Southern Sweet Potato Cake: A Southern Delight for Your Thanksgiving Table

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Southern Sweet Potato Cake is a comforting, spiced cake that brings warm nostalgia to any table. People search for Southern Sweet Potato Cake because it blends seasonal sweetness with a soft, tender crumb. In this article you will learn what makes this cake special, how to bake it step by step, and how to frost, serve, and store it for Thanksgiving or any cozy gathering. For a savory side to balance the sweetness, try a baked vegetable frittata, which pairs beautifully with holiday spreads.

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Southern Sweet Potato Cake

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• Author: issam-blogger
• Total Time: 55 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A comforting, spiced cake combining seasonal sweetness with a soft, tender crumb, perfect for Thanksgiving gatherings.

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Ingredients

• 2 cups all-purpose flour
• 2 cups cooked and mashed sweet potatoes
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
2. Peel and cube sweet potatoes. Roast at 400°F until fork-tender, about 25–30 minutes. Mash until smooth and cool to room temperature.
3. In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well after each. Stir in the mashed sweet potatoes and vanilla.
4. In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to wet in two parts, mixing gently after each addition until the batter is thick and smooth.
5. Pour batter into the prepared pan and smooth the top. Bake at 350°F for 30–40 minutes for a 9×13, or 20–25 minutes for 9-inch rounds. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the cream cheese frosting, beat softened cream cheese and butter until smooth, gradually add powdered sugar, and stir in vanilla and milk until spreadable consistency is reached.
7. If made in layers, stack with frosting between each layer, frost the top and sides and chill briefly to set.

Notes

For extra flavor, top with toasted pecans or a light dusting of cinnamon. Make sure to cool fully before frosting to prevent a runny consistency.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

why make this recipe

Southern Sweet Potato Cake brings several benefits. The taste is rich and homey. The sweet potatoes add natural sweetness and moisture. The spices—cinnamon and nutmeg—give a warm, familiar flavor. This cake uses everyday ingredients. You can prepare it ahead. It freezes well and travels easily. Many people want a dessert that feels classic but is simple to make. This recipe answers that search intent. It delivers a dessert that guests love and that the host can make without stress. If you worry about dry cake, sweet potatoes and oil keep every bite moist. If timing is a concern, this cake slots into your schedule: roast sweet potatoes one day, bake the cake the next.

how to make Southern Sweet Potato Cake

Start with cooked and mashed sweet potatoes. They should be smooth and cool before adding to batter. Mix wet ingredients first. Combine sugars, oil, eggs, and vanilla. Fold in the sweet potatoes until silky. Sift dry ingredients—flour, baking powder, baking soda, salt, and spices—so they blend evenly. Add the dry mix to the wet mix in two additions. Stir gently to avoid overmixing. The batter should be thick but pourable. Transfer it to a greased pan and level the top. Bake until a toothpick comes out clean and the cake springs back lightly. Cool completely before frosting to avoid a runny frosting.

Key techniques matter. Mash the sweet potatoes well to avoid lumps. Do not overmix the batter; overworked flour creates a dense cake. Watch oven time—batches and pans vary. Let the cake cool in the pan for 10 minutes, then move it to a rack. For layered versions, cool layers fully before stacking. If you want a lighter crumb, sift the flour and aerate the mixture by folding instead of beating. Common mistakes are adding too-hot sweet potatoes into eggs or frosting a warm cake. Both cause texture problems. If you prefer a tighter crumb, chill the batter briefly before baking.

Ingredients

• 2 cups all-purpose flour: The base for the cake.
• 2 cups cooked and mashed sweet potatoes: The star ingredient that adds moisture and sweetness.
• 1 ½ cups granulated sugar: Sweetens the cake.
• ½ cup brown sugar: Adds depth of flavor and moisture.
• 1 cup vegetable oil: Ensures a moist texture.
• 4 large eggs: Provides structure and richness.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 2 teaspoons baking powder: Helps the cake rise.
• 1 teaspoon baking soda: Works with the baking powder for leavening.
• 1 teaspoon ground cinnamon: Adds warmth and spice.
• ½ teaspoon ground nutmeg: Complements the sweet potatoes.
• ½ teaspoon salt: Enhances the overall flavor.
• 8 oz cream cheese, softened: The creamy base for the frosting.
• ½ cup unsalted butter, softened: Adds richness.
• 4 cups powdered sugar: Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 2 tablespoons milk: Adjusts the consistency for spreading.

