Sweet Potato Cake with Cinnamon Cream Cheese Frosting a moist, spiced sweet potato cake paired with rich cinnamon cream cheese frosting is one of those comforting desserts I love to serve when the air turns crisp and cozy. With fluffy layers of cake made from real sweet potatoes and a velvety, tangy frosting that complements every bite, this cake makes a beautiful centerpiece for holiday gatherings or a special weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup brown sugar, packed
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Pinch of salt
Directions
I start by preheating the oven to 350°F (175°C) and preparing two 8-inch round cake pans with grease and flour or parchment paper.
In a large mixing bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, I combine the oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract, beating until the mixture is smooth.
I stir in the mashed sweet potatoes until everything is well mixed.
Next, I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I divide the batter evenly between the prepared pans and smooth out the tops.
I bake the cakes for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cakes cool in the pans for about 10 minutes, then move them to wire racks to cool completely.
While the cakes cool, I make the frosting by beating the cream cheese and butter together until fluffy. Then I add the cinnamon, salt, and vanilla, and gradually beat in the powdered sugar until it’s smooth and creamy.
Once the cakes are completely cool, I frost the top of one layer, stack the second on top, and cover the entire cake with the remaining frosting. For a little extra touch, I like to garnish with a sprinkle of cinnamon or chopped pecans.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: 410 kcal per serving
Variations
I sometimes swap the applesauce with crushed pineapple for a slightly tropical note and added moisture.
If I want a nuttier texture, I fold chopped pecans or walnuts into the batter before baking.
To make it dairy-free, I use vegan cream cheese and plant-based butter for the frosting.
When I’m short on time, I turn this into a sheet cake and skip the layering—it still tastes just as amazing.
For a deeper flavor, I roast the sweet potatoes instead of baking them—it brings out more caramel notes.
Storage/Reheating
I keep any leftover cake stored in the fridge, covered, for up to 4–5 days. Before serving, I let slices sit at room temperature for 20–30 minutes so the frosting softens a bit. If I want to reheat a slice, I microwave it for 10–15 seconds just to take the chill off. The unfrosted cake layers can be frozen (wrapped well) for up to 2 months. I always frost after thawing for best texture.
FAQs
How do I mash the sweet potatoes for the cake?
I like to bake the sweet potatoes until tender, then scoop out the flesh and mash them with a fork or potato masher until smooth. A food processor works too if I want a silky texture.
Can I use canned sweet potatoes instead?
Yes, I can use canned sweet potatoes (without syrup) in a pinch. I just make sure to drain and mash them well. The flavor is slightly different, but it still works beautifully.
Can I make this cake ahead of time?
Absolutely. I often bake the cake layers a day in advance and store them wrapped in plastic wrap. Then I frost the next day. It actually helps develop the flavor.
What’s the best way to frost a layer cake?
I always level the tops if needed, then apply a thin crumb coat before fully frosting. Chilling the cake between coats helps keep the layers stable and clean-looking.
Can I turn this into cupcakes?
Definitely. I scoop the batter into lined muffin tins (about 2/3 full) and bake at 350°F for around 18–22 minutes. It makes roughly 24 cupcakes.
Conclusion
This Sweet Potato Cake with Cinnamon Cream Cheese Frosting has become one of my go-to cakes when I want something comforting, a little nostalgic, and undeniably delicious. It combines simple ingredients with bold flavor, and the moist crumb and creamy frosting make every bite memorable. Whether I’m baking for fall festivities or just craving a cozy dessert, this cake always delivers.
Recipe:
Print
Sweet Potato Cake with Cinnamon Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist, warmly spiced sweet potato cake layered with rich cinnamon cream cheese frosting. Perfect for fall gatherings or cozy weekends, this dessert features real sweet potatoes and a tender crumb with hints of cinnamon, nutmeg, and cloves.
Ingredients
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup brown sugar, packed
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract. Beat until smooth.
- Stir in the mashed sweet potatoes until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter together until fluffy. Add cinnamon, salt, and vanilla, then gradually mix in powdered sugar until smooth and creamy.
- Frost the top of one cake layer, stack the second layer on top, and cover the entire cake with remaining frosting. Garnish with cinnamon or chopped pecans if desired.
Notes
Swap applesauce for crushed pineapple for a tropical twist.
Fold in chopped pecans or walnuts for added texture.
Use vegan cream cheese and plant-based butter for a dairy-free version.
Turn it into a sheet cake to save time—no layering needed.
Roast sweet potatoes for deeper caramel flavor.
Store in fridge for 4–5 days; bring to room temp before serving.
Unfrosted cake layers can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
