Sweet Potato Cake Recipe

Cook and Mash

Preheat oven to 375°F (190°C). Prick 2 medium sweet potatoes with a fork and bake directly on the oven rack for about 45–55 minutes until tender. Alternatively, peel, cube and boil sweet potato until fork-tender, about 15–20 minutes. Let cool slightly, then peel (if baked) and mash until smooth. Measure 1 1/2 cups mashed sweet potato and set aside to cool to warm (not hot).

Preheat and Prepare Pan

Reduce oven temperature to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment, or prepare two 8- or 9-inch round cake pans.

Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt until evenly distributed.

Combine Wet Ingredients

In a large mixing bowl, whisk 1 1/2 cups mashed sweet potato and 3 large eggs until smooth. Add 3/4 cup melted butter, 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar; whisk until well combined and slightly glossy. Stir in 1 tablespoon vanilla extract and 1/2 cup milk.

Mix Batter

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or mixing on low speed until just combined. Do not overmix. If using, fold in 1/2 cup chopped nuts and/or 1/4 cup raisins or dried cranberries at this stage.

Transfer batter to the prepared pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 30–40 minutes for a 9x13 pan, or 22–30 minutes for round pans, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is lightly golden.

Allow the cake to cool in the pan on a wire rack for 15 minutes, then remove from pan (if using rounds) or leave in pan (for 9x13) and cool completely before frosting. Cooling completely prevents frosting from melting.

If using cream cheese frosting: beat 8 ounces softened cream cheese with 4 tablespoons softened unsalted butter until smooth. Gradually add 1 to 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and spreadable. Adjust powdered sugar to desired sweetness and consistency.

When cake is completely cool, spread frosting evenly over the top. Sprinkle with remaining chopped nuts if desired, and dust with up to 2 tablespoons powdered sugar for a light finish.

Slice and serve at room temperature. Store covered in the refrigerator if frosted (up to 4 days) or at room temperature in an airtight container for up to 2 days. For longer storage, freeze unfrosted slices up to 3 months; thaw in the refrigerator overnight before serving.