Southern Sweet Potato Cake Recipe | Yummly
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Southern Sweet Potato Cake

SHE WEARS MANY HATS(6)
Aliska Franklin: "It was DELICIOUS! This was my first cake from scr…" Read More
12Ingredients
75Minutes
420Calories
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Ingredients

US|METRIC
12 SERVINGS
  • 2 1/2 cups flour (all-purpose)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. ground ginger
  • 16 Tbsp. unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 3 large eggs (lightly beaten)
  • 1 Tbsp. vanilla extract
  • 2 1/2 cups sweet potatoes (mashed cooked, cooled, about 4-5 sweet potatoes)
  • 1 cup whole buttermilk
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    NutritionView More

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    420Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories420Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol95mg32%
    Sodium450mg19%
    Potassium190mg5%
    Protein6g12%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber2g8%
    Sugars36g72%
    Vitamin A90%
    Vitamin C2%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Aliska Franklin 7 months ago
    It was DELICIOUS! This was my first cake from scratch and I got compliments that it tasted like it came from a bakery 🥰 I wish the buttercream icing could take less butter, but it was so good. Top tier recipe!
    Jill 2 years ago
    I used a recipe for candied pecans halves which I added on top of a Maple Buttercream Icing. 2 sticks unsalted butter (room temp.---just until your finger makes a slight impression in the butter.) 8 cups (2lb) powdered sugar 1 teaspoon vanilla extract 2 teaspoons maple extract (found at Winn Dixie and Walmart) 1/3 cup milk Pinch of salt dissolved in the milk to cut the sweetness Beat the butter and sugar for several minutes. Add the vanilla, maple and salted milk and beat for several more minutes until very light and fluffy.
    Haji Jackson 3 years ago
    It turned out better than I expected. I used cake flour instead of all purpose flour. It was absolutely delicious.
    Fonda Kornegay 4 years ago
    fabulous as always! have made it several times . it's a family fave now.
    Ray 4 years ago
    Turned out great, the frosting made the cake. It really compliments the sweet potatoe. I used salted butter in the frosting and used nutmeg instead of ginger in cake plus added an extra teaspoon of baking powder. The salty sweet taste of frosting with cake is delicious and helps cut some of the sweet.
    Joanna B. 5 years ago
    This cake tasted good but I wasn't hugely impressed with the texture--it was a bit gluey. (Could have been the way I mixed/handled/baked it, so I wouldn't jump to blame the recipe.) Start with about 1kg sweet potato to get 2.5 cups. The recipe says it serves eight but I got a respectable 23cm cake, serving 10-12, and 12 cupcakes and I didn't even do the full buttercream.

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