Dessert

Sweet Potato Cake

Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed); 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 1/2 cup brown sugar, packed; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk or buttermilk; Cream cheese frosting (optional): 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 teaspoon vanilla extract

Bysarra August 18, 2025

Jump to Recipe

This sweet potato cake is a moist, flavorful dessert made with mashed sweet potatoes, warm spices, and a tender crumb. It is perfect for fall gatherings, holidays, or simply when you want a comforting homemade treat. The natural sweetness of the potatoes pairs beautifully with cinnamon and nutmeg, creating a cake that is both wholesome and indulgent.

Why You’ll Love This Recipe

This sweet potato cake is a unique twist on classic cakes. It is rich yet light, sweet without being overwhelming, and versatile enough to serve on its own or with a simple glaze. Whether you enjoy it with a cup of coffee or as a holiday dessert, this cake is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Mashed sweet potatoes
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Milk or buttermilk

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until creamy.
Add the oil, vanilla extract, and mashed sweet potatoes; mix until smooth.
Gradually add the dry ingredients, alternating with milk or buttermilk, mixing just until combined.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before serving, or top with a glaze or cream cheese frosting if desired.

Servings and timing

This recipe makes about 12 servings.

Preparation time: 20 minutes
Baking time: 40 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Add chopped pecans or walnuts to the batter for extra crunch.
Mix in shredded coconut for additional texture and sweetness.
Use pumpkin pie spice instead of individual spices for a slightly different flavor.
Turn the cake into cupcakes by baking in muffin tins (adjust baking time to 18–22 minutes).
Top with powdered sugar, caramel drizzle, or a cream cheese glaze for extra flavor.

Storage/Reheating

Store leftover sweet potato cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, microwave individual slices for 15–20 seconds or warm in a low oven until heated through.

FAQs

Can I use canned sweet potatoes for this recipe?

Yes, canned sweet potatoes can be used. Make sure to drain and mash them well before adding to the batter.

Do I need to peel the sweet potatoes before mashing?

Yes, peeling is recommended to achieve a smooth texture in the cake.

Can I substitute whole wheat flour for all-purpose flour?

Yes, but the cake will be denser. A 50/50 mix of all-purpose and whole wheat flour is a good compromise.

What can I use instead of milk or buttermilk?

You can substitute with almond milk, oat milk, or coconut milk. For best results, add 1 teaspoon of vinegar or lemon juice if using plant-based milk.

Can I make this cake gluten-free?

Yes, by using a 1:1 gluten-free flour blend designed for baking.

Is this cake very sweet?

The sweetness is moderate, as the natural sugars in the sweet potatoes balance the added sugars.

Can I bake this in a bundt pan?

Yes, bake in a greased bundt pan for 50–55 minutes or until a toothpick comes out clean.

Can I prepare the batter ahead of time?

It is best to bake the batter immediately to ensure the leavening agents work properly.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I frost this cake?

Yes, cream cheese frosting pairs beautifully with this cake, but it also tastes wonderful plain or dusted with powdered sugar.

Conclusion

Sweet potato cake is a delightful dessert that combines comfort, flavor, and simplicity. With its tender crumb, warm spices, and natural sweetness, it makes an excellent choice for family gatherings, holiday dinners, or even casual baking days. Whether served plain or with frosting, this cake is bound to become a favorite.

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