Making a meal out of sweet potatoes since 1928

Peachy Sweet Potato Buttermilk Cake

Peachy Sweet Potato Buttermilk Cake with a fork

Peachy Sweet Potato Buttermilk Cake

Print Recipe
This Peachy Sweet Potato Buttermilk Cake is a quick & easy dessert perfect for entertaining! The cake features a peach jam filling and vanilla frosting.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 1 16.5 oz. French vanilla cake mix
  • 2 tbs. powdered buttermilk
  • 1/2 tsp. ground nutmeg
  • 3 whole eggs
  • 1/3 cup vegetable oil
  • 3/4 cup filtered water
  • 1 15 oz. can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 1-1/4 cups peach jam
  • vanilla frosting icing for your choice

Instructions

  • Heat oven to 350°F. Grease and flour two (2) 8” cake rounds; set aside.
  • In the bowl of an electric mixer beat together the cake mix, buttermilk, nutmeg, eggs, oil and water.
  • Smash the sweet potatoes with the tines of a fork and blend into the cake batter.
  • Divide batter between the prepared pans and bake for 25 minutes. Turn off oven and allow the cake to sit in oven for 5 minutes more before removing.
  • Unmold and cool on a wire rack for 30 minutes then spread jam onto the top of one cake round. Top with second cake round and cool for an additional 60 minutes. Frost with icing.