Why You’ll Love Sweet Potato Cake with Creamy Cinnamon Cream Cheese Frosting Recipe

The cake’s crumb is incredibly moist from the sweet potato puree, giving it a comforting, rich mouthfeel.
The spice blend (cinnamon, nutmeg, maybe a hint of ginger or cloves) pairs perfectly with the sweetness of the potato.
The cream cheese frosting is silky, tangy, and subtly spiced — a delicious contrast to the cake itself.
It’s a wonderful twist on traditional carrot cake or pumpkin cake, especially in seasons when sweet potatoes are abundant.
It works well for celebrations, brunches, or just as a special dessert any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (cooked and mashed)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger or cloves (optional)
Vegetable oil (or melted butter)
Eggs
Granulated sugar
Brown sugar
Vanilla extract
Cream cheese (for frosting)
Unsalted butter (for frosting)
Powdered (confectioners’) sugar
Additional cinnamon (for frosting)

Directions

Preheat your oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans (or one 9×13 inch pan).
Prepare the sweet potatoes: peel, chop, and boil or steam until tender, then drain and mash until smooth. Let cool slightly.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and any optional spice (ginger/cloves).
In a large bowl, combine oil (or melted butter), granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
Stir in the mashed sweet potatoes into the wet mixture until evenly incorporated.
Gradually add the dry mixture into the wet mixture, stirring just until no streaks of flour remain (don’t overmix).
Divide batter evenly between the prepared pans (if using two) or pour into the 9×13 pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean (about 25–35 minutes for rounds, or 35–45 minutes for 9×13 — adjust based on your oven).
Let cakes cool in pans on wire racks for about 10 minutes, then remove from pans and let cool completely before frosting.
For the frosting: In a bowl, beat cream cheese and butter together until smooth. Add powdered sugar gradually, mixing until smooth and creamy. Stir in ground cinnamon (to taste).
When the cakes are fully cooled, spread a layer of frosting between the cake layers (if stacking) and frost the top and sides. Decorate as desired (a sprinkle of cinnamon or nutmeg).

Servings and timing

Servings: About 12–16 slices (depending on how you cut it)
Prep time: 20 minutes
Cook time: 30–40 minutes (depending on pan type)
Cooling & frosting time: 30 minutes
Total time: Approx. 1 ½ to 2 hours

Variations

Nuts: Stir in chopped pecans or walnuts into the batter for added crunch.
Coconut: Add shredded coconut to the batter for extra texture.
Spice mix: Increase or reduce spices to your taste — you might add cardamom or allspice for variation.
Frosting twist: Replace half the cream cheese with mascarpone for a richer frosting, or fold in a bit of orange zest for brightness.
Layer option: Make this a layer cake with three thinner layers instead of two.
Gluten-free: Substitute a 1:1 gluten-free flour blend (ensure it contains xanthan gum) for the all-purpose flour.
Vegan: Use flax eggs or a commercial egg replacer, plant-based “butter,” and a vegan cream cheese for the frosting.

Storage/Reheating

Storage: Cover the cake tightly and refrigerate (due to the cream cheese frosting) for up to 4–5 days.
Freezing: You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. Thaw before frosting.
Reheating: Serve slices at room temperature or warm slightly in the oven (about 300 °F / 150 °C for 5–10 minutes, loosely covered) — avoid overheating, which can dry it out.

FAQs

1. Can I use canned sweet potato instead of fresh?

Yes — substitute an equal amount of well-drained, mashed canned sweet potatoes. Be sure to remove excess liquid so the batter isn’t too thin.

2. Why did my cake turn out dense?

Possible reasons include overmixing the batter, packing the flour too tightly, or using too much sweet potato moisture. Mix just until combined and check measurements carefully.

3. Can I make this in a loaf pan instead of round pans?

Absolutely — bake in a loaf pan (9×5 in) at the same temperature but check for doneness earlier, perhaps around 45–55 minutes, depending on depth.

4. How do I know when it’s done baking?

Insert a toothpick or cake tester into the center; if it comes out clean or with just a few moist crumbs, it’s done.

5. My frosting is too thin — what can I do?

Chill it briefly, then beat again. Or add more powdered sugar a bit at a time until it thickens to your desired consistency.

6. Can I make the cake ahead of time?

Yes. Bake the layers ahead (even a day before), wrap tightly and refrigerate. Frost just before serving for best texture.

7. Will this cake work without the cream cheese frosting?

You could frost it with a buttercream or whipped cream frosting instead, though the tang of cream cheese is a classic complement.

8. Can I reduce the sugar?

You can reduce the granulated sugar slightly, but too much reduction may affect texture and moisture. For a lighter sweetness, try cutting up to 10–15%.

9. My cake sank in the middle. Why?

Possible causes include opening the oven door too early, underbaking, too much leavening, or not letting the cake rest in the pan for a few minutes before transferring.

10. Can I make cupcakes instead of a cake?

Yes — fill cupcake liners ⅔ full and bake at 350 °F (175 °C) for about 18–22 minutes or until a tester comes clean.

Conclusion

This sweet potato cake with creamy cinnamon cream cheese frosting is a comforting, spiced dessert that’s ideal for fall or any time you want something rich and tender. Its moist crumb and frosty sweetness make it a crowd favorite. Experiment with the variations, serve it at a gathering or enjoy a quiet slice at home — either way, it’s a lovely treat.