Spiced sweet potato cake

    50 min

    A great alternative to spiced pumpkin cake. This cake is flavoured with sweet potato, cinnamon, allspice and ginger. It's incredibly moist and will work well with a cream cheese or buttercream icing.

    21 people made this

    Serves: 12 

    • 280g plain flour
    • 5 tablespoons cornflour
    • 3 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground ginger
    • 110g butter
    • 220g dark dark brown soft sugar
    • 200g caster sugar
    • 2 eggs
    • 175ml buttermilk
    • 190g mashed cooked sweet potato
    • 75g sultanas, chopped

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins.
    2. Sift together flour, cornflour, baking powder, bicarbonate of soda, salt, cinnamon, allspice and ginger.
    3. Mix together buttermilk, potatoes and raisins in a medium bowl.
    4. In a large bowl, cream butter. Gradually add white and dark brown soft sugars, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths and potato mixture in thirds to creamed mixture. Turn batter into prepared tins and spread evenly.
    5. Bake for about 30 minutes or until cake tests done. Cool and remove from tins. Ice as desired.

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    Reviews in English (12)


    I made this cake twice and each time the people I served it to said it was delicious and moist. I didn't make them in two separate pans but in a single 9" spring form pan and baked it for 40 minutes instead of 30 minutes. Another thing I did do the second time around was whisk together the mashed potato and the milk to blend it more evenly as the first time the potato was more clumpy. I also reduced the white sugar to 1/2 a cup as I found it a bit too sweet.  -  13 Mar 2006  (Review from Allrecipes US | Canada)


    Wow! This was a pleasant surprise. It tastes a lot like carrot cake, but different enough that you can tell it is _not_ carrot cake - prompting enquiries of, "What the heck is in here?" No one ever guesses potatoes! This takes about 2 or 1.5 regular sweet potatoes. The batter is wonderful and will make a cake with two layers nicely. Mine did sag a bit in the middle after cooling but were still great. I frosted with Caramel Frosting, which I just realised now I forgot to add the vanilla to. A chewy moist cake that keeps well.  -  19 Mar 2003  (Review from Allrecipes US | Canada)


    Cake turned out light, moist, and delicious. I didn't have dark brown sugar on hand so I used light brown. Couldn't find the allspice so I used nutmeg instead. I increased the amount of sweet potatoes to 1 1/2 cups and added a cup of sour cream for extra moistness. I frosted the layers with cream cheese frosting. This cake has the perfect texture with just the right level of spice. This one's a keeper.  -  05 Jun 2009  (Review from Allrecipes US | Canada)