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Sweet Potato Cake with Cream Cheese Frosting

Sweet potato cake with cream cheese frosting is a warmly spiced 9x13-inch cake baked until a toothpick comes out with a few moist crumbs. Cool it completely before spreading on the smooth, creamy frosting.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling 1 hour 30 minutes
Total Time 2 hours 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pan
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1.75 cups granulated sugar
  • 3 eggs large, room temperature
  • 1 cup vegetable oil
  • 2 cups sweet potato mashed cooked, cooled
  • 2 teaspoons vanilla extract
For the frosting
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 0.125 teaspoon salt

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  4. In a large bowl, whisk the sugar and eggs until smooth.
  5. Whisk in the oil, sweet potato, and vanilla.
  6. Add the flour mixture to the sweet potato mixture and stir just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake at 350°F for 35–42 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the pan, about 1 1/2 hours, before frosting.
Make the frosting
  1. Beat the cream cheese and butter in a large bowl until smooth and creamy.
  2. Beat in the powdered sugar a cup at a time.
  3. Beat in the vanilla and salt until smooth.
  4. Spread the frosting over the cooled cake.

Notes

For the moistest texture, stop baking when a toothpick comes out with a few moist crumbs. Refrigerate covered for up to 4 days; freezer-friendly. For a gluten-free option, use a 1:1 gluten-free baking flour blend.