Indulge in the comforting embrace of autumn with our exquisite Sweet Potato Cake recipe, a true celebration of earthy sweet potato flavors harmoniously blended with an aromatic symphony of fall spices. This isn’t just any cake; it’s a culinary masterpiece offering a moist, tender, and incredibly flavorful crumb that promises to melt in your mouth. Crowned with a luxurious, velvety smooth whipped cream cheese frosting, this dessert strikes the perfect balance between richness and a refreshingly light texture, making it an irresistible treat for any occasion.
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Why This Sweet Potato Cake Will Be Your New Favorite Fall Dessert
There’s a magical synergy between the natural sweetness of sweet potatoes and the warmth of classic fall spices like cinnamon, ginger, and nutmeg. This cake perfectly captures that magic, transforming simple ingredients into a dessert that evokes cozy autumn evenings and festive holiday gatherings. But beyond its seasonal charm, there are many compelling reasons why this sweet potato cake will quickly become a cherished recipe in your culinary repertoire:
- Unforgettable Flavor and Irresistible Texture: The real stars here are the sweet potatoes themselves, which, when combined with a thoughtful blend of aromatic spices, create a deep, complex flavor profile that is both comforting and exciting. The cake boasts an incredibly soft and tender crumb, largely thanks to the natural moisture from the sweet potatoes and the judicious use of oil, ensuring every bite is rich, moist, and utterly satisfying. It’s a symphony of textures and tastes that will leave you craving more.
- Light & Velvety Whipped Cream Cheese Frosting: What elevates this sweet potato cake from delicious to divine is its signature whipped cream cheese frosting. Unlike heavier, often overly sweet traditional cream cheese frostings, ours is specifically designed to be light, airy, and delicately sweet. This ethereal frosting provides a delightful, tangy contrast to the spiced sweetness of the cake, creating a balanced flavor experience that never feels heavy or cloying. Its smooth, cloud-like texture perfectly complements the cake’s tender crumb.
- Remarkably Simple Preparation: Don’t let the sophisticated flavor fool you; this sweet potato cake is surprisingly easy to make. Much like your favorite homemade carrot cake, this recipe simplifies the process by utilizing freshly shredded raw sweet potatoes. This clever approach means there’s no need for the extra step of cooking and mashing sweet potatoes into a puree, saving you significant time and effort without compromising on flavor or moisture. It’s a straightforward baking project perfect for bakers of all skill levels.
- A Crowd-Pleasing Holiday & Everyday Treat: Whether you’re hosting a grand Thanksgiving feast, celebrating Christmas, or simply looking for a delightful dessert to share with family and friends on an ordinary day, this sweet potato cake is guaranteed to be a hit. Its comforting flavors and inviting aroma make it a versatile dessert that fits beautifully into any setting, always eliciting smiles and requests for the recipe. Prepare to impress everyone with this standout creation!
Beyond this incredible sweet potato cake, explore some of our other fall favorite desserts that are perfect for the season. Discover the rich, spicy notes of Gramercy Tavern Gingerbread, the irresistible warmth of Better Than Starbucks Pumpkin Bread, the comforting aroma of Apple Cider Donut Loaf Cake, and the rustic charm of Apple Butter Bread.
Essential Ingredients for Your Perfect Sweet Potato Cake
Crafting this phenomenal sweet potato cake begins with a selection of fresh, high-quality ingredients. While a complete list with precise measurements can be found in the recipe card below, let’s delve into the key components and why they are vital to achieving the cake’s signature taste and texture:
- Dry Ingredients: The foundational elements of our cake batter include all-purpose flour, which provides structure; baking powder and baking soda, acting as leavening agents to give the cake its light and airy lift; and a touch of kosher salt to enhance all the other flavors. Proper measurement of these dry ingredients is crucial for the cake’s perfect crumb.
- Wet Ingredients: These components bind everything together and contribute significantly to the cake’s moisture and richness. You’ll need large eggs, ideally at room temperature, for better emulsification and a smoother batter; granulated sugar, providing sweetness and tenderizing the cake; a neutral vegetable oil (or canola oil) for unparalleled moisture without affecting flavor; and pure vanilla extract to add a warm, inviting aroma and depth of flavor.
