Sweet Potato Cake with Cinnamon Cream Cheese Frosting

A piece of sweet potato cake on a place with a bite on a fork.

Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Sweet Potato Cakeis moist with a luscious, homemade, creamy cinnamon cream cheese frosting. It requires only a few simple ingredients and tastes like it came out of a professional bakery.

Course Dessert

Cuisine American

Keyword cake, sweet potatoes

Prep Time 10

Cook Time 28

Servings servings

Calories 412kcal

Author Wendie

Equipment

Ingredients

2 ¾ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ tablespoon ground ginger
½ teaspoon nutmeg
1 cup brown sugar packed
2/3 cup granulated sugar
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes about 3 large sweet potatoes see notes
2 teaspoons vanilla

For the Frosting

8 tablespoon unsalted butter room temperature
1-8 oz pkg cream cheese room temperature
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar

Instructions

Preheat oven to 350 degrees and spray a 9x13 baking pan with non stick cooking spray.
In a medium bowl add the all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk until combined.
In a large bowl using a hand mixer beat the sugars, eggs, vegetable oil, mashed sweet potatoes and vanilla until combined.
Add in the dry ingredients and mix just until combined.
Pour the cake batter into the prepared baking pan. Bake for 28-35 minutes or until a toothpick comes out clean.
Let the cake cool completely before frosting.

For The Frosting

In a medium bowl add the butter, cream cheese, cinnamon and vanilla. Using a hand mixer blend until creamy.
Add in the powdered sugar a little at a time until blended.

Video

Notes

To cook the sweet potatoes:

Wash sweet potatoes, pat them dry with a paper towel, and poke holes in them with a fork. Place sweet potatoes on a baking sheet lined with aluminum foil. Bake at 400 for 45 minutes or until you can easily poke them with a fork. Remove from oven to let cool for 10 minutes. Using a spoon scrape out the center and place in a bowl mash with a fork. You will need two cups of this for the cake batter.

You can also poke holes in them and cook in the microwave for 15-20 minutes or until fork tender.

Store leftover cake covered in the refrigerator for 4-5 days.

Make sure your butter and cream cheese is room temperature to prevent any lumps.

Nutrition