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Sweet Potato Cake

This Sweet Potato Cake is warm, moist, and full of flavor, perfect for family meals or holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups sweet potatoes, mashed Use cooked and well-mashed sweet potatoes.
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 4 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
For the Frosting
  • 8 ounces cream cheese Softened for easier mixing.
  • 1/2 cup butter Softened for easier mixing.
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, mix the mashed sweet potatoes, sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.
Mix Dry Ingredients
  1. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting
  1. For frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth.
  2. Once the cake has cooled, frost with the creamy cinnamon cream cheese frosting.
Serving
  1. Cut the cake into slices and serve at room temperature or a bit warm. Add a dollop of whipped cream if you like.

Notes

Cover the cake with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days. You can freeze slices in a freezer bag for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving. For variations, add chopped pecans, raisins, or use brown butter in the frosting for deeper flavor.