Sweet Potato Sheet Cake with Cream Cheese Frosting

Warmly spiced and irresistibly moist, this sweet potato sheet cake with cream cheese frosting brings together brown sugar, cinnamon, and mashed sweet potatoes in one cozy pan.

It’s like autumn hugged your kitchen and brought frosting. And then crumbled cookies on top, just for fun.

You know that cake that sneakily wins every bake sale or potluck without shouting about it? This is that cake. It’s subtly sweet, fluffy-but-moist (yes, I said the word), and feels like Thanksgiving and a birthday party fell in love. The mashed sweet potatoes bring a melt-in-your-mouth softness, while a cloud of tangy cream cheese frosting adds that “oh yes” moment in every bite.

Bake it on a calm weekend afternoon while your kitchen smells like a spice-scented candle, or save it for whenever you need an easy dessert with a little something extra going on.

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

This is one of those sneaky-good cakes. Not flashy, not overly fancy, just the kind that disappears from the pan… quickly. No shame if you eat it straight from the fridge with a fork.

Ridiculously simple to make: You basically whisk a few things, stir some more, and bake till golden and puffy.
Full of spicy fall flavors: Warm cinnamon, nutmeg, ginger, and allspice turn the humble sweet potato into something truly cozy.
Dreamy texture: It’s moist (yeah, that word again), tender, slightly dense in a good way, and melts into the frosting.
Velvety cream cheese frosting: Balanced with vanilla and a hint of cinnamon. Not too sweet, not too tangy. Just… right.
Topped with crunchy cookie crumbles: They add a little crisp contrast. Biscoff is my fave, but gingersnaps totally slap too.
Great for sharing (or not): It’s a sheet cake, so it feeds a bunch… assuming you don’t hoard it like a dragon.

Ingredient Notes

This cake plays it humble, but the ingredient list does some behind-the-scenes magic that makes it shine.

All-purpose flour: Keeps things classic. No need for cake flour here—regular AP gives the perfect balance of structure and tenderness.
Sweet potatoes: Mashed and dreamy. They lend natural sweetness, moisture, and that signature orange hue. Bake them ahead or microwave in a pinch.
Light brown sugar + granulated sugar: Brown sugar adds moisture and a rich caramel vibe. White sugar lifts everything up a notch.
Vegetable oil: Helps make the cake extra moist and airy, without the butter fuss.
Sour cream: Adds just enough tang to round out the sweetness, and also helps with a plush texture.
Eggs: Binding heroes. Also, they puff up the cake beautifully when everything else wants to keep it dense.
Warm spices (cinnamon, nutmeg, ginger, allspice): The spice blend leans fall-ish but works year-round. It’s got aroma. It’s got depth.
Cream cheese: Tangy and rich. When softened, it blends like a dreamy cloud.
Unsalted butter: Softened and ready to fluff up that frosting with cream cheese for a balanced spread.
Powdered sugar: The foundation of frosting land, sifted for smoothness.
Heavy cream: Just a splash or two to loosen the frosting into spreadable, swoopy perfection.
Crushed Biscoff or Gingersnap cookies: Optional… but also, highly recommended. Crunch + spice = excellent decisions.

How To Make This Sweet Potato Sheet Cake with Cream Cheese Frosting

Nothing complicated here, just a friendly one-bowl situation followed by a frosting dance party. Let’s walk through it together.

Prep the pan and preheat the oven: Grease up a 9×13-inch pan and line with parchment paper. This makes cake removal dramatically easier (and who doesn’t love a clean lift?). Preheat to 350°F while you’re at it.
Mix the dry ingredients: In a big ol’ bowl, whisk together the flour, baking soda, baking powder, salt, and all the lovely spices. Take a second here to inhale. Feels a bit like a bakery.
Whisk the wet stuff: In another big bowl, combine both sugars with the oil. It’ll look kinda gritty-glossy—don’t worry. Stir in the eggs, one at a time. Then the sour cream, mashed sweet potato, and vanilla jump into the mix.
Unite the teams: Gradually add those dry ingredients into your sweet potato mix. Stir gently by hand until it’s juuust mixed. No need to overbeat—this isn’t a cardio class.
Bake till golden and fluffy: Pour the batter into your prepared pan and smooth out the top. Slide into the oven and bake for about 35 to 40 minutes. The kitchen will start smelling amazing. You’re looking for a clean toothpick and a springy top.
Cool it down completely: Patience! Let that cake chill out in the pan. Not warmish. Not lukewarm. Fully cool, or the frosting’s gonna slide like a cheese avalanche.
Make your frosting: Beat the softened cream cheese and butter together until creamy and fluffy, about 2 to 3 minutes. Add the powdered sugar slowly (a cloud explosion is fun in theory). Finally, beat in the vanilla and cinnamon, then add cream little by little until it’s a spreadable consistency.
Frost and finish: Slather that glorious frosting across the cooled cake. Sprinkle a handful of crushed cookies over the top for crunch and sparkle. Slice into squares, and let the snacking begin.

