If you’re looking for a dessert that blends cozy comfort with a little twist, Sweet Potato Cake is about to become your new baking obsession. Imagine a perfectly spiced, pillowy-soft crumb—each bite kissed with the natural sweetness and vibrant color that only sweet potatoes can deliver. This cake brings autumn warmth to your kitchen no matter the season, and it’s a showstopper for holidays, family gatherings, or anytime you’re craving a homemade treat that makes everyone at the table feel special. With just the right balance of spice, tang, and soft texture, Sweet Potato Cake is ready to join your list of must-bakes.
Ingredients You’ll Need
Even though this cake packs in big flavor, the ingredient list is refreshingly straightforward—each item works its magic to boost taste, ensure perfect texture, and give Sweet Potato Cake its signature color and aromatics. Here’s what you’ll need, along with a quick note on why each is so important.
- All-purpose flour: The backbone of the cake, providing structure and ensuring a tender crumb.
- Baking powder: Lightens up the batter for that delightful rise you want in every cake layer.
- Baking soda: Helps the cake become extra fluffy and balances out the heavier sweet potatoes.
- Salt: Just a touch enhances every other flavor and keeps the sweetness in check.
- Ground cinnamon: Brings comforting, warm spice that pairs perfectly with sweet potato.
- Ground nutmeg: Adds subtle complexity and deepens the autumn flavor profile.
- Ground ginger: Gives just a hint of zing to brighten each bite.
- Ground cloves: An aromatic powerhouse—use sparingly, but it makes a big flavor difference.
- Unsalted butter (softened): Creamy richness ensures the cake is moist and delicious all the way through.
- Granulated sugar: Sweetens things up and contributes to that irresistible cake texture.
- Light brown sugar (packed): Infuses a lovely caramel undertone and keeps the cake extra moist.
- Large eggs: The essential binder, adding structure and a little richness.
- Vanilla extract: Blends all the spices and sweetness together for an inviting aroma.
- Cooked and mashed sweet potatoes: The star of the show—roast for best flavor, then mash until silky smooth.
- Buttermilk: The secret weapon for incredible tenderness and a slight tang that brightens the cake.
How to Make Sweet Potato Cake
Step 1: Prep the Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this ensures your beautiful Sweet Potato Cake slips right out without sticking. You can even line the bottoms with parchment paper for extra insurance if you’re feeling fancy.
Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step blends the rising agents and all the spices so they’ll be evenly distributed throughout the cake, guaranteeing every bite is full of flavor.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with both the granulated sugar and brown sugar until the mixture is pale and fluffy. This process aerates the butter, creating a tender, even crumb that’s key to a soft Sweet Potato Cake.
Step 4: Mix in Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter. Stir in the vanilla extract to round out the sweetness with a touch of warmth.
Step 5: Sweet Potato Magic
Blend in the mashed sweet potatoes. Roasted sweet potatoes truly shine here—they deliver earthy sweetness and make the cake super moist while adding a lovely orange tint.
Step 6: Alternate Dry Ingredients and Buttermilk
Now, alternate adding the dry flour mixture and the buttermilk to your sweet potato batter. Begin and end with the dry ingredients, mixing just until combined. Overmixing is the enemy of tender cakes, so go gentle here!
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes until a toothpick poked into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before gently turning them onto wire racks to cool completely—this patience pays off with perfect cake layers.
Step 8: Frost and Finish
Once cool, get creative with your favorite cream cheese frosting! That tangy, creamy topping is the ideal sidekick for every slice of Sweet Potato Cake.
How to Serve Sweet Potato Cake
Garnishes
Dress up your Sweet Potato Cake with a generous swoosh of cream cheese frosting, toasted pecans for crunch, or a sprinkle of cinnamon on top. If you’re feeling extra festive, candied ginger or even a few edible flowers make a joyful finishing touch.
Side Dishes
This cake shines as the showpiece finale to a big meal, so keep sides simple. A scoop of vanilla ice cream or a dollop of whipped cream is all you need. It’s also lovely alongside a cup of coffee or spiced chai for an autumn-inspired dessert break.
Creative Ways to Present
Try baking the batter as cupcakes for a handheld treat, or slice the cooled Sweet Potato Cake into cubes and layer with whipped cream in parfait glasses for a playful twist. For holiday gatherings, stack the layers tall and decorate with sugared cranberries or orange zest for a real wow factor!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Cake stays moist and flavorful for days! Simply wrap slices or layers well in plastic wrap or store in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The flavors actually get even better as it rests.
Freezing
Sweet Potato Cake can be frozen (unfrosted or frosted) for longer storage—just wrap tightly in plastic and then foil, or use a freezer-safe container. Thaw overnight in the fridge to preserve the texture and taste. It’s a terrific make-ahead option for holiday baking!
Reheating
If you’d like to enjoy your Sweet Potato Cake warm (especially on chilly afternoons), simply microwave slices on low for 10–15 seconds. This softens the crumb and releases all those gorgeous spice aromas without drying the cake out.
FAQs
Can I use canned sweet potatoes for this cake?
Yes, you can use canned sweet potatoes in a pinch—just be sure to drain and mash them well. If possible, opt for roasted fresh sweet potatoes for the richest flavor and best texture in your Sweet Potato Cake.
What type Dessert
Cream cheese frosting is the classic choice, bringing a tangy contrast to the sweet, spiced cake. If you prefer something lighter, try a vanilla buttercream or a simple dusting of powdered sugar.
Can I make Sweet Potato Cake gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend, and double-check that your other baking ingredients are gluten-free. The cake remains moist and flavorful with this easy swap.
Is it possible to make this recipe into cupcakes?
For sure—divide the batter into lined muffin tins and bake for about 18–22 minutes. Keep an eye on them and check with a toothpick for doneness. They’re delicious, portable, and adorable.
Can I add nuts or raisins?
Definitely! Toasted pecans, walnuts, or even a handful of golden raisins complement the spices beautifully. Fold them in with the final round of dry ingredients for a nice little crunch and extra interest.
Final Thoughts
There’s just something magical about baking a Sweet Potato Cake from scratch—the aroma, the gorgeous color, and the tender crumb that makes every bite quietly spectacular. Whether you’re new to this cake or it’s a nostalgic favorite, whip up a batch and prepare for rave reviews. Your friends and family will thank you, and you might just find your new go-to dessert!
Print
Sweet Potato Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm and comforting flavors of this Sweet Potato Cake. Moist and spiced, this cake is perfect for fall gatherings or holiday celebrations. Topped with creamy cream cheese frosting, it’s a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups cooked and mashed sweet potatoes
- 1/2 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugars: Beat butter and sugars until fluffy, then add eggs and vanilla.
- Add sweet potatoes: Mix in mashed sweet potatoes.
- Combine wet and dry: Alternate adding flour mixture and buttermilk to the batter.
- Bake: Divide batter, bake for 25-30 minutes, and cool before frosting.
Notes
- Roasting sweet potatoes enhances flavor.
- Flavors develop, making it tastier the next day.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
