Can you make cake with sweet potato?

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.

What is sweet potato cake?

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.

Why is it called depression cake?

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.

What does sweet potato cake taste like?

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.

What is sweet potato cake made of?

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.

How can we make a sweet potato cake more fluffy?

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.

How to make sweet potato cake without flour?

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.

Can you use carrots instead of sweet potatoes in sweet potato cake?

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.

Sweet Potato Cake with Cream Cheese Frosting

Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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)

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

Scale

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)

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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