Sweet Potato Cake with Whipped Cream Cheese Frosting Recipe

Two slices of sweet potato cake on dark plates on a dark surface.

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5 from 2 votes

Sweet Potato Cake with Whipped Cream Cheese Frosting Recipe

This cake has the perfect balance of sweet fall spice flavors with a moist and tender crumb.

Prep Time20

Cook Time40

Course: Dessert

Cuisine: American

Keyword: cake, cream cheese frosting, sweet potato, whipped

Servings:

Calories: 569kcal

Author: Leigh Harris

Ingredients

Cake

2 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
2 tsp Ground cinnamon
1/2 tsp Ground allspice
1/2 tsp Ground ginger
1/4 tsp Ground nutmeg fresh is best
1/2 tsp Kosher salt
4 large Eggs room temperature
1 1/2 cups Vegetable oil or canola oil
1 3/4 cups Granulated sugar
2 tsp Vanilla extract
3 cups Fresh sweet potatoes peeled and shredded (about 2 medium)
1 cup Pecans toasted and chopped

Whipped Cream Cheese Frosting

8 oz Cream Cheese cold
1 1/2 cups Heavy whipping cream cold
3/4 cup Granulated sugar
1/4 tsp Kosher salt
1 tsp Vanilla extract

Instructions

Cake

Preheat oven to 350 degrees F. Spray a 9x13 baking pan with baking spray, or butter and flour the pan.
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.
2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 2 tsp Ground cinnamon, 1/2 tsp Ground allspice, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/2 tsp Kosher salt
In a large bowl using an electric mixer on medium-low speed beat the eggs, sugar, oil, and vanilla extract for about 2 minutes. Scraping down the bowl as necessary.
4 large Eggs, 1 1/2 cups Vegetable oil, 1 3/4 cups Granulated sugar, 2 tsp Vanilla extract
Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients, beating until combined. Fold in the shredded sweet potatoes and pecans.
3 cups Fresh sweet potatoes, 1 cup Pecans
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

Frosting

Chill a large bowl in the freezer to make the whipped cream cheese icing. Whip the heavy cream to stiff peaks in the chilled bowl.
1 1/2 cups Heavy whipping cream
In another bowl, soften the cream cheese with a mixer, and add the sugar, salt, and vanilla extract. Beat until smooth and creamy. Make sure the sugar has dissolved. Fold the whipped cream gently into the softened cream cheese.
8 oz Cream Cheese, 3/4 cup Granulated sugar, 1/4 tsp Kosher salt, 1 tsp Vanilla extract
Spread the frosting evenly over the top of the cake and refrigerate for at least 1 hour for the frosting to set up.

Notes

Use room-temperature eggs. This will help the batter ingredients incorporate more easily.

Do not overmix! When adding dry ingredients to wet, mix until just combined. Overmixing can result in a tougher cake.

Frosting - Use extra fine granulated sugar if you can find some. But if using regular granulated sugar you will need it beat it with the cream cheese a little longer for it to dissolve.

To Bake a 2-Layer Cake - Use two 9-inch pans. Bake for 30-35 minutes or until a tester inserted in the middle comes out clean.

Cupcakes - Bake for 20-25 minutes. This recipe will make about 24 cupcakes.

Storing - Store the cake in an airtight container in the refrigerator for up to 4 days.

Freezing - You can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months for the best quality. Thaw overnight in the refrigerator, then frost the cake as directed.

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