Sweet potato cake is a wonderfully moist cake filled with cozy warming spices and earthy, rich sweet potato, all topped with a creamy spiced cream cheese frosting. With a soft and tender crumb and a luscious frosting, this easy to make cake is perfect for fall gatherings, a simple but decadent dessert or holiday dessert.
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Why Make This Recipe
I absolutely adore an easy and cozy fall dessert recipe, especially a delicious fall cake. My Pumpkin Bundt Cake, Pumpkin Olive Oil Cake, Apple Fritter Cake, Cinnamon Cake and Apple Spice Cake are just a few of my favorite fall cakes on the blog. I am so excited to add this decadent and delicious sweet potato cake with cream cheese frosting.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a simple and simply decadent cream cheese frosted sweet potato cake.
- You love a fun and unexpected fall cake. If you love pumpkin cake, but want something a little different, this sweet potato cake is THE perfect cake for you. Think a sweeter, moist and tender spiced cake.
- You love easy desserts. After making the sweet potato puree, simply mix the dry and wet ingredients, bake, whip up the spiced cream cheese frosting, assemble and enjoy!
Ingredients and Substitutions
Before I show you how to make this recipe for sweet potato cake with cream cheese frosting, make sure you have these simple ingredients ready to go. Just in case you are missing any of the ingredients, make sure to check out my ingredient substitutions below.
- Sweet Potato: My preferred way to make this cake is by roasting and pureeing the sweet potato. However, canned sweet potatoes or even pureed sweet potato baby food can also work.
- All Purpose Flour: To make these sweet potato cake gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight (330 g) rather than cups.
- Baking Soda and Baking Powder: This provide rise and leavening for the cake. This recipe has not been tested with just baking soda.
- Ground Spices: Feel free to use 2 - 2 ½ tablespoons of any combination of ground spices. I prefer to add 1 tablespoon cinnamon, 2 teaspoons ginger and 1 - 2 teaspoons of other ground spices.
- Oil: Any neutral tasting oil will work well. I personally love baking with avocado oil or a very light olive oil.
- Granulated Sugar and Brown Sugars: This recipe calls for both granulated and brown sugars. For even more fall flavor, maple sugar would also work well to make this cake refined sugar free.
- Eggs: This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor for these banana cream cheese bars.
- Cream Cheese and Butter: The tangy flavor of cream cheese is hard to match. If you don’t have cream cheese, use an equal amount of mascarpone cheese. Use any butter you like.
- Powdered Sugar: I like using Wholesome Organic powdered sugar. If you need a lower sugar powdered sugar alternative, I recommend Swerve or Lakanto.
- Milk: This is used to thin the frosting as needed. Feel free to use an equal amount of heavy cream or milk of choice.
How To Make
Learn how to make sweet potato cake with cream cheese frosting in a few easy steps.
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 2 - 3 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 2 cups of pureed sweet potato.
- Reduce the oven to 350 F (177 C). Lightly grease and line a 9 x 13 pan with parchment paper along the bottom and two longer sides. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, all spice and salt together until well combined. Set aside for now.
- In another bowl whisk the oil, light brown sugar, sugar, eggs, cooled sweet potato puree and vanilla extract together until smooth and well combined. Whisk the dry ingredients into the wet well combined with no visible pieces of flour.
- Evenly pour the sweet potato spiced cake batter into the prepared pan. Bake the cake for 30 - 40 minutes. The crust will be golden brown and the top should bounce back when gently pressed. A toothpick inserted into the center of the cake should come out with a few moist crumbs. Cool the cake in the pan until fully cooled to room temperature.
- While the cake cools, make the cinnamon cream cheese frosting. Cream together the butter with the room temperature cream cheese until just combined, about 2 - 3 minutes. Add the cinnamon, vanilla extract and salt. Mix until creamy and well combined, about 2 - 3 more minutes on low speed. Mix in the sifted powdered sugar. Once all the sugar has been added, mix on high until the cream cheese cinnamon buttercream is fully incorporated and your desired consistency. Top the cooled cake with the frosting.
How To Serve, Store, Freeze and Thaw
- Serve: Let the cake sit at room temperature (from the fridge) for 15 - 20 minutes and enjoy.
- Store: Once the sweet potato cake has cream cheese frosting, it needs to be stored in the fridge in the pan or slices in an airtight container. Slice the pumpkin bars to your desired number of pieces. Separate the layers with wax or parchment paper. It is recommended to store the slices in a single layer if possible.
- Freeze: Cut the cake into your preferred amount of pieces. Individually wrap each cake piece in plastic wrap, parchment or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your homemade sweet potato cake is to let it sit overnight in the fridge. Enjoy at room temperature or straight from the fridge (my favorite way)!
M’s Expert Tips
- Plan ahead. Make the sweet potato puree the day before or several hours before baking the cake.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fluffy and tender cake.
- Measure your flour carefully. Too much flour can make this moist and tender cake dense or dry. Spoon and level the flour, or use a kitchen scale.
- Don’t overmix the batter. Mix just until the ingredients are combined for soft, tender cake. A few streaks of flour is fine.
- Look for the signs the cake are done. Use the baking time as a guide rather than a strict rule. Signs a cake is finished baking is a center that quickly bounces back when gently pressed and baked edges that have slightly pulled away from the edge of the pan.
