Sweet Potato Cake is soft, moist, and full of cozy fall flavor. It's made with sweet potato puree, warm spices like cinnamon and nutmeg, and topped with a luscious cream cheese frosting that melts in your mouth. Every bite is fluffy, flavorful, and just sweet enough - like a cross between a spice cake and a carrot cake, but with its own naturally sweet and earthy twist.
This easy fall dessert is perfect for cozy weekends, potlucks, or Thanksgiving gatherings. It's simple to make, yet feels special and festive. The sweet potato puree keeps the cake moist and tender, while the cream cheese frosting adds just the right balance of tang and sweetness. It's the kind of cake that looks rustic and homemade in the best possible way.
This sweet potato cake recipe was inspired by my love for warm, spiced bakes like my Pumpkin Bread and Carrot Cake Muffins. It pairs perfectly with a hot cup of coffee or tea and makes the best fall treat to share with family and friends.
Why You'll Love This Recipe
- Moist, tender, and perfectly spiced. Thanks to the sweet potato puree and a mix of cinnamon, ginger, and nutmeg, this cake bakes up moist, soft, and fragrant every time. It has just the right amount of warmth and sweetness for the season.
- Easy to make from scratch. This recipe uses simple pantry staples and a straightforward mixing method - no fancy tools required. Just mix, bake, and frost! You can even make your own sweet potato puree in minutes.
- Topped with creamy frosting. The smooth, tangy cream cheese frosting complements the sweet, spiced cake beautifully. Add a sprinkle of chopped pecans for texture and a bit of crunch.
- Perfect for any occasion. This sweet potato dessert fits just as easily at a holiday dinner as it does at a fall brunch or weekday treat. It's cozy, classic, and completely irresistible.
Jump to:
Ingredients and Substitutions
To make this delicious Sweet Potato Cake with Cream Cheese Frosting, you will need the following ingredients (see recipe card below for quantities):
- sweet potato puree - Use homemade or store-bought puree. Homemade gives a fresher flavor and easy to make! Just boil or roast sweet potatoes and blend until smooth. You could also use canned sweet potatoes for a shortcut. Just drain them well and puree until smooth in a food processor.
- all-purpose flour - The base of the cake for a soft crumb. You can substitute with a 1:1 gluten-free flour blend if needed.
- baking powder - Helps the cake rise and stay fluffy.
- salt - Balances sweetness and enhances flavor.
- warm spices - Cinnamon, ginger, and nutmeg bring depth and cozy autumn flavor. You can swap these for pumpkin pie spice or allspice if that's what you have on hand. Both blends give the same warm fall flavor profile.
- butter - Adds richness and tenderness to the cake. Make sure it's softened for easy mixing. We also use unsalted butter in the frosting to help create a creamy, spreadable consistency.
- sugar - A mix of white and brown sugar gives the perfect balance of sweetness and subtle caramel flavor. Confectioners' sugar is also usedin this recipe, in the frosting to sweeten and thicken it.
- eggs - Provide structure and moisture.
- vanilla extract - Adds warmth and enhances all the other flavors in both the cake and frosting.
- sour cream - Makes the crumb extra moist and tender without being heavy.
- cream cheese - For the cream cheese frosting. Use block-style cream cheese, not the spreadable kind, for best texture.
- chopped nuts - Add pecans or walnuts for garnish and crunch. This is totally optional though.
Equipment
You'll also need measuring cups and spoons, a 9x9-inch baking pan lined with parchment paper, mixing bowls, an electric hand mixer, a whisk, and a spatula for spreading the frosting.
Instructions
Make the sweet potato puree (if making homemade)
Add 1½ cups peeled and diced sweet potato to a large pot of boiling water. Boil until very tender, about 10-12 minutes. Drain well, then transfer to a food processor or blender and puree until completely smooth. Measure out 1 cup of puree and set aside to cool slightly.
Make the sweet potato cake
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined. Set aside.
- Cream the butter and sugars. In a large bowl, add the butter, white sugar, and brown sugar. Beat on medium-high speed with an electric hand mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add the eggs and vanilla. Mix in the eggs and vanilla extract, beating again until the batter looks smooth and creamy.
- Alternate wet and dry ingredients. Add ⅓ of the flour mixture to the wet ingredients and mix on low until just combined. Add ½ of the sour cream and ½ of the sweet potato puree, and mix again on low speed until incorporated. Continue alternating between the flour mixture and the sweet potato mixture, ending with the flour, until everything is fully combined.
