Categories: Cakes + cupcakesHolidayRecipesSweetThanksgiving

Sweet potato walnut cake

Sweet potatoes do a wonderful job of keeping this cake extremely soft and moist. The interior of the sweet potato walnut cake is tender with a dense, moist crumb, and the crust is firmer and slightly chewy. This sweet potato walnut cake is robustly spiced and full of hearty flavor. If you like sweet potatoes, carrot cake, or pumpkin-based recipes, you’ll love this bread.

Hello lovelies!

I know I haven’t blogged in a while because life has been a little hectic but after a good two weeks of absence, I’ve come to miss you all so I just had to come back. 🙂

But what would be a return without a super yummy recipe?

It might sound odd of me to add sweet potatoes in cake but it helps keep it nice and moist on the inside leaving you with a cake that’s soft, springy, and bouncy.

I know we’re getting into the heart of Spring but I couldn’t make sweet potato cake without the addition of the infamous warming spices of cinnamon, ginger, nutmeg, allspice and cloves.

Sweet potato walnut cake recipe

Sweet potato walnut cake
Recipe Type: Cake
Serves: 10 mini loaves or one 9″ cake pan
Ingredients
  • 250g mashed sweet potato or pumpkin
  • 1/3 cup vegetable oil
  • 1 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 5 eggs at room temperature (separated)
  • 1 teaspoon cream of tartar (optional)
  • 1 1/2 cup chopped walnuts (toasted)
Instructions
  1. Preheat the oven to 350F and prepare your bundt pan by greasing it.
  2. Sift the flour, baking powder, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
  3. In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add in the cream of tartar and 1/2 cup of sugar. Increase to high speed and beat until stiff peaks form.
  4. In a separate large bowl, mix the sweet potato, oil, milk, vanilla, and the remaining 1/2 cup of sugar together until smooth. Add in the dry ingredients and stir until combined.
  5. Gently fold in the egg white mixture and toasted walnuts until just incorporated.
  6. Pour the batter into the prepared mini loaf tins or cake pan and bake at 350F for 15 – 20 minutes for mini loaves or 30 – 35 minutes for cake until golden brown and a toothpick comes out clean when inserted into the center.
  7. Let cool for 10 minutes before removing
3.5.3208
eatmunchlove

View Comments

  • This sounds super clever! Do you really taste the sweet potato? I wouldn't mind it at all but this is out of curiosity!

    • Yup I could taste it for sure! It's a little on the mild side but it definitely comes through. You could also try it with kabocha squash!

  • Hi co-host! You've brought a great recipe to share with all of us at Fiesta Friday. Never used sweet potatoes in a cake before but you are encouraging me to do so. Great recipe Cynthia! Hope you are having fun...

  • The sweet potato cake looks delicious! It is very unique and I think will be perfect for breakfast. I am saving the recipe. Happy FF!

  • What a beautiful cake. It sounds so moist and flavorful. Carrot cake is one of my favorites too!

    • It's so amazing how veggie and fruit purees can keep cakes so moist on the inside

  • It sounds wonderful! I haven't thought about incorporating sweet potatoes in a cake but when you think about it, they're a lot like pumpkin in taste and texture so they should be delicious in any cake. Thanks for co-hosting FF!! XOXO

    • Thank you Angie! I would love to co-host again any time! It's a bundle of fun!

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eatmunchlove
Tags: bundtCakeDessertRecipesponge cakesweetsweet potatothanksgivingwalnutYam
8 years ago

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