Yo’s Sweet Potato Cake
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.
Ingredients
Cake
- 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
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
Read It!
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Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.
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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.
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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!
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Wash and peel your sweet potatoes then grate! Set aside.
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In a stand mixer fitted with the whisk attachment, mix the pureed orange and eggs on high speed for 3-5 minutes.
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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!
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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.
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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.
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Still on low speed, add in your grated sweet potato!
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Divide your batter evenly into the prepared pans. Bake for 1 hour or until a toothpick or cake tester comes out clean.
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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!
