Cake Recipe Troubleshooting Help

Baking By lovinspoonfull Updated 19 Sep 2012 , 12:28am by krae0057

lovinspoonfull Posted 18 Sep 2012 , 7:03pm
post #1 of 6

I made a recipe for this cake from Sweetapolita with really high hopes, and it was a disaster!
It came out like gross sweet potato bread pudding, and the sides shrunk in as well. I followed the recipe as written even though the 2 pounds of mashed sweet potato seemed like a lot. I know I baked it long enough too. What do you suppose is the problem?[url][/url]

5 replies
BakingIrene Posted 18 Sep 2012 , 7:14pm
post #2 of 6
Originally Posted by lovinspoonfull

Went there and had a look. YES two pounds of sweet potato puree is way too much. More like 2 cups made from 2 pounds raw sweet potatoes baked as per instructions.

lovinspoonfull Posted 18 Sep 2012 , 7:27pm
post #3 of 6

That's what I thought, but wanted to stick to the rule of making the recipe without alterations for the first time! I should have trusted my instinct on this one. Thanks BakingIrene. You are invaluable on this site. Actually, I have another question. I have a trusted yellow cake recipe that I was thinking of adding sweet potato and spice to. I think it could bear the extra moisture. Is it worth a go, or should I just try the other recipe with less purée?

BakingIrene Posted 18 Sep 2012 , 8:50pm
post #4 of 6

It's hard to make a general comment about a good yellow cake recipe. Spice is OK of course.

If your recipe had milk, I would half the milk and add the original milk volume as sweet potato puree. Instead of 1 cup milk, that would be 1/2 cup milk and 1 cup sweet potato puree. That would add moisture and not upset the ratios too much.

I have done this with muffins, adding leftover pumpkin pie filling mixture to a batter that was clearly to dry when I mixed it...on Thanksgiving morning when no grocery store was open for a milk run. Using no other changes it worked GREAT.

lovinspoonfull Posted 18 Sep 2012 , 10:38pm
post #5 of 6

Thanks again. I think I will give it a go.

krae0057 Posted 19 Sep 2012 , 12:28am
post #6 of 6

I made that cake last year without problems (although I did have some issues with the toasted marshmallow filling....but I think that was my fault). It is a very dense and moist cake, but I didn't think of it as pudding-like. And - I thought it was delicious! But, you do have to like dense, banana bread like cakes.

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