- Warm Fall Spices: This is where the magic truly happens, infusing the cake with its characteristic autumnal warmth. A generous amount of ground cinnamon, invigorating ground ginger, subtly aromatic ground allspice, and a hint of ground nutmeg (freshly grated is always recommended for the best flavor!) work together to create that quintessential fall spice blend that pairs so perfectly with sweet potato.
- Sweet Potatoes and Pecans: For the most authentic and delicious sweet potato cake, always opt for fresh sweet potatoes over canned varieties. You’ll typically need about 2-3 medium-sized sweet potatoes, which will be peeled and shredded to incorporate seamlessly into the batter. These provide natural moisture, sweetness, and a lovely texture. Toasted and chopped pecans add a delightful crunch and a nutty depth that complements the sweet potato and spices beautifully. Toasting the pecans beforehand intensifies their flavor, a small step that makes a big difference.
Irresistible Whipped Cream Cheese Frosting Ingredients
The star topping for our sweet potato cake is a lighter, airier version of the classic cream cheese frosting. Its refreshing tang and delicate sweetness are designed to perfectly balance the rich spice cake. Here’s what you’ll need for this dreamy topping:
- Cream Cheese: An 8-ounce block of cold cream cheese is essential. Unlike many recipes that call for softened cream cheese, keeping it cold helps achieve the desired whipped texture and prevents it from becoming too runny when combined with whipped cream.
- Heavy Whipping Cream: Or heavy cream, also very cold, is whipped to stiff peaks to create the light and airy base of the frosting. Its high fat content allows it to hold its shape beautifully, contributing to the cloud-like consistency.
- Flavorings: To sweeten and enhance the frosting, you’ll need extra-fine granulated sugar (which dissolves more quickly for a super smooth finish, though regular granulated sugar can be used with a bit more beating time), a pinch of salt to balance the sweetness, and vanilla extract for a classic, comforting flavor.
Crafting Your Delicious Sweet Potato Cake: A Step-by-Step Guide
Making this sweet potato cake is a rewarding experience, yielding a dessert that’s both impressive and comforting. Follow these easy steps to bring the flavors of fall to your kitchen:
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking pan by generously spraying it with baking spray, or by buttering and flouring it to prevent sticking. In a medium-sized mixing bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and kosher salt. Ensure they are well combined, then set this mixture aside. This step evenly distributes the leavening agents and spices throughout the flour.
- In a large mixing bowl, using an electric mixer set to medium-low speed, combine the wet ingredients: eggs, granulated sugar, vegetable oil, and vanilla extract. Beat this mixture thoroughly for approximately 2 minutes. The mixture should become lighter in color and slightly thickened. Remember to stop and scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are fully incorporated and there are no hidden pockets of unmixed batter.
- Reduce the mixer speed to low. Gradually add the reserved dry ingredients to the wet mixture, beating only until just combined. It’s crucial not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, leading to a tougher, less tender cake. Once the dry ingredients are just incorporated, gently fold in the shredded sweet potatoes and the toasted, chopped pecans using a spatula. This ensures they are evenly distributed without overworking the batter.
- Pour the prepared sweet potato cake batter evenly into your greased 9×13 inch baking pan. Place the pan in the preheated oven and bake for approximately 35-40 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean, indicating the cake is fully baked. Once baked, remove the cake from the oven and place the pan on a wire rack to cool completely. Ensure the cake is entirely cool before applying the frosting, as warm cake will melt the frosting.
Creating the Dreamy Whipped Cream Cheese Frosting
This light and airy frosting is the perfect complement to the moist sweet potato cake. Here’s how to achieve its delightful texture and flavor:
- To ensure your whipped cream reaches stiff peaks and stays cold, place a large mixing bowl in the freezer for about 10-15 minutes before you begin. Once chilled, pour the very cold heavy whipping cream into the bowl. Using a stand mixer fitted with a whisk attachment (or a hand mixer), whip the cream on high speed until stiff peaks form. Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly. This step is easier to manage if you have a stand mixer, allowing you to multitask.