- Pour batter. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later. Pour the wet batter evenly into the prepared baking pan and smooth out the top.
- Bake the cake. Bake in a 350°F preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
Make the cream cheese frosting
- Combine ingredients. In a large mixing bowl, use an electric mixer to beat the cream cheese, butter, and vanilla together on medium speed until creamy and smooth, about 1 minute. Gradually add the confectioners' sugar, beating until light, fluffy, and fully combined.
- Frost and garnish. Once the cake has cooled completely, spread the frosting evenly over the top with a spatula. Garnish with chopped pecans or your favorite nuts for a little crunch. Slice and serve!
Baking Pan Options and Adjustments
- Sheet cake. Double the recipe and bake in a 9x13-inch pan for 40-45 minutes, for a larger crowd or party dessert.
- Cupcakes. Divide the batter evenly among 12 cupcake liners and bake for 18-20 minutes. Frost as desired once cooled.
- Loaf pan cake. Turn this recipe into a rich, buttery sweet potato pound cake by baking it in two loaf pans instead for 45-55 minutes. Slice thick and serve with a drizzle of maple glaze or a layer of cream cheese frosting.
- Two-tier cake. For a more impressive presentation, divide the batter between two 8-inch or 9-inch round cake pans, bake for 25-30 minutes, and sandwich the frosting between the cake layers.
Expert Tip: Use Room Temperature Ingredients
For the fluffiest, smoothest cake texture, make sure your butter, eggs, and sour cream are all at room temperature before mixing. This helps the batter blend evenly and prevents overmixing - which means no dense cake, just soft, tender crumbs every time.
More Tips and Tricks
- Don't overmix the batter. Once you add the flour, mix only until combined. Overmixing can make the cake dense.
- Make it ahead. Bake the cake the day before, wrap tightly, and frost it the next day. It stays moist!
- Use leftover sweet potatoes. This cake is a great way to use up mashed sweet potatoes from dinner or the holidays.
- Frosting too soft? Chill it for 10 minutes before spreading to help it firm up.
- Love fall flavors? Try sprinkling crushed cookies on top (like gingersnaps or vanilla wafers) for a sweet, crunchy finish.
Recipe Variations
- Use maple syrup. Replace part of the sugar with maple syrup for a deeper, caramel-like sweetness that adds cozy fall flavor and extra moisture to the cake.
- Add chopped nuts. Fold ½ cup of chopped pecans or walnuts into the batter before baking for added crunch.
- Add other mix-ins Try stirring in a handful of shredded coconut or even mini chocolate chips for extra indulgence.
- Use brown butter in the frosting. Brown the butter before making the frosting for a rich, nutty flavor.
- Spice up the frosting. Add a pinch of cinnamon or ground ginger to the cream cheese frosting for an extra layer of warmth.
- Serve without frosting. It's still delicious served plain or with a light dusting of powdered sugar. You can even top it with a maple glaze for a simpler finish.
Storage
How to Store
Cover and store leftover cake in an airtight container in the refrigerator for up to 5 days.
How to Reheat
If you prefer it warm, let slices come to room temperature or warm them slightly in the microwave for a few seconds.
How to Freeze
Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting and serving.
How to Serve
This sweet potato cake with cream cheese frosting is delicious on its own or paired with a scoop of vanilla ice cream or a drizzle of caramel sauce. It's perfect for cozy fall evenings, Thanksgiving dessert tables, or as an everyday treat with coffee. The hint of spice and silky frosting make it a cake you'll crave year-round.
These are my favorite drinks to serve with sweet potato cake:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Yes! Sweet potatoes are amazing in baked goods. When mashed or pureed, they add moisture, flavor, and natural sweetness to cakes, muffins, and quick breads. They also pair beautifully with fall spices and creamy toppings like frosting or whipped cream.
Sweet potato cake is a soft, moist dessert made with sweet potato puree, warm spices, and a tender cake base. It's similar to carrot cake or pumpkin bread, but with a richer, naturally sweet flavor from the sweet potatoes. The result is a cozy, lightly spiced cake that's delicious on its own or topped with cream cheese frosting.
Some versions of sweet potato cake are nicknamed "depression cake" because they originated during the Great Depression, when ingredients like butter, milk, and eggs were scarce. Sweet potatoes added moisture and natural sweetness, allowing bakers to make a soft, flavorful cake without expensive ingredients. Today's recipes are more indulgent, but the name nods to that creative, resourceful history.
