Moravian Sugar Cake

Updated Dec. 19, 2025

Total Time: 2 hours 55 minutes

Prep Time: 15 minutes

Cook Time: 2 hours 40 minutes

Ingredients

For the Cake Dough

  • 1 large russet potato (approximately 13 oz/370 g), peeled and cut into 1-inch cubes

  • 4 tablespoons (57 g) unsalted butter, melted and cooled

  • ¼ cup (60 g) whole milk (room temperature)

  • ½ cup (120 g) lukewarm water (105–110°F/40–43°C)

  • ½ cup + 1 tablespoon (115 g) granulated sugar, divided

  • 1½ teaspoons (5 g) active dry yeast

  • 2½ cups (320 g) all-purpose flour

  • 1 large egg (room temperature)

  • 2 teaspoons (10 g) kosher salt (e.g., Diamond Crystal); or 1 teaspoon table salt

For the Sugar Topping

  • ¾ cup (165 g) light brown sugar

  • 1 teaspoon ground cinnamon (plus extra for dusting)

  • ½ teaspoon kosher salt (e.g., Diamond Crystal); or ¼ teaspoon table salt

  • 4 tablespoons (57 g) unsalted butter, melted

Equipment

  • Medium pot (for boiling potatoes)

  • Stand mixer with dough hook attachment (or hand mixer + dough hook)

  • 8×8-inch (20×20 cm) square cake pan, greased

  • Large mixing bowl (for dough)

  • Small bowl (for sugar topping)

  • Microwave-safe bowl (for melting butter)

  • Measuring cups/spoons

  • Potato masher or fork

  • Bench scraper/flexible spatula

  • Plastic wrap

  • Cutting board

Step-by-Step Instructions

Step 1: Boil and Prepare Mashed Potatoes

In a medium pot, bring 2 quarts (1.9 L) of water to a rolling boil over high heat. Add the cubed potatoes, reduce heat to medium, and simmer until fork-tender (a fork pierces easily without resistance), 20 minutes. Drain thoroughly and return to the warm pot. Let sit 30 seconds to evaporate surface moisture, then mash with a fork or potato masher until ultra-smooth. Measure 1 cup (190 g) mashed potatoes; reserve leftover for later use (e.g., soups) or discard.

Why this step? Mashed potatoes add natural moisture and tenderness—key to the cake’s signature soft crumb.

Step 2: Cool Mashed Potato-Milk Mixture

Return the measured mashed potatoes to the pot. Add whole milk and whisk vigorously until lump-free. Set aside to cool to room temperature (20–25 minutes) to prevent killing yeast during fermentation.

Step 3: Activate Yeast

In a large bowl (or stand mixer bowl), combine lukewarm water (105–110°F/40–43°C), 1 tablespoon (15 g) sugar, and active dry yeast. Let sit 5 minutes until foamy (signaling yeast activation).

Step 4: Mix the Dough Base

Add remaining ½ cup (100 g) sugar, flour, cooled mashed potato-milk mixture, melted butter, egg, and salt. Stir with a wooden spoon until a shaggy, sticky dough forms (some dry flour may remain).

Step 5: Knead the Dough

Fit the mixer with the dough hook. Mix on low speed for 3 minutes, then scrape down the bowl. Continue mixing 2–3 minutes more until the dough is stretchy (forms a thin windowpane when pulled gently). The texture will be cake-batter-like but cohesive (not dry or overly sticky).

Step 6: First Fermentation

Transfer dough to a lightly buttered bowl. Cover with plastic wrap and let rise at room temperature (70–75°F/21–24°C) for 30–40 minutes until visibly puffed (not doubled in size).

Step 7: Shape and Second Rise

Grease an 8×8-inch pan. Transfer the risen dough to the pan, pressing evenly with damp hands (reaching all corners). Cover and let rise 15–20 minutes until springy to the touch.

Step 8: Prepare Sugar Topping

Preheat oven to 350°F (175°C). In a small bowl, mix brown sugar, cinnamon, and salt. Melt butter in a microwave-safe bowl (15-second bursts) and cool 5 minutes until pourable.

Step 9: Top the Dough

Press 25–30 shallow dimples across the dough (nearly reaching the pan bottom). Sprinkle the sugar mixture over dimples, then pat gently to compact. Drizzle melted butter evenly over the sugar.

Step 10: Bake

Bake 32–36 minutes (rotate halfway), until the top is deeply golden and edges pull from the pan. A toothpick inserted in the center should come out with moist crumbs.

Step 11: Cool and Serve

Cool in the pan 20 minutes. Loosen edges with a knife, invert onto a cutting board, and slice into 9 squares. Serve warm (reheat in microwave 30 seconds or oven 2 minutes at 350°F).

Recipe Notes & Pro Tips

  • Texture Adjustment: For a traditional thinner cake (e.g., Winston Salem style), use a 9×9-inch pan and reduce baking time by 5–7 minutes.

  • Potato Substitute: Replace fresh potato with 1 cup (30 g) instant mashed potato flakes rehydrated with 1 cup (240 ml) warm water; adjust flour as needed.

  • Flavor Variations:

  • Spice Twist: Reduce cinnamon to ½ tsp, add ½ tsp cardamom.

  • Dairy-Free: Use unsweetened almond milk and dairy-free butter for the topping.

  • Storage: Wrap tightly and store at room temperature for 3 days; refrigerate up to 5 days.

Final Thoughts: This cake’s tender crumb and caramelized cinnamon-sugar crust capture Moravian tradition perfectly. Pair with coffee for a cozy holiday treat, or share with loved ones to spread Christmas cheer.