Sweet Potato Cake

Sweet Potato Cake with Buttercream Frosting and  Carrara #ChefanieSheet

Sweet Potato Cake with Buttercream Frosting and Carrara #ChefanieSheet

Perfect for the upcoming holidays, this Sweet Potato Cake will leave you with a taste of the season and a sweet surprise. Serve for dessert after your Thanksgiving dinner and save leftovers for when you're craving that sweet and savory flavor combination.



  • 1 cup of granulated sugar
  • 2 eggs
  • 3/4 vegetable oil
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 cup sweet potato puree

Buttercream Frosting:

  • 4 cups confectioner's sugar
  • 1 teaspoons salt
  • 1/2 cup butter, softened
  • 3 teaspoon vanilla extract
  • (Up to) 1/2 cup heavy cream


  • Preheat the oven 350 F. 
  • In a large bowl, whisk together sugar, eggs and vegetable oil.
  • Sift together flour, cinnamon and baking powder.
  • Add the dry mixture to the wet mixture. Whisk until well blended. 
  • Add in the sweet potato puree and continue mixing.
  • Pour batter into one, 6-inch buttered cake pan.
  • Bake for 40 min.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, vanilla extract, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Once the cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
  • Spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

Active Time 35 minutes. Total Time 1 hour.

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