Sweet Potato Cake with Orange Glaze

    2 hours 15 min

    Don't be afraid to add sweet potatoes to a cake batter. They have a really creamy texture when cooked and they add a beautiful colour and richness to cakes.

    262 people made this

    Makes: 1 cake

    • 225g butter, softened
    • 400g caster sugar
    • 400g cooked sweet potatoes, mashed
    • 1 teaspoon vanilla extract
    • 4 eggs
    • 375g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • For the glaze
    • 125g icing sugar, sifted
    • 5 teaspoons orange juice
    • 2 tablespoons grated orange zest

    Prep:25min  ›  Cook:1hr20min  ›  Extra time:30min cooling  ›  Ready in:2hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm cake ring tin. Sift together flour, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt. Set aside.
    2. In large mixing bowl, beat butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
    3. Pour batter into cake tin. Bake for about 1 hour and 20 minutes, or until a wooden skewer inserted into cake comes out clean. Cool cake for 20 minutes in the tin, then turn out onto serving plate.
    4. To make the glaze: Combine 125g icing sugar with 3 to 5 teaspoons orange juice in a small bowl, mix until you achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

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    Reviews & ratings
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    Reviews in English (248)


    This is one of the best pound cakes I've ever tasted or made. Used 2 1/2 cups of mashed canned sweet potatoes (1 40oz can) and sweetened it with a little brown sugar, extra cinnamon and nutmeg. Used a pineapple glaze instead of orange. A delicious soft, moist masterpiece. Will make again and again!  -  05 Apr 2004  (Review from Allrecipes US | Canada)


    This is an excellent cake. I made the recipe as written & it could not have been more perfect. Great texture and wonderful flavor (slightly milder & less dense than pumpkin). I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. Great cake!  -  08 Nov 2005  (Review from Allrecipes US | Canada)


    This cake is marvelous. I can't keep it around long enough. I changed the flour to cake flour and it is even better. It's a real hit with my friends  -  05 Apr 2001  (Review from Allrecipes US | Canada)