Description
Sweet potatoes bring a natural richness and velvety texture to baked goods, making this cake extra soft and tender. Combined with aromatic spices like ginger, cinnamon, and nutmeg, it transforms into a dessert that feels both indulgent and wholesome.
Ingredients
For the Cake:
- 2 cups mashed sweet potatoes (cooked and cooled)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Ginger Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon ground ginger
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line a baking pan with parchment paper.
In a large bowl, whisk together mashed sweet potatoes, sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
In a separate bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined—do not overmix.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Notes
Make sure the sweet potatoes are fully cooled before mixing to avoid cooking the eggs prematurely. Also, mash them smoothly to ensure a consistent texture throughout the cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 210mg
- Protein: 4g