This Golden Yam Cake is a moist and flavorful dessert made with shredded red-skinned yam, butter, and a touch of brown sugar. Topped with a smooth, sweet icing, this homemade yam cake is perfect for breakfast, snacks, or dessert. Easy to bake in a 9 × 13-inch pan, it combines natural yam sweetness with a soft, tender texture. Ideal for family gatherings, holiday treats, or cozy afternoons, this yam cake recipe uses simple ingredients and produces a golden, melt-in-your-mouth cake that’s both comforting and delicious.

Ingredients

Cake

1 cup butter, softened
¾ cup light brown sugar, packed
¾ cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 small red-skinned yam, peeled and shredded (about 2 cups)

Icing

1 ½ cups powdered sugar
3 tablespoons butter, softened
3 tablespoons milk

Instructions

Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with nonstick cooking spray.
Cream butter and sugars: In a large bowl, use an electric mixer to blend the butter, brown sugar, and granulated sugar until smooth and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Add yam: Fold in the shredded yam until evenly distributed. Pour the batter into the prepared baking dish and spread evenly.
Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5–10 minutes before icing.
Prepare icing: Using a hand mixer, combine powdered sugar, butter, and milk until smooth. Spread the icing over the warm cake.

Why You’ll Love This Recipe

Moist and tender cake with natural sweetness from shredded yam.
Quick and easy to prepare with simple pantry ingredients.
Lightly sweetened icing complements the warm, soft cake.
Perfect for breakfast, snacks, or dessert.

Tips

Make sure to shred the yam finely for an even texture.
Avoid overmixing the batter to keep the cake soft and fluffy.
Spread icing while the cake is still warm for a smoother finish.
Use nonstick spray or parchment paper for easy removal from the pan.

Variations and Substitutions

Spiced version: Add ½ teaspoon cinnamon or nutmeg to the batter.
Dairy-free: Use plant-based butter and milk for a dairy-free cake.
Sweet potato alternative: Substitute yam with sweet potato for a similar texture.
Maple icing: Replace milk with maple syrup in the icing for a richer flavor.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, bake and store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.

Q: Can I freeze this cake?
A: Yes, freeze the baked, cooled cake without icing for up to 2 months. Thaw and ice before serving.

Q: Can I use other types of yams?
A: Red-skinned yams work best, but orange or purple yams can be used with slight differences in color and sweetness.

Serving

Serve warm with a cup of tea or coffee for breakfast or brunch.
Cut into squares for easy snack portions.
Pair with fresh fruit or whipped cream for a dessert option.

Suggestions

Add chopped nuts like pecans or walnuts to the batter for extra texture.
Sprinkle shredded coconut over the icing for added flavor.
Make mini cakes or cupcakes using the same batter for parties or gatherings.