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A slice of frosted sweet potato cake lifted up with a cake server.

Sweet Potato Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 slices
  • Category: Cake
  • Method: Baked
  • Cuisine: American


This spiced sweet potato cake with caramel cream cheese frosting is a moist and tender layer cake studded with soft bites of sweet potato and crunchy walnuts.


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 1/4 cups (270g) 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
  • 12 tablespoons (15-30ml) Bourbon (optional)
  • 2 teaspoons (10ml) Heavy whipping cream or milk
  • 3 heaping tablespoons (65g) Salted caramel sauce (store-bought)
  • 1/81/4 teaspoon salt (optional)


For the cake:

  1. 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.
  2. Peel the sweet potatoes and use a grater or food processor to shred the sweet potatoes. Set aside.
  3. 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.
  4. 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.
  5. 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:

  1. Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes until the butter if fluffy and spreadable, scraping down the bowl occasionally until the butter is light and fluffy.
  2. 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.
  3. 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:

  1.  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 the cake board.
  2. 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.


  • 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.


  • Serving Size: 1 slice
  • Calories: 846
  • Sugar: 85g
  • Sodium: 422g
  • Fat: 45g
  • Saturated Fat: 27g
  • Carbohydrates: 107g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 114mg