The Ultimate Moist Sweet Potato Cake with Velvety Whipped Cream Cheese Frosting
There’s a special kind of magic that happens when the earthy sweetness of sweet potatoes meets the warming embrace of fall spices. This Sweet Potato Cake recipe captures that magic perfectly, delivering a truly delightful dessert experience. It’s not just a cake; it’s a celebration of cozy flavors and comforting textures, a culinary hug that brings the essence of autumn directly to your table. Each slice offers a moist, tender, and incredibly flavorful crumb that practically melts in your mouth, perfectly balanced by a generous topping of velvety smooth whipped cream cheese frosting. Forget heavy, overly sweet frostings; this one is light, airy, and provides a refreshing contrast, enhancing the cake’s natural charm without overpowering it. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed for success, promising a show-stopping dessert that’s as easy to make as it is delicious.
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Why This Sweet Potato Cake Will Be Your New Favorite
This sweet potato cake isn’t just another dessert; it’s an experience that will quickly become a cherished tradition in your home. It masterfully blends the rich, comforting flavors of sweet potatoes with a medley of aromatic spices, creating a symphony of taste that embodies the spirit of fall and winter holidays. Here’s why you’ll fall head over heels for this incredible recipe:
- Unforgettable Flavor and Irresistible Texture: The inherent sweetness of the sweet potatoes harmonizes perfectly with a carefully selected blend of warm spices like cinnamon, ginger, allspice, and nutmeg. This combination creates a depth of flavor that is both unique and profoundly satisfying. Beyond taste, the cake boasts an exceptionally moist and tender crumb. The natural moisture from the sweet potatoes, combined with the oil in the batter, ensures a wonderfully soft texture that truly melts in your mouth with every bite. It’s a texture that lingers, inviting you to take just one more slice.
- Light and Velvety Whipped Cream Cheese Frosting: What sets this sweet potato cake apart is its distinctive frosting. Unlike many cream cheese frostings that can be overly dense and sweet, ours is whipped to perfection, resulting in a light, airy, and velvety smooth topping. This delicate texture and balanced sweetness provide a delightful contrast to the rich spice cake, elevating the entire dessert. It’s a cloud-like frosting that enhances the cake’s natural flavors without competing with them, making each spoonful a pure joy.
- Surprisingly Simple Preparation: Don’t let the sophisticated taste fool you; this cake is remarkably easy to prepare. Just like a classic homemade carrot cake, this recipe utilizes shredded raw sweet potato, eliminating the tedious step of cooking and mashing sweet potatoes for a puree. This shortcut significantly cuts down on preparation time, making it an ideal choice for busy bakers who still want to create something spectacular. The straightforward steps mean you can achieve bakery-quality results right in your own kitchen without any fuss.
- A Guaranteed Crowd-Pleaser for Any Occasion: Whether you’re hosting a casual family dinner, a festive holiday gathering like Thanksgiving or Christmas, or simply looking for a comforting treat on an ordinary day, this sweet potato cake is sure to impress. Its inviting aroma and comforting flavors appeal to everyone, making it a reliable hit. It’s a versatile dessert that fits seamlessly into any menu, promising smiles and satisfied palates all around. Prepare for compliments and requests for the recipe!
If you enjoy the cozy flavors of fall, you might also love some of our other seasonal favorite desserts, such as Gramercy Tavern Gingerbread, Better Than Starbucks Pumpkin Bread, Apple Cider Donut Loaf Cake, and Apple Butter Bread.
Key Ingredients for the Perfect Sweet Potato Cake
Crafting this delicious sweet potato cake relies on a thoughtful selection of both pantry staples and fresh ingredients. Each component plays a vital role in achieving the cake’s signature flavor, moist texture, and delightful aroma. Below is a detailed look at the key ingredients you’ll need. For precise measurements and step-by-step instructions, please refer to the complete recipe card provided at the end of this article.
- Dry Ingredients: These form the structural foundation of our cake. You’ll need all-purpose flour, which provides the main bulk and tender crumb. Baking powder and baking soda are essential leavening agents that work in conjunction to give the cake its lift and airy texture. Finally, kosher salt isn’t just for seasoning; it balances the sweetness and enhances all the other flavors, making them pop.
