Cake de Boniato or when sweet potatoes whisper delicious secrets

sweet potato cake_final_v2
Name: Cake de Boniato
Eaten in: Cuba
Foodie: Linda

I first made the pudding and I was delightfully surprised, but I downright fell in love with the cake de boniato. The pudding is used as the main ingredient in this custard-like cake, which is light (not a heavy dough) but with a very rich texture.  It is sweet enough for dessert, light enough for breakfast and can be enjoyed cold, at room-temperature or warm (warmed-up).  I especially enjoyed the sweet potato-nutmeg combination. They complemented each other in a heavenly marriage, but oh so short-lived. This is definitely one recipe that I will make next time I come across some decent boniatos (yellow-fleshed sweet potatoes).

Cake de Boniato

Serves 6-8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour


  • 1/2 cup unsalted butter, melted (plus 1 tablespoon softened butter for the dish)
  • 1 recipe (Boniatillo (sweet potato pudding))
  • 1 teaspoon pure vanilla extract
  • 2 Large eggs (separated)
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • pinch salt
  • somepowdered sugar for dusting


1. Preheat the oven 350F. Generously butter a soufflé dish or any baking pan
2. In a mixing bowl, combine the Boniatillo, melted butter, and vanilla. Stir in the egg yolks. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually stir in the dry ingredients into the Boniatillo mixture
3. In a separate bowl, beat the egg whites until they stand in firm peaks. Gently but thoroughly fold the Boniatillo mixture into the beaten whites. Pour the batter into the prepared dish. Bake on the middle rack of the oven until the cake is golden on top and a toothpick inserted in the center comes out clean, about 45 mn
4. Let the cake cool in the dish for 10 minutes, then carefully turn it out on a rack and let it cool completely. Dust the top of the cooled cake with powdered sugar and serve


Adapted from: Eating Cuban

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