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This southern sweet potato cake captures everything I love about fall baking. Moist layers infused with roasted sweet potato and a touch of spice are finished with silky cream cheese frosting. It is a showstopper for your Thanksgiving dessert table and fits right into any family gathering.
Every time I make this cake for a gathering, folks immediately ask for the recipe and rarely does a single crumb remain on the platter.
Gather Your Ingredients
- All-purpose flour: provides structure and lifts the cake. Choose unbleached for the purest flavor
- Granulated sugar: sweetens every bite and ensures the crumb stays light
- Brown sugar: gives a caramel note and helps the cake retain moisture. Fresh soft brown sugar makes a difference
- Vegetable oil: keeps the cake moist for days. I use a neutral oil so the warm spices shine
- Large eggs: are key for structure and a rich finish. Use room temperature eggs for best mixing
- Vanilla extract: adds complexity. Pure extract gives the cleanest taste
- Baking powder and baking soda: offer reliable lift
- Ground cinnamon: adds cozy warmth. Choose a fresh aromatic spice for the fullest flavor
- Ground nutmeg: supports the sweet potatoes. I like freshly grated for the boldest flavor burst
- Salt: sharpens the overall flavor profile
- Cream cheese: sets up a dreamy base for the frosting. Let it soften for ultra-smooth mixing
- Unsalted butter: brings classic richness. Use a high-quality butter for a better frosting
- Powdered sugar: makes the frosting luscious thick and smooth
- Vanilla extract (for frosting): enhances all the flavors again
- Milk: helps you reach that perfect spreadable frosting consistency
How to Make It
- Roast and Prep Sweet Potatoes:
- Wash and pierce sweet potatoes with a fork then roast until completely tender. Let cool and mash very smoothly so the cake batter stays even in texture
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg. Make sure everything is thoroughly combined to avoid streaks
- Blend Wet Ingredients:
- In a separate bowl beat eggs with both sugars and vanilla extract until light and creamy. Mix in oil until fully emulsified. The batter should look glossy
- Combine and Fold:
- Gently stir mashed sweet potatoes into the wet mix blending until totally smooth and uniform. Gradually fold in the dry mixture until you see no dry patches but do not overmix
- Bake:
- Pour the batter into greased and lined cake pans smoothing the tops. Bake at 350 degrees F until a toothpick comes out clean from the center usually about 25 to 28 minutes. Cool in pans for 10 minutes before removing to a rack
- Make Cream Cheese Frosting:
- Beat cream cheese and softened butter together until completely smooth with no lumps. Slowly add powdered sugar then vanilla extract and milk. Beat until thick yet fluffy
- Frost and Decorate:
- Once cakes are cool spread a generous amount of frosting between layers and all over the top and sides. Smooth with an offset spatula. If you like use pecans or toasted coconut to decorate the edges
- Enjoy and Share:
- Slice and serve for maximum holiday applause. This cake only gets better after a day in the fridge
My favorite detail is the rich hint of nutmeg with the cream cheese frosting. I remember making this cake for my grandmother and she declared it the best Thanksgiving dessert she had ever tasted. We now make it together every November.
Flavor Boosters
Always check your spices and leaveners for freshness for the most flavorful results. If your sweet potatoes are especially moist after roasting lightly blot them with a paper towel before mashing.
Serving Suggestions
Pair slices with hot spiced tea or serve alongside roasted pecans for extra crunch. For a festive touch I sometimes top with candied orange peel or a sprinkle of cinnamon sugar. Warmed gently the cake pairs wonderfully with a scoop of vanilla ice cream.
Creative Twists
If you do not have brown sugar use all white sugar plus a tablespoon of molasses. You can swap half the oil for unsweetened applesauce for a slightly lighter cake. For a nut free version skip any pecan topping and add toasted coconut or just frosting swirls.
One thing I have learned through the years is to not rush the cooling step before frosting or the cream cheese glaze will slide right off.
Common Questions About This Recipe
- → What makes southern sweet potato cake moist?
The combination of sweet potatoes, vegetable oil, and brown sugar locks in moisture while keeping the cake tender.
- → Can I prepare the cake ahead of time?
Yes, you can bake the cake layers a day before and frost them once cooled, making it convenient for events.
- → Which spices enhance the cake’s flavor?
Cinnamon and nutmeg add warmth and depth, balancing the sweetness of the potatoes and sugars.
- → Is cream cheese frosting suitable for this cake?
Absolutely, cream cheese frosting offers a tangy richness that pairs perfectly with spiced sweet potato cake.
- → What are the best serving occasions?
This cake is ideal for Thanksgiving, holiday meals, or anytime you want a comforting southern dessert.