Warm spiced aromas, fluffy texture, and a creamy swoop of tangy vanilla frosting? Say hello to this cozy, golden sweet potato sheet cake with cream cheese frosting, made with mashed sweet potatoes, cinnamon, and sour cream.
If you opened your pantry and thought, “Well I do have some sweet potatoes I never used,” then grab a mixing bowl, friend. This one’s for you. Think carrot cake, but softer, more mellow, and dressed in its Sunday best.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sweet Potato Sheet Cake with Cream Cheese Frosting
No fanfare here, just a laid-back sheet cake with weekend sweater vibes and a generous blanket of frosting. It’s not fussy, but it’s not boring either.
- Ridiculously simple to make: You just whisk, stir, and swipe frosting over the top. No piping bags. No layers. Just good cake.
- Soft and spiced just right: With cinnamon, nutmeg, ginger, allspice, and sweet potatoes, it’s giving warm hug energy.
- Make-ahead magic: Bake it one day, frost it the next, slice it whenever. It’s just as tasty on Wednesday as it was on Monday.
- Crowd-friendly format: One big ol’ pan, and boom—plenty to share (or not share, no judgment).
- Pairs well with coffee or a sneaky nip of Irish cream: In fact, you could whip up this homemade Irish cream and live your best autumn brunch life.
- That frosting though: Tangy, creamy, cinnamony… yeah, it’s not here to play.
Ingredient Notes
There’s a good balance of pantry staples here, with a few cozy players that make it something special.
- All-purpose flour: Gives that classic crumb—not too cakey, not too dense.
- Sweet potatoes: Mashed and smooth, they bring moisture and subtle sweetness. Roasted or steamed works, just no chunks.
- Brown sugar: Adds depth and a little molasses warmth that pairs beautifully with the spices.
- Vegetable oil: Keeps the crumb soft and tender. You could sub with canola or grapeseed if you want.
- Sour cream: Sneaky key ingredient. It adds a little tang and richness that makes the cake so tender.
- Spices (cinnamon, nutmeg, ginger, allspice): Basically the dream team for autumn baking. Don’t skip the allspice—it’s the quiet MVP.
- Cream cheese & butter: They join forces like frosting royalty. Make sure they’re both room temp for a creamy blend.
- Powdered sugar: Sifted, or risk lumps in your frosting. Don’t rush it—you’ll thank yourself.
- Heavy cream: Just a splash to get the frosting exactly where you want it. Not too thick, not too loose.
- Crushed cookies (optional but fun): Biscoff is my go-to, but gingersnaps or even vanilla wafers will work. Adds crunch and a little flair.
How To Make This Sweet Potato Sheet Cake with Cream Cheese Frosting
This cake really feels like baking therapy. Nothing complicated, just warm spices and sweet steam filling your kitchen. Let’s roll up those sleeves.
- Prep your pan and oven: Preheat to 350°F and grease a 9×13-inch baking dish. Line with parchment if you’re feeling fancy (or hate stuck cake).
- Whisk the dry stuff: In a big bowl, combine your flour, baking powder and soda, spices, and salt. Give it a good whisk so you don’t end up with spice pockets.
- Mix the wet ingredients: In another bowl, whisk your sugars with oil until smooth and kinda glossy. Then beat in the eggs one by one. After that, stir in the sour cream, sweet potatoes, and vanilla. It’ll look thick and a little rustic—that’s perfect.
- Combine dry into wet: Add the flour mixture in gradually. Stir gently with a spatula or wooden spoon. Don’t overmix—just fold until it’s incorporated. A few flour streaks are fine.
- Spread and bake: Pour the batter into your prepared pan and smooth it out. Bake for 35–40 minutes, until a toothpick comes out clean. It’ll puff gently and smell like a bakery in autumn.
- Cool completely: Walk away. Literally. You need the cake fully cooled so the frosting doesn’t slide off in a melty situation.
- Frosting time: Beat the cream cheese and butter until smooth and fluffy. Add powdered sugar in stages, then splash in vanilla, cinnamon, and just enough cream to make it spreadable. Taste it—swipe a little with your pinky if you must.
- Assembly: Slather the frosting generously over the cooled cake. Go edge to edge. Sprinkle with crushed cookies and slice into squares.
Storage Options
Let’s be honest, this cake somehow tastes better the next day (I don’t make the rules). So yes, you absolutely can store it.
If it’s already frosted, keep it covered in the fridge for up to 5 days. I like to slice it first so I’m not fussing with cake servers every time I want a bite. Just grab-and-go refrigerator dessert? Yes, please.
Prefer making it ahead? Bake the cake, let it cool, then wrap tightly (plastic + foil for good measure) and store it at room temp for a day or two. You can also freeze just the unfrosted cake, tightly wrapped, for up to 2 months. Thaw overnight in the fridge. Then get your frosting game on.
