Get ready to fall in love with the warmth and coziness of Sweet Potato Cake! This delightful dessert is packed with tender mashed sweet potatoes, warm spices, and a dreamy cream cheese frosting that makes every bite feel like a celebration. Whether you’re baking it for a holiday, a family gathering, or just because you’re craving something sweet and comforting, this Sweet Potato Cake will steal the show with its moist crumb and irresistible depth of flavor. Trust me, one slice simply won’t be enough!

Ingredients You’ll Need

Every ingredient in this Sweet Potato Cake has a starring role. From earthy, naturally sweet potatoes to fragrant spices and that luscious cream cheese frosting, you can taste the care that goes into each addition. Simple pantry staples transform into a show-stopping treat, so don’t skip any!

Sweet Potatoes: Mashed and cooked, they provide the cake with moisture, natural sweetness, and a stunning golden color.
Granulated Sugar: Adds just the right amount of sweetness to complement the earthy sweet potatoes.
Brown Sugar: Brings a lovely caramel flavor and extra moisture—don’t forget to pack it into the cup!
Vegetable Oil: Keeps the cake incredibly tender and moist even days after baking.
Eggs: Four large eggs give the cake structure and that lovely, soft crumb.
All-Purpose Flour: The backbone of the cake, it creates the perfect texture without making things dense.
Baking Powder & Baking Soda: These leaveners ensure the cake rises beautifully and stays light.
Salt: Just a touch, to balance the sweetness and elevate every flavor.
Cinnamon, Nutmeg, Cloves: These cozy spices are the secret to that distinct “fall in a bite” taste.
Vanilla Extract: Adds a hint of warmth and rounds out the flavors.
Pecans or Walnuts (optional): For a bit of crunch and nutty depth—completely up to you!
Cream Cheese (for Frosting): Softened for ultra-creamy, tangy frosting.
Unsalted Butter (for Frosting): Makes the frosting rich and smooth.
Powdered Sugar (for Frosting): Blends seamlessly for sweet, velvety creaminess.
Vanilla Extract (for Frosting): Echoes the cake’s flavor with subtle warmth.
Pinch of Salt (for Frosting): Just a pinch to cut the sweetness and sharpen the flavors.

How to Make Sweet Potato Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. This prevents sticking and guarantees a perfectly released Sweet Potato Cake once it’s baked. If you prefer extra insurance, you can line the pan with parchment paper for even easier removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until silky smooth. This hearty mixture forms the flavorful foundation for your cake, ensuring rich flavor and unbeatable moisture from the very first step.

Step 3: Combine the Dry Ingredients

In a second bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Sifting eliminates lumps and mixes the leaveners and spices thoroughly, so every bite of Sweet Potato Cake will be beautifully fluffy and spiced.

Step 4: Bring It All Together

Gently fold the dry mixture into your wet ingredients. Stir just until no streaks of flour remain—overmixing can make the cake dense! At this stage, fold in the nuts if you’re using them, for a lovely hint of crunch in each slice.

Step 5: Bake the Cake

Pour the prepared batter into your greased pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The sweet aroma of baking spices will let you know it’s almost ready!

Step 6: Cool Completely

Let the cake cool entirely in the pan. Rushing this step can lead to a runny frosting, so patience truly pays off. Once cooled, your Sweet Potato Cake is ready for the grand finish.

Step 7: Make the Cream Cheese Frosting

In a clean bowl, beat together the softened cream cheese and unsalted butter until creamy and well combined. Gradually blend in the powdered sugar, vanilla extract, and a pinch of salt. Whip until the frosting is fluffy and smooth—resist the urge to taste-test too much!

Step 8: Frost and Decorate

Spread the cream cheese frosting generously over the cooled cake, swirling it as you go for a homemade look. Sprinkle extra chopped nuts on top for a bit of crunch and visual appeal, then slice and enjoy your beautiful Sweet Potato Cake!

How to Serve Sweet Potato Cake

Garnishes

For a polished finish, top your frosted Sweet Potato Cake with a generous sprinkle of toasted pecans or walnuts—these add texture and a gorgeous rustic flair. A light drizzle of maple syrup or a dusting of cinnamon can also make each piece extra special.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Serve alongside fresh berries for a pop of color or enjoy with a cup of strong coffee or chai tea to balance the sweetness and spice.

Creative Ways to Present

Turn your Sweet Potato Cake into a festive showstopper by cutting it into mini squares for a dessert platter or layering it into individual jars for a portable treat. You can even bake the batter as cupcakes or in two 8-inch cake pans for a layered version—it’s a stunner in any form!

Make Ahead and Storage

Storing Leftovers

Keep leftover Sweet Potato Cake covered in the refrigerator for up to 5 days. The flavors actually deepen as it sits, and the cake remains deliciously moist thanks to the sweet potatoes and oil.

Freezing

If you want to save slices for later, wrap pieces tightly in plastic wrap and place in a freezer-safe container. Sweet Potato Cake freezes beautifully (with or without frosting) for up to 3 months. Simply thaw overnight in the fridge before enjoying.

Reheating

To gently warm your cake, pop a slice in the microwave for about 20 seconds or let it come to room temperature. If frozen, let thaw in the refrigerator before reheating to maintain that soft, tender crumb.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Just make sure to drain the canned sweet potatoes well and mash them thoroughly. Canned works in a pinch, though fresh brings the best flavor.

Can I make this Sweet Potato Cake in advance?

Yes, in fact, it’s a great make-ahead dessert. Bake the cake a day ahead and frost right before serving, or store the frosted cake in the refrigerator until you’re ready to slice.

Can I make this gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The sweet potatoes and oil help keep the texture tender even with the substitution.

What’s the best way to mash sweet potatoes?

After boiling or roasting, peel the sweet potatoes and mash them using a potato masher or a fork for a slightly rustic texture. A food processor will make a super smooth purée if you prefer a more uniform crumb in your cake.

Can I use this recipe for cupcakes or a layer cake?

Definitely! This batter makes fabulous cupcakes (adjust baking time to about 18–22 minutes) or a beautiful double-layer cake when baked in two 8-inch pans. Don’t forget more frosting between the layers!

Final Thoughts

If you’re looking for a dessert that’s every bit as comforting as it is impressive, Sweet Potato Cake is your answer. With its moist crumb, billowy cream cheese frosting, and heartwarming flavor, it’s a recipe you’ll want to make again and again. Give it a try—you might just discover your new favorite cake!