Sweet Potato Sheet Cake with Cream Cheese Frosting
Warmly spiced, fluffy yet moist, this sweet potato sheet cake features brown sugar, cinnamon, and mashed sweet potatoes for a cozy dessert that'll disappear quickly. Topped with tangy cream cheese frosting and crunchy cookie crumbles, it's the ultimate bake sale winner and potluck hero.
12
squares
Ingredients
For the Sweet Potato Sheet Cake
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground allspice
- 1 cup (200 g) light brown sugar packed
- 0.5 cup (100 g) granulated sugar
- 0.75 cup (180 ml) vegetable oil or neutral oil
- 0.5 cup (120 ml) sour cream full-fat recommended
- 3 large eggs room temperature
- 1.5 cups (365 g) mashed cooked sweet potatoes about 2 medium, skin removed
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese softened
- 0.5 cup (113 g) unsalted butter softened
- 2.5 cups (300 g) powdered sugar sifted
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon optional, for spiced frosting
- 2-3 tbsp (30-45 ml) heavy cream as needed for consistency
- 0.5 cup (50 g) crushed Biscoff or gingersnap cookies for topping; optional but highly recommended
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
Instructions
- Prep the pan and preheat oven: Grease a 9x13-inch pan and line with parchment paper for easy removal. Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- Combine wet ingredients: In another large bowl, whisk both sugars with oil until somewhat combined. Add eggs, one at a time, whisking well after each. Stir in sour cream, mashed sweet potato, and vanilla extract until smooth.
- Mix wet and dry: Gradually add the dry ingredients to the wet, folding gently by hand until just combined. Do not overmix.
- Bake: Spread batter evenly in the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back. Cool completely in the pan.
- Make frosting: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar, then add vanilla and cinnamon. Beat in heavy cream, one tablespoon at a time, until frosting is fluffy and spreadable.
- Frost and top: Spread frosting over cooled cake. Sprinkle generously with crushed Biscoff or gingersnap cookies. Cut into squares and serve.
Notes
Store leftover cake covered in the refrigerator up to 5 days. Cake can be frozen (frosted or unfrosted) for up to 2 months—slice first for easy thawing!
For gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Swap the cookies for toasted pecans or candied ginger for extra crunch.
For gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Swap the cookies for toasted pecans or candied ginger for extra crunch.
Nutrition
Calories: 420kcal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 270mg | Potassium: 220mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6400IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1.6mg