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Billie’s Southern Sweet Potato Cake

I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    20 servings

Ingredients

  • 4 large eggs, room temperature
  • 2 cups sugar
  • 2 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups shredded peeled sweet potatoes (about 2 medium)
  • 1 cup finely chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack.
  • In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cooled cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 519 calories, 36g fat (8g saturated fat), 67mg cholesterol, 276mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • bianca
    Jan 4, 2020

    love this recipe; always make it for my son's and husband's birthday. has anyone made this into cupcakes? is the end product just as good?

  • moregon
    Feb 26, 2019

    Absolutely delicious cake...my go to recipe when treating friends. I have made this several times and have always used what the stores call sweet potatoes (pale and white) and it never looked like the picture. This time, however, I used yams, which was the simple solution to get the color I wanted. The taste is always incredible, no matter the color.

  • Malikah
    Jan 3, 2019

    My family loved it. It tastes like carrot cake! lol No nuts or spices other than cinnamon due to lack and 1c veg oil and 1 stick unsalted butter.

  • Tahirah
    Oct 14, 2018

    Cake was quite oily. I used 2 cups of vegetable oil and not canola oil, perhaps that's why. If you use vegetable oil, i recommend using 1.5 or 1-3/4 c. of oil. Other wise, it was good and not too sweet.

  • Cynthia
    Apr 23, 2018

    WOW...I officially have a new favorite cake. This is amazing. I had some sweet potatoes to use up and thought about roasting them, but decided to do a search on the internet first and am I sure glad I did. I am a baker, but not much of a sweet eater, but will definitely be devouring this cake. It is so moist and delicious. Thank you so much for sharing the recipe. Does Billie have a blog or other recipes? I would love to see what other fabulous recipes she has.

  • suefalk
    Nov 19, 2017

    Moist and delicious! Reminds me of Carrot Cake. Freezes well (frosting and all) and defrosts in less than an hour!

  • Maggie
    Apr 24, 2017

    Moist and tasty

  • Nichaphat
    Apr 23, 2014

    I only added cup and a half of sugar for the cake and it was perfect. My husband really liked it.

  • CatMurphy
    Mar 23, 2014

    A delicious moist cake with just the right amount of spice. Tastes even better the next day!

  • gucci65
    Feb 27, 2014

    Made this cake for a family friend. He went crazy over it !!!!!!