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Southern Sweet Potato Cake

This Southern Sweet Potato Cake is a nostalgic dessert full of warm spices and sweet potatoes, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups mashed sweet potatoes Use fresh sweet potatoes for the best flavor.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Adds depth and extra moisture.
  • 1/2 cup vegetable oil Can be substituted with olive oil for richer flavor.
  • 3 large eggs Ensure they're at room temperature.
  • 2 cups all-purpose flour Sifted for a lighter texture.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1 teaspoon baking soda Encourages extra lift.
  • 1 teaspoon ground cinnamon For a warm, spicy note.
  • 1/2 teaspoon ground nutmeg Adds fragrant earthiness.
  • 1/4 teaspoon ground ginger A little spice with a kick!
  • 1/2 teaspoon salt Enhances sweetness.
  • 1 cup buttermilk Makes the cake super moist.
  • 1 teaspoon vanilla extract Adds a lovely aromatic touch.
For the Frosting
  • to taste cream cheese frosting A perfect complement to the sweet potato cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine 1 1/2 cups mashed sweet potatoes, 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup vegetable oil. Mix until smooth and creamy.
  3. Add the 3 large eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt.
Baking
  1. Gradually add the dry ingredients to the sweet potato mixture, alternating with 1 cup buttermilk and 1 teaspoon vanilla extract. Mix gently until just combined.
  2. Divide the batter evenly between the prepared pans and smooth the tops.
  3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cakes cool in the pans for about 10 minutes, then carefully transfer to wire racks to cool completely.
  5. Once cooled, frost generously with cream cheese frosting.
Serving
  1. Cut yourself a slice and enjoy the masterpiece you’ve created!

Notes

For best results, ensure your ingredients, especially eggs and buttermilk, are at room temperature. Store in an airtight container for 2 days or in the fridge for up to a week.