Sweet Potato Cake Recipe

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A sweet potato cake recipe is a tasty fall recipe or a sweet potato recipe to add to your Thankgiving table.

Sweet Potato Cake Recipe

Sweet Potato Cake with Cream Cheese Frosting

Cake Ingredients:

  • 3 cups grated sweet potato (about two sweet potatoes)
  • 2 cups sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups canola oil

Frosting Ingredients:

  • 8 oz reduced fat cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Directions:

Preheat your oven 350°F. Coat a baking pan with cooking spray or butter. (Use a 13×9 pan or a round springform pan.) If using the round springform pan you might choose to use parchment paper on the sides of the pan.

Combine the sugar, flour, baking soda, cinnamon and salt in a medium mixing bowl. In a large mixing bowl, beat the eggs until they are light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the grated sweet potato.

Pour the sweet potato cake batter into the pan and place in the oven. Bake for 30 minutes; check for doneness. 

  • If you are using a 13×9 pan, bake up to 45-50 minutes total time, or until the cake is springy and an insereted toothpick comes clean.
  • If you are using a springform pan, lower the temperature to 325°F and bake up to 45-50 minutes total time, or until an inserted toothpick comes clean.

Remove your sweet potato cake from the oven and allow it to cool completely. 

If you are using a springform pan,remove sides and slice a bit from the top of the cake with a serrated knife to create a flat surface. Invert the cake onto a wire rack or serving plate. Remove bottom of springform pan.

If you are using the 13" x 9" pan, leave the sweet potato cake in the pan to cool.

You can cover the cake and refrigerate it until ready to frost...a day or two if you choose.

Frosting Directions: Whip together the butter and cream cheese. Add the vanilla. Slowly add the powdered sugar and whisk well. Frost the cake and refrigerate.

Remove the frosted cake from the refrigerator about 10-15 minutes prior to serving.

The Sweet Potato Lover's Cookbook: More than 100 ways to enjoy one of the world's healthiest foods



A Sweet Potato Cake Recipe Using Canned Sweet Potatoes

Ingredients:

  • 2 (14 1/2-ounce) cans unsweetened mashed sweet potatoes
  • 3 cups sifted cake flour
  • 2 cups sugar 
  • 3/4 cup stick margarine, softened
  • 3/4 cup egg substitute*
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Cooking spray 
  • 1/4 cup flaked sweetened coconut 
  • 2 tablespoons finely chopped pecans 

Directions:

Preheat your oven to 350° F. Combine sugar and margarine at medium speed with a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. 

Add 2 1/2 cups of the sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.

Combine flour, cinnamon, baking powder, baking soda, nutmeg and salt. Stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.

Pour sweet potato cake batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over the batter. Bake at 350° F. for 1 hour and 25 minutes or until a wooden toothpick inserted into the center comes out clean. 

Let the sweet potato cake cool in the pan for 10 minutes. Remove cake from the pan and cool completely on a wire rack.

*Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.

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for Sweet Potato Treats?

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