Korean Sweet Potato Cake Recipe

Name: Korean Sweet Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2/3 cup white sugar; 2/3 cup brown sugar; 3 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup cake flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 1/3 cups milk; 1 medium sweet potato, peeled, cubed, boiled, and mashed; 1/3 cup maple syrup

Servings: persons

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed
1/3 cup maple syrup

1
Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
2
In a separate bowl add the flours, baking powder, and salt and whisk to combine.
3
In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
4
When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
5
Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6
Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

1236

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 2/3 cup white sugar, 2/3 cup brown sugar, 3 eggs, and more.

Yes, Korean Sweet Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Sweet Potato Cake

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