Sweet Potato Cake with Cinnamon Cream Cheese Frosting

There’s something magical about the aroma of fall baking, isn’t there? The moment those warm spices hit the air, my kitchen instantly feels cozier. This Sweet Potato Cake with Cinnamon Cream Cheese Frosting is the absolute embodiment of that feeling. It takes all the earthy sweetness we love from sweet potatoes and transforms it into a dessert that’s incredibly moist, tender, and decadent. It’s like a sophisticated cousin to your favorite Thanksgiving casserole, but in glorious cake form. If you’re a fan of comforting, spiced desserts, you’ll also adore this Sweet Potato Pound Cake.

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Contents List

Why make this Sweet Potato Cake with Cinnamon Cream Cheese Frosting

This isn’t just another cake recipe; it’s a fall experience you can bake in a 9×13 pan! The mashed sweet potato in the batter creates a wonderfully moist and tender crumb that stays fresh for days. The blend of cinnamon, ginger, and nutmeg provides a perfect balance of warm spice that complements the natural sweetness of the potatoes. To top it all off, the cinnamon cream cheese frosting is the stuff of dreams—tangy, sweet, and unbelievably creamy. It’s an easy-to-make sheet cake that’s perfect for feeding a crowd, bringing to a potluck, or simply enjoying with a cup of coffee on a crisp afternoon.

Ingredients

• 2 ¾ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cinnamon
• ½ tablespoon ground ginger
• ½ teaspoon nutmeg
• 1 cup brown sugar (packed)
• 2/3 cup granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes see notes)
• 2 teaspoons vanilla
• 8 tablespoon unsalted butter (room temperature)
• 1-8 oz pkg cream cheese (room temperature)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 cups powdered sugar

How to make Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Step 1: First things first, get your oven ready. Preheat it to 350°F and give a 9×13 baking pan a good spray with non-stick cooking spray. This will ensure your beautiful cake comes out perfectly.

Step 2: In a medium-sized bowl, it’s time to whisk together your dry ingredients. Combine the all-purpose flour, baking powder, baking soda, salt, and all those lovely warm spices: cinnamon, ground ginger, and nutmeg. Whisk until they’re all evenly distributed.

Step 3: Grab a large bowl and your hand mixer. In this bowl, beat together the brown sugar, granulated sugar, large eggs, vegetable oil, mashed sweet potatoes, and vanilla extract. Mix until everything is just combined into a smooth, fragrant batter.

Step 4: Gently add the dry ingredient mixture to your wet ingredients. Mix on low speed just until the flour streaks disappear. Be careful not to overmix, as this keeps the cake tender!

Step 5: Pour the finished cake batter into your prepared 9×13 pan, spreading it into an even layer. Bake for 28-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before you even think about frosting!

Step 6: While the cake cools, let’s make that incredible frosting. In a medium bowl, use your hand mixer to beat the room temperature unsalted butter, cream cheese, cinnamon, and vanilla until the mixture is light and creamy.

Step 7: Gradually add the powdered sugar to the cream cheese mixture, about one cup at a time. Continue mixing until all the sugar is incorporated and the frosting is smooth and fluffy. Adding it slowly prevents a powdered sugar explosion in your kitchen!

Step 8: Once the cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top. Slice, serve, and get ready for the compliments!

How to serve Sweet Potato Cake with Cinnamon Cream Cheese Frosting

This cake is a star all on its own, but it’s especially delightful served with a hot cup of coffee, a chai latte, or a simple glass of cold milk. For a little extra flair, you can sprinkle a dash of cinnamon over the frosting or top it with some toasted chopped pecans for a lovely crunch. It’s perfect as an after-dinner dessert or a special treat for a fall brunch.

How to store Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Cover the baking pan tightly with plastic wrap or transfer slices to an airtight container. It will stay wonderfully moist and delicious for up to 4-5 days. You can also freeze the unfrosted cake for up to 3 months. Just wrap it well in plastic wrap and then foil. Thaw it at room temperature before frosting and serving.

Tips to make Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Use Room Temperature Ingredients: For the smoothest, lump-free frosting, make sure your butter and cream cheese are truly at room temperature. It makes a huge difference in the final texture.

Don’t Overmix: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tougher, denser cake.

Roast Your Sweet Potatoes: For a deeper, more concentrated flavor, try roasting your sweet potatoes instead of boiling them. Pierce them with a fork, place them on a baking sheet, and roast at 400°F until tender. The natural sugars caramelize, adding a wonderful richness to the cake.

Let It Cool Completely: I know it’s tempting, but you must wait for the cake to cool completely before frosting. A warm cake will melt that luscious cream cheese frosting into a soupy mess.

If you enjoy vegetable-based cakes with cream cheese frosting, you should also try these incredible Old Fashioned Pumpkin Bars with Cream Cheese Frosting!

FAQs About Sweet Potato Cake with Cinnamon Cream Cheese Frosting

Can I use canned sweet potato puree?

Absolutely! Canned sweet potato puree is a great time-saver. Just be sure to buy 100% pure sweet potato puree, not sweet potato pie filling, which has added sugars and spices.

Can I make this cake in a different pan?

Yes, you can adapt this recipe. For two 9-inch round pans, bake for about 25-30 minutes. For cupcakes, fill liners about two-thirds full and bake for 18-22 minutes. Always check for doneness with a toothpick.

Is this cake very sweet?

The cake itself has a balanced sweetness that lets the sweet potato and spices shine. The cream cheese frosting adds a rich, sweet tang, but the combination is perfectly harmonious and not overly sugary.

Final Thoughts

This Sweet Potato Cake with Cinnamon Cream Cheese Frosting is pure comfort in every bite. It’s simple enough for a weekend baking project but impressive enough for a holiday gathering. The moist, spiced cake and the tangy, sweet frosting are a match made in dessert heaven. I hope you love this recipe as much as my family does. Happy baking!

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