Sweet potato cake tastes similar to carrot cake - warmly spiced, sweet but not overly sugary, and wonderfully moist. The sweet potato adds a natural earthy sweetness that pairs perfectly with the creamy frosting.
Sweet potato cake is made from a blend of sweet potato puree, flour, butter, sugar, eggs, and spices like cinnamon and nutmeg. These ingredients work together to create a cake that's fluffy yet dense enough to hold its shape, with a flavor that's naturally sweet and aromatic.
To make your sweet potato cake extra fluffy, make sure your ingredients (especially butter, eggs, and sour cream) are at room temperature before mixing. Cream the butter and sugar until light and airy, and avoid overmixing once you add the flour. A little extra baking powder or sifting the dry ingredients can also help give the cake a lighter crumb.
You can make flourless sweet potato cake by using almond flour, oat flour, or coconut flour instead of all-purpose flour. These alternatives create a dense, moist texture that's naturally gluten-free. Keep in mind that you may need to adjust the liquid ingredients to balance the texture.
Yes, you can substitute grated carrots for sweet potatoes to make a variation that's closer to carrot cake. It will be slightly less dense and have a milder flavor, but it still pairs perfectly with cream cheese frosting and the same blend of spices.
More Sweet Potato Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Sweet Potato Cake
- Total Time: 1 hour
- Yield: 9-12 servings 1x
- Diet: Vegetarian
Description
Sweet Potato Cake with Cream Cheese Frosting is soft, moist, and full of warm spice. It's a cozy fall dessert everyone will love.
Ingredients
For the sweet potato cake:
- 1 cup (240 grams) sweet potato puree, homemade or store-bought (or 1½ cups peeled and diced sweet potato to make homemade)
- 2 cups (240 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (114 grams) unsalted butter, softened
- ⅔ cup (133 grams) white sugar
- ⅓ cup (73 grams) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (60 grams) sour cream
For the cream cheese frosting:
- ¾ cup (180 grams) cream cheese, softened
- ¼ cup (56 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (240 grams) confectioners' sugar
- ⅓ cup (40 grams) chopped nuts, pecans, walnuts (optional, for garnish)
Instructions
Prepare the sweet potato puree (if making homemade):
- Add 1½ cups peeled and diced sweet potato to a large pot of boiling water. Boil until very tender, about 10-12 minutes. Drain well, then transfer to a food processor or blender and puree until completely smooth. Measure out 1 cup of puree and set aside to cool slightly.
Make the sweet potato cake:
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined. Set aside.
- In a large mixing bowl, add the butter, white sugar, and brown sugar. Beat on medium-high speed with an electric hand mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Mix in the eggs and vanilla extract, beating again until the batter looks smooth and creamy.
- Add ⅓ of the flour mixture to the wet ingredients and mix on low until just combined. Add ½ of the sour cream and ½ of the sweet potato puree, and mix again on low speed until incorporated. Continue alternating between the flour mixture and the sweet potato mixture, ending with the flour, until everything is fully combined.
- Pour the batter evenly into the prepared baking pan and smooth out the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
Make the cream cheese frosting:
- In a large mixing bowl, use an electric mixer to beat the cream cheese, butter, and vanilla together on medium speed until creamy and smooth, about 1 minute. Gradually add the confectioners' sugar, beating until light, fluffy, and fully combined.
- Once the cake has cooled completely, spread the frosting evenly over the top with a spatula. Garnish with chopped pecans or your favorite nuts for a little crunch. Slice and serve!
Notes
How to store: Cover and store leftover cake in an airtight container in the refrigerator for up to 5 days.
How to reheat: If you prefer it warm, let slices come to room temperature or warm them slightly in the microwave for a few seconds.
How to freeze: Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting and serving.
For a sheet cake: Double the recipe and bake in a 9x13-inch pan for 40-45 minutes, for a larger crowd or party dessert.
For cupcakes: Divide the batter evenly among 12 cupcake liners and bake for 18-20 minutes. Frost as desired once cooled.
For a loaf pan cake: Turn this recipe into a rich, buttery sweet potato pound cake by baking it in two loaf pans instead for 45-55 minutes. Slice thick and serve with a drizzle of maple glaze or a layer of cream cheese frosting.
For a layered two-tier cake: For a more impressive presentation, divide the batter between two 8-inch or 9-inch round cake pans, bake for 25-30 minutes, and sandwich the frosting between the cake layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Comments
No Comments