Sweet Potato Cake with Bourbon Caramel Cream Cheese Frosting

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 slices


A spiced nutmeg sweet potato cake with a bourbon cream cheese frosting that is smothered with caramel.


For the cake

  • 3 cups grated raw sweet potatoes (about 2 medium sized)
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tablespoon Bourbon (optional)
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup walnuts, chopped (optional)

For the frosting

  • 1 cup unsalted butter, cold
  • 16 ounces cream cheese, cold
  • 45 cups powdered sugar
  • 12 tablespoons Bourbon (optional)
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/41/2 cup salted caramel sauce
  • 1 cup walnuts, chopped (optional)


  1. For the cake:Preheat the oven to 350° and grease and flour two 8-inch pans.
  2. Peel sweet potatoes. Use a grater or food processor to shred the sweet potatoes. Use your hands to squeeze out excess juice from sweet potatoes and discard excess juice. Re-fluff sweet potatoes with your hands.
  3. Beat the eggs until light and fluffy. Add the sugar and beat on low speed until smooth. Then add the oil and bourbon. Continue to beat on low speed until well mixed.
  4. In a medium bowl, combine the remaining dry ingredients. Slowly add dry ingredients to wet ingredients and beat until incorporated.
  5. Fold in walnuts and sweet potatoes.
  6. Pour the batter in greased baking pans. Bake for 40-45 minutes. Use a toothpick or knife to check the center of the cake. If your toothpick comes out clean, the cake is done. Allow cake to cool completely.
  7. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  8. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  9. Slowly add confectionary sugar, 1-2 cups, alternating with the liquid (vanilla extract, heavy cream, bourbon) and beat until desired consistency is reached.
  10. To prepare the cake, use a cake leveler or knife to cut the dome off the cake, leaving a flat top on both cakes.
  11. Spread 1/3 of the frosting on top of the first layer then place the second layer one top. Apply a crumb coat the cake and put in the freezer for 10 minutes. Remove from freezer and add remaining frosting to the side and top of the cake.
  12. Before serving, use your hands to apply walnuts to the sides of the cake. Drizzle the caramel over the top of the cake and gently spread to the edges with an offset spatula.


  • Store in an airtight container in the refrigerator.
  • If you don’t want to use bourbon, just omit it. In the frosting you may choose to add additional vanilla extract in place of the bourbon
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Cream cheese frosting, Cake recipe, Sweet potato cake

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