Sweet Potato Cake with Maple Cream Cheese Frosting
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If you’re looking for a dessert that perfectly captures the flavors of fall, our Sweet Potato Cake with Maple Cream Cheese Frosting is a must-try. This moist, spiced cake combines the natural sweetness of sweet potatoes with warm autumn spices, creating a rich and comforting treat. Topped with a luscious maple cream cheese frosting, every bite melts in your mouth with the perfect balance of creamy, sweet, and earthy flavors. Ideal for holiday gatherings, cozy weekends, or as a decadent afternoon treat, this cake is both delicious and visually stunning. Whether you’re a baking enthusiast or simply love seasonal desserts, this sweet potato cake is sure to become a favorite.
Why You’ll Like Sweet Potato Cake with Maple Cream Cheese Frosting
This Sweet Potato Cake with Maple Cream Cheese Frosting is a fall dessert you won’t forget:
- Irresistible to all: Loved by sweet potato fans and dessert lovers alike
- Moist & flavorful: Made with naturally sweet, tender sweet potatoes
- Warmly spiced: Infused with cinnamon, nutmeg, and cozy autumn flavors
- Decadent frosting: Rich maple cream cheese frosting on every bite
- Versatile & crowd-pleasing: Perfect for holidays, gatherings, or an indulgent treat
Variations & Swaps
- Dairy-Free: Substitute dairy-free butter, cream cheese, and buttermilk alternative (such as oat milk with 1 tsp vinegar).
- Sweetener Adjustments: Use coconut sugar in place of granulated sugar for a richer flavor.
- Frosting Twist: Swap maple syrup with honey or brown sugar syrup.
- Mix-ins: Fold in 1 cup chopped pecans, walnuts, or raisins into the batter.
- Spice Boost: Add nutmeg or cardamom for a more spiced cake.
- Single-Layer Cake: Bake in a 9×13 pan and frost only the top for a casual serving.
- Cupcakes: Bake for 18–22 minutes in a lined muffin tin.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and it should work perfectly. Make sure the blend contains xanthan gum or another binder to help the cake hold together.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them tightly wrapped in the refrigerator. Frosting can also be made ahead and stored in an airtight container. Assemble just before serving for the freshest taste.
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How do I get the frosting to the right consistency?
Start by mixing the cream cheese, powdered sugar, and maple syrup until smooth. Depending on the cream cheese brand, you may need to add an extra 1 cup of powdered sugar to firm it up for easier spreading or piping.
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used if fresh ones aren’t available. Make sure they are mashed and cooled before adding them to the batter.
How should I bake the cake layers?
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lightly flouring them. Pour in the batter and bake until a toothpick inserted in the center comes out clean. Once cooled, slice into two or four layers depending on your preference.
How long will the cake stay fresh?
When stored in an airtight container in the refrigerator, the frosted cake will stay fresh for 4–5 days. It can also be frozen for up to 2 months; thaw in the fridge before serving.
Can I make this cake dairy-free?
You can try substituting butter with a plant-based butter and cream cheese with a vegan cream cheese. The texture may be slightly different, but it will still be delicious.
Sweet Potato Cake with Maple Cream Cheese Frosting
Equipment
- (3) 6-inch pans, (2) 8-inch pans, or (1) 9×13-inch pan.
- Double boiler
- Mixer
Ingredients
Sweet Potato Cake
- 2 ½ cups all-purpose flour or 1.1 GF flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground ginger (dried)
- ¼ cup brown sugar
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 16 tbsp (2 sticks) unsalted butter, room temperature
- 2 cups cooked, mashed, and cooled sweet potato
- 1 cup buttermilk
Frosting
- 16 oz cream cheese, room temperature
- 2 ½-3 ½ cups powdered sugar (plus up to 1 more cup if needed to thicken)
- ⅓ cup pure maple syrup
Instructions
Preheat oven to 350°F (175°C). Grease and flour cake pans (or line with parchment).
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in vanilla and eggs, one at a time. Stir in mashed sweet potatoes.
- Combine: Add dry ingredients alternately with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Bake: Divide batter evenly into pans. Bake 35–40 minutes, or until a toothpick comes out clean.
- Cool: Let cakes rest in pans for 10 minutes, then turn onto wire racks to cool completely.
- Make frosting: Beat cream cheese until smooth. Gradually add powdered sugar and maple syrup. Adjust consistency with more sugar if needed.
- Assemble cake: Frost between layers (cut into 2 or 4). Finish with top and sides. Chill 20 minutes to help set frosting before slicing.
Notes
Variations & Swaps
- Dairy-Free: Substitute dairy-free butter, cream cheese, and buttermilk alternative (such as oat milk with 1 tsp vinegar).
- Sweetener Adjustments: Use coconut sugar in place of granulated sugar for a richer flavor.
- Frosting Twist: Swap maple syrup with honey or brown sugar syrup.
- Mix-ins: Fold in 1 cup chopped pecans, walnuts, or raisins into the batter.
- Spice Boost: Add nutmeg or cardamom for a more spiced cake.
- Single-Layer Cake: Bake in a 9×13 pan and frost only the top for a casual serving.
- Cupcakes: Bake for 18–22 minutes in a lined muffin tin.
I made this cake for our 20th anniversary, and my family loved it! The cake was moist and tastes very good, and we enjoyed the maple flavor in the frosting.
My only critique would be making a cream cheese frosting that uses maple extract, and butter. The frosting in this recipe ended up too thin, and if I added more powder sugar it would have been too sweet.
My modifications:
-canned pumpkin instead of sweet potato
-doubled the spices (allspice, ginger, cinnamon)
-added nutmeg
-ground pecans in center layer