Storage Options

If you’re lucky enough to have leftovers (unlikely, but I see you, fridge-nibblers), this cake stores like a champ.

Let’s talk fridge first. Because the frosting involves cream cheese, you’ll want to refrigerate any leftovers. Cover the pan with plastic wrap or pop slices into an airtight container. It’ll stay super tasty for up to 5 days. Honestly, it gets even better after a night in the fridge—denser, more flavorful, practically breakfast food.

Freezing? Totally doable! I recommend slicing the cake first, then freezing pieces on a baking sheet so they don’t stick together. Once solid, wrap in plastic wrap and toss into a zip-top bag. They’ll keep for up to 2 months. When sweet potato cake cravings hit (and they will), just let a slice thaw overnight in the fridge.

If you’re thinking warm cake again, microwave a slice for 10–15 seconds. Soft, melty frosting, and that cozy spice smell all over again.

Variations and Substitutions

You can definitely mix things up here while keeping the whole sheet cake vibe alive. Let’s have fun with it.

Sweet potatoes: If you’re out, canned sweet potato puree works in a pinch. Just make sure it’s plain, not the pre-sweetened pie filling.
Spice mix: Want it brighter? Add orange zest to the batter. Prefer a chai feel? Toss in cardamom or cloves instead of allspice.
Oil: Melted coconut oil or even olive oil will work, though they slightly change the flavor. Coconut oil gives a subtle tropical note.
Frosting switch: Swap the cream cheese frosting for a brown butter glaze or a simple vanilla icing if you’re short on time or cream cheese.
Toppings: No cookies? Toasted pecans, chopped candied ginger, or even a dusting of cinnamon sugar make beautiful toppers.
Going gluten-free: A 1:1 gluten-free all-purpose flour works well here. Just be sure it includes xanthan gum for structure.

What to Serve with Sweet Potato Sheet Cake with Cream Cheese Frosting

This sheet cake is excellent solo, but you can absolutely zhuzh it up into a whole spread or pair it with something unexpected.

A cup of coffee or spiced chai is basically non-negotiable. That creamy frosting plus a hot mug? You suddenly feel ten percent cozier. Toss in a chunky sweater and it’s a vibe.
For a holiday table, this cake makes a great follow-up to something savory like pan-seared salmon or even something unexpected like pan-seared cod with rainbow chard. I know, fish and cake sounds odd, but hear me out: contrast is magic.
If you’re hosting brunch, this can steal the dessert spotlight after eggs and savory stuff. Serve chilled or slightly warm. It gives pumpkin loaf energy, but elevated.
Got a backyard gathering or a casual picnic? Throw this alongside a bowl of fruit and maybe some peanut butter & banana ice cream sandwiches for a quirky dessert duo.
Add a scoop of vanilla ice cream (or butter pecan) when you want to lean full-on decadent. The cold creaminess next to warm spices? Yes, you’re doing it right.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes, you can! Just be sure you’re using canned sweet potato puree, not the pre-sweetened candied kind made for pies. Drain any excess liquid and give it a quick mash or blitz so it mixes smoothly into the batter.

Can I make this sweet potato sheet cake ahead of time?

Absolutely. In fact, I even prefer this cake a day later—the flavors mingle and deepen, especially in the fridge. Bake it a day in advance, let it cool, frost it, then cover and refrigerate. Bring it to room temp before serving if you want maximum soft-frosting magic.

Does this cake freeze well?

Totally! Slice it first so you can grab one piece at a time. Wrap each one in plastic wrap and store in a ziptop bag or airtight container. It keeps up to two months and thaws overnight in the fridge or with a quick zap in the microwave.

Can I make this without eggs?

Good question! I haven’t tested it personally with egg replacements, but I’ve heard folks have success using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). It might make the cake slightly denser, but still delicious!

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