If you’ve been craving a cozy, warmly spiced dessert that captures the heart of Southern cooking, look no further than this Southern Sweet Potato Cake Recipe. It’s an absolute delight, packed with rich flavors from mashed sweet potatoes and a perfect blend of spices, all wrapped up in a moist, tender cake that is generously topped with luscious cream cheese frosting. This cake isn’t just a treat; it’s a celebration of Southern tradition and comfort in every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this Southern Sweet Potato Cake Recipe shine. Each component plays an essential role, bringing together the perfect balance of flavor, texture, and aroma that makes this dish so special.
- 2 cups all-purpose flour: Provides the sturdy yet tender structure your cake needs to rise beautifully.
- 2 teaspoons baking powder: Helps the cake rise light and fluffy, creating that perfect crumb.
- 1 teaspoon baking soda: Works in harmony with the baking powder for height and texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 teaspoons ground cinnamon: Gives the cake its warm, inviting aroma and flavor.
- 1 teaspoon ground nutmeg: Adds a subtle nutty note that complements the sweet potatoes perfectly.
- 1/2 teaspoon ground ginger: Infuses just the right hint of spice for depth.
- 1/2 teaspoon ground cloves: Delivers a fragrant kick that ties the spices together.
- 1 cup granulated sugar: Sweetens the cake with gentle, clean sweetness.
- 1 cup packed brown sugar: Gives moisture and a subtle molasses flavor that enriches the cake.
- 4 large eggs: Bind all the ingredients and add richness.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 2 teaspoons vanilla extract: Enhances the cake’s overall flavor with its sweet fragrance.
- 2 cups cooked, mashed sweet potatoes: The star ingredient that makes this cake uniquely irresistible.
- 1 cup chopped pecans: Adds a delightful crunch and nutty contrast.
- For the frosting: 8 ounces cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 cup milk – these create the creamy, dreamy finishing touch.
How to Make Southern Sweet Potato Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. This ensures your cakes will release easily and bake evenly.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and the perfect blend of cinnamon, nutmeg, ginger, and cloves. This aromatic mixture sets the flavor foundation for your Southern Sweet Potato Cake Recipe.
Step 3: Combine Sugars and Eggs
In a separate big bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture becomes creamy and smooth. This step builds the cake’s rich body and moisture.
Step 4: Add Oil and Vanilla
Slowly incorporate the vegetable oil and vanilla extract into the sugar and egg mixture, blending thoroughly for a silky base.
Step 5: Blend the Wet and Dry Ingredients
Gradually stir the dry flour mixture into the wet ingredients, being careful to mix just until combined to avoid a tough cake texture.
Step 6: Fold in Sweet Potatoes and Pecans
Gently fold in the cooked, mashed sweet potatoes and chopped pecans. This is where the magic happens, giving the cake its moist texture and delightful crunch.
Step 7: Bake the Cake Layers
Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted at the center comes out clean. Then, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 8: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and milk, beating until the frosting is light and fluffy—this will be the perfect pairing to your Southern Sweet Potato Cake Recipe.
Step 9: Frost and Assemble
Once the cakes have fully cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and coat the entire cake’s top and sides with the remaining frosting. For the finishing touch, sprinkle extra chopped pecans if you like a little extra crunch and visual appeal.
How to Serve Southern Sweet Potato Cake Recipe
Garnishes
Top your Southern Sweet Potato Cake Recipe with toasted pecans or a dusting of cinnamon for an inviting presentation. If you want to add a fresh twist, a few dollops of whipped cream or a drizzle of caramel sauce can elevate the experience beautifully.
Side Dishes
This cake pairs wonderfully with a cup of strong, hot coffee or a glass of spiced chai tea. For a festive occasion, serving it alongside fresh berries or a scoop of vanilla bean ice cream creates a lovely balance of flavors.
Creative Ways to Present
For a rustic yet charming look, serve the cake on a wooden slab or a vintage cake stand. You could also create individual mini cakes or cupcakes with the same batter and frosting to make personalized treats for guests and family.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, wrap the remaining Southern Sweet Potato Cake tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3-4 days, allowing you to savor its flavors a little longer.
Freezing
This cake freezes beautifully. To freeze, wrap tightly in plastic wrap and then in aluminum foil, preventing freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to indulge again, just thaw it in the refrigerator overnight.
Reheating
When serving chilled cake after storage or thawing, allow it to come to room temperature for about 30 minutes to fully enjoy its moist texture and rich flavors. Avoid microwaving, as it can make the frosting melt and the texture uneven.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work well in this Southern Sweet Potato Cake Recipe. Just make sure they’re fully mashed and drained a bit if they’re too watery for best results.
Is this cake gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free by default. However, you could try substituting a 1-to-1 gluten-free baking flour blend, though texture might vary slightly.
How long does this cake stay moist?
With its oil-based batter and mashed sweet potatoes, this cake stays moist for several days when stored properly in the refrigerator. It truly tastes best within 3-4 days of baking.
Can I make this recipe into cupcakes?
Yes! The batter and frosting adapt beautifully to cupcake-sized portions. Bake for about 20-25 minutes at the same temperature, and you’ll have charming mini Southern Sweet Potato Cake cupcakes.
What can I substitute for pecans if I have allergies?
If pecans aren’t an option, try chopped walnuts or toasted sunflower seeds for a similar crunch and nutty flavor. Alternatively, omit the nuts altogether for a nut-free cake.
Final Thoughts
This Southern Sweet Potato Cake Recipe is truly a treasure that brings Southern warmth and sweetness to any gathering. Its wonderful blend of spices, tender texture, and creamy frosting make it a definite crowd-pleaser and a recipe you’ll find yourself coming back to time and again. Don’t hesitate—bake this lovely cake and share a delicious slice with friends and family. You’ll thank yourself for adding this one to your recipe collection!
Print
Southern Sweet Potato Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Southern Sweet Potato Cake is a moist, warmly spiced cake layered with creamy cream cheese frosting. Rich with mashed sweet potatoes and pecans, it offers a perfect balance of sweetness and texture, infused with traditional southern spices like cinnamon, nutmeg, and cloves. Ideal for holiday gatherings or cozy dessert moments.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups cooked, mashed sweet potatoes
- 1 cup chopped pecans
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this mixture aside.
- Combine sugars and eggs: In another large bowl, beat the granulated sugar and brown sugar with the eggs until the mixture is well blended and creamy, ensuring a smooth base for the batter.
- Add wet ingredients to sugar mixture: Slowly incorporate the vegetable oil and vanilla extract into the sugar and egg mixture, mixing well after each addition to achieve a homogeneous blend.
- Combine wet and dry ingredients: Gradually add the flour and spice mixture to the wet ingredients, stirring gently just until all the flour is incorporated to avoid overmixing and maintain cake tenderness.
- Fold in sweet potatoes and pecans: Carefully fold the mashed sweet potatoes and chopped pecans into the batter, distributing them evenly without deflating the mixture.
- Divide and bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely to room temperature before frosting.
- Prepare the frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy, forming the base of the frosting.
- Add remaining frosting ingredients: Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is light, fluffy, and spreadable.
- Assemble the cake: Once cooled, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
- Garnish and serve: Optionally, garnish with additional chopped pecans on top for extra texture and visual appeal before serving.
Notes
- Ensure sweet potatoes are cooked and mashed smoothly for the best texture.
- Allow cakes to cool completely before frosting to prevent melting.
- You can toast the pecans lightly to enhance their flavor before folding into the batter and garnishing.
- This cake can be made a day ahead; store covered in the refrigerator.
- Bring cake to room temperature before serving for optimal flavor.
