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Sweet Potato Cake Recipe

Sweet Potato Cake

Recipe courtesy Cassandra Thomas, Sweet Potato Sensations, Detroit, MI

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on April 28, 2011

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    This cake was easy to make and delicious. The thing I would change is to douple the amount of pineapple.

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  • on March 06, 2011

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    Delicious!! This recipe is fantastic. My In-Laws loved the cake!

    I really wanted to make it, and had to substitute a few things:

    --Pumpkin Spice for Nutmeg
    --Fruit Cup for Pineapple

    Still turned out amazing. I had to give over half of it away for fear of eating it all.
    I used 2 9" pans, and only cooked it for 35 minutes. 1 hour and 10 minutes is way too long.

    Loved it!

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  • on December 17, 2010

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    I have made this cake 4 times. The first time I should have followed my nose and cut the cooking time because the time that is suggested is way too long. The second time I left out raisins, pineapple and nuts, and it was perfect. The third time i put in the raisins and pineapple but it was difficult to cut. It was the best tasting cake but it just wasn't pretty. The fourth time, I made cupcakes with the raisins and pineapple. They were a huge hit. Baking time for cupcakes was 18 minutes. This is a wonderful fall/winter cake.

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  • on December 04, 2010

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    Wonderful! I made this cake for Thanksgiving and everyone loved it!

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  • on November 28, 2010

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    While the texture wasn't quite cake-like, the flavor was outstanding. Would have been better if called something other than cake in my opinion . . . possibly Sweet Potato Bars with the same icing. I found it to be very dense and not light like traditional cake consistency. Despite its heavy texture, it was very moist and flavorful. The only possible problem I can think of for the outcome is maybe the method of cooking or done-ness of the sweet potatoes themselves. Maybe my potatoes weren't cooked soft enough.

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  • on November 27, 2010

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    I made this three layer 8 inch cake for Thanksgiving...did not change anything - followed the recipe as presented. It was a hit!!!!! I will make it again. Thank you for sharing this recipe.

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  • on December 05, 2009

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    Excellent cake!!! never have before WOW!!!!! Thank you have this recipe.

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  • on August 10, 2009

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    I made this cake for the Memorial Day holiday, and I can say that it was really good. Gone before the day was up. It seemed a little too thick, so I added milk.

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  • on May 04, 2009

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    This cake is at least as good as the other reviews said. It too about 35-40 mins to bake two 9 inch round cakes. I followed a suggestion and used 1 vanilla bean, but instead of rum...which would be lovely if I'd had some...I used a tsp good vanilla extract. It is worth the time. Honestly, for a layer cake, it went quicker than a many others.

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  • on February 02, 2009

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    Being a Pastry Chef myself...I found this recipe to be great. The cake is very moist and has so many flavors. I did change it up a bit. Instead of vanilla extract, I used vanilla beans. Also I added a tsp. of rum. The cook time on this recipe is wayyyy off though. Mine only baked for 30 minutes and was definitely done. Perfectly moist, but still dense enough to hold a heavy frosting. I covered the cake with a rum and vanilla bean buttercream. Great recipe!

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