Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups mashed sweet potatoes; 1 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¾ cup granulated sugar; ½ cup brown sugar; ¾ cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; ¼ cup milk; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

If you’ve ever wished your favorite side dish could moonlight as dessert, meet the Sweet Potato Cake, where comfort food goes undercover as a bakery superstar. This cake is moist, rich, and full of cozy fall flavor. It’s the kind of dessert that makes you feel like you’re getting a hug from your favorite sweater. And yes, you can totally tell everyone it’s “technically a vegetable.”

Why You’ll Love This Recipe

This Sweet Potato Cake is simple, flavorful, and foolproof. Mashed sweet potatoes give it natural sweetness and a soft, creamy texture. A touch of cinnamon and nutmeg adds warmth, while the frosting takes it straight into dessert heaven. It’s perfect for holidays, potlucks, or just because your oven looks lonely.

Prep Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices

Estimated Nutrition (per slice)

Calories: 320
Carbohydrates: 45g
Fat: 14g
Protein: 4g
Sugar: 30g

Ingredients

For the Cake

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
¼ cup milk

For the Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Kitchen Tools Needed

Two 8-inch round cake pans
Mixing bowls
Electric mixer or whisk
Rubber spatula
Measuring cups and spoons
Cooling rack
Parchment paper

How to Make Sweet Potato Cake

Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together oil, granulated sugar, and brown sugar until smooth. Add eggs, vanilla, and milk. Mix until combined.
Stir in mashed sweet potatoes until the batter is creamy.
Gradually add dry ingredients into the wet mixture. Mix until no streaks of flour remain.
Divide the batter evenly between the pans.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add vanilla, then slowly mix in powdered sugar until fluffy.
Spread frosting between the cake layers and over the top and sides.

Helpful Tips

Use freshly mashed sweet potatoes for the best texture.
Don’t overmix the batter, treat it like a sleepy puppy. Gentle is better.
If you want a stronger spice flavor, add a pinch of ginger.
Chill the cake for 30 minutes before slicing for clean layers.

Serving Ideas

Top with crushed pecans or drizzle with caramel for extra flair. Serve with a scoop of vanilla ice cream if you’re feeling fancy.

Final Thought

Sweet Potato Cake is proof that vegetables and dessert can be best friends. It’s easy to make, fun to eat, and guaranteed to convert anyone who claims they “don’t like sweet potatoes.” After all, no one argues with cake.