Sweet Potato Sheet Cake with Cream Cheese Frosting
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.
12
squares
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.
Notes
Feel free to substitute butternut squash for sweet potato, or use Greek yogurt in place of the sour cream. For extra crunch, add toasted pecans or walnuts to the batter or as a topping. The cake is easy to make ahead and stores beautifully for several days.
Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 260mg | Potassium: 250mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6500IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 1.6mg