Sweet Potato Spice Cake

by Kate on December 24, 2015

Sweet Potato Spice Cake - FoodBabbles.com

I’m so excited! It’s Christmas Eve today. I adore this time of year and today is almost the climax of the holiday season. Today the girls and I will spend the day preparing for a certain jolly man’s arrival. We will be baking some sugar cookies then decorating them in frosting and candy pieces. Hot chocolate will be readily available and Christmas carols will be playing on the radio. The kids (and Mom) will go to bed early because surely, those little girls will rise before the sun to open their presents.

As you already know by now, I love the festivities of the holidays. But as much as I love them, I love the food just as much! For Thanksgiving I made the most beautiful Cranberry Cherry Spice Cake Trifle. Sweet cranberry cherry compote, spiced pastry cream and the most lovely sweet potato spice cake. It was thoroughly enjoyed by everyone at our holiday table. When I made that trifle recipe, I thought how lovely the cake portion was all alone. Sometimes less is more.

Sweet Potato Spice Cake - FoodBabbles.com

This Sweet Potato Spice Cake is moist and filled with fragrant cinnamon, nutmeg and ginger. Simply topped off with fresh whipped cream and a sprinkling of cranberries is all the adornment this cake needs. This recipe makes a two layer cake. You can serve it that way or serve one layer, using the second layer to make that Cranberry Cherry Spice Cake Trifle. The cranberry cherry compote from that trifle would be a perfect topping in place of fresh cranberries for this spice cake too! This cake may not be quite as stunning as that beautiful trifle but I assure you, it will be just as well received. This is a simple holiday dessert recipe that’s not going to disappoint.



Hungry For More? Here Are Other Sweet Potato Recipes You’ll Love!

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Sweet Potato Spice Cake

1 hour

Yield: 10-12 servings

Sweet Potato Spice Cake

Moist sweet potato cake spiced with cinnamon, ginger and nutmeg topped with fresh whipped cream.


  • 1 cup butter, softened
  • 1 cup + 3 tablespoons granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups cooked, mashed sweet potatoes
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk, room temperature
  • 2 cups heavy cream
  • 1 cup fresh cranberries


  1. Preheat oven to 350°. Prepare two 9-inch round cake pans by spraying with a baking spray containing flour. Set aside.
  2. In an electric stand mixer fitted with a paddle attachment, beat butter at medium speed until creamy. Slowly add 1 cup granulated sugar and brown sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition, scraping down the sides as necessary. Add sweet potatoes and vanilla, beat again just until blended.
  3. Whisk together flour and next 6 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into prepared cake pans.
  4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes then remove cake from pans and cool completely on wire rack.
  5. In a large metal bowl, beat heavy cream until soft peaks form. Sprinkle remaining 3 tablespoons granulated sugar over heavy cream and continue to beat again until soft peaks return.
  6. Place one cake layer on a serving plate and dollop some fresh whipped cream on top. Top with second layer and top cake with fresh whipped cream and cranberries.


Recipe adapted from Southern Living


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