Sweet Potato Cake Recipe: How to Bake a Moist and Flavorful Dessert at Home

Have you ever wondered how to transform humble sweet potatoes into a show-stopping dessert that rivals any bakery creation? Making a sweet potato cake recipe at home isn't just about saving money—it's about creating a naturally sweet, incredibly moist cake that celebrates wholesome ingredients while delivering unforgettable flavor. This sweet potato cake combines the earthy sweetness of roasted sweet potatoes with warm spices, creating a dessert that's perfect for holidays, family gatherings, or any time you crave something special. Whether you're an experienced baker or just starting your culinary journey, this recipe guides you through every step to ensure bakery-quality results in your own kitchen.

Ingredients List

    • 2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted)
    • 1¾ cups all-purpose flour
    • 1½ cups granulated sugar
    • ¾ cup vegetable oil
    • 4 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
    • Optional: ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • ½ cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons heavy cream

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 45 minutes

Total time: 65 minutes

This timing doesn't include cooling the cake completely, which takes about 2 hours before frosting. Plan ahead if you're preparing this dessert for a special occasion or gathering.

Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes Pierce sweet potatoes with a fork and roast at 400°F for 45-60 minutes until fork-tender. Let cool, then peel and mash until smooth. This sweet potato cake recipe works best with freshly roasted potatoes rather than canned, as they provide superior flavor and texture.

Step 2: Preheat and Prepare Pans Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy cake release.

Step 3: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Sifting these ingredients creates a lighter cake texture.

Step 4: Combine Wet Ingredients In a large bowl, beat together sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and mashed sweet potatoes until smooth.

Step 5: Create the Batter Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing develops gluten and creates a dense cake. Fold in nuts if using.

Step 6: Bake Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting—this prevents the frosting from melting.

Step 8: Make Frosting Beat cream cheese and butter until fluffy (about 3 minutes). Gradually add powdered sugar, then vanilla and cream. Beat until smooth and spreadable.

Step 9: Assemble and Decorate Place one cake layer on your serving plate, spread with frosting, add the second layer, and frost the top and sides. For stunning sweet potato cake decorating ideas, consider adding candied pecans, a drizzle of caramel, or fresh rosemary sprigs.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 68g
    • Fat: 22g
    • Fiber: 2g
    • Vitamin A: 120% DV
    • Vitamin C: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Make this gluten-free by substituting with a 1:1 gluten-free flour blend. For a dairy-free version, use coconut oil instead of butter and dairy-free cream cheese alternatives.

Flavor Variations: Add orange zest for citrus brightness, or substitute maple syrup for half the sugar for deeper flavor complexity.

Meal Prep: Bake layers ahead and freeze (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before frosting.

Bundt Pan Option: This batter works beautifully in a bundt pan—bake for 55-65 minutes and dust with powdered sugar instead of frosting.

Common Mistakes to Avoid

Using Watery Sweet Potatoes: Excess moisture creates a gummy texture. Roast rather than boil sweet potatoes to concentrate their natural sugars and reduce water content.

Frosting Warm Cake: Always wait until your cake reaches room temperature. Warm cake causes frosting to melt and slide off, ruining your presentation.

Overmixing the Batter: Stir just until ingredients are incorporated. Overmixing develops gluten strands, resulting in a tough, dense cake instead of a tender crumb.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Too hot causes burning on the outside while leaving the center raw.

Storage / Leftovers Tips

Store your sweet potato cake recipe creation in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires cold storage to maintain food safety. For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Frosted cake can be frozen for up to 1 month—freeze until solid, then wrap carefully. Thaw overnight in the refrigerator before serving. To refresh refrigerated cake, let it sit at room temperature for 30 minutes before serving to enhance flavor and texture. For an extra treat, check out this sweet potato cake recipe variation that incorporates unique seasonal ingredients. When storing, place parchment paper between layers to prevent sticking, and use containers with tight-fitting lids to prevent the cake from absorbing refrigerator odors.