Okay, let’s talk about comfort food, the kind that makes you feel all warm and cozy inside. And sometimes, you just need that feeling *fast*. That’s where my absolute favorite Sweet Potato Cake in a Can recipe comes in. Seriously, don’t let the “in a can” part fool you! This isn’t some weird shortcut; it’s a genius way to get that incredible sweet potato flavor and super moist texture without all the fuss of baking and mashing fresh ones. It’s like magic, but edible!
This recipe is a lifesaver when you’re craving something sweet and spiced but maybe don’t have a ton of time or energy. It’s become my go-to for last-minute potlucks or just because it’s a Tuesday and I deserve cake. It reminds me of the simple, comforting desserts my grandma used to whip up, but with a little trick that makes it ridiculously easy. Trust me, once you try this Sweet Potato Cake in a Can, you’ll wonder where it’s been all your life!
Why Make This Sweet Potato Cake in a Can Recipe?
Honestly? Because it’s ridiculously easy and tastes like you spent hours on it! This Sweet Potato Cake in a Can recipe is my secret weapon for when I want maximum flavor with minimal effort. Here’s why it’s a total winner:
- It’s Fast: Using canned sweet potatoes cuts out a huge chunk of prep time. No peeling, boiling, or mashing from scratch!
- It’s Easy: The instructions are super straightforward. If you can mix ingredients, you can make this cake.
- It’s SO Delicious: The sweet potato gives it amazing moisture and a lovely, subtle flavor that pairs perfectly with those warm spices.
- It’s Pure Comfort: One bite and you’re wrapped in a cozy blanket of spiced sweetness. It just feels right.
I first tried this when my oven decided to act up right before a family dinner, and I needed a dessert *quick*. Pulled out a can of sweet potatoes I had and thought, “Why not?” Best spontaneous baking decision ever!
Gathering Ingredients for Your Sweet Potato Cake in a Can Recipe
Alright, let’s get our ducks in a row for this amazing Sweet Potato Cake in a Can! The beauty here is that you likely have most of these things stashed in your pantry and fridge already. But listen, for this recipe, especially with the sweet potatoes from a can, getting the measurements spot-on really makes a difference in that perfect texture. So, grab your measuring cups and spoons, and let’s round up the gang:
- 1 can (that’s 15 ounces) sweet potatoes in syrup – make sure they’re drained and mashed!
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves – these add such a lovely depth!
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract – the real stuff, if you have it!
See? Simple stuff! But measuring accurately is key to that moist, tender crumb we’re aiming for.
Essential Equipment for Sweet Potato Cake in a Can
You don’t need a fancy stand mixer for this! A couple of basic bowls and tools are really all it takes. You’ll want:
- A couple of mixing bowls (one for dry, one for wet!)
- A whisk for getting things smooth
- Measuring cups and spoons – gotta be precise!
- A 13×9 inch baking pan – the classic size for this cake
That’s pretty much it! Simple tools for a simple, delicious Sweet Potato Cake in a Can.
How to Prepare Your Sweet Potato Cake in a Can Recipe
Okay, this is where the magic happens! Making this Sweet Potato Cake in a Can is genuinely easy, I promise. Just follow these steps, and you’ll have a warm, spiced cake ready in no time. The key is to not overthink it and definitely not overmix!
Preparing the Pan for Your Sweet Potato Cake in a Can
First things first, let’s get that pan ready so your beautiful cake doesn’t stick. You’ll want to preheat your oven to 350°F (that’s 175°C). Then, grab your 13×9 inch baking pan and give it a good grease and flour. Make sure you get all the corners!
Mixing Dry Ingredients for Sweet Potato Cake in a Can
In a big bowl, whisk together all your dry stuff: the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Just a quick whisk to make sure everything is evenly distributed. This gets all those lovely spices mingled up!
Combining Wet Ingredients for Sweet Potato Cake in a Can
Now, in a separate bowl, whisk together your mashed sweet potatoes (remember, drained!), the vegetable oil, those two large eggs, the milk, and the vanilla extract. Whisk until everything looks smooth and happy. This is where all that moist goodness comes from!
Finishing and Baking Your Sweet Potato Cake in a Can
Pour the wet ingredients into the bowl with your dry ingredients. Now, mix *just* until everything is combined. Seriously, stop mixing as soon as you don’t see any dry flour streaks. Overmixing makes cakes tough! Pour the batter into your prepared pan and pop it into the preheated oven. Bake for about 30-35 minutes. You’ll know it’s ready when a wooden skewer poked into the center comes out clean. Easy peasy!
