This Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing that complements it perfectly. This unique cake is one of the most requested desserts in my kitchen!
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Although I bake this Yam Cake all through the year, I especially love to bake it as soon as when we start seeing the first signs of fall. It’s super easy to make and a great alternative to the traditional pies and pumpkin desserts you typically see at this time of year.
Cakes baked in a 13″ x 9″ dish, like this one, are an awesome choice when entertaining. They’re easy to transport and can be sliced in varying sizes to be served to a good sized group.
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 yam baked in a cake might seem odd, but you’re just going to have to trust me on this.
There’s something sweet, simple, and old-fashioned about the look and taste of this cake that I absolutely love.
Give it a try at your next gathering and you’ll see what I mean.
YAMS? SWEET POTATOES? WHAT’S THE DEAL?
This question arises with every recipe involving these tasty, red-skinned root veggies. I tend to go with whatever my grocery store has on their sign, assuming this will be easiest for my readers when they go out in search of ingredients. Good plan right? The problem here is that the sign placed above these red-fleshed beauties has gone back and forth between “Yams” and “Sweet Potatoes” nearly every time I go to buy them so apparently, not even the Produce Manager at Safeway can make up his mind on the matter. I had to chuckle out loud on my last shopping trip when the sign read “Red-Skinned Yams/Sweet Potatoes”. They’re covering all the bases!
At some point in history when the red-skinned, super sweet, orange fleshed variety 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, it seems suitable here.
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 at the end of this post to see the yam in action.
GOLDEN YAM CAKE
Golden Yam Cake
Ingredients
Cake
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 small red-skinned yam peeled and shredded (approximately 2 cups)
Icing
- 1 1/2 cup powdered confectioners' sugar
- 3 tablespoons butter softened
- 3 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" inch baking dish with non-stick cooking spray.
- In a large bowl, use an electric mixer to cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl combine 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.
- With your hand mixer, mix together the powdered sugar, butter, and milk until smooth. Spread over the cake while still warm.
- Adapted from Allrecipes.com
Sarah says
Your conversion is off. When I adjusted the recipe to 24 rather than 12, the flour was 2 – 1 cups of flour when it should have been 3 cups of flour. Same for the icing 1.5 cups should have translated to 3 cups but it also said 2 – 1 cups of powdered sugar. I made these earlier today and have not cut into them to try them for tomorrow. I’m hoping even though I used a cup less of flour it will be ok. I don’t have time or ingredients to prep more, but wanted you to know. Instead of 1 – 1/2 cups do 1.5 cups or maybe with out the hyphen. Thanks for the recipe.
Valerie says
So sorry about that, Sarah. The hyphen was throwing off the conversion tool but the error has been corrected and it should be working correctly now. Thanks for bringing this to my attention.
Julie King says
Hi…. Can i use Purple Yam? Shred it and add to the batter like your instructions. Do you think it will work?
Valerie says
I’ve only cooked with those bright purple yams once and from what I remember, the flavor was very similar so I do think it would work. It might be a pretty interesting looking cake!
Emely says
OMG!!! This cake is divine. My husbands new favorite. I did this with your cream cheese walnut frosting and I loved it.
Valerie says
I just baked this cake yesterday for my son’s birthday. It is his favorite and the favorite of several others in my house! I love the idea of doing it with the cream cheese walnut frosting! So glad you enjoyed it, Emely and thanks for the tip!
Linda K. says
If it’s sold in the normal grocery store it is a sweet potato. Yams have white flesh, are very starchy and are imported from the Carribean.
Heidelind says
This is one of the best cakes I have ever tasted! I baked this yesterday. My husband was making jokes about adding shredded yam to the batter, but after the first bite he immediately said that I had to make this again. The yam almost seems like pieces of something candied when you chew it. It’s fantastic!
Valerie says
This is one of our favorite cakes in this house. It’s a hard sell for some folks when you tell them it is Yam Cake but once they take a bite they fall in love. Thanks so much for your comment and I’m happy you enjoyed it 🙂