Go Back
–+ servings
A slice of Sweet Potato Cake being pulled away from the rest of the cake on a spatula. It has two layers, with icing in between and even more icing piped on tip. There are cake crumbs used as garnish on top as well.
Print Recipe
5 from 1 vote

Sweet Potato Cake

For the perfect combination of sweet and spiced Fall flavors, look no further than this easy Sweet Potato Cake!
Prep Time45 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Sweet Potato Cake
Servings: 16
Calories: 635kcal
Author: Kelly Anthony

Ingredients

FOR THE SWEET POTATO CAKE:

  • 4 sweet potatoes
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 4 room temperature, large eggs, slightly beaten
  • 1 cup room temperature, unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract

FOR THE HONEY CREAM CHEESE FROSTING:

  • ¾ cup room temperature unsalted butter
  • 1 (8-ounce) package block-style softened cream cheese
  • ¼ cup honey
  • 1 ½ teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • 7 cups powdered sugar

Instructions

BAKE AND PREP SWEET POTATOES:

  • Preheat the oven to 425°F and have ready a rimmed sheet pan lined with aluminum foil.
  • Place the sweet potatoes on the pan and bake for 40 minutes or until fork tender. Set aside and allow to cool for 10 minutes or until cool enough to handle.  
  • Cut a line down the center of the potatoes and turn over into a medium-sized mixing bowl. The flesh of the potatoes should easily fall right into the bowl. Mash using a fork or a handheld mixer at medium speed. Set the mashed sweet potatoes aside until they have completely cooled.

MAKE AND BAKE THE CAKE:

  • Lower or preheat the oven to 350°F, and grease two 9-inch cake pans with butter or baking spray. Line the bottom of each cake pan with a parchment paper round and set aside until ready to use.
  • Add the flour, baking powder, salt, cinnamon, ginger, and cloves to a medium-sized mixing bowl and whisk to combine. Set the dry mix aside.
  • Add the eggs to a small bowl and use the tines of a fork to whisk and combine. Set aside until ready to use.
  • Add the butter and granulated sugar to a large mixing bowl, and using a handheld mixer on medium-high speed, mix for 2 to 3 minutes. Once the mixture appears fluffy and visibly lightened in color, add in the eggs and vanilla mix until well combined.
  • Measure and add 2 cups of mashed sweet potato to the wet mix, and mix until evenly distributed throughout the wet mixture. Add the dry ingredients and mix with the mixer on low until just combined. Discard or save any leftover sweet potato for another use.
  • Divide the batter amongst the two prepared cake pans and bake at 350°F for 15 minutes. Rotate the pans in the oven and bake for an additional 20 minutes, or until a toothpick inserted in the center of the cake comes out either clean or with a few crumbs clinging to it.
  • Remove the pans from the oven and set aside on a cooling rack for about 20 minutes. Turn the cakes out and allow them to cool completely.

MAKE THE HONEY CREAM CHEESE FROSTING:

  • Add the butter and cream cheese to a clean, large mixing bowl, and mix on medium-high speed until well combined. Add the honey, vanilla, cinnamon, clove, and salt and mix to combine once more.
  • Add the powdered sugar, and with the mixer on low until mostly combined. Increase the speed to medium-high and mix until completely smooth and fluffy, about 2 to 3 minutes.

ICE THE CAKE:

  • If necessary, use a serrated knife to trim the cooled cakes so they are flat. Add a dollop of icing to a cardboard cake round, serving plate, or cake stand. Place one of the cake rounds cut side up centered on top of the icing.
  • Spoon or pipe about ¾ cup of the icing on top of the cake and use an offset icing spatula to smooth over the top. Place the second cake round, cut side down, on top of the icing.
  • Use another cup or so of icing to add a thin layer of frosting on top of the cake and across the sides. This is called the crumb coating. Transfer the cake to the refrigerator until the crumb coating is set and slightly hardened, about 30 to 45 minutes.
  • Use the remaining frosting to frost the top and sides of the cake and to add any decorative piping across the top. Serve and enjoy!

Nutrition

Calories: 635kcal | Carbohydrates: 109g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 198mg | Potassium: 295mg | Fiber: 3g | Sugar: 83g | Vitamin A: 8699IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg