Marbled Sweet Potato and Chocolate Loaf Cake - Bake from Scratch
Delicious layers of sweet potato, chocolate, and pumpkin pie spice blend beautifully in this airy and moist loaf cake. A rich glaze adds a hint of sweetness to this charming cake that truly captures the essence of fall.
Yields 1 (8½x4½-inch) cake
- ⅔ cup (150 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), at room temperature
- ¾ cup (182 grams) mashed baked sweet potato (see Note)
- 1½ teaspoons (6 grams) vanilla extract, divided
- 1¾ cups (219 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- 1 ounce (28 grams) bittersweet chocolate, melted and slightly cooled
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 gram) pumpkin pie spice
- 1 cup (120 grams) confectioners’ sugar
- 1½ to 2 tablespoons (22.5 to 30 grams) whole milk, divided
Preheat the oven to 350°F (180°C). Coat an 8½x4½-inch loaf pan with baking spray containing flour. Line the pan with parchment paper, ensuring the excess hangs over all sides.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing until incorporated after each addition. Blend in the sweet potato and 1 teaspoon (4 grams) of vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer set to low speed, gradually incorporate the flour mixture into the butter mixture, beating until just combined and stopping to scrape the bottom and sides.
Divide about 1 cup or 280 grams of the batter into two bowls. Mix melted chocolate into one bowl until well combined. In the other bowl, stir in the cinnamon and pumpkin pie spice. Leave the remaining batter untouched.
Using a 1½-tablespoon spring-loaded scoop, alternate spooning each batter into a single layer in the prepared pan. Firmly tap the pan on a kitchen towel-lined surface several times to even out the batter. Continue scooping the batters, tapping the pan after each layer until all the batter is used. With a butter knife or offset spatula, gently swirl the batters together.
Bake until a wooden pick inserted into the center comes out clean and an instant-read thermometer shows at least 205°F (96°C), approximately 55 minutes to 1 hour. Allow to cool in the pan for 10 minutes. Use the excess parchment as handles to lift the cake from the pan and let it cool completely on a wire rack.
In a small bowl, combine confectioners’ sugar, 1½ tablespoons (22.5 grams) of milk, and the remaining ½ teaspoon (2 grams) of vanilla, whisking until smooth; add the leftover ½ teaspoon (7.5 grams) of milk if necessary for a spreading consistency. Drizzle the glaze over the cooled cake. Store in an airtight container in the refrigerator for up to 3 days.
We would love to hear your thoughts on it!
Other articles
Gougères - Prepare from Scratch
Crisp on the exterior and light on the interior, these gougères are a sophisticated yet simple snack or appetizer suitable for any event.
Edd Kimber’s Cupcakes with Blackberry and Tahini - Bake from Scratch
These small-batch cupcakes combine chocolate and tahini with blackberries, resulting in a delightful treat that is surprisingly simple to prepare.
Date-Ginger-Chocolate Scones - Recipe from Scratch
Utilizing cold butter and cream while making these scones guarantees that the butter melts more gradually in the oven, resulting in improved rise and a flaky texture.
Marbled Sweet Potato and Chocolate Loaf Cake - Bake from Scratch
Delicious layers of sweet potato, chocolate, and pumpkin pie spice blend together in this light and moist loaf cake.