Get ready to experience a taste of true Southern comfort with this incredible Southern Sweet Potato Cake. This isn’t just a cake; it’s a celebration of classic, down-home flavors, perfect for your Thanksgiving table or any special occasion. This recipe creates an exceptionally moist and tender cake, thanks to the addition of fresh, mashed sweet potatoes, and it’s perfectly spiced with a warm blend of cinnamon and nutmeg. Topped with a rich and tangy cream cheese frosting, this is a show-stopping dessert that is as delicious as it is impressive.
Why This is the Ultimate Holiday Cake
This recipe is a cherished classic for so many reasons.
- Incredibly Moist and Tender: The mashed sweet potatoes in the batter are the secret to a wonderfully moist and tender crumb that stays fresh for days.
- Perfectly Spiced: The warm, aromatic blend of cinnamon and nutmeg perfectly complements the earthy sweetness of the sweet potatoes.
- Rich and Tangy Frosting: The classic cream cheese frosting provides the perfect tangy contrast to the sweet, spiced cake.
- A True Showstopper: This is an elegant, layered cake that looks beautiful on a dessert table and is a guaranteed hit for any holiday gathering.
Your Simple Ingredient Checklist
This recipe is broken down into two simple components: the cake and the classic frosting.
For the Sweet Potato Cake:
- 2 cups of all-purpose flour
- 2 cups of cooked and mashed sweet potatoes (about 2-3 medium)
- 1 ½ cups of granulated sugar
- ½ cup of packed brown sugar
- 1 cup of vegetable oil
- 4 large eggs
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
For the Cream Cheese Frosting:
- 8 oz of cream cheese, softened
- ½ cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
Step-by-Step Instructions
Follow these simple steps for a perfect, classic Southern cake.
Part 1: Prepare and Bake the Cake
- Prep the Sweet Potatoes: First, prepare your sweet potatoes. Peel and chop them, then boil them for 15-20 minutes until they are fork-tender. Drain them well and let them cool completely before mashing them until smooth.
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate large bowl, use an electric mixer to beat together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the mashed sweet potatoes and vanilla extract until smooth.
- Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between your two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. This is a crucial step before frosting.
Part 2: Make the Frosting and Assemble
- Make the Frosting: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed to high and beat until fluffy. Mix in the vanilla extract. If the frosting is too thick, add the milk one tablespoon at a time until you reach a smooth, spreadable consistency.
- Assemble the Cake: Place one of the cooled cake layers on a serving platter. Spread a generous amount of the cream cheese frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake.
- Garnish and Serve: For an extra touch, you can sprinkle some chopped, toasted pecans over the top of the cake. Slice and serve!
Frequently Asked Questions (FAQ)
1. Can I use canned sweet potato puree instead of fresh? Yes, you can use canned sweet potato puree in a pinch. Make sure you are using 100% pure sweet potato puree, not sweet potato pie filling, which has added sugars and spices. You will need 2 cups of the puree.
2. Can I make this cake in a different pan? Absolutely. You can bake this cake in a 9×13 inch rectangular pan. The baking time will be slightly longer, around 35-45 minutes. You can also bake it in a bundt pan, which will take about 50-60 minutes. Be sure to grease and flour your pan well.
3. How do I store this Southern Sweet Potato Cake? Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a covered cake container. It will stay fresh and moist for up to 5 days. For the best taste and texture, let it sit at room temperature for about 20-30 minutes before serving.
4. Can I prepare this cake ahead of time? Yes, this is a great make-ahead cake. You can bake the cake layers a day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can also make the frosting a day ahead and store it in an airtight container in the refrigerator. Just be sure to let the frosting come back to room temperature and give it a quick whip with your mixer before frosting the cake.
Southern Sweet Potato Cake
Equipment
- Mixing bowls for dry and wet ingredients
- Hand or stand mixer for cake and frosting
- Two 9-inch round cake pans greased and floured
- Wire Rack for cooling cakes
Ingredients
- 2 cups all-purpose flour
- 2 cups cooked and mashed sweet potatoes (about 2–3 medium)
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp milk (as needed for frosting)
Instructions
- Peel and chop sweet potatoes. Boil 15–20 minutes until fork tender. Drain, cool, and mash until smooth.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat granulated sugar, brown sugar, and oil. Add eggs one at a time, mixing well. Stir in mashed sweet potatoes and vanilla.
- Gradually add dry mixture to wet mixture, stirring gently until just combined. Do not overmix.
- Divide batter evenly into pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then beat until fluffy. Mix in vanilla. Add milk 1 tbsp at a time if frosting is too thick.
- Place one cake layer on a serving platter. Spread frosting on top. Place second layer over it and frost top and sides. Garnish with toasted pecans if desired.