Golden Yam Cake
This Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing. This unique cake is one of the most requested desserts in my kitchen!
Looking for more fall-inspired cakes? You’ll want to try my Sweet Potato Bundt Cake and Pumpkin Chocolate Chip Cake.
Although I bake this Yam Cake all through the year, I especially love to bake it as soon as we start seeing the first signs of fall. It’s super easy to make and a great alternative to the traditional pumpkin desserts you typically see at this time of year.
Don’t fear the yam! It does something really amazing to this cake and I’ve never had anyone try it that didn’t love it. I realize that the thought of uncooked, shredded yam baked into a cake might seem odd, but you’re just going to have to trust me on this.
Cakes baked in a 13- x 9-inch dish, like this one, are an awesome choice for entertaining. This recipe creates a low profile, single layer cake that is easy to transport and can be sliced in varying sizes to serve a good sized group.
There’s something sweet, simple, and old-fashioned about the look and taste of Yam Cake that I adore. Give it a try at your next gathering and you’ll see what I mean.
Ingredient Notes
- Wet ingredients: Softened butter, light brown sugar, granulated sugar, large eggs, and pure vanilla extract
- Dry ingredients: All-purpose flour, baking powder, and salt.
- Yam: A small, red-skinned yam, peeled and shredded. See below for more details.
- Icing: Powdered sugar, softened butter, and 2% or whole milk.
Yams vs, Sweet Potatoes
Are yams the same as sweet potatoes? This question arises with every recipe I share involving these tasty, red-skinned root veggies. At some point in history when the red-skinned, super sweet, orange fleshed variety of sweet potatoes came about, the term “yam” started being used by sellers. Although, technically it may be a sweet potato, the term stuck and there’s no getting rid of it. And, I’m completely fine with that. Depending on the recipe, I use the names interchangeably as well. And, since this a nostalgic, old-timey cake, yam seems suitable here.
I had to chuckle out loud on a recent shopping trip when the sign read “Red-Skinned Yams/Sweet Potatoes”. They’re covering all the bases!
So Yam Cake it is. Yes ma’am. I’m going with yam.
Just be sure to pick up the red-skinned variety which has a vibrant orange colored flesh and a sweeter taste than lighter skinned sweet potatoes and watch the quick video in the recipe card below see the yam in action.
How to Make Yam Cake
- Mix the Wet Ingredients: In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- Whisk the Dry Ingredients: In a separate bowl combine the flour, baking powder, and salt.
- Combine: Use a spoon to stir the dry mixture into the batter just until blended.
- Add the Yam: Fold in the shredded yam. Spread the batter evenly in a greased baking dish.
- Bake: Transfer the cake to a preheated 350 degree oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before icing.
- Make the Icing: With your hand mixer, mix together the powdered sugar, butter, and milk until smooth.
- Ice the Cake: Spread the icing over the cake while it’s still warm.
Storage Tips
Room Temperature: Cover the bakig dish with plastic wrap or foil and store the cake at room temperature for up to 2 days.
Refrigerate: This is a very moist cake, so if you’d like to keep it fresh longer, transfer the covered baking dish to the refrigerator and it will stay fresh for up to 3 to 5 days.
Freezer: Wrap the whole unfrosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before icing and serving.
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Golden Yam Cake
This Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing. This unique cake is one of the most requested desserts in my kitchen!
Servings: 12 servings
Instructions
Preheat the oven to 350 degrees F. Coat a 9- x 13-inch baking dish with nonstick cooking spray.
In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Use a spoon to stir the dry mixture into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the prepared baking dish.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly for 5 to 10 minutes before icing.
Using a hand mixer, combine the powdered sugar, butter, and milk until smooth. Spread over the cake while still warm.
Nutrition
Calories: 464 kcal · Carbohydrates: 54 g · Protein: 9 g · Fat: 24 g · Saturated Fat: 15 g · Cholesterol: 119 mg · Sodium: 347 mg · Potassium: 597 mg · Fiber: 2 g · Sugar: 33 g · Vitamin A: 837 IU · Vitamin C: 7 mg · Calcium: 198 mg · Iron: 1 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on September 18, 2011. It has been udpated with new text and images.