Ingredients for Korean Sweet Potato Cake
- Butter
- White Sugar
- Brown Sugar
- 3 large eggs
- Vanilla Extract
- All Purpose Flour
- Cake Flour
- 2 teaspoons baking powder
- Kosher Salt
- 1/2 cup milk
- Sweet Potato
- Maple Syrup
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How to Make Korean Sweet Potato Cake
- Preheat your oven to 350°F (175°C) or prepare your alternative cooking method (see notes).
- In a large bowl, mash the cooked sweet potatoes until smooth. If using an electric mixer, do so on low speed.
- Add the sugar and oil to the mashed sweet potatoes. Mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the milk.
- Pour the batter into a greased and floured 9-inch round cake pan or your chosen baking dish.
- If baking in the oven, bake for 50-70 minutes, or until a wooden skewer inserted into the center comes out clean. If using an alternative method, adjust cooking time as needed and check for doneness by inserting a toothpick or skewer.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and enjoy your delicious homemade Korean Sweet Potato Cake!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
115g
Fat
53g
Carbs
19g
