If you’re looking for a cozy, irresistible dessert that brings warmth and sweetness in every bite, this Sweet Potato Cake with Cream Cheese Frosting Recipe is exactly what you need. Combining the natural earthiness of sweet potatoes with warming spices and a luscious cream cheese frosting, this cake offers a perfect balance of moist texture and rich flavor. Whether it’s a family gathering or just a special treat to enjoy with your afternoon coffee, this recipe brings both comfort and delight to the table in a way that feels like a big, delicious hug.
Ingredients You’ll Need
Each ingredient in this recipe plays its own important role, coming together to create a cake that’s fluffy, flavorful, and beautifully spiced. From the sweet potatoes bringing moisture and natural sweetness to the blend of spices that lift the cake’s complexity, every component is essential.
- 2 cups mashed sweet potatoes: The star ingredient that adds moisture, natural sweetness, and a beautiful color.
- 2 cups all-purpose flour: Provides the structure for a tender crumb.
- 1 teaspoon baking soda: Helps the cake rise and stay light.
- 1 teaspoon baking powder: Adds extra lift to keep the cake fluffy.
- 1 teaspoon ground cinnamon: Infuses warm, comforting spice notes.
- 1/2 teaspoon ground nutmeg: Adds a hint of aromatic depth.
- 1/2 teaspoon ground ginger: Brings subtle heat and complexity.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened: Adds richness and a tender crumb.
- 1 cup granulated sugar: Sweetens the cake without overpowering.
- 1/2 cup brown sugar, packed: Adds moisture and a slight caramel undertone.
- 2 large eggs: Bind the ingredients and contribute to the cake’s texture.
- 1 teaspoon vanilla extract: Enhances all the cake’s flavors with a sweet aroma.
- 1/2 cup buttermilk: Makes the cake tender and moist while adding a subtle tang.
- 8 oz cream cheese, softened: The base of the luscious frosting with a creamy tang.
- 1/4 cup unsalted butter, softened: Adds smoothness to the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting for spreading.
- 1 teaspoon vanilla extract: Gives the frosting that perfect fragrant touch.
How to Make Sweet Potato Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Sweet Potatoes
Start by cooking your sweet potatoes until they are tender—steaming or baking works beautifully for this. Once soft, mash them well and let them cool completely. This step ensures the sweet potatoes blend smoothly into the batter, giving your cake that signature moist texture and vibrant color.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This spice-savvy dry mix will provide the backbone of the cake’s warm flavor while making sure it rises perfectly.
Step 3: Cream Butter and Sugars
Using a mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is fluffy and light. This stage is key for a tender crumb. Then, add the eggs one at a time, beating after each addition, and stir in the vanilla extract to give the batter a fragrant lift.
Step 4: Combine Mixtures
Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with dry ingredients. This technique keeps the batter light. Gently fold in your mashed sweet potatoes, distributing their flavor evenly throughout the cake batter.
Step 5: Bake Your Cake
Pour the batter into prepared baking pans, smoothing the tops. Bake at 350°F (175°C) for about 30 to 35 minutes. Your cake is done when a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
Beat the cream cheese and softened butter together until silky smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable. This frosting is the perfect creamy, tangy counterpoint to the warmly spiced cake.
Step 7: Assemble the Cake
Once the cake layers are completely cooled, spread a generous layer of frosting between each tier, then cover the top and sides. Give it a rustic or smooth finish, whatever you prefer, and feel free to decorate with chopped nuts or a sprinkle of cinnamon for that extra wow factor.
How to Serve Sweet Potato Cake with Cream Cheese Frosting Recipe
Garnishes
To add a bit of texture and visual appeal, try garnishing your cake with toasted pecans or walnuts, a light dusting of cinnamon, or even candied ginger pieces. These little touches bring contrast and draw out the warm spices in the cake beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a non-dessert side, a fresh berry compote or lightly sweetened citrus segments add a bright, refreshing counterbalance.
Creative Ways to Present
For a festive occasion, present single slices on elegant dessert plates with drizzled caramel sauce and a sprig of mint. Alternatively, turn the cake into mini cupcakes for individual servings at parties — just adjust baking time accordingly!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Sweet Potato Cake with Cream Cheese Frosting Recipe covered tightly in the refrigerator. This will maintain freshness and keep the frosting from drying out for up to 4 days. Make sure it’s stored in an airtight container or wrapped well with plastic wrap.
Freezing
If you want to save the cake for later, wrap each layer separately in plastic wrap and then in aluminum foil before freezing. The cake layers can be frozen for up to 2 months. Thaw them overnight in the fridge and then assemble and frost as usual for the freshest taste.
Reheating
Since this cake is best served chilled or at room temperature, avoid reheating the whole cake to preserve the texture of the frosting. If you’d like to warm a slice lightly, use a microwave for just 10-15 seconds, but keep in mind that cream cheese frosting softens quickly when heated.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can, but fresh sweet potatoes generally provide better flavor and moisture. If using canned, choose sweet potatoes packed in water (not syrup) and drain well before mashing.
Is this cake vegan or can it be made vegan?
This recipe is not vegan as it contains butter, eggs, and cream cheese. However, you could experiment with plant-based substitutes like vegan butter, flax eggs, and dairy-free cream cheese to create a vegan version.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk, then letting it sit for 5-10 minutes before using it in the recipe.
How do I prevent the cake from drying out?
The combination of mashed sweet potatoes and buttermilk naturally keeps the cake moist. Be sure not to overbake and always cool the cake in the pan for a short time before moving it to a rack for even cooling.
Can I add nuts or raisins to the cake batter?
Absolutely! Adding chopped walnuts, pecans, or golden raisins can give your cake lovely texture and additional flavor. Fold them in gently at the end of mixing the batter.
Final Thoughts
This Sweet Potato Cake with Cream Cheese Frosting Recipe is a heartwarming dessert that’s sure to become a favorite for any season. From its spiced, tender crumb to the tangy, creamy frosting, every bite feels like comfort made from scratch. I can’t wait for you to try it and share it with your loved ones — it’s a crowd-pleaser that truly makes any day a little sweeter.
Print
Sweet Potato Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Sweet Potato Cake features the natural sweetness of mashed sweet potatoes combined with warm spices like cinnamon, nutmeg, and ginger. It’s a delightful treat perfect for fall or any time you crave a comforting dessert. Topped with a creamy and luscious cream cheese frosting, this cake is sure to impress at family gatherings or special occasions.
Ingredients
Cake
- 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
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Sweet Potatoes: Cook the sweet potatoes until they are tender by boiling, steaming, or baking. Once cooked, mash them thoroughly and allow them to cool to room temperature.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your baking pans to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir these dry ingredients until evenly blended.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This step helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to combine without overmixing. Then fold in the mashed sweet potatoes carefully until evenly incorporated.
- Bake the Cake: Pour the batter evenly into the prepared baking pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Frosting: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting between the layers. Then frost the top and sides evenly. Decorate as desired to finish.
Notes
- Ensure sweet potatoes are fully cooled before adding to the batter to prevent altering the texture.
- Use room temperature ingredients for better mixing and a smoother batter.
- Don’t overmix once the dry and wet ingredients are combined to keep the cake tender.
- For an extra moist cake, you can substitute half the all-purpose flour with whole wheat flour.
- The cake can be stored in the refrigerator for up to 5 days, well-covered.
- Consider adding chopped pecans or walnuts for added texture inside the cake or as decoration on the frosting.
