Easy Sweet Potato Cake with Cream Cheese Frosting
A moist and simple sweet potato cake cooked in a 139-inch pan and topped with delectable cream cheese buttercream icing.
This cake recipe is ideal for the autumn season. If you like spice cake or pumpkin cake, you’ll adore this.
This cake is also perfect to bring to any autumn events since it is something that everyone will enjoy.
This cake requires some preparation. You’ll need to pre-cook the sweet potatoes, which you can do quickly in the microwave.
Once you’ve completed that, everything else falls into place fast.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)
Contents
- Ingredient Notes:
- Mixing method:
- Tips & FAQs:
- Supplies & tools:
- Recipe:
- Easy Sweet Potato Cake with Cream Cheese Frosting
- Other posts you might like:
- FAQs
- Is there a difference between cream cheese icing and cream cheese frosting?
- Can you coat a cake with cream cheese frosting?
- Does cream cheese frosting harden up?
- How do you harden cream cheese frosting?
- What’s better cream cheese frosting or buttercream frosting?
- Do you have to refrigerate cake with cream cheese frosting?
- Do you need to refrigerate cream cheese frosting?
- Should you keep a cake with cream cheese icing in the fridge?
- How long should you refrigerate cream cheese frosting?
Ingredient Notes:
All-purpose flour: No specific flour is required for this recipe; just use all-purpose flour.
Cinnamon, ginger, and nutmeg are the spices that will give your cake an autumn flavor.
Light brown sugar: I enjoy using brown sugar in autumn cakes because it adds a depth of flavor to the cake. Fill your measuring cup halfway with sugar.
Cooked, mashed sweet potatoes: For this dish, I used fresh sweet potatoes (not tinned). It’s simple to prepare them ahead of time (in the microwave) and then let them cool.
Unsalted butter and cream cheese: These will be used to make the cream cheese buttercream. I’ve discovered that name-brand cream cheese is the best, and both should be near to room temperature, but not microwaved.
*The recipe card at the bottom of this page will provide all of the ingredients and quantities.
Mixing method:
Let’s discuss about the cake’s mixing process for a minute.
This cake’s mixing process is ridiculously simple. Simply combine the dry ingredients in one bowl, the liquid in another, and then pour the liquid into the dry mixture and stir.
You might use an electric mixer or even a wooden spoon.
When making the cream cheese buttercream, use an electric mixer to get it as creamy as possible.
*The recipe card will include all of the instructions.
Tips & FAQs:
Yes, the sweet potatoes must be boiled, mashed, and chilled before being added to the cake mix. Cook them in the microwave for approximately 5 minutes. Before frying, prick them many times with a fork.
Maybe, but I haven’t tried it. If all you have is a desire to try, I would say go for it.
Probably. I’ve only tried it as a 139 cake, but I see no reason why it wouldn’t work in two 8-inch round cake pans. Simply begin testing for doneness 5-10 minutes before the time specified on the recipe card.
You may, but leave out the salt specified in the buttercream recipe.
You want to stir the cake batter until it is well incorporated, but not for too long. Stop mixing as soon as the cake ingredients are well combined, but do not continue to mix for many minutes or until everything is absolutely smooth; this will result in a thick cake.
The dough for this cake is quite dense. You don’t want to add any more liquid. Just make an effort to properly distribute it in the pan.
If you add buttercream to the cake while it is still warm, the buttercream will pool down the sides of the cake and around the borders of the pan.
Because it’s topped with cream cheese icing, you’ll want to keep this cake properly covered in the fridge.
This cake tastes best at room temperature. If the cake has been refrigerated, remove it from the refrigerator 20 minutes before serving to allow it to get closer to room temperature and soften.
*Be careful to read all of the directions on the recipe card. Because it will have all of the information.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies & tools:
- Electric mixer
- 139 inch pan
- Cooling racks
- Silicone spatula
Ok lets get to the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Easy Sweet Potato Cake with Cream Cheese Frosting
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Ingredients
For the cake:
- 2 cupsall-purpose flour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- teaspoonsalt
- 1tablespooncinnamon
- teaspoonground ginger
- teaspoonnutmeg
- 1cuppacked light brown sugar
- cupgranulated sugar
- 3large eggs
- 1cupvegetable oil
- 2 cups cooled cooked and mashed sweet potato (about 4-5 big sweet potatoes or a package of mini sweet potatoes)
- 2teaspoonsvanilla bean paste(or vanilla extract)
For the frosting:
- cupunsalted butter, room temperature(1 stick)
- 18 oz. cream cheese, about room temperature
- 1pinchsalt
- teaspooncinnamon
- 1teaspoonvanilla bean paste(or vanilla extract)
- 4cupsconfectioners sugar
- 1 tablespoon milk or cream (add more if necessary to get the appropriate consistency)
Instructions
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease or spray a 139 inch pan.
