Sweet Potato Spice Cake is like a warm hug on a chilly day. The natural sweetness of sweet potatoes pairs perfectly with fragrant spices, making this cake a delightful treat for any occasion. It's easy to make and promises to be a crowd-pleaser.
The heart of this cake is sweet potatoes, which offer natural sweetness and moisture. Flour creates the structure, while granulated sugar and brown sugar add sweetness, with brown sugar contributing a hint of molasses flavor. Unsalted butter ensures richness, and eggs bind everything together. Whole milk keeps the batter smooth and moist. Vanilla extract provides a subtle aromatic sweetness. Baking powder and baking soda give the cake its rise. The spices — cinnamon, nutmeg, and cloves — bring quintessential autumn flavors, while a pinch of salt enhances all the other tastes.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent treat, consider drizzling with a simple glaze made from powdered sugar and milk. It’s also lovely with a cup of spiced chai or a glass of cold milk.
First, preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures an even bake and easy release later. Next, in a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. You’ll want them to be light and fluffy, which usually takes about 3-5 minutes of beating.
Now, crack in the eggs one at a time, making sure each is fully mixed in before adding the next. This gradual process helps maintain the structure of the batter. Once the eggs are in, mix in the mashed sweet potatoes and vanilla extract. The sweet potatoes should be smooth for the best texture.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the leaveners and spices are evenly distributed, preventing any surprise bursts of flavor. Now, alternately add the dry ingredients and milk to your sweet potato mixture, starting and ending with the dry. This helps to keep the batter smooth and well-mixed.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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