A soft, spiced Sweet Potato Cake that’s full of warm autumn flavors and topped with a luscious cinnamon cream cheese frosting—this cake has become one of my favorite cozy desserts to make during the cooler months. With its tender crumb, rich taste, and beautiful balance of spices, it’s ideal for holiday gatherings or whenever I want to treat myself to something comforting and sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups mashed cooked sweet potato (from about 2 large sweet potatoes)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup brown sugar, packed
1/4 cup white sugar
3/4 cup vegetable oil (or melted coconut oil)
1/4 cup applesauce
3 large eggs
2 teaspoons vanilla extract
1/2 cup almond milk (or milk of choice)
For the Cinnamon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
2 1/2 to 3 cups powdered sugar (to taste)
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed for consistency
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9×13-inch baking dish or two 8-inch round cake pans.
Then I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
In another bowl, I mix the mashed sweet potato, both sugars, oil, applesauce, eggs, vanilla, and almond milk until smooth and well blended.
Next, I gradually stir the dry ingredients into the wet mixture just until combined—making sure not to overmix.
I pour the batter into the prepared pan(s), smoothing the top, and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
For the frosting, I beat the cream cheese and butter together until creamy. Then I add the cinnamon, vanilla, and powdered sugar gradually. I adjust the consistency with a little milk until it’s smooth and spreadable.
Finally, I frost the cooled cake evenly and sometimes add a sprinkle of chopped pecans or cinnamon on top for extra flair.
Servings and timing
This recipe makes 12 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories per serving: Approximately 360 kcal
Variations
When I want to switch things up, I sometimes use coconut milk instead of almond milk for a slightly richer flavor. I’ve also added chopped pecans or walnuts directly into the batter for extra texture. For a dairy-free version, I substitute the cream cheese and butter in the frosting with plant-based alternatives. And if I’m feeling extra indulgent, I layer the cake and double the frosting recipe for a more dramatic dessert.
Storage/Reheating
I store any leftover cake in an airtight container in the refrigerator for up to 5 days. When I want to enjoy a slice, I let it sit at room temperature for about 15–20 minutes so the frosting softens. If I need to reheat it, I microwave a slice for 10–15 seconds—just enough to warm it slightly without melting the frosting.
FAQs
How do I cook the sweet potatoes for the cake?
I usually bake or boil them until tender, then mash until smooth. Baking brings out more sweetness, while boiling is quicker.
Can I use canned sweet potato puree?
Yes, I’ve used canned puree in a pinch. Just make sure it’s 100% pure sweet potato without added sugar or spices.
Can I make this cake ahead of time?
Absolutely. I often bake the cake layers a day in advance, wrap them tightly, and frost them the next day.
Can I freeze this cake?
Yes, I wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
What can I use instead of applesauce?
If I don’t have applesauce on hand, I use an equal amount of mashed banana or yogurt—they both work well.
Conclusion
This Sweet Potato Cake is everything I crave in a cozy dessert—moist, tender, full of fall spices, and finished with the perfect touch of cinnamon cream cheese frosting. Whether I’m serving it at a holiday gathering or enjoying a slice with a hot drink on a chilly day, it never fails to satisfy. It’s a true seasonal favorite that I keep coming back to year after year.
Recipe:
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Sweet Potato Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and spiced Sweet Potato Cake topped with cinnamon cream cheese frosting. Perfect for fall and holiday gatherings, it combines sweet potato, warm spices, and a tangy-sweet frosting for a cozy dessert.
Ingredients
2 cups mashed cooked sweet potato (from about 2 large sweet potatoes)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup brown sugar, packed
1/4 cup white sugar
3/4 cup vegetable oil (or melted coconut oil)
1/4 cup applesauce
3 large eggs
2 teaspoons vanilla extract
1/2 cup almond milk (or milk of choice)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
2 1/2 to 3 cups powdered sugar (to taste)
1 teaspoon vanilla extract (for frosting)
1–2 tablespoons milk, as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix mashed sweet potato, brown sugar, white sugar, oil, applesauce, eggs, vanilla extract, and almond milk until smooth.
- Gradually stir the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Pour the batter into the prepared pan(s), smooth the top, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat cream cheese and butter until creamy. Add ground cinnamon, vanilla extract, and gradually add powdered sugar.
- Adjust consistency with 1–2 tablespoons of milk until frosting is smooth and spreadable.
- Frost the cooled cake evenly. Optionally, sprinkle with chopped pecans or cinnamon before serving.
Notes
Store cake in an airtight container in the fridge for up to 5 days.
Bring cake to room temperature before serving for best texture.
Microwave individual slices for 10–15 seconds to warm slightly.
You can use canned sweet potato puree, but make sure it’s 100% pure with no additives.
Applesauce can be substituted with mashed banana or yogurt.
For a dairy-free version, use plant-based cream cheese and butter alternatives.
Coconut milk can be used instead of almond milk for a richer flavor.
The unfrosted cake can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
