Sweet Potato Cake with Cream Cheese Icing
Elevate your dessert game with this indulgent Sweet Potato Cake with Cream Cheese Icing, a show-stopping treat that’s as comforting as it is flavorful. Made with mashed sweet potatoes, warm spices like cinnamon and nutmeg, and a hint of vanilla, this moist and tender cake delivers a delightful balance of earthy sweetness and aromatic charm. Topped with a luscious cream cheese icing that’s whipped to perfection, every bite is rich, creamy, and utterly satisfying. Perfect for holiday gatherings, cozy afternoons, or anytime you’re craving a uniquely delicious cake, this recipe brings together easy baking techniques and pantry-friendly ingredients for an irresistible homemade masterpiece.
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Recipe Information
Ingredients
- 2 cups Sweet potatoes (cooked and mashed)
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 3 cups Powdered sugar
- 1 teaspoons Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then set them aside.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the vegetable oil, eggs, vanilla extract, and mashed sweet potatoes until fully combined and smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cake pans from the oven and let them cool on a wire rack for 10 minutes. Then gently remove the cakes from the pans and let them cool completely before icing.
To prepare the cream cheese icing, beat the softened cream cheese and unsalted butter together using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese icing evenly over the top.
Place the second cake layer on top and spread the remaining icing over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set. Slice and enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 67.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
