Moist Sweet Potato Cake Recipe

The top of a cake with a slice taken out of it with white frosting and chopped walnuts on it.

This homemade sweet potato cake is the perfect fall dessert—moist, flavorful, and packed with warm spices like cinnamon, ginger, and nutmeg. The shredded sweet potatoes add natural sweetness and a tender texture, while a rich cream cheese frosting brings just the right amount of tangy sweetness. Topped with chopped walnuts for a bit of crunch, this easy-to-make cake is perfect for holiday gatherings, family dinners, or cozy autumn afternoons.

Course Desserts

Cuisine Southern

Prep Time 15

Cook Time 20

Additional Time 2

Total Time 2 35

Servings servings

Calories 631kcal

Author Diane Gail

Ingredients

For the Cake Batter:

2 teaspoons vegetable oil to grease pans
3 eggs room temperature
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cup peeled and shredded sweet potatoes

For the Frosting:

8 oz cream cheese room temperature
1/2 cup salted butter room temperature
1 teaspoon vanilla extract
2 cups confectioners' sugar

For the Topping:

1/2 cup chopped walnuts

US Customary - Metric

Instructions

Prepare the Cake Batter:

Preheat oven: Set to 350°F (175°C). Grease two 8-inch round cake pans.
Mix wet ingredients: Beat eggs, sugar, oil, and vanilla together in a large mixing bowl with an electric mixer.
Mix dry ingredients: In a medium mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Combine wet and dry: Add half of the dry mixture to the wet mixture and blend well. Repeat with the remaining dry mixture.
Incorporate sweet potatoes: Stir shredded sweet potatoes into the batter.

Bake the Cake:

Divide and bake: Split the batter between the two cake pans. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Remove from oven and allow to cool completely on a cooling rack.

Make the Frosting:

Beat ingredients: In a small bowl, beat cream cheese, butter, vanilla, and confectioners' sugar with an electric mixer until smooth and creamy.

Assemble the Cake:

Frost the first layer: Spread half of the frosting over one of the cooled cakes.
Stack and frost: Place the second cake on top and spread the remaining frosting over it.
Add topping: Sprinkle chopped walnuts over the top.

Notes

Use fresh sweet potatoes: They add moisture and flavor that keeps the cake soft and naturally sweet.
Finely shred the sweet potatoes: This ensures they blend smoothly into the batter, creating a moist and tender cake.
Use room-temperature ingredients: Allow eggs, cream cheese, and butter to sit out for about 30 minutes before using for better texture and mixing.
Frost with care: Let the cake cool completely so the frosting spreads smoothly without melting.
Toast your walnuts: Enhances their flavor and gives the cake a satisfying crunch.
Serve at room temperature: Brings out the cake’s full flavor and keeps the frosting creamy

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