- Wet Ingredients: These elements bring moisture, richness, and binding to the batter. Large eggs, ideally at room temperature, help emulsify the batter, adding richness and structure. Granulated sugar provides sweetness and helps tenderize the cake. Vegetable oil (or canola oil) is chosen for its neutral flavor and ability to create an incredibly moist cake that stays fresh longer than butter-based cakes. A good quality vanilla extract adds a warm, aromatic depth that complements the spices beautifully.
- Warm Fall Spices: This is where the magic truly happens, infusing the cake with its characteristic autumnal warmth. We use a blend of ground cinnamon, ground ginger, ground allspice, and ground nutmeg. For the best flavor, aim for fresh, aromatic spices. If you can, grate your nutmeg fresh for an unparalleled intensity that really elevates the cake.
- Sweet Potatoes and Pecans: The stars of the show! It’s crucial to use fresh sweet potatoes, not canned, for optimal flavor and texture. You will need approximately 2-3 medium-sized sweet potatoes, which will be peeled and shredded. The shredding method ensures even distribution and contributes to the cake’s moistness without becoming mushy. This sweet potato cake recipe also calls for toasted and chopped pecans, which add a delightful crunch and nutty flavor that pairs wonderfully with the sweet potato and spice blend.
Whipped Cream Cheese Frosting Ingredients
The perfect complement to our moist sweet potato cake, this light and fluffy whipped cream cheese frosting is a dream. It strikes an ideal balance, offering creamy richness without being overly sweet. Here are the essential ingredients for this heavenly topping:
- Cream Cheese: You’ll need 8 ounces of cold cream cheese. Unlike many frosting recipes that require softened cream cheese, starting with cold cream cheese here helps maintain its structure and prevents the frosting from becoming too runny when combined with whipped cream.
- Heavy Whipping Cream: Also known as heavy cream, this ingredient is vital for creating the light, airy texture of our frosting. It must be very cold to whip properly into stiff peaks. The cold temperature is key to achieving that perfect, stable fluffiness.
- Flavorings: To sweeten and enhance the frosting, we use extra fine granulated sugar (or regular granulated sugar if extra fine isn’t available), a pinch of salt to balance the flavors, and vanilla extract for its warm, inviting aroma. Extra fine sugar dissolves more quickly, resulting in a smoother frosting, but regular granulated sugar works just as well with a bit more mixing time.
How to Make a Perfectly Moist Sweet Potato Cake
Baking this sweet potato cake is a rewarding process, combining simple steps with incredible results. Follow these instructions carefully to achieve a wonderfully moist cake bursting with flavor:
- Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare a 9×13-inch baking pan by generously spraying it with baking spray, or by buttering and flouring it thoroughly to prevent sticking. In a medium-sized mixing bowl, whisk together all the dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and kosher salt. Ensure there are no lumps and the spices are evenly distributed. Set this mixture aside for later use.
- In a separate, large mixing bowl, using an electric mixer set to medium-low speed, combine the wet ingredients: room-temperature eggs, granulated sugar, vegetable oil, and vanilla extract. Beat these ingredients together for approximately 2 minutes. The mixture should become lighter in color and slightly thickened. Remember to scrape down the sides of the bowl with a spatula periodically to ensure all ingredients are thoroughly incorporated. This step helps create a smooth, emulsified base for your cake batter.
- Reduce the mixer speed to low. Gradually add the reserved dry ingredients to the wet mixture, beating until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake. Once the dry ingredients are mostly incorporated, gently fold in the shredded sweet potatoes and the toasted, chopped pecans using a spatula. Mix just until the sweet potatoes and pecans are evenly distributed throughout the batter.
- Pour the sweet potato cake batter evenly into the prepared 9×13-inch baking pan. Gently spread the batter to ensure it’s level. Bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached, but no wet batter. Once baked, remove the cake pan from the oven and place it on a wire rack to cool completely. This crucial cooling step prevents the frosting from melting and allows the cake to set properly.
How to Make Light and Fluffy Whipped Cream Cheese Frosting
This whipped cream cheese frosting is the crowning glory of our sweet potato cake. Its light, airy texture and balanced sweetness provide the perfect counterpoint to the rich cake. Achieving its signature consistency is key, and it all starts with cold ingredients:
- To achieve the best results for your whipped cream cheese icing, start by chilling a large mixing bowl and your whisk attachment (if using a stand mixer) in the freezer for at least 10-15 minutes. Once chilled, pour the very cold heavy whipping cream into the bowl. Using a stand mixer or a hand-held electric mixer, whip the heavy cream on high speed until it forms stiff peaks. This means when you lift the beater, the cream holds its shape firmly. A stand mixer is particularly handy here as it allows you to proceed with softening the cream cheese while the heavy cream whips.
