Name: Sweet Potato Cake with Cinnamon Cream Cheese Frosting
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cinnamon; ½ tablespoon ground ginger; ½ teaspoon nutmeg; 1 cup brown sugar, packed; 2/3 cup granulated sugar; 3 large eggs; 1 cup vegetable oil; 2 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes); 2 teaspoons vanilla extract; 8 tablespoons (1 stick) unsalted butter, room temperature; 1 (8 oz) package cream cheese, room temperature; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 4 cups powdered sugar

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This Sweet Potato Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful dessert that tastes like it came straight from a bakery. With warm spices and naturally sweet mashed sweet potatoes, this cake is topped with a rich and creamy frosting that takes it over the top. It’s the perfect seasonal dessert for fall, the holidays, or any time you’re craving something cozy and comforting.

Why You’ll Love This Recipe

This cake is incredibly moist and easy to make, using simple pantry staples and cooked sweet potatoes. The addition of warm spices like cinnamon, ginger, and nutmeg enhances the flavor, while the cream cheese frosting adds just the right amount of tang and sweetness. It’s a crowd-pleaser that works for any occasion—from casual family dinners to holiday celebrations.

Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ tablespoon ground ginger
½ teaspoon nutmeg
1 cup brown sugar, packed
⅔ cup granulated sugar
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
2 teaspoons vanilla extract

For the Frosting:

8 tablespoons (1 stick) unsalted butter, room temperature
1 (8 oz) package cream cheese, room temperature
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 cups powdered sugar

Directions

Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, use a hand mixer to beat together the brown sugar, granulated sugar, eggs, vegetable oil, mashed sweet potatoes, and vanilla until smooth and combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
To make the frosting, beat the butter and cream cheese together until smooth.
Add in the cinnamon and vanilla, then gradually mix in the powdered sugar until fully combined and fluffy.
Once the cake is cool, spread the frosting evenly over the top. Slice and serve.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 28–35 minutes
Total Time: ~45 minutes

Variations

Nutty twist: Add ½ cup chopped pecans or walnuts to the batter for added crunch.
Layer cake version: Bake the batter in two 9-inch round pans and layer with frosting in between.
Maple flavor: Add a tablespoon of maple syrup to the frosting for extra warmth and sweetness.
Spiced frosting: Add a pinch of nutmeg or ginger to the frosting for more spice.
Mini cakes: Bake in muffin tins or mini loaf pans for individual servings.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.

To freeze, wrap unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and frost once completely thawed.

FAQs

Can I use canned sweet potatoes?

Yes, canned sweet potatoes (not sweet potato pie filling) can be used. Drain and mash them well before measuring.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it covered at room temperature. Frost just before serving or refrigerate if already frosted.

Is this cake very sweet?

It’s well balanced. The cake itself has moderate sweetness, and the frosting adds a rich, sweet finish.

Can I reduce the sugar?

You can slightly reduce the granulated sugar, but reducing too much may affect the cake’s texture and moisture.

Can I make this without a hand mixer?

Yes, you can mix by hand using a whisk and spatula, though the frosting will be easier to make with a mixer.

What if I don’t have cinnamon cream cheese frosting ingredients?

A simple vanilla or buttercream frosting works well too, but the cinnamon cream cheese version pairs best with the spiced cake.

Can I add raisins or cranberries?

Yes, fold in ½ cup of raisins or dried cranberries for added texture and flavor.

Can I bake this as cupcakes?

Yes, reduce the baking time to 18–22 minutes and check doneness with a toothpick.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute. The cake will still be moist and flavorful.

Is this a good holiday dessert?

Absolutely—it’s perfect for fall gatherings, or any holiday table.

Conclusion

This Sweet Potato Cake with Cinnamon Cream Cheese Frosting is a bakery-worthy dessert that’s easy enough for any home cook to master. With warm spices, rich sweet potato flavor, and a luscious cinnamon-spiced frosting, it’s the perfect seasonal dessert to serve for holidays or casual celebrations. Once you try it, you’ll want to make it again and again.