I tried making this one for a cousin I visited. Her son instantly loved it and asked for seconds. The good thing was, that particular nephew of mine didn’t really eat a lot and he loved the cake. It’s a cake for everyone. They will surely enjoy a slice of this heavenly treat.
Our friend over at She Wears Many Hats has this to say about this recipe:
“A delicious cake for any day or holiday, made with sweet potatoes, cinnamon and ginger. Topped with Honey Cinnamon Buttercream for a perfect combination.”
Mom made a cake once using potatoes. She shredded them and added them to the batter and voila—potato cake! But this recipe is something new to me, which is why I was kind of surprised by the taste of this cake when I tried making it. It tastes really good, and the sweet potatoes added to the moistness of the cake.
Ingredients:
2½ cups Gold Medal all-purpose flour
2 teaspoons Clabber Girl baking soda
2 teaspoons Clabber Girl baking powder
½ teaspoon Morton salt
1 tablespoon McCormick ground cinnamon
1 tablespoon McCormick ground ginger
16 tablespoons (2 sticks) Land O Lakes unsalted butter, room temperature
2 cups Domino granulated sugar
3 large Eggland’s eggs, lightly beaten
1 tablespoon McCormick vanilla extract
2½ cups mashed cooked sweet potatoes, cooled (about 4-5 sweet potatoes)
1 cup Borden whole buttermilk
Instructions:
Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans. Line bottoms with baking parchment and butter the top of those too.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
In the bowl of a mixer, beat together butter and sugar on medium-high for 4-5 minutes until creamy, stopping to scrape down bowl at least twice. Gradually add beaten eggs. Beat on medium-high for 1-2 minutes until fluffy, scraping down bowl as needed. Add vanilla and sweet potatoes and beat until smooth, scraping down bowl as needed.
Add the dry ingredients into the butter mixture in thirds, alternating with buttermilk. Beat on low speed until just incorporated, scraping down bowl as needed.
Divide batter evenly between pans. Bake at 350-degrees F for 35-45 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pans for 10 minutes, then invert onto cooling rack to cool completely.
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Quick Tip: To freeze cake layers, wrap cooled layers (separately) in 2 layers of plastic wrap, then insert each wrapped layer in a ziptop plastic bag. Freeze for up to 2 months. Don’t forget to label and date your cake.
Thanks again to She Wears Many Hats for this amazing recipe.
