Sweet Potato Cake

Alright, let’s talk about something that genuinely surprised me the first time I made it: sweet potato cake.

I know—at first, it sounds like something your grandma might force you to try. But stay with me here. The first time I baked this, I was just curious.

I had some sweet potatoes sitting around, and honestly, I didn’t expect much. But the moment I sliced into that warm, spiced cake and took a bite?

It changed everything. The texture was insanely soft. Not dry, not too heavy—just right. And the natural sweetness from the sweet potatoes? It makes every bite feel like it was made with care.

This cake has now become a go-to in my kitchen. I don’t make it just for birthdays or holidays anymore—I bake it whenever I feel like I want to slow down and enjoy something homemade that actually tastes like it came from someone’s kitchen, not a factory box.

And the frosting? Rich, smooth, and not too sweet. Just how it should be.

If you’ve never had sweet potato cake before, I’m telling you: you’re missing out. And if you have, then you already know what kind of magic we’re about to make.

Let me walk you through it step-by-step. You don’t need fancy stuff or complicated techniques—just real ingredients, a bowl, and a little bit of love.

Table of Contents

Sweet Potato Cake With Cream Cheese Frosting

Ingredients

For the Cake Layers:

2 cups (260g) all-purpose flour (sifted)
1½ tsp baking soda
1½ tsp ground cinnamon
1 tsp baking powder
¾ tsp salt
½ tsp ground nutmeg
¼ tsp ground ginger
1½ cups (300g) granulated sugar
½ cup (100g) light brown sugar, packed
1 cup (240ml) vegetable oil
4 large eggs (room temperature)
2 tsp vanilla extract
1½ cups (360g) mashed cooked sweet potato (skin removed, very smooth)
¼ cup (60ml) buttermilk (room temperature)

For the Cream Cheese Frosting:

1 cup (225g) unsalted butter (room temperature)
2 packages (16 oz / 450g total) cream cheese (room temperature)
4½ cups (540g) powdered sugar (sifted)
2½ tsp vanilla extract
Pinch of salt

Instructions

Peel and cube 2 medium-sized sweet potatoes.
Boil in water until fork-tender (15–20 minutes), then mash thoroughly until silky smooth using a food processor or blender.
Let cool completely before adding to batter.
Preheat your oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper. Grease the parchment as well.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, whisk together granulated sugar, brown sugar, and oil until combined.
Add eggs one at a time, whisking after each addition until smooth.
Mix in vanilla extract and cooled mashed sweet potatoes.
Stir in buttermilk until fully incorporated.
Add dry ingredients in 2 batches to the wet mixture, folding gently with a spatula until no dry flour remains. Don’t overmix.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back lightly to touch.
Let cakes cool in pans for 10 minutes, then carefully transfer to wire racks to cool completely.
In a large bowl, beat butter on medium-high speed until fluffy (2 minutes).
Add cream cheese and beat again until creamy and lump-free.
Gradually add sifted powdered sugar, 1 cup at a time, beating well after each addition.
Stir in vanilla and a pinch of salt. Beat for 2 more minutes until light and fluffy.
Place one cake layer on a serving plate. Spread a thick layer of frosting evenly across the top.
Add the second cake layer and press gently.
Frost the top and sides with the remaining frosting, smoothing with an offset spatula to replicate the swirl texture in the image.
Chill for 20–30 minutes for clean slicing.
Serve with a dessert fork for the full classic presentation.
Refrigerate covered for up to 5 days. Let sit at room temperature 20 minutes before serving for best texture.

Is Sweet Potato Cake Healthier Than Regular Cake?

Sweet potato cake can be a bit more nutritious than regular cake:

Natural sweetness: Sweet potatoes add sweetness, so you often need less sugar.
More nutrients: They’re full of vitamin A, fiber, and antioxidants.
Better moisture: Their texture keeps the cake soft without relying too much on fats.

Can I Use Canned Sweet Potatoes For Sweet Potato Cake?

Yes, you can, and it works well when you’re short on time:

Drain well: Make sure to remove any liquid or syrup.
Mash until smooth: Lumps can affect your cake’s texture.
Avoid added flavors: Use plain canned sweet potatoes, not the kind with cinnamon or spices.