- In a large mixing basin, combine the flour, baking powder, baking soda, salt, and spices. Set away after thoroughly whisking.
- In a separate dish, combine the brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla extract. Whisk thoroughly.
- Pour the liquid mixture into the dry ingredients and blend well. If you want, you may mix with a wooden spoon or an electric mixer set on medium. If you mix the cake for too long, it will become overly thick. Mix just until the ingredients are well mixed.
- Pour the batter onto the prepared pan in an equal layer. The batter will be rather thick.
- Bake at 350 degrees Fahrenheit for 35-40 minutes. A toothpick inserted into the cake should come out clean or with a few moist crumbs on it.
- Before adding the icing, allow the cake to cool fully on a cooling rack.
For the frosting:
- Add the room temperature butter to a mixing bowl and beat with an electric mixer until smooth.
- Mix in the room temperature cream cheese until smooth on medium speed.
- Combine the salt, cinnamon, vanilla, confectioners’ sugar, and milk in a mixing bowl. Mix on medium speed.
- Examine the consistency. If it’s too thick, stir with a teaspoon of cream or milk.
- Add to cooled cake.
Notes
Nutrition
Other posts you might like:
- Easy Apple Spice Cake
- Caramel Apple Toffee Cake
- Pumpkin Toffee Crunch Cake
- Brown Sugar Spice Cake
FAQs
Is there a difference between cream cheese icing and cream cheese frosting?
Frosting, in general, is thick and fluffy, and it is used to cover the exterior (and typically the inside layers) of a cake. Icing is a thinner, glossier version of frosting that may be used as a glaze or for elaborate decoration.
Can you coat a cake with cream cheese frosting?
On top of the cake layer, spread a thick, uniform layer of cream cheese frosting. Repeat with the second cake layer, then put the top cake layer upside down to make frosting simpler. Using a broad offset spatula, carefully apply a thin layer of frosting around the cake to completely cover the cake layers.
Does cream cheese frosting harden up?
Yes, cream cheese frosting hardens in the refrigerator. If your frosting is too soft to pipe after it has been whipped, place it in the refrigerator for approximately 30 minutes to stiffen.
How do you harden cream cheese frosting?
Refrigerating cream cheese frosting is the simplest technique to thicken it. The frosting will change consistency and become considerably thicker as the fats from the cream cheese and butter cool. There’s no need for more powdered sugar!
What’s better cream cheese frosting or buttercream frosting?
Buttercream frosting is certainly more flexible than cream cheese icing in terms of combinations. This is because, unlike cream cheese frosting, which may be too sour in certain recipes, buttercream has a neutral taste.
Do you have to refrigerate cake with cream cheese frosting?
THE BOTTOM LINE: Cake with cream cheese icing must be refrigerated—usually within 2 hours of being prepared. To serve the cake after it’s been chilled, remove only the slices you plan to serve from the refrigerator, rather than the whole cake, since individual slices will warm up more quickly.
Do you need to refrigerate cream cheese frosting?
THE BOTTOM LINE: Cake with cream cheese icing must be refrigerated—usually within 2 hours of being prepared. To serve the cake after it’s been chilled, remove only the slices you plan to serve from the refrigerator, rather than the whole cake, since individual slices will warm up more quickly.
Should you keep a cake with cream cheese icing in the fridge?
THE BOTTOM LINE: Cake with cream cheese icing must be refrigerated—usually within 2 hours of being prepared. To serve the cake after it’s been chilled, remove only the slices you plan to serve from the refrigerator, rather than the whole cake, since individual slices will warm up more quickly.
How long should you refrigerate cream cheese frosting?
THE BOTTOM LINE: Cake with cream cheese icing must be refrigerated—usually within 2 hours of being prepared. To serve the cake after it’s been chilled, remove only the slices you plan to serve from the refrigerator, rather than the whole cake, since individual slices will warm up more quickly.