Rustic Sweet Potato Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
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Get ready to fall in love with this Rustic Sweet Potato Cake—a cozy, comforting dessert that's perfect for any occasion. With its warm spices and tender crumb, this cake captures the essence of home-baked goodness. Whether it's a holiday gathering or a simple family meal, this cake will surely make it special.

Ingredients for Rustic Sweet Potato Cake

Flour: Provides the structure for the cake. All-purpose flour works perfectly for a tender crumb.

Sweet Potatoes: The star of the show, adding natural sweetness and moisture to the cake.

Sugar: Granulated sugar helps sweeten the cake and contributes to its soft texture.

Butter: Unsalted butter adds richness and flavor. Make sure it's softened for easy mixing.

Eggs: They bind the ingredients together and help the cake rise.

Milk: Adds moisture to the batter, resulting in a soft and tender cake.

Vanilla Extract: Enhances the flavor with its sweet, aromatic notes.

Baking Powder and Baking Soda: These leavening agents ensure the cake rises beautifully.

Cinnamon and Nutmeg: Warm spices that complement the sweet potatoes perfectly.

Salt: Balances the sweetness and enhances the overall flavor.

Pecans: Optional, but they add a delightful crunch and nutty flavor.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter and better texture.
  • For a deeper flavor, roast the sweet potatoes before mashing.
  • Let the cake cool completely before cutting to avoid crumbling.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, drizzle a simple glaze made from powdered sugar and milk over the top. It's also delightful served alongside a warm cup of chai tea or spiced cider for an extra cozy treat.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, just make sure they are drained and mashed well to avoid excess moisture.
How should I store the cake?
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.

Rustic Sweet Potato Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly right from the start. While it heats up, grease a 9-inch round cake pan so your cake doesn't stick—trust me, nothing's worse than a cake that won't come out of the pan!

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients need to be well combined so that the spices and leavening agents are evenly distributed throughout the cake.

In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step is crucial for a soft texture, so take your time. Add the eggs one at a time, beating well after each addition to ensure everything's thoroughly mixed.

Now, stir in the mashed sweet potatoes and vanilla extract. This is where the cake begins to take on its unique flavor. Once that's well combined, start adding the dry mixture to the wet ingredients. Alternate with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.

If you're using them, fold in the chopped pecans gently. Pour the batter into your prepared cake pan, smoothing the top with a spatula for an even surface.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This cooling time allows the cake to set, making it easier to slice.

Why You'll Love This Recipe

  • A delightful twist on classic cake flavors with sweet potatoes.
  • Perfectly spiced with cinnamon and nutmeg for warmth.
  • Easy to make with simple ingredients you likely have on hand.
  • Moist and tender texture that stays fresh for days.
  • Optional pecans add a wonderful crunch!

Ingredients

1 1/2 cups all-purpose flour
1 cup mashed sweet potatoes
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped pecans (optional)

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Fold in the chopped pecans if using.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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