Moist 2-Ingredient Sweet Potato Cake You’ll Crave

Oh my goodness, let me tell you about my absolute favorite sweet potato cake This isn’t just any dessert – it’s like sunshine baked into a pan. The natural sweetness of the potatoes gives it this incredible moist texture that’ll have everyone asking for seconds. I first fell in love with this cake at my aunt’s Thanksgiving dinner years ago, and now it’s become our family’s go-to treat for everything from birthdays to lazy Sunday afternoons. What I adore most is how versatile it is – dress it up with cream cheese frosting for special occasions or enjoy it plain with your morning coffee. Trust me, once you try this sweet potato cake, you’ll understand why I’m so obsessed

Why You’ll Love This Sweet Potato Cake

This sweet potato cake is the kind of dessert that checks all the boxes—simple enough for beginners but impressive enough to serve at any gathering. Here’s why it’s a winner:

• Unbelievably moist texture: The natural sugars in sweet potatoes keep every bite tender, even days after baking.
• Effortless prep: Just mix, pour, and bake—no fancy techniques or equipment needed.
• Crowd-pleasing flavor: Warm spices and that subtle caramel-like sweetness make it irresistible to kids and adults alike.

Simple Ingredients, Big Flavor

What I love most about this recipe is how basic pantry staples transform into something extraordinary. The sweet potatoes do most of the work—their natural richness means you don’t need loads of butter or sugar. A dash of cinnamon and nutmeg? That’s just the cozy hug that ties everything together. Honestly, the hardest part is waiting for it to cool before slicing

Sweet Potato Cake Ingredients

Gather these simple ingredients—they’re probably already in your pantry I like to separate them into wet and dry to make mixing foolproof. Trust me, this organization trick saves me from forgetting anything (which, let’s be honest, happens more often than I’d like to admit).

Wet Ingredients

• 2 cups mashed sweet potatoes (cooled completely – hot potatoes will scramble your eggs)
• 1 1/2 cups granulated sugar (the sweet potatoes bring natural sweetness, but this gives that perfect cake balance)
• 1/2 cup vegetable oil (I use canola, but any neutral oil works)
• 2 large eggs (room temperature – takes about 30 minutes out of the fridge)
• 1 teaspoon pure vanilla extract (the good stuff makes a difference here)

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled – don’t scoop directly from the bag)
• 1 teaspoon baking soda (check that expiration date – old soda won’t rise properly)
• 1/2 teaspoon baking powder (that extra lift makes all the difference)
• 1/2 teaspoon salt (balances all those sweet flavors beautifully)
• 1 teaspoon ground cinnamon (my secret – I sometimes add an extra pinch)
• 1/2 teaspoon ground nutmeg (freshly grated if you’re feeling fancy)

See? Nothing complicated here. The magic happens when these everyday ingredients come together in just the right way. Now grab your mixing bowls—we’re about to make something amazing

How to Make Sweet Potato Cake

Alright, let’s get baking This sweet potato cake comes together so easily—just follow these simple steps, and you’ll have a gorgeous, golden cake in no time. I’ve made this recipe dozens of times (okay, maybe hundreds), and these techniques never fail me.

Preparing the Sweet Potato Mixture

First things first—preheat that oven to 350°F (175°C). Trust me, you want it nice and hot by the time your batter’s ready. While it’s heating up, grab your biggest mixing bowl (I always reach for my favorite yellow one—it’s practically part of the family now).

Add your cooled mashed sweet potatoes, sugar, and oil. Mix them together until they’re completely smooth—no lumps allowed Then crack in those room-temperature eggs one at a time, mixing well after each. The eggs incorporate better when they’re not cold—learned that the hard way after some scrambled egg disasters in my early baking days. Finish with the vanilla, giving it one last good stir until everything’s beautifully combined.

