Sweet potato cake is one of those desserts that never fails to surprise people with just how good it tastes. You may be used to eating sweet potatoes as part of a savory dish, but in this recipe, they shine in an entirely new way. Their natural sweetness blends with warm spices to create a cake that is soft, rich, and incredibly satisfying. Every slice carries a hint of comfort, making it perfect for cozy afternoons, celebrations, or even just a quiet treat for yourself.
Why We Love This Sweet Potato Cake Recipe
Sweet potato cake is more than just another dessert; it’s a dessert with character. When you bake it, you’re greeted with the aroma of cinnamon, nutmeg, and cardamom drifting through your kitchen. These spices create a warm, inviting scent that makes the baking process almost as enjoyable as the eating.
One of the biggest reasons to love this recipe is its simplicity. You don’t need complicated tools or hard-to-find ingredients. Most of what you need might already be in your pantry, and the preparation steps are straightforward enough for anyone to follow.
There’s also a nutritional bonus—sweet potatoes are loaded with vitamin A, vitamin C, fiber, and antioxidants. That means you’re enjoying a dessert with real benefits while still indulging in something that feels decadent. It’s a rare combination, but sweet potato cake pulls it off beautifully.
Another reason this cake stands out is its versatility. You can make it for birthdays, serve it at holiday dinners, or simply enjoy it with a cup of coffee on a lazy weekend. It’s equally at home on a fancy dessert table or as a humble treat on a weekday night.
Ingredients for Sweet Potato Cake
To get the best results, you’ll want to measure each ingredient carefully. Even though baking is simple, accuracy makes a big difference in the final taste and texture.
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar, packed
- 1 cup sweet potato puree (about 2–3 roasted sweet potatoes)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
With these simple ingredients, you’ll create a cake that tastes like it took hours to perfect.
How to Make Sweet Potato Cake Directions
Baking sweet potato cake is an enjoyable process. The steps are simple, but each one is important in ensuring your cake turns out moist and flavorful.
- Preheat Your Oven
Set your oven to 350°F (175°C). This allows the heat to stabilize before you place your cake inside, ensuring even baking. - Prepare Your Cake Pans
You’ll need two 6-inch cake pans. Grease the sides with butter or oil, then line the bottoms with parchment paper. This prevents sticking and makes removing the cake much easier. - Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. Sifting adds air to the mixture and ensures the spices are evenly distributed. - Combine the Wet Ingredients
In another large bowl or a stand mixer, beat together the melted butter, vegetable oil, vanilla extract, granulated sugar, and light-brown sugar. Mix until the mixture is smooth and slightly fluffy. - Add Eggs and Sweet Potato
Crack the eggs into the wet mixture and mix until fully blended. Then fold in the sweet potato puree. This step gives your cake its signature moistness and color. - Blend Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can cause a dense cake, so stop as soon as the flour disappears into the batter. - Pour and Bake
Divide the batter evenly between your two cake pans. Smooth the tops with a spatula, then place them in the oven. Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cakes
Let the cakes rest in their pans for about 5 minutes before removing them. Place them on wire racks to cool completely before frosting or serving.
Once cooled, you’ll have two beautiful layers ready for any topping you choose—or you can serve them plain for a simple but satisfying treat.
How to Serve Sweet Potato Cake
You can serve sweet potato cake in many ways, depending on the mood and the occasion. If you’re keeping things simple, slice it and enjoy as-is. Its natural flavor is rich enough to stand on its own.
For a more indulgent approach, frost the cake with cinnamon cream cheese frosting, which complements the spice blend perfectly. Another option is to dust the top with powdered sugar for a light, elegant look.
If you want to turn it into a full dessert experience, add a scoop of vanilla ice cream on the side or a drizzle of warm caramel sauce. You could also sprinkle chopped nuts over the top for added crunch.
Whether it’s served at a holiday table or with afternoon coffee, sweet potato cake has a way of making any moment feel special.
Expert Tips: Sweet Potato Cake
- Pick Good Sweet Potatoes: Choose firm, smooth sweet potatoes for the sweetest flavor.
- Roast Instead of Boil: Roasting brings out more natural sweetness than boiling.
- Cool Before Pureeing: Hot puree can cause the batter to overmix or cook unevenly.
- Room Temperature Ingredients: Eggs and other refrigerated items should sit out before mixing for smoother blending.
- Don’t Overmix: Once the flour is added, mix gently to keep the cake soft.
These small details can make a big difference in how your cake turns out.
How to Store Sweet Potato Cake
- Room Temperature: If unfrosted, keep it in an airtight container for up to 2 days.
- Refrigerator: If frosted, store in the fridge for up to 5 days to maintain freshness.
- Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Proper storage ensures you can enjoy your cake even days later without losing its delicious texture.
Variation of Sweet Potato Cake
You can easily change up this recipe to create new versions:
- Add Nuts: Walnuts or pecans bring a crunchy texture.
- Spice Boost: Add ginger, allspice, or cloves for more depth.
- Fruity Additions: Stir in pineapple or grated apple for extra sweetness.
- Coconut Twist: Mix shredded coconut into the batter for a tropical flavor.
- Chocolate Swirl: Add cocoa powder to part of the batter and swirl before baking.
Experimenting with flavors keeps this recipe fresh and exciting.
Frequently Asked Questions
Can I make sweet potato cake without a mixer?
Yes, you can mix it by hand with a whisk or spatula, though a mixer makes it quicker.
What frosting works best with sweet potato cake?
Cinnamon cream cheese frosting is a popular choice, but simple buttercream also works.
Can I use canned sweet potato puree?
Yes, just make sure it’s unsweetened and free from added spices.
How can I make it gluten-free?
Swap the all-purpose flour for a gluten-free flour blend designed for baking.
Is sweet potato cake healthier than regular cake?
It contains more nutrients thanks to the sweet potatoes, but it’s still a dessert—so enjoy in moderation.
Sweet Potato Cake
Equipment
- Oven
- Mixing Bowls:
- 6-inch Cake Pans
- Whisk or Stand Mixer
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1/4 tsp. salt
- 3 Tbsp. unsalted butter (melted and cooled)
- 3 Tbsp. vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar (packed)
- 1 cup sweet potato puree (about 2–3 roasted sweet potatoes)
- 2 large eggs (room temperature)
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In another bowl, beat together the melted butter, vegetable oil, vanilla extract, granulated sugar, and light-brown sugar until smooth and slightly fluffy.
- Add the eggs to the wet mixture and mix until fully blended, then fold in the sweet potato puree.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Divide the batter evenly between the two prepared cake pans, smooth the tops, and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 5 minutes before transferring to wire racks to cool completely.
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