- In a separate, medium-sized bowl, using your electric mixer (or a clean whisk attachment), beat the cold cream cheese until it is slightly softened and smooth. Then, add the granulated sugar (extra fine if available), a pinch of salt, and vanilla extract. Continue beating on medium speed until the mixture is completely smooth and creamy, and importantly, ensure that the sugar has fully dissolved. This might take a little longer if using regular granulated sugar. Once the cream cheese mixture is smooth, gently fold in the whipped heavy cream using a spatula. Do this in two or three additions, being careful not to deflate the air from the whipped cream. The goal is a light, homogeneous, and fluffy frosting.
- Once your cake has completely cooled (this is very important!), use an offset spatula or a knife to spread the whipped cream cheese frosting evenly over the top of the cake. For the frosting to fully set and achieve its best texture, refrigerate the frosted cake for at least 1 hour before serving. This allows the flavors to meld and the frosting to firm up slightly.
Expert Baking Tips for Sweet Potato Cake Success
To ensure your sweet potato cake turns out perfectly every time, keep these expert tips in mind. From ingredient preparation to mixing techniques, these small details can make a big difference in the final result:
- Measure Your Flour Accurately: This is a golden rule in baking! To avoid a dense or dry cake, always measure your flour properly. First, aerate the flour by whisking it in its container. Then, spoon the flour into your dry measuring cup until it overflows, and use a straight edge (like the back of a knife) to swoop level across the top. Do not pack the flour or scoop directly from the bag, as this can add too much flour, leading to a dry cake.
- Use Room Temperature Eggs: For optimal emulsification and a smoother batter, ensure your eggs are at room temperature. Room temperature eggs combine more easily and evenly with other ingredients, creating a more uniform batter and a finer crumb in the baked cake. If you forget to take them out ahead of time, simply place them in a bowl of warm water for 5-10 minutes.
- Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake rather than a tender one. A few small streaks of flour are acceptable; they will disappear during baking.
- Opt for Fresh Sweet Potatoes: For the most vibrant flavor and ideal texture, always use fresh sweet potatoes over canned varieties. Freshly shredded sweet potatoes will impart a natural sweetness and earthy depth that canned sweet potatoes simply cannot match. Look for firm, unblemished sweet potatoes.
- Toast Your Pecans: Toasted pecans add an extra layer of nutty flavor and a delightful crunch to the cake. If using chopped pecans, spread them on a baking sheet and toast in a 350-degree F (175 C) oven for about 5 minutes. If you have pecan halves, they might take slightly longer, around 8-10 minutes. Keep a close eye on them, as nuts can burn quickly.
- Sugar Choice for Frosting: The whipped cream cheese frosting benefits greatly from using extra fine granulated sugar. Its finer crystals dissolve more rapidly, ensuring a smooth and silky frosting without a grainy texture. However, if you only have regular granulated sugar, it will still work; just be prepared to beat it with the cream cheese for a little longer to ensure it fully dissolves.
- Don’t Over-Whip the Cream Cheese: When softening the cream cheese for the frosting, beat it until it’s just smooth and creamy. Over-beating can make it too soft and difficult to incorporate properly with the whipped cream, potentially leading to a runnier frosting.
- Cool the Cake Completely: Before applying the frosting, ensure the cake is entirely cool. Frosting a warm cake will cause the frosting to melt and slide off, creating a messy result. Patience is key for a beautiful, perfectly frosted cake.
Delicious Variations to Customize Your Sweet Potato Cake
While this sweet potato cake recipe is perfect as is, it’s also incredibly versatile and open to creative variations. Feel free to experiment with these ideas to tailor the cake to your personal preferences or dietary needs:
- Nut Swaps: If pecans aren’t your favorite, or if you simply want to try something different, feel free to swap the pecans for toasted walnuts. Walnuts offer a slightly more robust, earthy flavor that complements the sweet potato beautifully. Alternatively, if you’re not a fan of nuts or have allergies, you can simply omit them entirely. The cake will still be incredibly delicious.