- In a separate bowl, place the cold cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it is softened and smooth. Gradually add the granulated sugar, kosher salt, and vanilla extract. Continue beating until the mixture is completely smooth and creamy, making sure that all the sugar has dissolved and there’s no grittiness. Take your time with this step to ensure a perfectly smooth frosting base.
- Gently fold the whipped cream into the softened cream cheese mixture. Use a rubber spatula and a light hand, folding until just combined. The goal is to incorporate the whipped cream without deflating its airy volume. This gentle folding technique is key to achieving the light, fluffy texture of the whipped cream cheese frosting. Once the cake has cooled completely, spread this delightful frosting evenly over the top, creating a beautiful, tempting layer. For best results and to allow the frosting to set, refrigerate the frosted cake for at least 1 hour before serving.
Expert Tips for Sweet Potato Cake Success
Achieving a perfectly moist and flavorful sweet potato cake is simple with a few insider tips. Pay attention to these details, and you’ll be baking like a pro in no time:
- Accurate Flour Measurement: The way you measure flour significantly impacts the cake’s texture. Always aerate your flour by fluffing it with a fork or whisk before measuring. Then, gently spoon the flour into your dry measuring cup until it’s overflowing, and use a straight edge (like the back of a knife) to level off the excess. This prevents compacting the flour, which can lead to a dry, dense cake.
- Room Temperature Eggs: Ensure your eggs are at room temperature before adding them to the batter. Room temperature eggs emulsify more easily with other ingredients like oil and sugar, creating a smoother, more uniform batter. This leads to a finer, more consistent crumb in the finished cake. If you forget to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes.
- Avoid Overmixing: This is a golden rule in baking, especially when combining wet and dry ingredients. Once you’ve added the dry mixture to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can result in a tough, rubbery cake. A few small lumps are perfectly fine!
- Fresh Sweet Potatoes are Key: For the most vibrant flavor and optimal moisture, always use fresh sweet potatoes, not canned ones. Their natural sweetness and texture are unparalleled, contributing significantly to the cake’s overall quality. Look for firm, unblemished sweet potatoes.
- Toasting Pecans for Enhanced Flavor: Don’t skip the step of toasting your pecans! This simple process brings out their nutty flavor and adds an extra layer of deliciousness to the cake. If using chopped pecans, spread them on a baking sheet and toast in a 350-degree F (175 degrees C) oven for about 5 minutes. If using pecan halves, they might take a bit longer, around 8-10 minutes. Keep a close eye on them, as nuts can burn quickly.
- Sugar Choice for Frosting: While extra-fine granulated sugar is recommended for the whipped cream cheese frosting because it dissolves faster, resulting in a silkier texture, regular granulated sugar can certainly be used. If using regular granulated sugar, simply beat it with the cream cheese for a little longer to ensure it fully dissolves and prevents a gritty texture.
Exciting Variations to Customize Your Cake
While this sweet potato cake recipe is perfect as is, it also serves as a fantastic canvas for your creativity. Feel free to experiment with these variations to tailor it to your taste or what you have on hand:
- Nutty Swaps: If pecans aren’t your preference, feel free to swap them for an equal amount of toasted walnuts. Walnuts offer a slightly more bitter, earthy flavor that also pairs wonderfully with sweet potatoes and fall spices. Alternatively, for a nut-free version, simply omit the nuts entirely.
- Fruity Additions: Introduce a delightful chewiness and extra burst of flavor by adding about 2/3 cup of raisins or dried cranberries to the batter. Before folding them in, toss the dried fruit with a tablespoon of flour. This coating helps prevent the fruit from sinking to the bottom of the cake during baking, ensuring even distribution.
- A Lighter Finish: If you’re looking for a simpler or less indulgent option, you can easily omit the cream cheese frosting. Instead, allow the cooled cake to be dusted lightly with powdered sugar just before serving. This provides a delicate touch of sweetness and a beautiful presentation, letting the cake’s intrinsic flavors truly shine.
Frequently Asked Questions About Sweet Potato Cake
Absolutely! This recipe is incredibly versatile and can easily be adapted into a stunning two-layer cake. Simply divide the batter evenly between two 9-inch round cake pans. Reduce the baking time slightly, typically baking for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Ensure both layers are completely cooled before frosting and assembling your beautiful layered sweet potato cake.
