Sweet Potato Recipe Cake

This cake takes a little preparation. You’ll need to have cooked the sweet potatoes ahead of time, but you can do that quickly in the microwave.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section , which may answer any questions you might have about this recipe. Enjoy!

Now, let’s talk a little bit about just some of the ingredients for this recipe. (The entire ingredient list is in the recipe card lower in this post.)

Easy Vegan Sweet Potato Cake

Light brown sugar: I love using brown sugar, especially in fall cakes as they really give a depth of flavor to your cake. Make sure to pack the sugar into your measuring cup.

Cooked, mashed sweet potatoes: I used real sweet potatoes (not canned) for this recipe. It’s easy to just cook these ahead of time (you can do it in the microwave) and then let them cool.

Unsalted butter & cream cheese: You’ll use these for the cream cheese buttercream. I’ve found that the name-brand cream cheese is the best and you’ll want both to be close to room temperature, but don’t microwave them.

Sweet Potato Sheet Cake

The mixing method for this cake is insanely easy. You’ll just mix the dry ingredients together in one bowl, the liquid in another bowl, then pour the liquid into the dry mixture and mix.

Yes, you’ll need to make sure the sweet potatoes are cooked, mashed and cooled before adding to the cake batter. You can cook them in the microwave for about five minutes. Make sure to puncture them with a fork a few times before cooking.

Maybe, but I haven’t tested that out. If you want to experiment and that’s all you have, I’d say go for it.

Gluten Free Sweet Potato Pound Cake

Probably. I’ve only officially tested this one out as a 13×9 cake, but I see no reason that it wouldn’t work in two, 8 inch round cake pans. Just start checking for doneness about 5-10 minutes before the time listed on the recipe card.

You want to mix the cake batter until it’s well combined, but you want to be careful not to mix too long. Stop mixing as soon as the cake ingredients are well incorporated, but don’t mix for several minutes or until everything is perfectly smooth…that will produce a dense cake.

Yes, the batter for this cake is thick. You don’t want to add any extra liquid. Just try your best to spread it evenly into the pan.

Sweet Potato Layer Cake With Molasses Buttercream

If you add buttercream to the cake when it’s even a little warm, the buttercream will warm up too much and pool around the sides of the cake along the edges of your pan.

This cake is best served at room temperature. If the cake has been chilled, let it sit out of the fridge for about 20 minutes before serving so it can come closer to room temperature and soften.

***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.

Sweet Potato Cinnamon Cake Sweet Potato Dessert

Keep this cake covered well in the refrigerator, since it’s covered with cream cheese buttercream. Set the cake out of the refrigerator for about 20 minutes prior to serving, so that it will soften a bit.

This cake may be able to be made into a layer cake, although I have not officially tested that out. I see no reason that it wouldn’t work in two, 8 inch round cake pans. Just start checking for doneness about 5-10 minutes before the time listed on the recipe card.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

Sweet Potato Tea Cake Recipe

Calories: 531 kcal | Carbohydrates: 82 g | Protein: 4 g | Fat: 22 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 186 mg | Potassium: 268 mg | Fiber: 2 g | Sugar: 58 g | Vitamin A: 7416 IU | Vitamin C: 7 mg | Calcium: 56 mg | Iron: 2 mg

Baking at higher elevation? Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!This delicious Southern Sweet Potato Cake Recipe is perfect to serve for any occasion, or any time you’re in the mood for baking. The cake is made layers of slightly spiced sweet potato cake and a honey cinnamon buttercream for a lovely combination that has been a palate pleaser over the years, and has become one of our most popular cake recipes.

Southern Sweet Potato Cake Recipe

For years we’ve enjoyed dining at Brick Street Cafe. Not only do they have a lovely, eclectic atmosphere but the menu, particularly the dessert menu is fabulous. The dessert selection alone is worth a visit. It’s like a tour of the South in dessert form!

A good plan when dining at Brick Street Cafe is to have a light salad for supper to save up room for cake because the cake serving size is crazy huge. One of the cakes they are famous for is their Sweet Potato Cake. It’s a lightly spiced cake, similar to carrot cake, but made with sweet potatoes and oh so moist.

For many years I had been wanting to recreate the Southern Sweet Potato Cake, so a few years back I set out to conquer it. A few renditions later and I settled on a cake that we are delighted with. It’s a moist cake with just the right amount of spice to compliment the sweet potato.

Sweet Potato Cake Recipe

And yes, there is real sweet potato in this cake, about 4-5 of them to be exact. Just to push this Sweet Potato Cake over the top, I then paired it with a fluffy Cinnamon Honey ButtercreamFrosting. Sweet potatoes, cinnamon, and honey always make a good team, don’t they?

It’s a cake worthy of a special occasion or even just an ordinary day you’d like to make special. I hope you enjoy this cake as much as we have! Happy baking, y’all!

What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...

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