Ingredient roles and swaps: The sweet potatoes provide moisture, natural sweetness, and color. Oil keeps the cake tender; you can swap half the oil for melted butter for a richer flavor. If you prefer less sugar, reduce granulated sugar by ½ cup and balance with a touch more spice. Use full-fat cream cheese for the smoothest frosting. For gluten-free cakes, substitute a 1:1 gluten-free flour blend and add an extra egg or 1 teaspoon xanthan gum for structure. Quality matters: use fresh spices and room-temperature eggs for even mixing. If your sweet potatoes are watery, drain them on paper towels before mashing.

This cake also pairs well with savory mains, such as melt-in-your-mouth chicken breast, for a balanced holiday plate.

Directions

STEP 1: PREHEAT THE OVEN

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.

STEP 2: PREPARE THE SWEET POTATOES

Peel and cube sweet potatoes. Roast at 400°F until fork-tender, about 25–30 minutes. Mash until smooth and cool to room temperature.

STEP 3: MIX THE CAKE BATTER

In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well after each. Stir in the mashed sweet potatoes and vanilla. In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to the wet in two parts, mixing gently after each addition. The batter should be thick with a smooth texture.

STEP 4: BAKE THE CAKE

Pour batter into the prepared pan and smooth the top. Bake at 350°F for 30–40 minutes for a 9×13, or 20–25 minutes for 9-inch rounds. Test with a toothpick; it should come out with a few moist crumbs. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

STEP 5: MAKE THE CREAM CHEESE FROSTING

Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy. Stir in vanilla and add milk one teaspoon at a time until you reach spreadable consistency.

STEP 6: ASSEMBLE THE CAKE

If you made layers, stack with a generous spread of frosting between each layer. Frost the top and sides evenly. Chill briefly to set the frosting if needed.

For extra flavor, top with toasted pecans or a light dusting of cinnamon. If you enjoy sweet-savory pairings, serve a slice alongside sweet savory honey garlic chicken for a memorable meal.

Reinforce best practices: cool fully before frosting, measure flour properly, and avoid overbaking. These steps ensure tender, moist results.

how to serve Southern Sweet Potato Cake

Serve this cake at room temperature for the best texture. The crumb is moist and tender, and the frosting adds a creamy tang. For Thanksgiving, pair the cake with roasted turkey and a vegetable like green beans. Add a scoop of vanilla ice cream or a drizzle of caramel for extra richness. The sweet potato flavor pairs well with warm spices and toasted nuts. Serve slices with coffee or spiced tea. This cake also works as a brunch centerpiece. Its texture holds up well when sliced, making plated presentation easy.

how to store Southern Sweet Potato Cake

Store in the refrigerator if frosted. Cover the cake with plastic wrap or keep in an airtight container. It will last 3–4 days refrigerated. For longer storage, freeze unfrosted layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before frosting. To reheat individual slices, warm gently at 300°F for 8–10 minutes or microwave for 15–20 seconds; avoid overheating, which can dry the cake. Always follow safe food handling: discard leftovers after 4 days.

tips to make Southern Sweet Potato Cake

Use room-temperature ingredients for even mixing. Cool sweet potatoes before adding to eggs to prevent curdling. Sift dry ingredients to avoid lumps and to lighten the crumb. Measure flour by spooning into the cup and leveling with a knife. If your batter seems dense, fold it gently rather than beat it. Rotate pans halfway through baking for even color and doneness. For a silkier frosting, beat cream cheese and butter until no lumps remain and gradually add powdered sugar. Toast nuts before topping to boost aroma. Finally, taste your batter for seasoning—add a pinch more salt if the batter tastes flat.

variation (if any)

• Pecan Streusel Top: Mix brown sugar, flour, chopped pecans, and butter. Sprinkle on top before baking for a crunchy finish.
• Layered Caramel Drizzle: Add a thin layer of salted caramel between cake layers for added richness.
• Orange-Spiced Cake: Add 1 tablespoon of orange zest and reduce vanilla to ½ teaspoon for a citrus lift.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if your blend lacks it.
• Mini Bundt Cakes: Pour batter into mini bundt pans and reduce baking time to 18–22 minutes for individual servings.

These variations keep the core flavor while offering new textures and profiles.

FAQs

Conclusion

Try a different approach or inspiration with this classic recipe. For an existing home-style version, see the She Wears Many Hats Southern Sweet Potato Cake recipe for another read on the cake. If you want a related Southern dessert, the Kitchn sweet potato pie recipe offers a classic pie technique. To explore vintage recipes and history, check the vintage Southern sweet potato pie recipe for inspiration.