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A spiced sweet potato cake with bourbon salted caramel frosting. It’s similar to carrot cake with a moist and tender crumb filled with chunks of sweet potato and walnuts. You’ll love every bite!
Easy Sweet Potato Cake
My grandmother’s carrot cake is by far one of my favorite cakes, and if you love carrot cake, then you will absolutely love this sweet potato cake. It’s loaded with spices like cinnamon and nutmeg, shredded sweet potatoes and chunky walnuts. The cake itself is so good, my mom and I ate a whole layer without the frosting.
However, the bourbon salted caramel frosting also happens to be one of my favorite frosting recipes, so when paired with this cake, it’s a match made in heaven. I’m still swooning over here.
I originally posted this in 2014 but recently redid the recipe with some minor tweaks and an all-new frosting recipe. I seriously can’t wait for you to try this frosting.
Cake Ingredients
- Sweet potatoes: Peeled and grated. The easiest way to prepare these is to use a food processor. Peel them, cut them into pieces and then grind them up. You could use a cheese grater but that would take awhile!
- Eggs
- Granulated sugar
- Vegetable oil: there’s a whole cup of oil in this cake which makes it nice and tender, and helps keep this cake moist
- Bourbon: I love pairing bourbon with sweet potatoes but if you want to omit it, you can either substitute it with vanilla or leave it out.
- Dry ingredients: All-purpose flour, baking soda and salt
- Spices: ground cinnamon and nutmeg
- Walnuts: I prefer roughly chopped walnuts, but pecans would also work well. Nuts are always optional but I love the texture that they add.
How to Make Sweet Potato Cake
- Prep: Preheat the oven to 350°. Prepare two 8-inch round baking pans (affiliate link), line the bottom with parchment paper and grease the sides and lightly dust with flour.
- Sweet potatoes: Peel the sweet potatoes and use a grater or food processor to shred the sweet potatoes. Set aside.
- Beat the wet ingredients & sugar: Beat the eggs until light and fluffy. Add the sugar and beat on low speed until well combined. Then add the oil and bourbon and continue beating until well mixed.
- Add the dry ingredients: In a medium bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated. Fold in walnuts and sweet potatoes.
- Bake: Pour the batter into the prepared pans, dividing evenly. Bake for approximately 25-30 minutes. Allow cake to cool completely.
Make ahead and storage suggestions: The cake layers can be made up to 2 days in advance. Cool completely and wrap tightly in plastic wrap or store in an airtight container. Once frosted, store in an airtight container in the refrigerator such as a cake carrier. Serve at room temperature for best results.
Bourbon Salted Caramel Frosting
This is a cross between a traditional American buttercream and a cream cheese frosting. I absolutely love my cream cheese frosting recipe (which would also go great with this cake), but I wanted something a little thicker than that. So I used a recipe that is 3 parts butter and 1 part cream cheese. This way you still get the taste of the cream cheese, but with the consistency of traditional buttercream.
This frosting has the absolute best flavor: a touch of vanilla, plenty of salted caramel and then I decided to add a little bourbon to the frosting and it was the best decision ever. It pairs perfectly with the spices in this cake, and I can definitely just eat it with a spoon.
Tips for the Perfect Frosting Consistency
The secret to getting the perfect consistency for the frosting is to start with cold ingredients. I know that’s probably the opposite of everything you’ve learned about frosting, but trust me. I use this method for nearly all my frosting recipes and readers agree, it’s a game-changer.
You’ll need to spend some time whipping the cold butter in the very beginning until it reaches a light, fluffy whipped texture. Then you’ll add the cold cream cheese and do the same thing.
This frosting should be thick but easily spreadable, it won’t be quite as soft as a cream cheese frosting. If your frosting seems too thin, add additional powdered sugar. Or if your frosting is too thick, add additional cream. If your frosting becomes too soft when applying and decorating the cake, stick it in the fridge for 20-30 minutes.
