Sweet Potato Cake With Cream Frosting
A moist and flavorful sweet potato cake with warm cinnamon and crunchy pecans, topped with creamy frosting—perfect for autumn gatherings or special occasions.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Beat together the vegetable oil, sugar, and eggs until well combined.
- Mix the dry ingredients (flour, salt, cinnamon, baking soda, baking powder) and gradually add to the wet mixture.
- Divide the batter evenly into two oiled and waxed paper-lined 8-inch cake pans.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before frosting.
Tips & Substitutions
For an added depth of flavor, consider incorporating a pinch of nutmeg or allspice alongside the cinnamon. If you want a lighter texture, you can substitute half of the vegetable oil with unsweetened applesauce. Make sure to use freshly grated sweet potatoes for the best moisture content and sweetness. If you prefer nuts, walnuts can be used instead of pecans for a different crunch.
Serving Suggestions
This Sweet Potato Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of spiced chai or coffee. For a more festive presentation, consider garnishing with candied pecans or a sprinkle of cinnamon on top.
Storage & Reheating
Store leftover Sweet Potato Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, gently warm slices in the microwave for about 15-20 seconds, or until warmed through, ensuring the frosting remains intact.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Cake With Cream Frosting contains roughly 382 calories, with 4g protein, 42g carbohydrates, and 23g fat. It is a good source of vitamin A (19% of the Daily Value), calcium (16% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1058mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
While fresh grated sweet potatoes provide the best texture and flavor, you can use canned sweet potatoes in a pinch. Make sure to drain them well and mash them to remove excess moisture, which can affect the cake's consistency.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or add it separately to help with the cake's structure. Test for doneness as gluten-free cakes may bake differently.
How can I make the frosting less sweet?
To balance the sweetness of the frosting, consider adding a pinch of salt or using cream cheese instead of butter for a tangy flavor. You can also reduce the sugar by half and add a bit of vanilla extract to enhance the overall taste without overpowering sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).