Tips for a Perfect Sweet Potato Cake in a Can Recipe
Okay, while this Sweet Potato Cake in a Can recipe is super forgiving, a few little tricks will make it *extra* perfect every single time. These are just simple things I’ve learned along the way that really elevate it from good to “wow, this is amazing!”
- Don’t Overmix! I know I said it before, but it’s worth repeating. Once you add the wet to the dry, mix just until you don’t see dry flour anymore. A few small lumps are totally fine! Overmixing develops gluten and makes your cake tough, and we want tender!
- Trust the Skewer: That wooden skewer test is your best friend. Poke it right in the center. If it comes out clean (maybe with a few moist crumbs, that’s good!), it’s done. Don’t wait until it’s bone dry.
- Cool it Down: Let the cake sit in the pan for about 10 minutes after it comes out of the oven before trying to flip it onto a wire rack. This lets it set up a bit and makes it way easier to get out cleanly. Patience is key here!
Following these simple tips means you’ll get that wonderfully moist and tender Sweet Potato Cake in a Can that everyone will rave about.
Variations on Your Sweet Potato Cake in a Can Recipe
One of the fun things about this Sweet Potato Cake in a Can is how easy it is to play around with! You can keep it classic, or add a few little extras to make it your own. Here are some ideas I love:
- Add some crunch: Stir in about a half cup of chopped walnuts or pecans with the dry ingredients. They add a lovely texture!
- Raisin lover? Toss in a half cup of raisins! If you want them extra plump, you can soak them in warm water (or even a little rum!) for about 15 minutes and drain before adding.
- Extra spice? A pinch of ground ginger or a little extra cinnamon can really amp up that warm, cozy flavor.
Just small tweaks can make this already delicious cake even more special!
Serving Suggestions for Sweet Potato Cake in a Can
Okay, your amazing Sweet Potato Cake in a Can is out of the oven and smelling incredible! Now, how to enjoy it? Honestly, it’s fantastic just plain and warm. But if you want to take it up a notch, a simple dusting of powdered sugar is lovely. Or, if you’re feeling a little extra (and why not?!), a classic cream cheese frosting is absolutely divine with those warm sweet potato flavors. A scoop of vanilla ice cream on a warm slice? Chef’s kiss!
Storing and Reheating Sweet Potato Cake in a Can
So, somehow you have leftover Sweet Potato Cake in a Can (it happens, I guess!). To keep it nice and moist, store it in an airtight container at room temperature for up to 3-4 days. If you want that warm, just-baked feeling, pop a slice in the microwave for about 15-20 seconds. It brings out those lovely spices again!
Sweet Potato Cake in a Can Recipe FAQs
I get a lot of questions about this Sweet Potato Cake in a Can, which is awesome! It means you guys are excited to try it (or maybe you’ve run into a tiny hiccup, which is okay!). Here are some of the most common things people ask me:
Can I Use Fresh Sweet Potatoes for This Sweet Potato Cake in a Can Recipe?
Absolutely! If you’d rather use fresh sweet potatoes, just bake or boil them until super tender, then mash them up really well. Make sure you measure out the same amount as the canned (15 ounces) and drain off any extra liquid.
What if My Sweet Potato Cake in a Can is Dry?
Oh no! A few things could cause that. Make sure you’re measuring your flour correctly (spoon it into the cup, don’t scoop!). Also, be careful not to overbake – start checking around the 30-minute mark. And remember, don’t overmix the batter!
How Long Does Sweet Potato Cake in a Can Last?
If you store it wrapped up tight in an airtight container at room temperature, this Sweet Potato Cake in a Can will stay delicious for about 3 to 4 days. If you want to keep it longer, pop it in the fridge!
Estimated Nutritional Information
Just a quick note on the nutrition info I’ve included: it’s an estimate! Things like the specific brand of sweet potatoes or oil you use can change the numbers a bit. It’s a good ballpark figure, but don’t take it as gospel!
Print
Sweet Potato Cake in a Can: 1 trick for moist bliss!
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Make a delicious sweet potato cake in a can. This recipe is easy and uses simple ingredients.
Ingredients
- 1 can (15 ounces) sweet potatoes in syrup, drained and mashed
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the mashed sweet potatoes, vegetable oil, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- 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
- You can use fresh cooked and mashed sweet potatoes instead of canned.
- Add chopped nuts or raisins to the batter for extra flavor and texture.
- Frost with your favorite cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sweet potato cake, cake in a can, easy cake recipe, dessert recipe, baking