Yes, this sweet potato cake is an excellent make-ahead dessert, perfect for busy holiday preparations or gatherings. In fact, many people find that the flavors meld and deepen even further on the second day, making it taste even better! You can bake the cake a day or two in advance, frost it, and store it as directed. This allows you to enjoy freshly baked taste without the last-minute rush.
Due to the delicate nature of the cream cheese frosting, it’s essential to store the cake properly. Once frosted, place the sweet potato cake in an airtight container and refrigerate it. It will remain fresh and delicious for up to 4 days. Bringing it to room temperature for about 30 minutes before serving can enhance its flavors and texture.
While you can freeze the cake, we generally don’t recommend freezing it once it has been frosted with the whipped cream cheese frosting. Dairy-based frostings tend to “weep” and separate in texture after freezing and thawing, which can compromise the quality and appearance. However, you can absolutely freeze the baked cake unfrosted! Allow the baked cake to cool completely, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place it in a freezer bag or airtight container. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator, then prepare and apply the frosting as directed in the recipe.
Explore More Delicious Sweet Potato Recipes
If you’ve fallen in love with the versatility and delightful flavor of sweet potatoes, you’re in luck! There’s a whole world of sweet potato creations to discover beyond this cake. From savory sides to other sweet treats, these recipes showcase the best of this incredible root vegetable. Expand your sweet potato repertoire with these irresistible dishes:
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Sweet Potato Cake with Whipped Cream Cheese Frosting Recipe
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Ingredients
Cake
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg fresh is best
- 1/2 tsp Kosher salt
- 4 large Eggs room temperature
- 1 1/2 cups Vegetable oil or canola oil
- 1 3/4 cups Granulated sugar
- 2 tsp Vanilla extract
- 3 cups Fresh sweet potatoes peeled and shredded (about 2 medium)
- 1 cup Pecans toasted and chopped
Whipped Cream Cheese Frosting
- 8 oz Cream Cheese cold
- 1 1/2 cups Heavy whipping cream cold
- 3/4 cup Granulated sugar
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees F. Spray a 9×13 baking pan with baking spray, or butter and flour the pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 2 tsp Ground cinnamon, 1/2 tsp Ground allspice, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/2 tsp Kosher salt
- In a large bowl using an electric mixer on medium-low speed beat the eggs, sugar, oil, and vanilla extract for about 2 minutes. Scraping down the bowl as necessary.4 large Eggs, 1 1/2 cups Vegetable oil, 1 3/4 cups Granulated sugar, 2 tsp Vanilla extract
- Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients, beating until combined. Fold in the shredded sweet potatoes and pecans.3 cups Fresh sweet potatoes, 1 cup Pecans
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack.
Frosting
- Chill a large bowl in the freezer to make the whipped cream cheese icing. Whip the heavy cream to stiff peaks in the chilled bowl.1 1/2 cups Heavy whipping cream
- In another bowl, soften the cream cheese with a mixer, and add the sugar, salt, and vanilla extract. Beat until smooth and creamy. Make sure the sugar has dissolved. Fold the whipped cream gently into the softened cream cheese.8 oz Cream Cheese, 3/4 cup Granulated sugar, 1/4 tsp Kosher salt, 1 tsp Vanilla extract
- Spread the frosting evenly over the top of the cake and refrigerate for at least 1 hour for the frosting to set up.
Notes
Do not overmix! When adding dry ingredients to wet, mix until just combined. Overmixing can result in a tougher cake.
Frosting – Use extra fine granulated sugar if you can find some. But if using regular granulated sugar you will need it beat it with the cream cheese a little longer for it to dissolve.
To Bake a 2-Layer Cake – Use two 9-inch pans. Bake for 30-35 minutes or until a tester inserted in the middle comes out clean.
Cupcakes – Bake for 20-25 minutes. This recipe will make about 24 cupcakes.
Storing – Store the cake in an airtight container in the refrigerator for up to 4 days.
Freezing – You can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months for the best quality. Thaw overnight in the refrigerator, then frost the cake as directed.