How to Decorate This Cake
I just love how this cake is decorated, and if you saw the original version I posted in 2014, this is what I call a major glow-up. You can certainly decorate this any way you’d like using additional salted caramel sauce or garnish with nuts, however, the frosting recipe makes more than enough, so you have plenty left to decorate with.
Be sure to add a crumb coating to the cake prior to frosting it. This helps pick up any loose crumbs and gives you a nice, even surface to frost. Once your crumb cake is applied, stick it in the freezer for 5-10 minutes max, or in the fridge for 15 minutes. It’s just long enough for the frosting to get cold.
When using multiple piping tips, I like to place my frosting in a large piping bag, and then use a smaller piping bag that I can use with the various piping tips, and swap them out as I decorate.
This cake is decorated using a variety of piping tips including (affiliate links) 1M tip, French tip: Ateco 866 and Wilton 199. Open star tip 21. First I pipe the 1M roses and the large rosettes with the 866, then I fill in with the smaller piping tips. I used a similar technique on my buttercream flower cake, so if you’re looking for a more in depth tutorial, check out that post. The sprinkles are from Sweetapolita sprinkles.
How to Store a Frosted Cake
Generally speaking, this can be stored in an airtight container at room temperature for 3 days. If you live in a warm or humid environment, then I would recommend refrigerating this cake due to the frosting. This cake will last up to 5 days in the refrigerator.
Can I freeze this cake?
Individual cake layers can be frozen once they’ve been baked and cooled, but I do not recommend freezing a frosted cake due to the frosting. To freeze cake layers, place them
PrintSweet Potato Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 slices
Description
A spiced sweet potato cake with a bourbon salted caramel frosting. It’s similar to carrot cake with a moist and tender crumb filled with chunk of sweet potato and walnuts.
Ingredients
For the cake
- 3 cups grated sweet potatoes, raw (about 2 medium sized)
- 4 large eggs
- 2 cups (380g) granulated sugar
- 1 cup (236ml) vegetable oil
- 1 tablespoon (30ml) Bourbon (optional)
- 2 cups (280g) all-purpose flour
- 2 teaspoons (5g) ground cinnamon
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 1/4 teaspoon nutmeg
- 1 cup (116g) walnuts, chopped (optional)
For the frosting
- 1 1/2 cups (339g) unsalted butter, cold
- 8 ounces (226g) full fat cream cheese, cold
- 7 cups (911g) powdered sugar
- 1 tablespoon (15ml) pure vanilla extract
- 1–2 tablespoons (15-30ml) Bourbon (optional)
- 2 teaspoons (9ml) heavy whipping cream or milk
- 3 heaping tablespoons (65g) salted caramel sauce
- 1/8–1/4 teaspoon salt (optional)
Instructions
For the cake:
- Preheat the oven to 350°. Prepare two 8-inch round baking pans, line the bottom with parchment paper and grease the sides, lightly dust with flour.
- Peel the sweet potatoes and use a grater or food processor to shred the sweet potatoes. Set aside.
- Beat the eggs until light and fluffy. Add the sugar and beat on low speed until smooth. Then add the oil and bourbon and continue beating on low speed until well mixed.
- In a medium bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated. Fold in walnuts and sweet potatoes.
- Pour the batter into the prepared pans, dividing evenly. Bake for approximately 25-30 minutes. Use a toothpick or knife to check the center of the cake. If your toothpick comes out clean, the cake is done. Allow the cake to cool completely.
For the frosting:
- Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes, scraping down the bowl occasionally until the butter is light and fluffy.
- Then add the cream cheese and cream together with the butter for 2-3 minutes until they are whipped and free of lumps, scape down the bowl occasionally.
- Slowly add confectionary sugar, 2-3 cups at a time, alternating with the liquid (vanilla extract, heavy cream, bourbon, salted caramel) and beat until desired consistency is reached. Add salt if desired.
To assemble the cake:
- Level off the cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake centered on a cake board.
- Pipe a layer of frosting in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake, inverted. Apply a crumb coat the cake and put in the freezer for 5-10 minutes. Remove from freezer and add remaining frosting to the side and top of the cake. Decorate and serve.
