Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 2 large
- Sweet potato puree: 1 cup
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sweet potato puree and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 5: Pour batter into the prepared pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting and serving.
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week to maintain its moistness.
- Gently warm individual slices in the microwave for 15-20 seconds for a delightful, melty butter experience.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon for a touch of extra indulgence.
- Chef's tip: ensure your sweet potato puree is completely smooth to avoid any stringy bits in the final cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American