Although there are more robust ingredients that come to mind when people think of fall flavors — pumpkin, apple and maple, to name a few — to me, it’s all about sweet potatoes. The growing season goes up until the first frost, and until then my family grows bunches and bunches of the sweet, starchy vegetable. My favorite thing to make with sweet potatoes? A sweet potato cake.

I’m the designated baker in my friend group, and throughout fall I make a sweet potato sheet cake because it’s quick, easy, and feeds a crowd. Cream cheese frosting adds a nice zesty, creamy contrast to the cake. Sweet potatoes are sweet and earthy, and when cooked and added to a cake batter they lend structure and moisture, and make for a delicious not-too-sweet treat. Add a bit of cinnamon, ginger, and nutmeg? It’s fall in a cake.

Why you’ll love it

Key ingredients in sweet potato cake

Sweet Potato Cake

Serves 12 to 16

For the cake:

Cooking spray

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 cup melted unsalted butter or vegetable oil

1 cup granulated sugar

1 cup packed dark or light brown sugar

1/2 teaspoon kosher salt

4 large eggs

2 cups mashed, cooked sweet potatoes (from about 2 medium baked sweet potatoes )

1/4 cup sour cream

2 teaspoons vanilla extract

For the frosting:

8 ounces full-fat cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1/2 teaspoon kosher salt

3 cups powdered sugar

1 teaspoon vanilla extract

Make the cake:

1. Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.

2. Whisk 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg together in a medium bowl.

3. Beat 1 cup melted unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar together in a stand mixer with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

4. Beat in four large eggs one at a time, waiting until each is incorporated before adding the next. Beat in 2 cups mashed sweet potatoes, 1/4 cup sour cream, and 2 teaspoons vanilla extract, scraping down the bowl as needed, about 1 minute.

5. Reduce the speed to low and gradually beat in the flour mixture until just incorporated. Transfer to the baking pan and smooth out the top.

6. Bake for 25 minutes. Rotate the baking pan and bake until a tester inserted into the center comes out clean and the edges begin to brown, 20 to 25 minutes more. Place the baking dish on a wire rack and let cool completely, about 2 hours. Meanwhile, make the frosting.

Make the frosting:

1. Wash and dry the stand mixer and paddle attachment. Beat 8 ounces room-temperature cream cheese, 4 tablespoons room-temperature unsalted butter, and 1/2 teaspoon kosher salt together in the stand mixer with the paddle attachment on medium speed until combined, about 1 minute.

2. Gradually beat in 3 cups powdered sugar and 1 teaspoon vanilla extract until the frosting starts to come together into lumps. Increase the speed to high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more. Dollop the frosting over the cooled cake and spread into an even layer.

Recipe notes: Leftover cake can be covered and refrigerated for up to five days. Let come to room temperature before serving.

(Ali Domrongchai is an associate editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.