Sweet Potato Cake
The ultimate comfort food, Sweet Potato Cake combines rich flavors with a moist texture, making it a delightful dessert for any occasion. Packed with nutrients from sweet potatoes and topped with creamy frosting, this easy weeknight treat is perfect for sharing. Make it tonight and watch your loved ones smile!
Equipment
- Mixing Bowls
- Hand Mixer
- 9×13-inch Cake Pan
Ingredients
- 1½ cups mashed sweet potatoes
- 1 box yellow cake mix
- ¾ cup milk
- ⅓ cup vegetable oil
- 4 large eggs
- 2 tsp ground cinnamon
- 2 packages cream cheese 8-oz each, room temperature
- 6 Tbsp unsalted butter softened
- 3 cups powdered sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup chopped pecans
- 2 Tbsp caramel sauce
Instructions
- Preheat your oven to 350ºF. It’s important to have the oven ready to ensure even baking. While the oven heats, take a moment to prepare your 9×13-inch baking pan by spraying it with nonstick cooking spray. This step is crucial to ensure your cake comes out easily.
- In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, ground cinnamon, and mashed sweet potatoes. Using an electric mixer on medium speed, mix everything until smooth and well blended. You’re looking for a batter that’s creamy and free of lumps.
- Once your batter is ready, pour it into the prepared cake pan, spreading it evenly with a spatula. This helps it bake uniformly. Place the pan in the preheated oven and bake for 28 to 32 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs attached.
- After baking, allow the cake to cool completely on a wire rack. Cooling is essential as it ensures the cake sets properly, making frosting easier.
- While the cake cools, prepare your frosting. In a medium bowl, beat together the cream cheese and butter using an electric mixer on medium speed until creamy. You want a smooth, fluffy texture without any lumps.
- Gradually add in the powdered sugar, cinnamon, and salt, beating until everything is well blended. Stir in the vanilla extract carefully, ensuring it’s evenly mixed into the frosting.
- Once the cake is entirely cool, spread the luscious cream cheese frosting generously over the top. Take your time to ensure it covers the cake beautifully.
- Finally, sprinkle the chopped pecans over the frosting, followed by a drizzle of caramel sauce for an extra touch of sweetness and visual appeal.
Notes
- Prepare Ahead: You can prepare the mashed sweet potatoes ahead of time and store them in the refrigerator for up to 3 days.
- Flavor Variations: I use yellow cake mix, but you can use any flavor of cake mix that you enjoy. This would be delicious with a spice cake mix.
- Spice it Up: Feel free to change/add the spices in the cake: nutmeg, allspice, ginger, or pumpkin pie seasoning.
- Substitutions: You can substitute canned pumpkin for the mashed sweet potatoes.
- Nuts: Don’t like pecans? You can substitute walnuts or omit them altogether.
- Storage: Store the cake loosely covered in plastic wrap in the refrigerator.