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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