Southern Sweet Potato Cake

A delightful and moist cake made with sweet potatoes, perfect for Thanksgiving celebrations.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 350

Ingredients Method Notes

Ingredients

Cake Ingredients

2 cups all-purpose flour The base for the cake.
2 cups cooked and mashed sweet potatoes The star ingredient that adds moisture and sweetness.
1.5 cups granulated sugar Sweetens the cake.
0.5 cups brown sugar Adds depth of flavor and moisture.
1 cups vegetable oil Ensures a moist texture.
4 large eggs Provides structure and richness.
1 teaspoon vanilla extract Enhances the flavor.
2 teaspoons baking powder Helps the cake rise.
1 teaspoon baking soda Works with the baking powder for leavening.
1 teaspoon ground cinnamon Adds warmth and spice.
0.5 teaspoon ground nutmeg Complements the sweet potatoes.
0.5 teaspoon salt Enhances the overall flavor.

Frosting Ingredients

8 oz cream cheese, softened The creamy base for the frosting.
0.5 cups unsalted butter, softened Adds richness.
4 cups powdered sugar Sweetens and thickens the frosting.
1 teaspoon vanilla extract Enhances the flavor.
2 tablespoons milk Adjusts the consistency for spreading.

Method

Preparation

Preheat your oven to 350°F (175°C).
Cook your sweet potatoes and mash them until smooth.

Mix and Bake

In a large bowl, combine all the cake ingredients. Mix until just blended; don’t overdo it.
Pour the batter into greased cake pans and bake for about 25-30 minutes or until a toothpick comes out clean.

Frosting and Assembly

Beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, vanilla, and milk to achieve the perfect spreading consistency.
Once the cakes are cool, layer the cake with frosting in between and cover the top.

Notes

For a good presentation, slice the cake neatly and serve it on a fancy platter. Garnish with a sprinkle of cinnamon or a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the cake for up to three months.