Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups cooked and mashed sweet potatoes (about 2 medium); 2 cups all-purpose flour; 1 ¼ cups brown sugar, packed; ½ cup granulated sugar; 1 cup vegetable oil; 3 large eggs, at room temperature; ¼ cup milk (dairy or non-dairy); 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt

Sink your fork into the absolute dreamiest, most decadent Sweet Potato Cake you'll ever taste! This cake is super moist, warmly spiced, and has a melt-in-your-mouth texture that's nothing short of heavenly. Every bite bursts with cozy flavors of cinnamon, nutmeg, and sweet roasted sweet potato, topped with a luscious cream cheese frosting.

What makes this recipe a must-try? It's incredibly easy, practically foolproof, and uses simple pantry staples. Whether you're baking for fall gatherings, Thanksgiving dinner, or just want to treat yourself, this cake delivers big flavor without hours in the kitchen.

Inspired by Southern classics and a longtime family favorite, this cake brings warmth and nostalgia to any occasion. Trust me, it's impossible to have just one slice!

Moist Sweet Potato Cake topped with fluffy cream cheese frosting

Why You'll Love This Recipe

Ultra-moist and tender with real sweet potato in every bite
Sweetly spiced for cozy, comforting flavor
Perfect for holidays, potlucks, or anytime treats
Simple to make with pantry staples and one bowl
Crowd-pleaser that gets rave reviews every time

Key Ingredients for Sweet Potato Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Sweet Potatoes

Sweet potatoes are the star of the show, giving the cake its signature moist texture, natural sweetness, and beautiful color. Roast or boil them until very soft, then mash until smooth. Look for orange-fleshed sweet potatoes for the best flavor and hue. Canned sweet potato puree works in a pinch, but freshly cooked potatoes yield the richest taste.

Brown Sugar

Brown sugar adds a deep, caramel-like sweetness that pairs perfectly with the warm spices. Use light or dark brown sugar depending on your preference for intensity. If you're out, swap with coconut sugar for a subtle twist or use all granulated sugar for a lighter flavor.

Warm Spices

Cinnamon, nutmeg, and a hint of ginger infuse the cake with cozy autumn vibes. Freshly grated nutmeg adds extra fragrance, but ground is convenient. Feel free to add a pinch of allspice or cloves for an even deeper spice profile.

All-Purpose Flour

This provides the structure for the cake, holding all that sweet potato goodness together. For a gluten-free version, use a 1:1 gluten-free flour blend. Whole wheat flour can be substituted for up to half for a heartier crumb.

Cream Cheese

Cream cheese forms the base of the irresistibly tangy frosting, balancing the cake's sweetness. For best results, use full-fat cream cheese at room temperature. Dairy-free cream cheese works wonderfully for a vegan version.

Instructions for Sweet Potato Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Sweet Potatoes

Start by cooking the sweet potatoes. Roast, boil, or microwave until fork-tender, then let cool slightly and mash until completely smooth. Measure out 1 ½ cups.

Mix the Wet Ingredients

In a large bowl, whisk together the mashed sweet potatoes, brown sugar, granulated sugar, oil, eggs, milk, and vanilla. Stir until everything is well combined and smooth-no lumps!

Combine Dry Ingredients

In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. This ensures even distribution of the leaveners and spices.

Combine and Make the Batter

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender.

Bake the Cake

Pour the batter into a greased 9x13-inch baking pan (or two 8-inch round pans for a layer cake). Smooth the top and bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Make the Cream Cheese Frosting

In a bowl, beat the softened cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy. Taste and adjust sweetness as desired.

Frost and Serve

Spread the cream cheese frosting generously over the cooled cake. Slice, serve, and get ready for the compliments!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cake comes out just as moist and flavorful, perfect for those avoiding gluten.

Vegan Sweet Potato Cake

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use non-dairy milk and cream cheese. Choose a vegan butter or coconut oil for the cake and vegan butter for the frosting.

Add Crunch or Texture

Fold in 1 cup of chopped toasted pecans, walnuts, or shredded coconut for a delightful crunch. Raisins or dried cranberries add a sweet, chewy touch.

Kick Up the Spice

Love a spicier cake? Add ¼ teaspoon each of ground cloves and allspice for even more warmth and depth.

Make Cupcakes

Spoon the batter into lined muffin tins and bake for 18-22 minutes for sweet potato cupcakes-perfect for parties or bake sales!

Serving Suggestions

Serve Sweet Potato Cake as the stunning centerpiece at your next holiday meal, potluck, or afternoon coffee break. It's especially lovely with a sprinkle of chopped pecans, toasted coconut, or a light dusting of cinnamon on top. Pair with hot tea, spiced chai, or strong coffee for the ultimate treat.

Storage and Reheating

Store leftover cake covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture. To reheat, pop a slice in the microwave for 10-15 seconds if you like it slightly warm. The cake (without frosting) freezes beautifully-wrap tightly and freeze for up to 2 months, then thaw and frost before serving.

Frequently Asked Questions About Sweet Potato Cake (FAQ)

Q: Can I use canned sweet potatoes instead of fresh?

A: Yes! Make sure to drain and mash them well before measuring. Avoid canned sweet potatoes in syrup for best results.

Q: Can I make this cake ahead of time?

A: Absolutely. The cake stays moist for days, and the flavors deepen as it sits. You can bake and frost it a day ahead, just refrigerate until ready to serve.

Q: What’s the best way to cook sweet potatoes for this cake?

A: Roasting brings out the most flavor, but boiling or microwaving works too! Just make sure they're super soft and mashed smooth.

This Sweet Potato Cake is pure comfort and celebration in every bite! I hope it becomes a favorite in your kitchen, too. If you try it, please leave a comment or rating below-I love hearing how it turns out for you!