Sweet Potato Cake is one of those cozy, homey desserts that feels like a warm hug, no matter the season. Moist, tender, and rich with spices, this cake showcases the natural sweetness and velvety texture of sweet potatoes while keeping things wonderfully simple in the kitchen. Whether you’re gathering for a fall celebration, holiday feast, or just in need of something comforting with your afternoon coffee, this treat is bound to stand out on any dessert table.
Ingredients You’ll Need
The magic of Sweet Potato Cake starts with uncomplicated ingredients, each pulling their weight to create a soft, spiced crumb and irresistible flavor. Pay attention to the details—every item is essential, working behind the scenes to make this cake an instant classic.
- All-purpose flour: This is our sturdy base, giving structure while keeping the cake moist and light.
- Baking powder & baking soda: These leavening agents help the cake rise high and stay fluffy.
- Salt: Just a hint balances the cake’s sweetness and wakes up the spice blend.
- Cinnamon, nutmeg, ginger, cloves: The heart of the cake’s cozy flavor—these spices infuse warmth into every bite.
- Unsalted butter, softened: Adds rich flavor and creates a tender, melt-in-your-mouth crumb.
- Granulated sugar & light brown sugar: White sugar sweetens cleanly, while brown sugar deepens the flavor and moisture.
- Eggs: Essential for binding the batter and making the crumb extra tender.
- Vanilla extract: A splash rounds out the spice and sweet potato flavors beautifully.
- Cooked and mashed sweet potatoes: The true star—these bring natural sweetness, color, and lush texture.
- Buttermilk: Adds a gentle tang for balance and ensures a soft, fluffy crumb.
How to Make Sweet Potato Cake
Step 1: Prep the Pans and Oven
Start by heating your oven to 350°F (175°C) and giving two 9-inch round cake pans a good greasing and flouring. This simple step ensures your Sweet Potato Cake releases like a dream and the edges turn a lovely golden brown.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Taking a minute here to really blend the spices evenly guarantees every slice is intensely aromatic and perfectly seasoned.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, beat your softened butter with both granulated and brown sugars until the mixture is very light and fluffy. This aerates the batter, setting the stage for a tender, melt-in-the-mouth crumb—and the combination of sugars builds delicious depth.
Step 4: Add the Eggs and Vanilla
Crack in your eggs one by one, mixing well after each addition, then pour in the vanilla extract. Incorporating the eggs gradually helps the batter stay smooth and gives the cake extra lift in the oven.
Step 5: Blend in the Sweet Potatoes
Stir in the cooked, mashed sweet potatoes until fully integrated. You’ll notice the batter turns a gorgeous golden hue—this is where Sweet Potato Cake begins to show off its character!
Step 6: Combine Wet and Dry Ingredients
Alternately add the flour mixture and buttermilk, starting and ending with the dry ingredients. Don’t overmix at this point; just stir gently until everything is combined for the most tender crumb possible.
Step 7: Bake
Divide the batter between your prepared pans and bake for 25 to 30 minutes. The cakes are ready when a toothpick poked into the center comes out clean. Let them cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
Step 8: Frost and Enjoy
Once the cakes are completely cool, slather on your favorite cream cheese frosting. The tangy frosting is the perfect counter to the spiced sweetness below, truly taking Sweet Potato Cake over the top.
How to Serve Sweet Potato Cake
Garnishes
You can take your Sweet Potato Cake to the next level with a sprinkle of toasted chopped pecans, a gentle dusting of cinnamon, or even a drizzle of maple syrup. For a beautiful yet simple finish, try a few curls of sweet potato chips or candied ginger on top of your frosting.
Side Dishes
Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for some creamy contrast. If you’re embracing the fall vibes, enjoy it with mulled cider, spiced tea, or just a hot mug of coffee—each pairing brings out something special in the cake.
Creative Ways to Present
Make it a showstopper by building a layer cake with extra-thick frosting and a ring of toasted pecans around the sides. Or, bake the batter in a bundt pan for an elegant centerpiece. For parties, cut the Sweet Potato Cake into small squares and serve as finger-friendly bites on a dessert platter.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Cake keeps especially well! Simply store any leftovers—well covered or in an airtight container—at room temperature for up to two days, or refrigerate for up to five days. The flavors actually deepen and improve overnight.
Freezing
If you’d like to make the cake ahead or save some for later, wrap the unfrosted layers tightly in plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw the cake layers at room temperature before adding your favorite frosting.
Reheating
To revive a refrigerated slice, let it come to room temperature for the best texture—or microwave for just 10–15 seconds to gently warm. If your Sweet Potato Cake was frozen, ensure it’s fully thawed, then frost and serve.
FAQs
Can I use canned sweet potatoes for the cake?
Absolutely! If you’re short on time, canned sweet potatoes (just sweet potatoes, no extra syrup) work well. Drain them thoroughly and mash until very smooth for the best cake texture.
What’s the best way to cook sweet potatoes for Sweet Potato Cake?
For maximum flavor, roast whole sweet potatoes in their skins at 400°F until very soft—this caramelizes their natural sugars and intensifies the color. Once cool, peel and mash; the flavor is far superior to boiling.
Can I make this cake gluten-free?
Yes, a good cup-for-cup gluten-free flour blend substitutes beautifully here. Just make sure it contains xanthan gum or a similar binder for structure, and watch the cake’s doneness as bake times may vary slightly.
Do I have to use cream cheese frosting?
Not at all! While classic cream cheese frosting complements the spices wonderfully, a simple vanilla buttercream, maple glaze, or even a dusting of powdered sugar is also delicious with Sweet Potato Cake.
How long does Sweet Potato Cake stay fresh?
If stored properly, Sweet Potato Cake tastes fantastic for about five days. In fact, the spices deepen and the cake becomes even more moist and flavorful as it sits—so don’t be afraid to bake it a day ahead!
Final Thoughts
If you’re craving a dessert that’s both nostalgic and uniquely memorable, give this Sweet Potato Cake a try. It might just become your go-to treat, whether for the holidays or any day you want to make extra special. Share it with friends and family, and let the cozy flavors do all the talking!
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Sweet Potato Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delicious Sweet Potato Cake. Moist, spiced, and topped with creamy cream cheese frosting, it’s the perfect dessert 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). Grease and flour two 9-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together the dry ingredients; set aside.
- Mix wet ingredients: In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla. Stir in sweet potatoes.
- Combine ingredients: Add dry ingredients alternately with buttermilk, mixing just until incorporated.
- Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool before frosting.
Notes
- Roasting sweet potatoes enhances flavor.
- Cake tastes better the next day as flavors develop.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