- Add Dried Fruits: For an extra layer of texture and sweetness, consider adding about 2/3 cup of raisins or dried cranberries to your cake batter. To prevent them from sinking to the bottom of the pan during baking, toss them with a tablespoon of all-purpose flour before incorporating them into the batter. This light coating helps them stay suspended evenly throughout the cake.
- Chocolate Chip Indulgence: For a twist that appeals to chocolate lovers, fold in about 1 cup of mini chocolate chips (dark or milk) along with the sweet potatoes and pecans. The subtle bitterness of dark chocolate can be a wonderful contrast to the sweet cake and spices.
- Spice It Up: If you enjoy a bolder spice profile, you can increase the amounts of cinnamon, ginger, or allspice slightly. A pinch of ground cloves or a touch of cardamom could also add an interesting aromatic layer.
- Citrus Zest Brightness: For a hint of freshness, add 1-2 teaspoons of finely grated orange or lemon zest to the wet ingredients. Citrus zest brightens the flavors and provides a lovely counterpoint to the rich spices.
- Alternative Toppings: If you prefer a simpler dessert or want to skip the cream cheese frosting, the baked cake is still wonderfully satisfying on its own. You can simply dust it generously with powdered sugar for a rustic yet elegant finish. A drizzle of caramel sauce or a scoop of vanilla ice cream would also be fantastic.
- Coconut Flakes: Toasted shredded coconut can add a tropical twist and a chewy texture. Fold 1/2 to 1 cup of toasted coconut flakes into the batter with the sweet potatoes.
Frequently Asked Questions About Sweet Potato Cake
Yes, absolutely! This sweet potato cake recipe adapts beautifully to a layered presentation. Instead of using one 9×13-inch baking pan, divide the batter evenly between two 9-inch round cake pans. Reduce the baking time slightly; they will typically bake for 30-35 minutes, or until a toothpick inserted into the center of each cake layer comes out clean. Ensure both layers are completely cooled before frosting and assembling your stunning layered cake.
This cake is fantastic for making ahead of time, and some even argue it tastes even better the next day as the flavors have more time to meld and deepen. If you’re planning to serve it the following day, bake and frost the cake as directed, then store it properly (see “Storing” below). Allowing it to chill overnight can also help the frosting set beautifully and make for cleaner slices.
Due to the delicate nature of the cream cheese frosting, this cake must be stored in the refrigerator. Place the cake in an airtight container to prevent it from drying out and to absorb any fridge odors. Stored correctly, it will remain fresh and delicious for up to 4 days. Before serving, you can let it sit at room temperature for 15-30 minutes for a softer frosting and more pronounced cake flavors, but avoid leaving it out for extended periods.
Freezing this cake is best done without the frosting. Dairy-based frostings, especially whipped cream cheese, tend to change texture after freezing and thawing; they can become watery or separate. Therefore, I don’t recommend freezing this cake frosted. However, you can absolutely freeze the baked cake unfrosted. Allow the cake to cool completely, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place it in a freezer-safe bag. It can be frozen for up to 3 months for the best quality. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then proceed to make and apply the fresh whipped cream cheese frosting as directed.
For this recipe, any common variety of sweet potato will work well. Look for ones with orange flesh, such as Beauregard or Jewel, as they are naturally sweeter and have a beautiful color that comes through in the cake. Just ensure they are fresh and firm.
Yes, you can. Vegetable oil and canola oil are recommended due to their neutral flavor, which allows the sweet potato and spices to shine. Other neutral oils like grapeseed oil would also be suitable. Avoid strong-flavored oils like olive oil, as they can impart an unwanted taste to the cake.
An overmixed cake will typically have a tougher, chewier texture compared to a properly mixed cake, which should be light and tender. To avoid this, mix the dry ingredients into the wet ingredients only until they are just combined, and no streaks of dry flour are visible. A rubber spatula can be useful for the final folds.
