Oh, you guys, get ready for a hug in cake form! There’s just something about the cozy, comforting flavors of fall that I absolutely adore, and this One Layer Maple Sweet Potato Cake is like wrapping yourself in a warm blanket on a chilly evening. Imagine the earthy sweetness of sweet potato mingling with the rich, caramel notes of pure maple syrup – pure magic! I first whipped this up one blustery afternoon when I had a surplus of sweet potatoes from the farmer’s market and a craving for something that wasn’t your typical pumpkin spice. It’s ridiculously moist, packed with flavor, and honestly, so darn easy to make. Trust me, this recipe is going to become your new go-to when you need a little slice of happiness. It’s a simple cake, but wow, it really delivers on taste! It’s proof that sometimes, the most comforting treats are the ones with the simplest ingredients. You can find all sorts of wonderful dessert recipes, but this one? It just hits different.
Why You’ll Love This One Layer Maple Sweet Potato Cake
Seriously, what’s not to love about this cake? It’s
my go-to for a reason. Here’s why you’ll be making it again and again:
- It’s unbelievably moist thanks to the sweet potato and maple!
- Super easy to whip up – perfect for when you need a quick treat.
- The flavor combo of maple and sweet potato is pure comfort.
- It bakes up beautifully in a single layer, so there’s less fuss and cleanup.
- Perfect for fall gatherings, holidays, or just a Tuesday treat.
- You’ll be amazed at how much flavor comes from simple ingredients.
Ingredients for Your One Layer Maple Sweet Potato Cake
Alright, here’s what you’ll need to grab to make this gorgeous cake. Simple ingredients, extraordinary results, I promise!
- 1 cup mashed sweet potato (make sure it’s nice and smooth!)
- 1/2 cup unsalted butter, softened (leave it out for a bit so it’s poke-able)
- 1 cup granulated sugar
- 1/4 cup pure maple syrup (darker syrup gives an even richer flavor!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk (any kind works here!)
Tips for the Perfect One Layer Maple Sweet Potato Cake
Okay, so you’ve got your ingredients ready, which is awesome! Now, let’s chat about a few little secrets that will make your One Layer Maple Sweet Potato Cake absolutely sing. It’s not complicated, but these small things make a big difference. First up, your sweet potato! Make sure it’s *really* mashed and smooth. Lumps are not our friend here. You can bake it until really soft and then mash it really well, or even use a potato ricer if you’re feeling fancy. A super smooth sweet potato puree is key to that gorgeous, velvety texture. You don’t want any surprise chewy bits, right?
Next, when you’re mixing your batter, remember the golden rule: don’t overmix! Once you add the dry ingredients to the wet, just mix until *everything* is combined. A few little streaks of flour are totally okay – they’ll disappear in the oven. Overmixing develops the gluten too much, and that can make a cake tough, which is the opposite of what we want. We’re going for tender and moist here, folks!
And one last little nugget – watch your baking time closely! Ovens can be quirky. That 30-35 minute bake time is a guideline. Start checking around the 30-minute mark. A wooden skewer or a toothpick inserted into the center should come out with just a few moist crumbs, not wet batter. If it comes out totally clean, it might be a tad overbaked, but hey, still delicious! For more amazing sweet potato ideas, check out this sweet potato cake magic!
How to Make This Maple Sweet Potato Cake: Step-by-Step
Alright, let’s get baking! This part is where all the magic happens. Don’t worry, it’s super straightforward and totally worth it once you get that amazing aroma filling your kitchen.
Preparing the Cake Pan and Oven
First things first, let’s get your oven fired up to 350°F (175°C). While that’s heating, grab your 9-inch round cake pan. Give it a good grease and then a dusting of flour. This little step makes sure your beautiful cake slides right out when it’s done, no sticking allowed!
Mixing the Wet and Dry Ingredients for Your One Layer Maple Sweet Potato Cake
Now, grab a big bowl. We’re going to cream together that softened butter and granulated sugar until it’s really light and fluffy. Think pale yellow and airy! Then, beat in your mashed sweet potato, that lovely maple syrup, your eggs, and a splash of vanilla. Once that’s all nicely combined, in another bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt. Start adding those dry ingredients into the wet, but do it in stages! Alternate them with the milk, meaning you add a bit of dry, then a bit of milk, then more dry, more milk, and finish with the dry. Mix until *just* combined – seriously, don’t go crazy here! A few little flour streaks are fine; they’ll vanish in the oven. Overmixing can make our lovely One Layer Maple Sweet Potato Cake tough, and we don’t want that!
