Sweet Potato Cake

Total Time:
3 hr
50 min
1 hr
1 hr 10 min

12 to 16 servings

  • Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 cup sugar
  • 1 1/2 cups (3 sticks) margarine
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups mashed cooked sweet potatoes
  • 1/2 cup crushed pineapple, drained
  • 1 cup raisins
  • 1 cup chopped walnuts, plus additional for garnish, optional
  • Cream Cheese Icing:
  • 16 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 1 tablespoon vanilla extract
  • 3 cups confectioners' sugar

Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.

In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.

Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.

For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.

Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.8 25
Have made several times for fall weddings. It is very heavy for a tiered wedding cake but guests raved about it!! item not reviewed by moderator and published
Love this recipe & Sweet Potato Sensations! I usually stop there after church on Sunday afternoons. The family is always professional and nice. Great products. I highly encourage everyone to visit the location. There menu is extensive. You will not be disappointed! item not reviewed by moderator and published
I made this cake today and it turned out absolutely delicious!! It is so moist. I made mine in a 9 x 13 pan and baked it for exactly 1 hour and it turned out perfect! I did not have any walnuts so I used pecans instead. Very good! This would be great for Thanksgiving and/or Christmas. It makes a large cake so it would feed a lot of people. Don't wait until the holidays to make it. It would be delicious anytime!! Beverly Christenbury - Mint Hill, NC item not reviewed by moderator and published
Amazing cake! I have made it several times and each time it turns out so tasty and moist!! item not reviewed by moderator and published
The texture of this cake is outstanding. Even though I messed up and didnt add the dry ingredients until the very end. However I found the taste somewhat bland. I am looking for a sweet potato cake like the one I tasted at a function recently .It tasted like sweet potato pie in a cake. It was stupendous. Its sold locally here in DC and also at Nordstrom so I guess Ill have to get one from them. If I make this cake again, I will try roasting the sweet potatoes to see if the flavor comes through more, and probably use three cups instead of 2.5. Btw my family is devouring the cake...I had leftover browned butter frosting which tasted really nice with it. item not reviewed by moderator and published
I bake & sell cakes for the holidays so I was looking for something new to add to my repertoire. I'm not use to using so much nutmeg because I find it can be overpowering & this is the first scratch cake recipe I've ever encountered that included no dairy so I was sceptical. Verdict...It was very good. With the pineapple & sweet potato I expected it to be very heavy but it wasn't. I used cake flour so that may have had something to do with the wonderful texture. The nutmeg wasn't too much at all. It added a nice complexity. It wasn't too sweet so it paired well with the frosting. I think this cake will go over well. Thanks for sharing. item not reviewed by moderator and published
This cake is amazing. I've been looking for a sweet potato cake recipe for years, and while this isn't the same as the one I remember eating in college, it's delicious in a different way. Right out of the oven, it's light and you can really taste the cinnamon/nutmeg. It gets a little denser as it cools. Honestly, you really don't need icing, but the cream cheese frosting goes great if you do want it. Everyone at the office raved about this cake. One caveat: DO NOT bake it for the 60-70 minutes the recipe says. I have no idea why they have it bake for so long, but I noticed someone else say that was much too long, and watched as it baked...35 minutes was perfect. NOT much longer, or you'll end up with a brick. item not reviewed by moderator and published
The cake was a hit...I truly enjoyed it. item not reviewed by moderator and published
Superb. This is a moist, flavorful cake. It's an upgrade from a spice cake. I had a lot of extra fresh sweet potatoes left over from Thanksgiving dinner. I cooked the sweet potatoes early in the day. I used fresh grated nutmeg, and lots of vanilla, good vanilla, but I did not have nuts, and raisins on hand, so I left them out. I used a Bundt pan, and had enough batter left over for a small loaf pan. This is great with coffee, tea, office cake. Oh, I did not use any icing. This is a very moist cake. I felt that the cream cheese icing would have place it over the top for a persons health. I'm a health nut. . It's fine without the frosting. Use a Bundt pan. item not reviewed by moderator and published
I decided to make this cake from the sweet potato souffle no one ate for thanksgiving. This is the first time I made this cake and it came out delicious. It was very moist and very tasty. I'm not big on pineapples so I left that out. I also used 4 medium eggs since I didn't have any jumbo eggs. I was able to make a 9 inch and a very small cake ( not sure of size.. Definitely will make this cake again.. item not reviewed by moderator and published

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Recipe courtesy of Sandra Lee