Sweet Potato Cake With Cream Cheese Frosting

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/10/19
Sweet Potato Loaf Cake with Cream Cheese Frosting

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
481 Calories
25g Fat
60g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 481
% Daily Value*
Total Fat 25g 32%
Saturated Fat 11g 56%
Cholesterol 132mg 44%
Sodium 503mg 22%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 10%
Protein 7g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet potato cake is a moist and delicious loaf cake, and it's baked in a loaf pan making it the perfect size for most families. The cream cheese frosting makes an excellent topping.

Toast some flaked coconut or pecans and sprinkle them over the cream cheese frosting for extra flavor and texture.

Bake this easy cake for a fall gathering or holiday dessert.

Ingredients

  • 8 ounces/1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 ounces/1/2 cup butter (softened)
  • 1 cup light brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sweet potatoes (mashed or pureed)
  • 1/2 cup pecans (chopped)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese (softened)
  • 2 tablespoons butter (softened)
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Optional: coconut (toasted)
  • Optional: pecans (chopped)

Steps to Make It

Make the Cake:

  1. Gather the ingredients.

  2. Butter a 9- x 5- x 3-inch loaf pan then dust with flour to coat. Preheat the oven to 350 F/180 C/Gas 4.

  3. In a bowl, combine the flour, baking powder, salt, nutmeg, and cinnamon. Blend well and set aside.

  4. In a mixing bowl with an electric mixer, beat the butter and brown sugar together until fluffy, about 2 to 3 minutes. Beat in the eggs and vanilla until smooth and well blended.

  5. Add the flour mixture and sweet potatoes to the first mixture and beat on low speed until well blended.

  6. Stir in the 1/2 cup of chopped pecans.

  7. Spoon the batter into the prepared loaf pan. 

  8. Bake the cake for 50 to 60 minutes, until a toothpick comes out dry when inserted in the center of the loaf. 

  9. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on a rack.

Make the Frosting:

  1. Gather the ingredients.

  2. In a medium bowl with an electric mixer, beat the cream cheese with the butter until smooth and well blended. Slowly beat in the confectioners' sugar and vanilla.

  3. Frost the top of the cake. Sprinkle with toasted coconut or chopped pecans, if desired.

  4. Serve and enjoy!

Tips

Toasted Coconut: Put about 1/3 to 1/2 cup of coconut in a dry skillet over medium heat. Cook, stirring and turning constantly until the coconut is lightly browned and aromatic, about 5 to 8 minutes.

Toasted Pecans: Spread about 1/2 cup of pecan halves in a dry skillet and place it over medium heat. Cook, stirring, for just a few minutes, or until the pecans begin to smell toasty and darken just a bit. Remove immediately to a plate and then chop them coarsely.