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easy sweet potato cake with cream cheese frosting

Easy Sweet Potato Cake With Cream Cheese Frosting, How To Make Simple & Delicious Sweet Potato Cake At Home

Sweet potato cake with cream cheese frosting is easy to prepare and delicious. It makes a quick, delicious dessert for dinner or you can enjoy this as a dessert for breakfast. An easy way to use any leftover sweet potatoes and an easy to way get veggies into delicious kid friendly desserts!
Course Dessert
Cuisine American
Keyword sweet potato cake, sweet potato cake with cream cheese frosting
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 509kcal


  • ½ cup sweet potato mashed you can use roasted or boiled
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1.5 cups flour
  • ½ teaspoon baking soda
  • 1.5 teaspoon baking powder
  • salt a pinch
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla essence
  • ½ cup oil
  • ½ cup milk
  • 2 large eggs

To make the cream cheese frosting for the cake

  • 8 oz cream cheese at room temperature
  • 1 teaspoon vanilla essence
  • 2 cups powdered sugar may adjust a little
  • 2 tablespoons heavy cream or whole milk optional


  • Preheat the oven to 350 degree Fahrenheit.
  • In a bowl, beat well the eggs.
  • Add the mashed sweet potatoes, mix well.
  • Add the brown sugar and mix the ingredients well.
  • Add the oil, mix again.
  • Add the milk, vanilla essence and cinnamon powder to the bowl and mix everything well.
  • In another large bowl, mix together the dry ingredients - flour, salt, baking powder and baking soda (you may also add some extra cinnamon powder if you like) until all ingredients are evenly mixed.
  • Add the wet ingredients mixture to the dry ingredients mixture, mix together to form the batter without forming any lumps.
  • Also add the white sugar to the batter, mix enough to blend in the sugar evenly across the batter.
  • Transfer the cake batter to a greased caked pan, bake for about 40 to 45 minutes or until a toothpick inserted at the center of the cake comes out clean. If the top of the cake is cooked before the inside is cooked completely, cover the pan with an aluminium foil and bake for the rest of the time. It is a good idea to check the cake after 25 minutes of baking time, since I had to cover the pan with foil at that point.
  • Allow the cake to cool down before you cut or apply the frosting.

To prepare the frosting

  • Chill the bowl (in which you want to make the frosting) and blades for at least 15 minutes in advance.
  • Once the bowl is chilled and cooled, add the cream cheese to the bowl.
  • Also add the vanilla essence and beat in high for about 1 to 2 minutes.
  • Add one cup of powdered sugar, beat until mixed with the cream cheese, add the remaining powdered sugar too and beat well for another 1 to 2 minutes.
  • Finally add the cream or milk, beat until its mixed with the contents in the bowl to form creamy and smooth cream cheese frosting. Use immediately for frosting the cake!
  • To apply cream cheese frosting to the sweet potato cake
  • Once the cake is cooled, remove the cake from the pan and slice the cake in half by cutting across the cake to make two almost equal sized cake layers (I use a serrated knife or just regular plastic knife or butter knife).
  • Place the first layer of cake on top of the turntable.
  • Apply some of the frosting over the first layer, spread it across.
  • Now place the second layer of cake on top of the first layer of the cake and apply the remaining frosting (put spoonfuls of frosting over the cake and apply almost evenly using an icing spatula).
  • Slice and serve immediately for a very delicious dessert with dinner or snack or keep refrigerated until ready to use!


Calories: 509kcal | Carbohydrates: 75g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 160mg | Potassium: 237mg | Fiber: 1g | Sugar: 57g | Vitamin A: 3115IU | Vitamin C: 2.7mg | Calcium: 101mg | Iron: 1.5mg