- Fully cool the cake. You may be very tempted to frost this cake while they are still warm. However, the cake needs to be completely cooled for the frosting to stay on.
- Soften the cream cheese and butter. Room-temperature ingredients make a much smoother frosting without lumps.
FAQs
What does sweet potato cake taste like?
Sweet potato cake has a naturally sweet, earthy flavor with a soft, tender texture. Cinnamon, nutmeg, and other warm spices complement the sweet potatoes, while cream cheese frosting adds a tangy, creamy finish.
Can I make sweet potato cake ahead of time?
Yes. You can usually bake the cake a day ahead, let it cool completely, and store it covered. If it has cream cheese frosting, refrigerate it and allow time for serving preparation.
Why is my sweet potato cake gummy in the middle?
A gummy center can happen when the cake is underbaked, the sweet potato puree contains excess moisture, or too much puree has been added. Make sure the center is fully baked, measure the puree accurately, and allow the cake to cool before slicing.
Can I use canned sweet potato puree to make sweet potato cake?
Yes, canned sweet potato puree may work if it is plain and unsweetened. Avoid sweet potato pie filling, which may contain added sugar and spices. Follow the recipe's specified quantity and account for differences in moisture.
Other Sweet Potato Recipes to Try
If you try this Sweet Potato Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Sweet Potato Cake Recipe
Sweet potato cake is a moist and tender cake filled with cozy warming spices and sweet potato, all topped with a rich and creamy spiced cream cheese frosting. One bite and you’ll see why this easy to make cake is perfect for all your fall and winter gatherings.
Equipment
- 1 sheet pan
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 sheet parchment paper
- 2 large mixing bowls
- 1 whisk
- 1 stand mixer with paddle attachment or electric hand mixer with beaters to make the cream cheese frosting
Ingredients
Sweet Potato Cake
- 3 large sweet potatoes
- 2¾ cup (330 g) all purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon all spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) canola or vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
Spiced Cream Cheese Frosting
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups (480 g) powdered sugar
- 1 - 2 tablespoons (15 - 30 ml) milk, as needed
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 2 - 3 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 2 cups of pureed sweet potato.3 large sweet potatoes
- Reduce the oven to 350 F (177 C). Lightly grease and line a 9 x 13 pan with parchment paper along the bottom and two longer sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, all spice and salt together until well combined. Set aside for now.2¾ cup (330 g) all purpose flour, 1 tablespoon ground cinnamon , 2 teaspoons ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon all spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In another bowl whisk the oil, light brown sugar, sugar, eggs, cooled sweet potato puree and vanilla extract together until smooth and well combined. Whisk the dry ingredients into the wet well combined with no visible pieces of flour.1¼ cup (250 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 cup (240 ml) canola or vegetable oil , 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Evenly pour the sweet potato spiced cake batter into the prepared pan. Bake the cake for 30 - 40 minutes. The crust will be golden brown and the top should bounce back when gently pressed. A toothpick inserted into the center of the cake should come out with a few moist crumbs.
- Cool the cake in the pan until fully cooled to room temperature. If you would like to frost and serve the cake on another serving plate, use the parchment paper to remove the cake from the pan.
- While the cake cools, make the cinnamon cream cheese frosting. Cream together the butter with the room temperature cream cheese until just combined, about 2 - 3 minutes. Add the cinnamon, vanilla extract and salt. Mix until creamy and well combined, about 2 - 3 more minutes on low speed. Mix in the sifted powdered sugar.8 oz. (226 g) cream cheese, room temperature, ½ cup (113 g) unsalted butter, room temperature, 2 teaspoons ground cinnamon , 1 teaspoon vanilla extract , 4 cups (480 g) powdered sugar, 1 - 2 tablespoons (15 - 30 ml) milk, as needed
- Once all the sugar has been added, mix on high until the cream cheese cinnamon buttercream is fully incorporated and your desired consistency. Top the cooled cake with the frosting. If you would like, add some crunchy nuts like chopped pecans or walnuts.½ cup chopped pecans or walnuts, optional
Notes
Store: Once the sweet potato cake has cream cheese frosting, it needs to be stored in the fridge in the pan or slices in an airtight container. Slice the pumpkin bars to your desired number of pieces. Separate the layers with wax or parchment paper. It is recommended to store the slices in a single layer if possible.
Other Pan Sizes: This cake recipe also works for (2) 8 or 9 inch round cake pans or a 12 cup capacity bundt pan. Keep in mind the baking times will alter slightly based on the pan.
Sweet Potato Cake Troubleshooting
- Cake is too dense: Measure the flour and sweet potato puree carefully, and avoid overmixing the batter.
- Cake is dry: Avoid overbaking, and measure your flour accurately to prevent adding too much.
- Cake is gummy in the middle: Make sure the cake is fully baked before removing it from the oven. Excess moisture in the sweet potato puree can also affect the texture.
- Cake sinks in the center: Avoid opening the oven door too early, and check that your baking powder or baking soda is fresh.
- Cake is too wet: Drain boiled sweet potatoes well and let them cool before mashing. Measure the puree according to the recipe.
- Cake sticks to the pan: Grease the pan thoroughly and line the bottom with parchment paper before adding the batter.
- Cream cheese frosting melts or slides off: Let the cake cool completely before frosting. If the frosting is too soft, refrigerate it briefly until it firms up.
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