More Delightful Sweet Potato Recipes to Explore
If you’ve fallen in love with the comforting flavors of sweet potatoes in this cake, you’re in for a treat! Sweet potatoes are incredibly versatile, lending their unique sweetness and texture to a wide range of dishes, from savory sides to indulgent desserts. Discover more ways to enjoy this beloved root vegetable with these fantastic recipes:
Easy Pecan Roasted Sweet Potato Casserole
Southern Sweet Potato Pie Recipe
Sweet Potato Muffins
Sweet Potato Cake with Whipped Cream Cheese Frosting Recipe
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Ingredients
Cake
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg fresh is best
- 1/2 tsp Kosher salt
- 4 large Eggs room temperature
- 1 1/2 cups Vegetable oil or canola oil
- 1 3/4 cups Granulated sugar
- 2 tsp Vanilla extract
- 3 cups Fresh sweet potatoes peeled and shredded (about 2 medium)
- 1 cup Pecans toasted and chopped
Whipped Cream Cheese Frosting
- 8 oz Cream Cheese cold
- 1 1/2 cups Heavy whipping cream cold
- 3/4 cup Granulated sugar
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
Instructions
Cake
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Preheat oven to 350 degrees F (175 C). Prepare a 9×13 baking pan with baking spray, or butter and flour the pan. Ensure thorough coating for easy cake release.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and kosher salt until well combined and lump-free. Set aside.2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 2 tsp Ground cinnamon, 1/2 tsp Ground allspice, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/2 tsp Kosher salt
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In a large mixing bowl, using an electric mixer on medium-low speed, beat the room-temperature eggs, granulated sugar, vegetable oil, and vanilla extract for about 2 minutes. Scrape down the bowl as necessary to ensure all ingredients are incorporated into a smooth mixture.4 large Eggs, 1 1/2 cups Vegetable oil, 1 3/4 cups Granulated sugar, 2 tsp Vanilla extract
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Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients, beating until just combined. Be careful not to overmix. Gently fold in the shredded sweet potatoes and toasted chopped pecans with a spatula until evenly distributed.3 cups Fresh sweet potatoes, 1 cup Pecans
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Pour the cake batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
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Allow the cake to cool completely on a wire rack before frosting. This is a crucial step to prevent the frosting from melting.
Frosting
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To prepare the whipped cream cheese frosting, chill a large mixing bowl and your whisk attachment in the freezer for at least 10-15 minutes. In this chilled bowl, whip the very cold heavy cream to stiff peaks using an electric mixer. Set aside.1 1/2 cups Heavy whipping cream
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In a separate bowl, beat the cold cream cheese with an electric mixer until softened. Add the granulated sugar, kosher salt, and vanilla extract. Continue beating until the mixture is smooth, creamy, and the sugar has completely dissolved.8 oz Cream Cheese, 3/4 cup Granulated sugar, 1/4 tsp Kosher salt, 1 tsp Vanilla extract
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Gently fold the whipped cream into the softened cream cheese mixture in two or three additions, being careful not to deflate the cream. Spread the finished frosting evenly over the top of the completely cooled cake. Refrigerate the cake for at least 1 hour to allow the frosting to set before serving.
Notes
Avoid overmixing the cake batter! Once the dry ingredients are added to the wet, mix only until they are just combined. Overmixing develops gluten, which can result in a tougher cake rather than a soft and tender one.
Frosting Tip: If you can find it, use extra fine granulated sugar for the frosting. It dissolves more quickly, ensuring a silky-smooth texture without any grittiness. If using regular granulated sugar, you will simply need to beat it with the cream cheese a little longer to ensure it fully dissolves.
To Bake a 2-Layer Cake: This recipe can easily be adapted for a beautiful two-layer cake. Simply divide the batter evenly between two 9-inch round cake pans. Bake for 30-35 minutes, or until a tester inserted in the middle of each layer comes out clean.
Cupcakes Variation: This recipe is also perfect for making cupcakes! Fill cupcake liners about two-thirds full. Bake for approximately 20-25 minutes, or until a toothpick comes out clean. This recipe will yield about 24 standard-sized cupcakes.
Storing Your Cake: Because the frosting contains cream cheese, it’s essential to store the cake in an airtight container in the refrigerator. It will stay delicious for up to 4 days, ensuring you can enjoy it over several days.
Freezing Instructions: While we don’t recommend freezing the cake with the frosting (as dairy tends to weep and separate after thawing), you can freeze the unfrosted baked cake successfully. Allow the cake to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months for optimal quality. Thaw the frozen cake overnight in the refrigerator, then prepare and apply the fresh frosting as directed in the recipe.