Notes
- Storage and make ahead: The cake layers can be made up to 2 days in advance. Cool completely and wrap tightly in plastic wrap or store in an airtight container. Once frosted, store in an airtight container in the refrigerator such as a cake carrier. Serve at room temperature for best results.
- Alcohol substitutions: If you don’t want to use bourbon, just omit it from the cake and the frosting. If additional liquid is needed for the frosting to reach your desired consistency, add additional heavy cream.
- Frosting consistency: This frosting should be thick but easily spreadable, it won’t be quite as soft as a cream cheese frosting. If your frosting seems too thin, add additional powdered sugar. Or if your frosting is too thick, add additional cream. The secret to the best frosting is to really whip the butter before adding any additional ingredients. If your frosting because too soft when applying and decorating the cake, stick it in the fridge for 20-30 minutes
- Decorating this cake: This cake is decorated using a variety of piping tips including 1M, French tip: Ateco 866 and Wilton 199. Open star tip 21 and Sweetapolita sprinkles.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Cream cheese frosting, Cake recipe, Sweet Potato Cake
Can you make the frosting ahead of time
Yes. So ahead and prepare 24-48 hours in advance and keep refrigerated in an airtight container. You can remove it from the fridge 30-60 minutes before you need to frost the cake and you may want to rewhip it in the mixer for a minute or two.
I have 6 inch and 9 inch pans. How should I adjust the recipe?
Hi Kym, For a 6 inch cake, if you half the recipe it will make a smaller cake. For the 9 inch pans, you would have to fill them to see how full they would be. It would likely work with two 9inch pans but I have not specifically test this recipe
Can this be made in a 9×13 pan ? Thx
I have not tried it with this particular recipe
Hi! I just realized I only have 9 1/2” pans that are about 1 1/2” deep. Would I just cut the bake time?
Yes you’ll adjust the baking time, I always check my cakes around 20 minutes and then adjust from there.
Thank you. Then I will stick to your original recipe!
Could I use half white and half dark brown sugar?
Hi Rita, I have not tested it that way. The results won’t be the same, but I can’t say whether or not it will work, just because I have not tried it.
Oh and BTW, I made this in a 15×18 inch half sheet pan only because this was the size of cake I needed today. I just frosted with a traditional cream cheese frosting with a little lemon zest. It was fabulous but I do look forward making the cake exactly, exactly 🙂 the way the recipe states. Thank you, the staff loved it!
★★★★★
Great to know this worked in that size pan! Thank you!
Excellent; made it exactly as recipe states. The only thing I might do next time is replace half the vegetable oil with applesauce, but I do this with many of my veggie cake recipes.
★★★★★
Yeah! I am so glad you enjoyed it Dawn!
Can you make cupcakes with this recipe?
Yes you can! I haven’t done it with the Sweet Potato cake but I’ve it with the carrot cake version which is pretty much the same
Can i use sweet patato flour?
I am not familiar with sweet potato flour so I am not sure if it will work
Oh my goodness! This is crazy, my mom bought too many sweet potatoes so yesterday she asked me to bake something with them. Then this morning I open my inbox to see this post, I will try to make this today!
Amazing! It was meant to be!
I just made this cake for our big family dinner last night. It was easy to make. I made the cake a few days ahead and froze the layers. They froze beautifully! This cake is delicious!! Everyone loved it! The only thing I changed was the nuts. I placed them on the top outer edge instead of around the bottom…only because of time! Thanks for this wonderfully, moist, delicious cake!
Could i substitute the shredded sweet potatoes for cooked mashed ones ?
Hi Lisa, that would drastically change the batter so you would have to adjust the recipe completely. I have not tested the recipe that way so I don’t feel comfortable telling you to try it, since there is quite a bit of ingredients involved. I don’t want you to be disappointed if it doesn’t work.
When I see a dessert like this, it makes me even happier that autumn is nearly here! I’m so crazy about sweet potatoes I named my cat Sweet Potato (three guesses what color he is).
