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

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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