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Sweet Potato Cake Recipe Paula Deen

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: dessert
Cuisine: American, european
Servings: 8

Ingredients

  • 3/4 cup whole buttermilk
  • 1/2 tablespoon grounded nutmeg
  • 1/2 tablespoon kosher salt
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1 1/2 tablespoon grounded cinnamon
  • 3 cups all-purpose flour
  • 2 cups mashed sweet potato
  • 2 tablespoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 4 large sized eggs
  • 2 cups sugar

For Glaze

  • 1 cup confectioner’s sugar
  • 1 tablespoon dark corn syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoon water
  • 1/2 cup firmly packed light brown sugar

Instructions

  • Prepare the baking pan of the preheating oven by using a cooking spray. And also make sure that you have dusted some flour in the sprayed pan.
  • To prepare the cake batter, break eggs in a bowl and then add sugar to it. Beat both of them well together. Drop some oil into the wax-like mixture and pour in the melted butter.
  • Pour some vanilla. Lower the speed of the blender and blend. Add the sweet potato to it and start beating.
  • Take another large-sized bowl, sift the flour into this bowl and then add the baking powder into it. This is followed by the addition of all the dry ingredients like baking soda and nutmeg. Also, add salt to it.
  • Now it's time to combine both of the mixtures. After combining them in a large container, pour the buttermilk into it. Beat well until everything is merged properly.
  • Transfer the batter to your prepared and floured baking pan and then start baking. The baking is at least an hour long.
  • Once your baking is done, cool your cake on the mandatory cooling rack so that it will settle to get the final look.
  • To glaze the sweet potato cake, in a nonstick skillet add some water and pour sugar into this water. Add butter to it. Drop some corn syrup. Start cooking and keep the heat high.
  • Add the confectioner's sugar to it while boiling. Once you have made a thickened sauce, turn off the heat and when cool enough to handle, drizzle over your baked sweet potato cake sponge.
  • Serve your cake after topping with nuts and chocolate chips.