HA! That is so much fun Jean!
Did anyone not notice that the recipe never tells you when to add the sweet potatoes to the ingredients? Fortunately, I am an avid baker and I know where they should be incorporated. My pet peeve in reading recipes. PLEASE get someone else to read over the recipe before you publish it. Novice bakers would be lost!!!!!!!!!!!
Hi Pierre. Thank you for your feedback. I have one or two different people edit my posts before they go live, but with natural human error, things can get missed. I appreciate when my readers call attention to it so that I can modify it immediately. I hope you enjoyed the recipe.
This is one of the prettiest cakes I’ve seen! So moist and fluffy, and that drizzle is to-die for!
Thank you Hayley! It was really hard not to eat the whole thing!
This looks great! I’m digging the bourbon in baking trend lately – sounds sooo comfy in a cake. Trying it!
Thank you Courtney! It helps make a great flavor!
What a DELICIOUS spin on your grandmother’s recipe! These photos are just to die for too.
Thanks Sarah!
I love sweet potatoes too I’ve always wanted t try them in pie, and now I have to add cake to that list as well; it looks just gorgeous
I have never had a sweet potato pie, but I certainly love this in the cake!
oh my this looks beyond heavenly!
Thank you Lynn!
I have never tried sweet potato cake before, but this cake looks amazing! I can’t wait to try it!
I had not either Alyssa until I made this cake. It is just splendid!
Okay so this is beautiful. I am all sweet potato all the time after August! Love ’em.
Me too Heather!
That drizzle is beautiful!
Thanks Kelly!
Shut the front door–this looks amazing and incredibly decadent!
Hahah! Thanks Kristen!
Beautiful! I love sweet potatoes and I’ll be adding this to my list. Pinning!
Thanks Marye!
Mmmm, I just want to dive right into this lovely cake! It sounds divine! Plus, it’s gorgeous, girl! 🙂
Thanks so much Jocelyn!
I think I just passed out from just reading the title of the post! I love everything in it!!! Bourbon AND cream cheese frosting?!?! Beautiful. I just found my Thanksgiving dessert.
Thank you Shannon! It is a great twist on a classic cream cheese frosting!
LOVE IT! This cake looks so moist and I am drooling over the bourbon cream cheese frosting! Pinned!
Gulp, me too!! Thanks Lindsey!
This might be the most beautiful cake I have every laid eyes upon. Seriously.
Wow, thank you so much Aimee!
Flippin amazing! I’ve got to get baking with sweet potatoes. Incredible photos too!
Have a wonderful day!
Thanks Melanie! That is too kind of you!
This cake looks incredible! And I love your tree stump cake stand. Pinned!!
Thanks Jill! The cake stand is from World Market!
This cake looks wonderful! So perfect for fall. Love that you decided to try sweet potatoes in a great carrot cake recipe! Also I want to eat that frosting with a shovel. 🙂
Only if you pass me a shovel too 😉
Beautiful cake! All the flavors sound amazing together! And nice cake stand. 😉
I love the cake stand, thank you so much! It was perfect for this recipe! XO
This cake is seriously a stunner! Wow!
Thanks girl! You inspired me with you recent sweet potato desserts!
Yum! So “thankful” you shared this in time for “thanksgiving”!~nicely presented too.
<3 ya Debbie!
Wow! This looks delicious!
Thanks Laura!
Why are you doing this to me?! Sweet potatoes are heaven and layer cakes are my favorite thing ever. I’m literally salivating in class right now.
Aw thanks Graham! I really need to make more cakes!
I love that caramel sauce dripping down the sides of the cake! I would definitely make this for Thanksgiving! It would definitely be a statement dessert! 🙂
Thanks Renee!
I love this idea! It makes total sense now that you made this cake, but I never thought about using sweet potato before except in pie. This is totally gorgeous! Happy belated blogiversary!
Thank you Mir! I have never had a sweet potato pie, but after trying this cake, I am totally tempted!