Sweet Potato Cake
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Even though many of us are admittedly pumpkin-obsessed when the leaves start to fall, feel free to take a delicious detour with this Sweet Potato Cake! Moist, flavorful, and topped with a velvety cream cheese frosting, it’s the perfect twist on traditional autumnal desserts. Whether you’re hosting a gathering or just craving something comforting, this recipe won’t disappoint.
As I mentioned above, I love all things pumpkin during the fall. However, I also like switching up the flavors from time to time. Variety is the spice of life! That’s why today we’re swapping out pumpkin for sweet potato to create this decadent fall-inspired Sweet Potato Cake. It’s a deliciously sweet fall recipe idea. Paired with the depth of molasses and the warmth of spices like ginger and nutmeg, this cake promises a delightful twist to your fall dessert lineup.
It’s also worth mentioning that I love any dessert topped with cream cheese frosting, so I used my standard recipe to top off this cake. However, if you want to amp up the flavors even more, you could use my brown butter cream cheese frosting recipe. It would be delish!
No matter how you make it, this moist fall dessert cake is a must-try! I know you’re going to love it.
Why You’ll Love This Recipe
- First up, let’s talk about the ingredients. None of them are fancy or hard to find, yet the blend of mashed sweet potatoes with the warm embrace of molasses, ginger, nutmeg, and vanilla is pure magic!
- I’m all about recipes that are easy to follow and make; that’s how it is with this one. I know that homemade cakes can seem scary, but you’ve got this one! Cream cheese frosting, anyone? This creamy topping is the cherry on top – or, should I say, the pecan on top? It melds seamlessly with the spiced base, making every bite a delightful blend of flavor and texture.
- There’s something undeniably comforting about autumn flavors. But guess what? You don’t need to wait for the leaves to fall to dive into this Sweet Potato Cake. It’s like a cozy sweater for your taste buds, no matter the season.
Ingredients
Okay, it’s time to don your apron and get into the kitchen so we can bake up this moist and flavorful Sweet Potato Cake. First, let’s gather up some ingredients.
For the cake:
- mashed sweet potatoes
- all-purpose flour
- baking powder and baking soda
- kosher salt
- ground ginger and nutmeg
- milk
- molasses
- vanilla extract
- granulated sugar and brown sugar
- unsalted butter
- eggs
Additionally, you’ll need the following ingredients for the frosting:
- cream cheese
- confectioners’ sugar
- chopped pecans to garnish (optional but recommended)
How To Make
Now that you have all the ingredients ready, it’s time to preheat your oven to start baking. I’ll walk you through the recipe below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- Begin by preheating your oven to 350 degrees F. Spray a 9×13 pan with baking spray. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg. In a medium blow, whisk together milk, molasses, vanilla extract, and mashed sweet potato. Set both aside.
- To the bowl of a stand mixer add the sugar and butter. Beat on medium speed until fluffy: about three to four minutes. Add the eggs, one at a time, and mix just until combined.
- Reduce the mixer to low. Alternate adding the flour mixture and the milk mixture in two batches. Mix well between each addition.
- Add the batter to the prepared pan. Bake for about 35-40 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.
- While your cake cools, prepare your frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
- Blend in the vanilla. Beat to combine.
- Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.
- Add milk, one tablespoon at a time, to achieve desired consistency.
- Add the frosting to your cooled cake.
- Decorate with chopped pecans.
This Sweet Potato Cake is now ready for its autumnal debut at your dinner table or fall gathering. This is a recipe everyone is going to love.
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh ones?
Absolutely! If you’re short on time or fresh sweet potatoes aren’t available, you can use canned ones. Just make sure to drain them well and give them a good mash before adding them to the mix. Keep in mind that using fresh sweet potatoes will give you the most authentic and rich flavor.
Can I use a different frosting?
Of course! While the cream cheese frosting is a dreamy pairing, you can experiment with other frostings like caramel, brown butter, or even a simple vanilla glaze. It’s all about what tickles your taste buds.
Not a fan of pecans? Can I skip or replace them?
Definitely. If you’re not into pecans, you can simply omit them or replace them with another nut such as walnuts or almonds. Alternatively, you can sprinkle some cinnamon sugar or drizzle caramel on top for an added touch.
How should I store this cake?
Store the Sweet Potato Cake in an airtight container in the refrigerator for up to five days. Because of the cream cheese frosting, it’s best to keep the cake cool. But remember to let the cake sit out a bit before serving to enjoy it at room temperature.
More Fall Cakes You’ll Love
- German Apple Cake
- Pumpkin Cake with Crumb Topping
- Sticky Toffee Cake
- Aunt Maggie’s Pumpkin Roll
- Apple Streusel Cake
- Gingerbread Cake with Crumb Topping
Whether you’re baking for a special occasion or simply want to bring a touch of autumn into your kitchen, this Sweet Potato Cake is sure to impress and comfort in equal measure. I know you’re going to love it. And if you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Sweet Potato Cake
Ingredients
- 2 cups mashed sweet potato*
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon ground ginger
- pinch ground nutmeg
- ¾ cup whole milk
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅔ cup brown sugar
- ¾ cup unsalted butter softened (or 1 cup veg oil)
- 3 large eggs at room temperature
Cream Cheese Frosting
- 1 package 8 ounces cream cheese, softened
- ¾ cup unsalted butter softened
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1-2 tablespoons milk
- 1-2 cups chopped pecans to garnish
Instructions
- Begin by preheating your oven to 350 degrees F.
- Spray a 9×13 pan with baking spray. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg. In a medium bowl, whisk together milk, molasses, vanilla extract, and mashed sweet potato. Set both aside.
- To the bowl of a stand mixer add the sugar and butter. Beat on medium speed until fluffy: about three to four minutes Add the eggs, one at a time, and mix just until combined.
- Reduce the mixer to low. Alternate adding the flour mixture and the milk mixture in two batches. Mix well between each addition.
- Add the batter to the prepared pan. Bake for about 35-40 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.
- While your cake cools, prepare your frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
- Blend in the vanilla. Beat to combine.
- Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.
- Add milk, one tablespoon at a time, to achieve desired consistency.
- Add the frosting to your cooled cake. (You can remove the cake from your baking pan or leave it inside.) Decorate with chopped pecans.
Hi Michael,
This cake sounds absolutely yummy, I almost hate to try it, I’m afraid it’ll be my new favorite!!! 630 calories!!!! :{
I know. I know. You could use light cream cheese to cut down on that a bit. Or just have a piece and share with friends.
xo Michael
Can this be made in a Bundt pan or small(mini) Bundt pans?
I don’t see why not. However, part of the magic of this recipe is the frosting and I don’t think you’d get the right ratio with a bundt pan.
xo Michael