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Sweet Potato Cake

This Sweet Potato Cake is delicious and wonderful to serve for the holidays or any gathering.  Serve it to your family and guests with coffee or have a piece with a glass of milk for a great snack anytime.

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup butter or 16 tablespoons or two sticks, softened
4 eggs
1 cup sugar
1/2 cup brown sugar
1 1/2 cups cooked sweet potatoes (I bake mine then peel and mash)
1/2 cup buttermilk
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup nuts, chopped (walnuts or pecans)
1 cup raisins, Optional


Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.  Make sure this is mixed well and set aside.  In a large bowl beat the butter,  eggs, white sugar, brown sugar, sweet potatoes, buttermilk,  sour cream and vanilla extract together.  Add the flour mixture to the creamed mixture and mix well.  Stir in nuts and raisins.  Spray a 10 inch bundt pan with cooking spray, pour in batter.  Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary.  Remove from oven and let cool for 15 minutes before removing from pan.  Frost cake with your favorite frosting once totally cooled or can use frosting below.

Sweet Potato Cake

Spicy Cream Cheese Rum Frosting

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon rum or rum extract or could just use vanilla extract (I use regular rum)
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups confectionery or powdered sugar

heavy whipping cream (About 8 tablespoons or enough so that you can spread frosting easily or pour from a small pitcher on top of cake)

Whip cream cheese and butter with mixer.  Add rum, allspice, nutmeg, cloves and powdered sugar.  Whisk in whipping cream until you get the spreading consistency you want.

Note:  You could just put regular cream cheese frosting or any other frosting on this cake you like. We like the spices and rum in the frosting.


Be sure and PIN our Sweet Potato Cake recipe for later: the-southern-lady-cooks-sweet-potato-cake

If you like this recipe, you might also like my recipe for Butter Pecan Chocolate Chip Cake with Nutmeg Frosting.

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  1. can i use canned sweet potatoes

    • The Southern Lady says:

      I have not tried it with canned sweet potatoes, Rose, but I see no reason why you couldn’t. It should work o.k.

    • When I 1st made this I boiled & peeled sweet potatoes. I now use sweet potatoe baby food. Makes the cake easier & can not tell any change in taste.

  2. Can I use pumpkin instead of sweet potato? thanks!!

  3. I am from Colombia and love Southern food and history. I will try this recipe today. My dad says that every time I cook a tornado hit the kitchen and this will not be an exception.

  4. Can i use whole wheat flour instead.

  5. Can I substitute applesauce for the butter?

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