil
  • 2 ½ cups Flour
  • 2 ½ cups Golden Brown Sugar, packed
  • 1 Tbsp Baking Powder
  • 1 Tbsp Baking Soda
  • 1 Tbsp Cinnamon
  • 1 Tbsp Ground Ginger
  • 1 tsp Nutmeg
  • ½ tsp Salt
  • 2 ½ cups Grated Sweet Potato
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Tools


  • Desired cake pans
  • Stand mixer with whisk attachment
  • Mixing bowls
  • Sieve
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment paper
  • Box grater
  • Food processor or high powered blender
  • Vegetable peeler
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Learn More About Yo's Sweet Potato Cake!


Watch It!

  • Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.

  • In a large bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add in the golden brown sugar. Mix until combined and set aside.

  • Wash and dry your oranges, cut off the ends and cut into small pieces. Puree your oranges in a high powered blender until smooth. Measure out the 1 ¼ cups you will need for this recipe!

  • Wash and peel your sweet potatoes then grate! Set aside.

  • In a stand mixer fitted with the whisk attachment, mix the pureed orange and eggs on high speed for 3-5 minutes.

  • Slowly pour in the vegetable oil along the side of the mixing bowl, still whipping the orange and egg mixture on high speed. I recommend using the guard for your stand mixer if you have one! 

  • As you pour the oil in slowly but surely, you will notice this mixture will really thicken up! When you’re finished adding the oil, continue letting it whip for an additional 5 minutes.

  • Once oil is combined, remove your guard and turn your mixer down to low speed and start adding your dry ingredients, scraping down the sides with a rubber spatula as you go; be careful not to overmix.

  • Still on low speed, add in your grated sweet potato! 

  • Divide your batter evenly into the prepared pans. Bake for 1 hour or until a toothpick or cake tester comes out clean.

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

Congratulations you did it!

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