Can I use canned sweet potatoes instead of fresh?

Absolutely, and I've done it many times when I'm in a pinch Just make sure to drain them really well—canned sweet potatoes tend to be extra moist. Mash them up just like you would fresh. The flavor might be slightly different, but it's still delicious. My trick? Add an extra pinch of cinnamon to balance it out.

How can I make this cake gluten-free?

Easy peasy Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend (I love Bob's Red Mill). The texture comes out almost identical—just be extra gentle when mixing since GF flours can make batters more delicate. Bonus tip: Let the batter rest for 5 minutes before baking to help the flours absorb moisture.

Why did my cake turn out dense?

Oh honey, we've all been there Usually it's one of three things: overmixed batter (those gluten strands get tough), cold ingredients (they don't incorporate as well), or expired leaveners (check those baking soda dates). Next time, fold just until combined and make sure everything's room temp—you'll get that perfect tender crumb.

How do I know when the cake is perfectly done?

Your nose is the first clue—when that spicy-sweet aroma fills your kitchen, start checking. The edges should pull slightly from the pan, and a toothpick should have just a few moist crumbs (not wet batter). Remember—it keeps cooking a bit as it cools, so err on the side of slightly underdone. Better to check twice than end up with dry cake

Moist 2-Ingredient Sweet Potato Cake You'll Crave -

Name: Moist 2-Ingredient Sweet Potato Cake You'll Crave
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes; 1 1/2 cups granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg

Moist 2-Ingredient Sweet Potato Cake You’ll Crave

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A moist and flavorful sweet potato cake, perfect for any occasion. This cake is easy to make and packed with natural sweetness.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups mashed sweet potatoes
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix the mashed sweet potatoes, sugar, oil, eggs, and vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving.

Notes

Use freshly cooked and mashed sweet potatoes for the best texture.
For extra flavor, add a pinch of cloves or ginger.
Store leftovers in an airtight container at room temperature for up to 3 days.

Find it online: https://recipeszest.com/sweet-potato-cake-recipe-easy-dessert/