Fall is officially sweet potato season, and this aromatic cake from Cheryl Day’s Treasury of Southern Baking is an ideal cozy-weather snack. The outside is completely cloaked in glossy ganache, but when you slice into the cake, it reveals its heart: tender, gently spiced, and faintly citrusy. You can use canned sweet potato purée instead of making your own, but you’ll need to use less of it to make up for the additional moisture.
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What you’ll need
Loaf Pan
$19 At Amazon
Potato Masher
$15 At Amazon
Scale
$26 At Amazon
Silicone Spatula
$13 At Amazon
Whisk
$10 At Amazon
Offset Spatula
$12 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
12 Servings
Ingredients
Cake
1
2½
1
1
½
2
½
¼
2
1½
2
1
1
Ganache and Assembly
½
4
3
2
½
8
½
Preparation
Cake
Step 1
Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–60 minutes.
Step 2
Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
Step 3
Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
Step 4
Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
Step 5
Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
Ganache and Assembly
Step 6
Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–60 minutes.
Step 7
Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving.
Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
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How would you rate Sweet Potato Loaf Cake With Dark Chocolate Ganache?
Leave a Review
Reviews (48)
Back to TopHow do you get that perfect crack on the top where the ganache seeps in? Almost looks like a spoon handle or something was placed over it for baking.
Anonymous
10/19/2021
This loaf cake is perfect! I didn't make the ganache because I thought it would be too sweet. The preparation was simple and the cake alone was enough for me! Will make this again for sure.
Anonymous
Orlando, FL
10/29/2021
Can you replace the vegetable oil with coconut oil?
T. Hunt
Columbus, OH
11/2/2021
Yummy and unique! Did about 1/3 cup less sugar for the filling and mixed dark chocolate with semi sweet as that was all I had. Doesn’t look as pretty as the photo but completely delicious nonetheless.
Nikki
San Francisco, CA
11/4/2021
I thought this recipes was great! I roasted the sweets the night before and brought them to room temp before baking with them. The crumb and the flavor were amazing. It was a little but spicy, but not too much and the ganache gave the bread a wonderful sweetness that balanced the bread. I loved the coffee in the ganache too, that was something I have never done. I would definitely make this again!
May-Lin
Brooklyn, NY
11/9/2021
Decadent, delicious. Flavors are the perfect medley of spices with slight hint of citrus. I never buttered the pan, just lined with parchment.
Redhead
Chicago, IL
11/15/2021
I'm wondering if I could make the cake now and freeze it- then thaw the night before Thanksgiving and apply the ganache day of.
AFC
New York, NY
11/15/2021