Sweet Potato Cake Recipe
This Sweet Potato Cake is a cozy treat with warm spices like cinnamon and cloves, sweetened with brown sugar, and made moist with olive oil and sweet potato puree. It's easy to bake in just 45 minutes and pairs perfectly with a dollop of homemade orange-zest whipped cream.
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Calories: 480kcal
Servings: 12
Equipment
- 9-inch springform pan
- Baking sheet
- Mixing Bowls
- Whisk or electric mixer
- Toothpick for testing doneness
Ingredients
- 2 cups pastry flour
- 1 3/4 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ginger ground
- 1/2 teaspoon allspice ground
- 1 1/2 teaspoon salt
- 1 cup sweet potato puree
- 1 1/3 cup olive oil
- 3 large eggs
- juice from one orange
- 2 teaspoons vanilla extract
- 1/4 cup rum or brandy
- 1 teaspoon orange zest
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- a slash of brandy or rum optional
- 1/2 teaspoon orange zest
- powder sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a bowl and set aside.
- In another bowl, whisk together sweet potato puree, olive oil, eggs, orange juice, vanilla extract, and rum or brandy.
- Carefully add dry ingredients to wet mixture, avoiding over-mixing. Stir in orange zest.
- Pour batter into oiled 9-inch springform pan on a baking sheet.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- For whipped cream, whisk cold heavy cream until stiff peaks form. Add powdered sugar, brandy (optional), and orange zest, and continue whisking to desired consistency.
- Serve cake with whipped cream and dust with powdered sugar.
Notes
- Grease the pan generously – Make sure to coat every part of the bundt pan with butter or grease to ensure the cake comes out smoothly without sticking.
- Use room temperature ingredients – Let the butter and eggs sit at room temperature before baking. Softened butter mixes well with sugar, and room temp eggs blend evenly into the batter without causing issues.
- Beat butter and sugar well – Cream them together until light and fluffy, about 3-4 minutes of mixing.
- Be cautious when beating eggs – Don't overbeat the eggs; just mix until they dissolve into the batter to avoid cracks in the cake.
- Alternate adding flour and buttermilk – Adding them in stages helps prevent gluten formation, which can make the cake tough.
- Allow the cake to cool – After baking, let it cool in the pan for at least 10 minutes before flipping it onto a plate. This helps the cake set and release from the pan easily.
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 350mg | Fiber: 1g | Sugar: 27g