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This down-home sweet potato cake brings together everything wonderful about autumn baking. Soft, tender layers packed with baked sweet potato and warming spices get topped with velvety cream cheese icing. It'll steal the spotlight at your Thanksgiving table and become a family favorite at any get-together.
Whenever I bake this cake for friends and family, everyone demands to know how I made it, and the platter ends up completely empty by the end of the night.
Round Up Your Ingredients
- All-purpose flour: creates the foundation and gives the cake structure. Grab unbleached for better flavor
- Granulated sugar: adds the right sweetness and helps create an airy texture
- Brown sugar: brings moisture and hints of molasses. Make sure it's soft and fresh
- Vegetable oil: keeps everything moist longer than butter would. Pick one without strong flavor
- Large eggs: bind everything together for perfect texture. Let them sit out before using
- Vanilla extract: deepens the flavor profile. The real stuff works best here
- Baking powder and baking soda: work together for the perfect rise
- Ground cinnamon: brings that cozy fall feeling. Get a quality brand for stronger aroma
- Ground nutmeg: complements the sweet potatoes beautifully. Try grating it yourself
- Salt: balances and enhances all the other flavors
- Cream cheese: forms the base of your dreamy topping. Take it out early to soften
- Unsalted butter: adds creaminess to the frosting. Spring for the good stuff
- Powdered sugar: creates that silky-smooth frosting texture
- Vanilla extract (for frosting): rounds out the topping flavors
- Milk: thins the frosting to just the right spreading consistency
How to Make It
- Roast and Prep Sweet Potatoes:
- Scrub sweet potatoes clean poke several times with a fork and bake until completely soft. Cool them down then mash until perfectly smooth for even cake texture
- Mix Dry Ingredients:
- Take a big bowl and stir together flour baking powder baking soda salt cinnamon and nutmeg. Mix well so everything gets evenly distributed
- Blend Wet Ingredients:
- In another bowl beat the eggs with both kinds of sugar and vanilla until fluffy. Add oil gradually while mixing. You want a shiny consistent mixture
- Combine and Fold:
- Add your mashed sweet potatoes to the wet ingredients and blend until uniform. Slowly add the dry mix folding gently just until combined. Don't stir too much
- Bake:
- Spread your batter into greased and lined cake pans making the tops level. Bake at 350 degrees F checking with a toothpick after about 25 minutes. Let cool in pans briefly before moving to a cooling rack
- Make Cream Cheese Frosting:
- Mix softened cream cheese and butter until perfectly blended. Add powdered sugar gradually then mix in vanilla and enough milk for the perfect spreading texture. Beat until light and fluffy
- Frost and Decorate:
- After cakes cool completely spread a thick layer of frosting between layers then cover the top and sides. Smooth everything out with a spatula. Try adding chopped pecans or coconut around the edges
- Enjoy and Share:
- Cut generous slices and watch everyone smile. The flavors actually get better after a night in the fridge
What I love most is how the slight bite of nutmeg plays against the creamy frosting. I first baked this for my grandma who claimed it was the tastiest Thanksgiving treat she'd ever had. Now we make it together each November as a tradition.
Flavor Boosters
Always make sure your spices aren't old and stale for maximum taste. If your roasted sweet potatoes seem too wet dab them with paper towels before you mash them up.
Serving Suggestions
Try serving with hot spiced cider or add some roasted pecans on the side for extra crunch. For special occasions I'll add bits of candied orange or a light dusting of cinnamon sugar. You can also warm a slice and top it with vanilla ice cream for an amazing treat.
Creative Twists
No brown sugar? Just mix white sugar with a spoonful of molasses instead. You can swap half the oil with unsweetened applesauce if you want something lighter. Don't like nuts? Skip the pecan garnish and use toasted coconut flakes or just swirls of frosting.
I've learned through lots of practice that you can't rush the cooling part before adding frosting or you'll end up with a melty mess sliding everywhere.
Common Questions About This Recipe
- → What keeps southern sweet potato cake so moist?
Sweet potatoes work with vegetable oil and brown sugar to create incredible moisture and softness throughout the cake.
- → Can I make this cake in advance?
You can definitely bake the layers the day before and add frosting after they've cooled, which makes planning for parties easier.
- → Which spices work best in this cake?
Nutmeg and cinnamon create wonderful warmth that complements the natural sweetness of the potatoes and sugars.
- → Does cream cheese frosting work well here?
It's the perfect match as cream cheese frosting brings a slight tanginess that beautifully balances the sweet, spiced cake layers.
- → When should I serve this cake?
It's fantastic for Thanksgiving, Christmas gatherings, or anytime you're craving a traditional southern sweet treat.