easy sweet potato cake recipe

Written ByJenny Smyth Posted on
easy sweet potato cake recipe
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The Best easy sweet potato cake recipe

I’m so excited to share with you my favorite easy sweet potato cake recipe. I’ve been making this dish for years, and it’s a staple in our household. Not only is it incredibly delicious, but it’s also a great way to get in some extra nutrients.

Sweet potatoes are packed with fiber, vitamins, and minerals, making them a superfood that’s hard to resist. When I’m feeling stressed or overwhelmed, I often find myself turning to baking as a way to calm down and unwind. There’s something therapeutic about mixing and measuring ingredients, watching the dough come together, and knowing that you’re creating something special for your loved ones.

This sweet potato cake recipe is a game-changer because it’s so easy to make and requires minimal ingredients. The best part is that you can customize it to your liking by adding nuts, spices, or even chocolate chips. My kids absolutely love helping me in the kitchen, and this recipe is perfect for involving them in the cooking process.

They can help with mashing the sweet potatoes, measuring out the ingredients, and even decorating the finished cake with whipped cream or powdered sugar. It’s a great way to spend quality time together while creating something delicious and memorable. Whether you’re looking for a quick breakfast option or a special treat for dessert, this sweet potato cake recipe is sure to impress.

And the best part? It’s incredibly easy to make ahead of time and freeze for later use. So go ahead, give this recipe a try, and enjoy the warm fuzzy feelings that come with sharing something delicious with your loved ones.

Easy Sweet Potato Cake

Easy Sweet Potato Cake

4.6 from 1901 votes

This moist and tender sweet potato cake is simple to make and full of warm spices. It uses mashed sweet potatoes for natural sweetness and a soft crumb.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/2 cup buttermilk

For the Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9-inch round cake pan and line the bottom with parchment paper.
3This ensures the cake releases easily after baking.
4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5Set this dry mixture aside.
6In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add the eggs one at a time, beating well after each addition.
8Mix in the vanilla extract and the mashed sweet potato until fully combined.
9The batter will be thick and slightly orange.
10Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk.
11Start and end with the dry ingredients, mixing on low speed just until combined.
12Do not overmix or the cake will be tough.
13Pour the batter into the prepared pan and spread it evenly.
14Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
15Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
16While the cake cools, make the frosting.
17Beat the softened cream cheese and butter together until smooth.
18Gradually add the powdered sugar and vanilla, beating until creamy and spreadable.
19Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
20Slice and serve.
21Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

You can use canned sweet potato puree instead of fresh. For a dairy-free version, substitute buttermilk with 1/2 cup milk mixed with 1/2 tablespoon lemon juice and use vegan butter and cream cheese.

Watch Video Of How Easy Sweet Potato Cake Works

This easy sweet potato cake recipe is always a good idea for any occasion because it is simple, wholesome, and loved by everyone. I make it for family gatherings, holidays, and even just a Tuesday night treat.

The moist texture and natural sweetness make it a crowd pleaser every time. To store leftovers, keep the cake in the fridge for up to five days.

For reheating, pop a slice in the microwave for 10 seconds or warm it in a 300 degree oven for a few minutes. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

This cake is versatile enough for any event and always disappears fast.

❓ Frequently Asked Questions About Sweet Potato Cake

Q: What type of sweet potatoes are best for baking?

Sweet potatoes that are high in moisture content work best for baking. Look for those with a smoother skin and a more rounded shape.

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