Sweet potato cake with brown sugar cream cheese frosting is moist, spiced, and topped with rich brown sugar cream cheese frosting. It’s the perfect way to repurpose leftover mashed sweet potatoes into an impressive Thanksgiving dessert.
Sweet potato pie may get all the attention, but this sweet potato layer cake is just as delicious. The cake is full of warm spices and natural sweetness from mashed sweet potatoes, which give it a moist, tender crumb without making it heavy.
The frosting is where this cake really shines. It has a luscious cream cheese frosting made extra tasty with brown sugar for a hint of rich, caramel-like flavor. Together, the spiced cake layers and tangy-sweet frosting create a dessert that’s perfect for Thanksgiving, holidays, or anytime you want something unique but delicious.
This cake is also a fantastic way to repurpose leftover mashed sweet potatoes, turning them into a show-stopping dessert that no one will guess started with leftovers. Whether you serve it as a Thanksgiving dessert or just because you’re craving cake, this recipe is sure to become a fall favorite.
Ingredient notes and substitutions
- Unsalted butter: If using salted butter, decrease the salt to 1/4 teaspoon.
- Spices: You can adjust spices according to your tastes. The cake is nicely spiced, but if you want stronger spice flavor, increase the amount of spices.
- Milk: I recommend using whole milk for the richest, softest cake.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Cream cheese: I recommend using full-fat cream cheese in the frosting. Fat-free cream cheese doesn’t blend as well and won’t be as rich and creamy.
How to make sweet potato layer cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Grease 2 8-inch round cake pans with nonstick spray and line with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy, about 3-4 minutes.
Step 3: Add eggs, one at a time, beating after each addition.
Step 4: Add mashed sweet potatoes and vanilla, beating until combined.
Step 5: In a large bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Whisk to combine.
Step 6: Add half the flour to the butter mixture, alternating between flour and milk. Mix until just combined. Don’t overmix the batter or the cake will end up heavy.
Step 7: Divide batter evenly between the two pans.
Step 8: Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let cool in pans for about 10 minutes before removing and placing cakes on a wire rack to cool completely. It’s important that the cake cool completely so that the frosting doesn’t melt. Once cakes have cooled, make the frosting.
Step 10: Add the brown sugar to the mixing bowl of your stand mixer. Beat with the whisk attachment to break apart and soften the sugar.
Step 11: Add butter and cream cheese. Whisk for at least 2 minutes, or until the brown sugar mixes in and gets less grainy.
Step 12: Add powdered sugar, vanilla, and salt. Whisk again to combine.
Step 13: While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes.
Step 14: Frost the cakes by piping frosting in the center and smoothing in an even layer. Stack the cakes and frost the outside. Decorate with toasted pecans, if desired.
Recipe Tips!
- Mashed sweet potato: If you don’t have leftover mashed sweet potato, the fastest way to get mashed sweet potato is to wash/scrub the sweet potatoes (I used about 2 large ones). Use a knife or fork to poke holes all around them. Cover in paper towel and microwave both potatoes for 8-10 minutes. If they’re not quite tender, microwave for additional few minutes. Once tender, slice them in half and scoop the flesh out of the middle. Measure 2 cups and let cool completely before adding to the cake batter.
- Make ahead: To make the cake ahead of time, bake the cake according to the directions. Let cool to room temperature on a wire cooling rack. Wrap each layer tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover cake in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Sweet Potato Layer Cake with Brown Sugar Cream Cheese Frosting
Equipment
- 2 8-inch round cake pans
Ingredients
Cake
- ¼ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 2 cups plain mashed sweet potatoes room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup whole milk at room temperature
Brown sugar cream cheese frosting
- 1 ½ cups light brown sugar
- 1 cup unsalted butter at room temperature
- 2-8 ounce packages plain cream cheese at room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- Toasted pecans for decorating
Instructions
- Preheat oven to 350 degrees F. Grease 2 8-inch round cake pans with nonstick spray and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy, about 3-4 minutes.¼ cup unsalted butter, 1 cup granulated sugar
- Add eggs, one at a time, beating after each addition.3 large eggs
- Add mashed sweet potatoes and vanilla, beating until combined.2 cups plain mashed sweet potatoes, 1 teaspoon vanilla extract
- In a large bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Whisk to combine.2 ¼ cups all purpose flour, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Add half the flour to the butter mixture, alternating between flour and milk. Mix until just combined.⅔ cup whole milk
- Divide batter evenly between the two pans.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for about 10 minutes before removing and placing cakes on a wire rack to cool completely.
- Once cakes have cooled, make the frosting.
- Add the brown sugar to the mixing bowl of your stand mixer. Beat with the whisk attachment to break apart and soften the sugar.1 ½ cups light brown sugar
- Add butter and cream cheese. Whisk for at least 2 minutes, or until the brown sugar mixes in and gets less grainy.1 cup unsalted butter, 2-8 ounce packages plain cream cheese
- Add powdered sugar, vanilla, and salt. Whisk again to combine.6 cups powdered sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
- While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes.2 tablespoons heavy cream
- Frost the cakes by piping frosting in the center and smoothing in an even layer. Stack the cakes and frost the outside. Decorate with toasted pecans, if desired.
Notes
- Unsalted butter: If using salted butter, decrease the salt to 1/4 teaspoon.
- Spices: You can adjust spices according to your tastes. The cake is nicely spiced, but if you want stronger spice flavor, increase the amount of spices.
- Milk: I recommend using whole milk for the richest, softest cake.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Cream cheese: I recommend using full-fat cream cheese in the frosting. Fat-free cream cheese doesn’t blend as well and won’t be as rich and creamy.
- Nutrition values are estimates.
Nutrition
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