Sweet Potato Cake Recipe – Moist, spiced, and bursting with warm flavors, this cake combines the natural sweetness of sweet potatoes with aromatic spices like cinnamon. Topped with cinnamon cream cheese frosting, it’s perfect for any occasion. Serve it with a drizzle of caramel sauce, a scoop of vanilla ice cream, or fresh berries for an extra special treat.
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Pin This RecipeSweet Potato Cake with Cinnamon Cream Cheese Frosting
Indulging in a slice of sweet potato cake is like tasting a piece of autumn itself. This delectable cake is incredibly moist, thanks to the natural sweetness and smooth texture of mashed sweet potatoes. The cake’s warm spices infuse each bite with a comforting, aromatic flavor that perfectly complements the earthy sweetness of the sweet potatoes. Topped with a rich cinnamon cream cheese frosting, the cake achieves a delightful balance of sweetness and tanginess, making it irresistibly delicious.
How to Make Sweet Potato Cake
This dessert is super easy to make with only a few simple ingredients. Peel and dice two large sweet potatoes. Place potato cubes in a large pot and cover with water. Bring to a boil over high heat. Reduce to medium-low heat and simmer until the potatoes are tender. Drain the potatoes and mash. Set aside to cool.
In a large bowl, mix cake mix, milk, vegetable oil, eggs, cinnamon, and mashed sweet potato with an electric mixer on medium speed. Pour the cake batter into a 9×13-inch cake pan. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few crumbs. Cool completely on a wire rack.
In a medium bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, cinnamon, and salt, beating until blended. Stir in vanilla extract. Spread frosting over the cooled cake. Sprinkle the top of the cake with chopped pecans and drizzle with caramel sauce.
Helpful Tips & Frequently Asked Questions
- You can prepare the mashed sweet potatoes ahead of time and store them in the refrigerator for up to 3 days.
- I use yellow cake mix, but you can use any flavor of cake mix that you enjoy. This would be delicious with a spice cake mix.
- I use Dolly Parton Yellow Cake Mix or Duncan Hines Cake Mix.
- Feel free to change/add the spices in the cake: nutmeg, allspice, ginger, or pumpkin pie seasoning.
- You can substitute canned pumpkin for the mashed sweet potatoes.
- Don’t like pecans? You can substitute walnuts or omit them altogether.
- Store the cake loosely covered in plastic wrap in the refrigerator.
How to Serve Sweet Potato Cake
This cake is a must for any upcoming holiday meals. Serve the cake slightly warm or at room temperature alongside a cup of hot coffee or spiced tea. For a festive touch, you can accompany it with a scoop of vanilla ice cream or a side of fresh berries. This not only enhances the cake’s flavors but also creates a visually appealing and delicious treat that’s perfect for any occasion.
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Sweet Potato Cake
Cake
Cream Cheese Frosting
- 2 (8-oz) package cream cheese room temperature
- 6 Tbsp unsalted butter softened
- 3 cups powdered sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Toppings
- ½ cup chopped pecans
- 2 Tbsp caramel sauce
- Preheat oven to 350ºF. Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix cake mix, milk, vegetable oil, eggs, cinnamon, and mashed sweet potato with an electric mixer on medium speed. Pour the cake batter into a 9×13-inch cake pan.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs. Cool completely on a wire rack.
- In a medium bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, cinnamon, and salt, beating until blended. Stir in vanilla extract.
- Spread frosting over the cooled cake. Sprinkle the top with chopped pecans and drizzle with caramel sauce.
- You can prepare the mashed sweet potatoes ahead of time and store them in the refrigerator for up to 3 days.
- I use yellow cake mix, but you can use any flavor of cake mix that you enjoy. This would be delicious with a spice cake mix.
- I use Dolly Parton Yellow Cake Mix or Duncan Hines Cake Mix.
- Feel free to change/add the spices in the cake: nutmeg, allspice, ginger, or pumpkin pie seasoning.
- You can substitute canned pumpkin for the mashed sweet potatoes.
- Don’t like pecans? You can substitute walnuts or omit them altogether.
- Store the cake loosely covered in plastic wrap in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Don’t be afraid to try this cake. It is delicious! People who tell me they ‘hate’ sweet potatoes love it. Just don’t tell them it has sweet potatoes in it. Moist, easy to make and worth the effort. A great way to incorporate vegetables into your diet.
Can this cake be made in a bunt pan?
I haven’t tried this in a bundt pan, but my guess is that it could be. Let us know if you try it!