Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes); 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

A moist and flavorful sweet potato cake filled with warm spices and topped with a luscious cream cheese frosting. This cake is perfect for cozy fall gatherings or when you want to indulge in comforting homemade goodness.

Why You’ll Love This Recipe

Rich flavor: Sweet potatoes bring natural sweetness and moisture to the cake, enhanced by cinnamon, nutmeg, and ginger.

Perfect texture: Soft, tender layers paired with creamy frosting make each bite delightful.

Versatile: Ideal for holidays, birthdays, or just a treat-yourself dessert.

Simple ingredients: Made with pantry staples and fresh sweet potatoes.

Customizable: Can be baked in layers or as a single sheet cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

1 teaspoon baking soda

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

Prepare the Sweet Potatoes:
If using whole sweet potatoes, bake or boil them until tender. Mash thoroughly and allow to cool. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.

Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Cream Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the dry mixture. Fold in the mashed sweet potatoes until fully incorporated.

Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:
Beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar and vanilla extract until light and fluffy.

Assemble and Frost:
Spread the frosting between the cake layers (if using round pans) and over the top and sides. For a 9×13-inch pan, simply frost the top. Decorate as desired.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Variations

Nuts: Fold in 1/2 cup of chopped pecans or walnuts for added texture.

Spices: Add a pinch of allspice or cardamom for a twist on the classic flavor.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Dairy-Free: Use dairy-free butter, cream cheese, and plant-based milk.

Cupcakes: Bake the batter in a muffin tin for sweet potato cupcakes (adjust bake time to 18-22 minutes).

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap individual slices or the whole unfrosted cake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheating: Allow refrigerated cake to sit at room temperature for about 20 minutes before serving to let the frosting soften.

Related Recipes:

Strawberry Chocolate Cake

FAQs

Can I use canned sweet potatoes?

Yes, canned sweet potatoes can be used. Just ensure they’re plain, not in syrup, and mash them before adding to the batter.

What can I substitute for buttermilk?

You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute.

Can I make this cake ahead of time?

Absolutely. Bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost just before serving.

How do I prevent the cake from sticking to the pans?

Grease and flour the pans well, or use parchment paper liners for easy removal.

Can I use a different frosting?

While cream cheese frosting pairs beautifully with the sweet potato flavor, you can try a brown butter frosting or even a simple glaze for a lighter option.

Conclusion

This sweet potato cake is a true comfort dessert, blending warm spices with the sweetness of mashed sweet potatoes and the tang of cream cheese frosting. Whether you’re serving it for a special occasion or enjoying a slice with coffee, this recipe promises to become a family favorite. Give it a try and enjoy the delicious flavors of fall any time of the year!

📖 Recipe: