Description
This Sweet Potato Cake is ultra-moist and warmly spiced, made with mashed sweet potatoes and topped with a luscious cinnamon cream cheese frosting. Simple to make yet bakery-worthy, it’s a perfect fall or holiday dessert.
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
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
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, using a hand mixer, beat together the brown sugar, granulated sugar, eggs, vegetable oil, mashed sweet potatoes, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Pour the batter into the prepared baking pan and smooth the top.
- 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: In a large bowl, beat the butter and cream cheese together until smooth. Add cinnamon and vanilla, then gradually mix in the powdered sugar until creamy and spreadable.
- Spread frosting evenly over the cooled cake. Slice and serve.
Notes
- Use freshly cooked and mashed sweet potatoes for best flavor and moisture. Canned sweet potatoes can be used in a pinch, but drain well.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This cake also works well as cupcakes—adjust bake time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 41g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