Baking and Cooling the Maple Sweet Potato Cake
Pour all that glorious batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and let it bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer or a toothpick plunged right into the center comes out with just a few moist crumbs attached – no wet batter, okay? Let the cake cool in the pan for about 10 minutes. This gives it a little time to firm up. Then, carefully flip it out onto a wire rack to cool completely. Patience is key here; resist the urge to cut into it while it’s piping hot!
Ingredient Notes and Substitutions for Your Cake
Just a quick note on a couple of things in this recipe. For the maple syrup, I really love using a darker grade – it just gives such a richer, more complex maple flavor, but honestly, any pure maple syrup you have will work beautifully! Don’t use pancake syrup, though; make sure it’s the real deal. And about that sweet potato – it needs to be fully cooked and mashed super smooth. If you’re in a pinch, you could *try* using canned sweet potato puree, but I’d always recommend roasting or boiling your own for the best texture and flavor, just like in this yummy sweet potato cake!
Serving Suggestions for Your One Layer Maple Sweet Potato Cake
This cake is honestly fantastic all on its own, but if you want to dress it up a bit, I have a few favorite ways! A simple dusting of powdered sugar is always elegant and lets that maple sweet potato flavor shine. Or, for a real treat, a dollop of freshly made whipped cream is divine. You could also whip up a quick maple glaze to drizzle over the top. Honestly, it’s delicious with a simple cup of coffee or tea any time of day!
Storage and Reheating Instructions
Got leftovers? Lucky you! This cake keeps beautifully. Just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay wonderfully moist at room temperature for about 2-3 days. If you need it to last longer, you can pop it in the fridge, but I find it’s best enjoyed within about 5 days. Reheating isn’t usually necessary because it’s so good at room temp, but if you prefer it warm, just a few seconds in the microwave should do the trick!
Frequently Asked Questions About One Layer Maple Sweet Potato Cake
Got questions about whipping up this delicious cake? I’ve got answers!
Can I use canned sweet potato puree instead of fresh?
You absolutely can! Canned sweet potato puree is a great shortcut. Just make sure it’s 100% pure sweet potato puree, not pie filling. You’ll need about 1 cup of it. It will still give you a wonderfully moist and flavorful cake, similar to my sweet potato cake recipe where I talk about using canned!
How do I really know when my maple sweet potato cake is done baking?
The best way is the toothpick test! Insert a wooden skewer or a toothpick right into the center of the cake. If it comes out with just a few moist crumbs clinging to it, it’s perfect. If there’s wet batter, it needs more time. If it comes out completely clean and dry, it might be just a tad overbaked, but still delicious!
Is it possible to make this One Layer Maple Sweet Potato Cake gluten-free?
You can definitely give it a shot! I’d suggest using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can sometimes absorb more moisture. Bake time might also vary a bit. Let me know if you try it!
What kind of milk is best for this recipe?
Honestly, any milk you have on hand will work for this cake! Whole milk will give you a richer texture, but I’ve made it with 2% and even skim milk with great results. Dairy-free options like almond milk or oat milk should also work beautifully if you’re avoiding dairy.
Nutritional Information (Estimated)
Just a heads-up, this nutritional info is an estimate, okay? It can change based on the exact ingredients and brands you use, especially the butter and milk. But for a standard slice of this yummy One Layer Maple Sweet Potato Cake, here’s a ballpark:
- Serving Size: 1 slice
- Calories: About 350
- Fat: Around 15g
- Carbohydrates: Roughly 50g
- Protein: About 5g
Things like sugar and saturated fat will vary, but it gives you a general idea of what you’re digging into!
Print
One Layer Maple Sweet Potato Cake
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake made with sweet potatoes and maple syrup.
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the mashed sweet potato, maple syrup, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer maple flavor, you can use dark maple syrup.
- Ensure your sweet potato is fully mashed and smooth for the best texture.
- This cake is delicious served plain or with a simple glaze.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: maple sweet potato cake, one layer cake, sweet potato dessert, fall baking, easy cake recipe