And yes, you can freeze it frosted too. Just slice into individual squares, flash freeze on a tray until solid, then store in an airtight container or freezer bag. Reunite with one on a rainy Tuesday afternoon… microwave 10-15 seconds for a dreamy, just-left-the-bakery vibe.
Variations and Substitutions
Not everyone has the exact lineup of ingredients, and that’s okay. Make swaps, make it yours.
- Butternut squash instead of sweet potato: Roasted and mashed squash gives a similar vibe with a slightly earthier taste.
- Greek yogurt for sour cream: Plain full-fat Greek yogurt works beautifully if you’re fresh out of sour cream.
- Maple syrup drizzle: Skip the cookies and spoon a little maple syrup over the frosted cake. I mean, tell me that wouldn’t be magical.
- Different spice blends: Don’t have allspice? Use extra cinnamon or even a pinch of clove. It’s flexible—just don’t go overboard or it’ll taste like potpourri.
- Dairy-free options: Use a dairy-free sour cream and vegan butter/cream cheese to make it friendly for lactose-avoiders. Texture stays cozy.
- Nut bonus: Chopped toasted pecans or walnuts would be dreamy folded into the batter or as a topping for crunch lovers.
What to Serve with Sweet Potato Sheet Cake with Cream Cheese Frosting
Since this cake is wonderfully spiced and gently sweet, there are a few ways to round it into a full spread—or just enhance your snack moment.
- A hot cup of coffee or chai is never a bad idea. The warm spices in the cake get even toastier when paired with something roasted or spicy. I love it with milky oolong too, if you’re into that kinda thing.
- Looking to lean into the fall dessert party vibe? Try pairing this with something cold and creamy like these peanut butter banana ice cream sandwiches. It’s the hot-and-cold dessert dream duo.
- Want it for brunch? Slice the cake smaller so it’s bite-sized, and serve it next to a savory plate: soft scrambled eggs, thick-cut bacon, and maybe—if you’re really going for gold—these bacon basil cornbread muffins.
- If it’s dessert after dinner, sprinkle sea salt on top and bring out the bourbon. It doesn’t take much to feel fancy here.
- Hosting a cozy get-together? Scatter some fresh fruit (figs are lovely in the fall) around the cake platter to punch up the color and variety.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use canned sweet potatoes for this cake?
Yes, you totally can! Just make sure they’re plain, not candied or packed in syrup. Drain them well, mash until smooth, and measure out 2 cups. If the mixture feels extra wet, go light on the cream in the frosting to keep the whole thing balanced.
Can I make this cake ahead of time?
Absolutely, and dare I say, it might be even better. Bake the cake the day before, cool it completely, and store it tightly wrapped at room temp or in the fridge. You can frost it the next day, and it holds up perfectly for several more.
Do I have to sift the powdered sugar for the frosting?
If you want silky, lump-free frosting, yes. Sifting might seem fussy, but it makes a big difference in texture. No time? At least whisk it well before adding it to the butter and cream cheese mixture.
Can I double this recipe for a big crowd?
Yes! You can double the ingredients and bake it in two 9×13 pans, or use a large jelly roll pan if you’re fancy like that. Keep an eye on the bake time—it may finish a bit sooner or later depending on your oven and pan depth.
Sweet Potato Sheet Cake with Cream Cheese Frosting
Ingredients
Sweet Potato Sheet Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 2 tsp (6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground ginger
- 1/4 tsp (0.5 g) ground allspice
- 1 cup (220 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (180 ml) vegetable oil
- 3 large eggs
- 3/4 cup (180 g) sour cream full-fat, at room temperature
- 2 cups (450 g) mashed sweet potatoes roasted or steamed, cooled and smooth
- 2 tsp (10 ml) vanilla extract
Cream Cheese Frosting
- 8 oz (225 g) cream cheese full-fat, room temperature
- 1/2 cup (115 g) unsalted butter room temperature
- 2 1/2 cups (300 g) powdered sugar sifted
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- 2–3 tbsp (30–45 ml) heavy cream
To Finish
- crushed Biscoff cookies or gingersnaps optional, for topping
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Parchment paper
Instructions
- Prep your pan and oven: Preheat to 350°F (175°C) and grease a 9x13-inch baking dish. Line with parchment if desired.
- Whisk the dry stuff: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
- Mix the wet ingredients: In another large bowl, whisk brown sugar, granulated sugar, and oil until smooth. Beat in eggs one by one. Whisk in sour cream, mashed sweet potatoes, and vanilla until combined.
- Combine dry into wet: Add the dry ingredients to the wet mixture and fold with a spatula until just combined. Do not overmix.
- Spread and bake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Cool completely: Let the cake cool in the pan on a rack. Do not frost a warm cake.
- For the frosting: Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar a little at a time. Mix in vanilla and cinnamon. Add 2 tbsp cream, beating until smooth and spreadable, adding more cream as needed.
- Assembly: Spread frosting generously over the cooled cake. Sprinkle with crushed cookies if desired. Slice and serve.
