Peachy Sweet Potato Buttermilk Cake
Prep Time 15 minutes
Servings 8 slices

Peachy Sweet Potato Buttermilk Cake

This Peachy Sweet Potato Buttermilk Cake is a quick & easy dessert perfect for entertaining! The cake features a peach jam filling and vanilla frosting.

Fit And Healthy

Nutrition Info Per Serving


  • 1 (16.5 oz.) French vanilla cake mix
  • 2 tbs. powdered buttermilk
  • 1/2 tsp. ground nutmeg
  • 3 whole eggs
  • 1/3 cup vegetable oil
  • 3/4 cup filtered water
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 1-1/4 cups peach jam
  • vanilla frosting (icing) for your choice

Steps to Prepare

  1. Heat oven to 350°F. Grease and flour two (2) 8” cake rounds; set aside.
  2. In the bowl of an electric mixer beat together the cake mix, buttermilk, nutmeg, eggs, oil and water.
  3. Smash the sweet potatoes with the tines of a fork and blend into the cake batter.
  4. Divide batter between the prepared pans and bake for 25 minutes. Turn off oven and allow the cake to sit in oven for 5 minutes more before removing.
  5. Unmold and cool on a wire rack for 30 minutes then spread jam onto the top of one cake round. Top with second cake round and cool for an additional 60 minutes. Frost with icing.