Name: Southern Sweet Potato Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 2 cups cooked and mashed sweet potatoes; 1 ½ cups granulated sugar; ½ cup brown sugar; 1 cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk

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Introduction

Southern Sweet Potato Cake is a moist, flavorful dessert that combines the natural sweetness of sweet potatoes with warm spices and a rich cream cheese frosting. Perfect for gatherings or a comforting treat, this cake offers a delightful twist on a classic favorite.

A close-up of a two-layer carrot cake slice on a white plate with a silver fork resting beside it; the bottom and top layers are dense, moist, and brown with visible grated carrot texture, and a thick middle layer of creamy white frosting separates them; the top of the cake is covered with a generous layer of creamy white frosting topped with small crumbs of carrot cake, giving a slightly crumbly texture; the background shows a blurred whole cake on a cooling rack and a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups cooked and mashed sweet potatoes
1 ½ cups granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
2 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and proper rising.
Step 2: Peel and chop 2-3 medium sweet potatoes. Boil until fork-tender, about 15-20 minutes. Drain, let cool, then mash until smooth to yield about 2 cups.
Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 4: In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each.
Step 5: Stir in mashed sweet potatoes and vanilla extract until smooth.
Step 6: Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 7: Grease and flour two 9-inch round cake pans or line with parchment paper. Divide batter evenly between pans and smooth tops.
Step 8: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: For the frosting, beat cream cheese and softened butter until creamy. Gradually add powdered sugar, then stir in vanilla extract. Add milk one tablespoon at a time until spreading consistency is reached.
Step 10: Level cake tops if domed. Place one layer on a platter and spread frosting over the top.
Step 11: Add second layer, press gently to adhere, then frost the top and sides evenly.
Step 12: Optionally, decorate with chopped pecans or toasted coconut.
Step 13: Slice and serve with coffee or tea for a delightful experience.

Tips & Variations

For extra moisture, substitute half the vegetable oil with melted butter.
Try adding ½ cup chopped pecans or walnuts into the batter for crunch.
Use canned sweet potatoes if short on time, but make sure they are well drained before mashing.
Swap ground nutmeg for ground ginger for a different spice profile.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes for the best flavor. Leftover cake can also be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

A slice of two-layer carrot cake sits on a white plate with a silver fork beside it. The bottom and top layers are dense and moist, with a rich brown color speckled with small bits as texture. Between and above the layers is thick, creamy white frosting, generously spread, creating clean, smooth surfaces. The top frosting layer is topped with small, crumbly pieces of cake as decoration. The plate rests on a warm-toned wooden surface with a blurred whole cake in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. Be sure it contains xanthan gum or add some for structure.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven frequently during baking to prevent sinking.