How Do I Make Sweet Potato Cake Moist?

A soft, moist cake depends on a few simple things:

Use fresh mashed sweet potatoes: They’re naturally creamy and moist.
Don’t overmix the batter: Mixing too long makes the cake dense.
Use oil or a fat substitute: This helps trap moisture.
Don’t overbake: Check doneness early — a toothpick should come out with a few crumbs, not dry.

Can I Make Sweet Potato Cake Without Eggs?

Yes, and it can still turn out great. Here are some egg replacements:

¼ cup mashed banana: Adds natural sweetness and moisture.
¼ cup unsweetened applesauce: Mild flavor and good texture.
¼ cup thick yogurt: Creamy and works well in cakes.
1 tablespoon ground flaxseed + 3 tablespoons water: Let it sit for 5 minutes before adding.

Is Sweet Potato Cake Suitable For Diabetics?

It can be — but it depends on how it’s made:

Watch the sugar: Reduce or swap with a sugar substitute.
Use whole grain flour: Slows sugar absorption.
Small slices: Portion control makes a big difference.

Can I Make Sweet Potato Cake Without Butter Or Oil?

Yes, and it can still be soft and tasty:

Unsweetened applesauce: Adds moisture without fat.
Mashed banana: Works well, especially if you’re also skipping eggs.
Yogurt: Makes the cake rich without oil or butter.

Why Use Sweet Potatoes In Baking?

Sweet potatoes aren’t just for meals — they’re amazing in cakes too:

They’re naturally sweet: So you don’t need much sugar.
They’re super moist: Which keeps your cake from drying out.
They add nutrients: Like fiber, potassium, and vitamin A.
They taste rich and earthy: Giving your cake a unique, warm flavor.

Can I Turn Sweet Potato Cake Into Cupcakes?

Yes, and it’s really easy:

Use cupcake liners: For easy cleanup and removal.
Fill each cup about ⅔ full: So they don’t overflow.
Bake for 15–20 minutes: Keep an eye on them — they bake faster than a full cake.

What Spices Work Best In Sweet Potato Cake?

Spices really bring the cake to life. These ones pair best:

Cinnamon: Adds warmth and sweetness.
Nutmeg: Deep, slightly nutty flavor.
Ginger: Adds a little heat and depth.
Cloves: Use a tiny pinch for a bold touch.
Cardamom: Optional, but adds a floral, sweet note.

Do I Need To Peel The Sweet Potatoes Before Boiling Them?

Yes, it’s best to peel them first:

Smoother texture: No chunks of skin in your cake.
Even cooking: They boil faster and mash better.
Better taste: The skin can be a bit bitter or tough.

Can I Make This Cake Ahead Of Time?

Yes, sweet potato cake stores well and actually tastes better the next day:

Bake the night before: Let it cool completely.
Keep covered: Use a cake container or wrap in cling film.
Frost just before serving: For the freshest finish.

Can I Make Sweet Potato Cake Gluten-Free?

Yes, just use a gluten-free flour blend:

1:1 gluten-free baking flour: Easy to swap in most recipes.
Add ½ teaspoon xanthan gum: Helps hold the cake together.
Check all other ingredients: Like baking powder or spice mixes, to make sure they don’t contain gluten.

Is It Okay To Use Mashed Sweet Potatoes From Leftovers?

Yes, leftover mash works fine if:

No seasonings: Make sure it’s plain — no salt, butter, or garlic.
Still fresh: Use within 3 days of cooking.
Smooth texture: Reheat and mash again if needed.

How Do You Store Sweet Potato Cake?

Storage is simple and helps preserve the flavor:

Room temp: 1–2 days in a covered container if your home is cool.
Fridge: Up to 5 days — cover tightly so it doesn’t dry out.
Freezer: Wrap in cling film and foil. Freeze up to 3 months.

Can I Freeze Sweet Potato Cake?

Yes, freezing works great:

Unfrosted: Wrap in plastic wrap, then foil, and freeze.
Frosted: First freeze uncovered until firm, then wrap tightly.
To serve: Thaw in the fridge overnight or at room temp for a few hours.