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

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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