Can I use canned sweet potatoes for Sweet Potato Cake?

Yes, canned sweet potatoes can be used to make Sweet Potato Cake when fresh sweet potatoes are not available. Choose plain canned sweet potatoes without added syrup, sugar, or spices. Drain them well and mash them until smooth before adding them to the batter. Fresh roasted sweet potatoes usually provide a deeper flavor because roasting enhances their natural sweetness, but canned sweet potatoes are a convenient alternative that can save preparation time.

How do I store leftover Sweet Potato Cake?

Because this Sweet Potato Cake is topped with cream cheese frosting, it should be stored in an airtight container in the refrigerator. Properly stored cake will stay fresh for several days while maintaining its moist texture and creamy topping. For the best flavor and texture, allow refrigerated slices to sit at room temperature for a few minutes before serving. This helps soften the frosting and brings out the warm spice flavors.

Can I freeze Sweet Potato Cake?

Yes, Sweet Potato Cake can be frozen. For the best results, freeze the cake before adding the cream cheese frosting. Wrap the cooled cake tightly with plastic wrap and place it in a freezer-safe container for protection. When ready to serve, thaw the cake completely in the refrigerator or at room temperature, then prepare and spread the frosting on top. This method helps maintain the cake’s soft texture and fresh flavor.

Easy Sweet Potato Cake With Cinnamon Cream Cheese Frosting

Name: Sweet Potato Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups mashed sweet potatoes: adds natural sweetness, moisture, and a soft texture to the cake; 2 cups all-purpose flour: provides structure for the cake; 2 teaspoons baking powder: helps the cake rise; 1 teaspoon baking soda: improves texture and rise; 1 teaspoon salt: balances the sweetness and enhances flavor; 2 teaspoons ground cinnamon: adds warm spice flavor; 1 teaspoon ground ginger: provides a slightly spicy depth; 1/2 teaspoon ground nutmeg: adds a classic seasonal aroma; 1 cup brown sugar: creates rich sweetness and moisture; 1/2 cup granulated sugar: adds sweetness and improves texture; 4 large eggs: binds ingredients and adds structure; 1 cup vegetable oil: keeps the cake tender and moist; 2 teaspoons vanilla extract: enhances the overall flavor; 1/2 cup unsalted butter: creates a rich frosting base; 8 ounces cream cheese: adds creamy tanginess to the frosting; 3 cups powdered sugar: sweetens and thickens the frosting; 1 teaspoon cinnamon: adds spice to the cream cheese frosting

Description

This moist Sweet Potato Cake is a delicious homemade dessert made with mashed sweet potatoes, warm spices, and topped with a creamy cinnamon cream cheese frosting. Perfect for fall gatherings, holidays, or an easy family treat, this cake has a soft texture and rich comforting flavor.

Ingredients

Scale

2 cups mashed sweet potatoes: adds natural sweetness, moisture, and a soft texture to the cake
2 cups all-purpose flour: provides structure for the cake
2 teaspoons baking powder: helps the cake rise
1 teaspoon baking soda: improves texture and rise
1 teaspoon salt: balances the sweetness and enhances flavor
2 teaspoons ground cinnamon: adds warm spice flavor
1 teaspoon ground ginger: provides a slightly spicy depth
1/2 teaspoon ground nutmeg: adds a classic seasonal aroma
1 cup brown sugar: creates rich sweetness and moisture
1/2 cup granulated sugar: adds sweetness and improves texture
4 large eggs: binds ingredients and adds structure
1 cup vegetable oil: keeps the cake tender and moist
2 teaspoons vanilla extract: enhances the overall flavor
1/2 cup unsalted butter: creates a rich frosting base
8 ounces cream cheese: adds creamy tanginess to the frosting
3 cups powdered sugar: sweetens and thickens the frosting
1 teaspoon cinnamon: adds spice to the cream cheese frosting

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Instructions

Preheat the oven to 350°F and prepare a 9×13-inch baking pan with cooking spray.
Prepare the sweet potatoes by baking until tender, then cool, remove the skin, and mash until smooth.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, combine brown sugar, granulated sugar, eggs, vegetable oil, mashed sweet potatoes, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix gently until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before preparing the frosting.
Beat butter, cream cheese, cinnamon, and vanilla until smooth, then gradually add powdered sugar until creamy.
Spread the cinnamon cream cheese frosting over the cooled cake, slice, and serve.

Notes

Use roasted sweet potatoes for the best flavor because roasting enhances their natural sweetness.
Do not overmix the batter to avoid a dense cake texture.
Make sure the cake is completely cool before adding cream cheese frosting.
Store leftover cake in an airtight container in the refrigerator.
The unfrosted cake can be frozen for up to three months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg