Best 20 Sweet Potato Cake Recipes

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
• Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
• Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Generously butter a 10-cup tube or bundt pan.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Set aside.
• In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
• Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the sweet potatoes and mix until thoroughly combined.
• Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
• The batter should be stiff.
• Add the vanilla, pecans and, if desired, the coconut.
• Spoon the batter into the prepared pan.
• Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
• Transfer the pan to a wire rack to cool for 15 minutes.
• Invert the cake onto a plate and remove.
• Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

SWEET POTATO LAYER CAKE

Steps:

• In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

YUMMY SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with greased parchment paper.
• Combine milk and 2 tablespoons orange juice in a bowl; set aside at room temperature for at least 10 minutes.
• Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
• Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low; slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract; mix until smooth.
• Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes; invert onto rack to cool completely, about 15 minutes.

SWEET POTATO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
• Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
• Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
• Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

BANANA SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
• Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
• Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
• Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
• Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

APPLE-SWEET POTATO PECAN DUMP CAKE

Steps:

• Preheat oven to 350°. Combine pie filling, sweet potatoes, cinnamon and pie spice in a greased 13x9-in. baking dish. Sprinkle with cake mix and cheese; dot with butter. Drizzle with caramel and sprinkle with pecans. Bake until golden brown, 45-50 minutes. Let stand 10 minutes. Serve warm, with ice cream or whipped cream if desired.

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

SWEET POTATO CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
• Place pecan halves on bottom of pan in even layer.
• Using colander, drain sweet potatoes well.
• In a bowl, mash potatoes until smooth.
• In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
• In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
• With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
• Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
• Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
• Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
• Brush over pecans, letting some glaze run down sides of cake.

SUPER EASY SWEET POTATO CAKE (DOCTORED CAKE MIX)

Steps:

• Preheat oven to 350°F (or as instructed on cake mix box).
• Mash the sweet potatoes in a bowl.
• Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
• Add cake mix and apple pie spice. Mix on medium speed until smooth.
• Pour into pan of choice. I used a bundt.

CRANBERRY SWEET POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.

SWEET POTATO RUM CAKE WITH BUTTER RUM FROSTING

Steps:

• Soak the raisins in rum for at least 30 minutes to plump them up.
• Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
• Preheat oven to 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
• Combine all of the cake ingredients (except raisins) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisin/rum mixture. Spread into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
• To make the frosting, melt the butter in a large saucepan, and allow it to brown just lightly. Remove from the heat and add the remaining frosting ingredients. Beat until smooth and creamy. You can add a little additional rum, orange juice, or water to thin it if necessary, or add a little confectioners sugar if you need to thicken it. Spread over the cake and refrigerate overnight. Serve cold.

CITRUS-KISSED SWEET POTATO CAKE

Steps:

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.

SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
• Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
• Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
• Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
• Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.