Combining Dry and Wet Ingredients

Now for the dry team Whisk together all those lovely spices and leaveners with the flour in a separate bowl. Here’s my golden rule: always sift or whisk dry ingredients first to avoid those pesky baking soda lumps. Nobody wants a bitter bite of undissolved soda in their cake

Add the dry ingredients to the sweet potato mixture in three additions, folding gently after each with a rubber spatula. I count to 10 strokes max—overmixing is the enemy here The batter should be thick but pourable, with just a few flour streaks visible. Those will disappear with the final folds.

Baking and Testing Doneness

Pour your gorgeous orange batter into your prepared 9×13-inch pan (I grease mine with butter and a light dusting of flour—old school but foolproof). Smooth the top with your spatula, then pop it in the center of your preheated oven.

Set your timer for 35 minutes, but don’t wander too far—ovens vary. At the 30-minute mark, do the toothpick test. It should come out with just a few moist crumbs, not wet batter. If it’s not quite done, check every 2-3 minutes. My perfect bake usually lands right at 38 minutes.

Here’s the hardest part—let it cool completely before slicing I know, the smell is irresistible, but cutting into a hot cake makes it crumble. I distract myself by whipping up some cream cheese frosting while I wait. Patience rewards you with perfect slices every time.

Tips for the Perfect Sweet Potato Cake

After years of trial and error (and a few cake disasters), I’ve nailed down these foolproof tips for sweet potato cake success:

• Room temp eggs are non-negotiable – Cold eggs make the batter separate. If you forget, just submerge them in warm water for 5 minutes.
• The sweet potato texture matters – Mash them smooth, but leave tiny bits for character. Chunky puree = dense cake.
• Grease like you mean it – Butter every nook of that pan, then dust with flour. Or try my grandma’s trick: use the butter wrapper itself
• Watch like a hawk – Sweet potato cakes go from perfect to dry fast. Start checking at 30 minutes.

Follow these, and you’ll get that signature moist crumb every single time

Sweet Potato Cake Variations

Oh, the fun part—making this sweet potato cake your own My family can never decide on a favorite version, so we rotate through these delicious twists:

• Nutty delight: Fold in 1 cup toasted pecans or walnuts for crunch (my uncle swears this is the only way to eat it).
• Spice it up: Swap cinnamon for pumpkin pie spice when you’re feeling extra cozy—it’s like autumn in every bite.
• Coconut dream: Add 1/2 cup shredded coconut to the batter and top with a coconut glaze for tropical vibes.

See? One recipe, endless possibilities—just how baking should be

Serving and Storing Sweet Potato Cake

Now for the best part—eating this glorious sweet potato cake My family loves it warm with a dollop of fresh whipped cream, but here’s the truth—it’s amazing any way you serve it. For special occasions, I slather on cream cheese frosting (just mix 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 tsp vanilla). Leftovers? They’ll keep at room temp for 3 days in an airtight container—if they last that long Freeze slices wrapped in plastic for up to 3 months—just thaw overnight and they taste freshly baked.

Sweet Potato Cake Nutrition

Now, let’s chat about what’s inside this delicious sweet potato cake—because good food should make you feel good too While I’m all about enjoying treats (life’s too short not to), I love that sweet potatoes pack vitamins A and C right into every slice. The eggs and oil give you some healthy fats too, which means this cake actually keeps you satisfied longer than those sugar-bomb desserts.

Here’s my golden rule: nutrition details vary based on the exact ingredients you use—different brands of flour or oil can change things slightly. The values per serving are always estimates, but isn’t that true of all homemade baking? That’s the beauty of cooking from scratch—you control what goes in

What matters most to me? This cake brings people together around the table, and that’s nourishment you can’t measure. Now go enjoy every bite—you’ve earned it

This Moist 2-Ingredient Sweet Potato Cake is the ultimate effortless dessert, delivering rich flavor and simplicity in every bite. For another easy sweet treat, try our decadent 5-Ingredient Crème Brûlée or our crowd-pleasing Fudgy Brownies. Find more minimalist desserts in our desserts collection

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