A Sweet Potato Layer Cake is the kind of dessert that stops conversations—moist, warmly spiced, and irresistibly tender. If you’ve been craving a cake that feels nostalgic yet elevated, this one delivers from the very first bite. The naturally sweet flavor of grated sweet potatoes adds depth and moisture, eliminating dryness and giving each layer a melt-in-your-mouth texture. Whether you’re baking for a celebration or simply in the mood for a cozy, show-stopping dessert, this cake instantly sets the tone for a memorable experience.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Moist & Flavor-Packed: Freshly grated sweet potatoes make the cake incredibly tender without being heavy.
- Warm Spices: A blend of cinnamon, nutmeg, and a hint of black pepper gives this cake an unforgettable depth.
- Easy, No-Fuss Method: No mixer needed for the batter—just whisk, fold, and bake.
- Crowd-Pleaser: Perfect for holidays, potlucks, birthdays, or any dessert table that needs a standout.
- Bakery-Style Finish: With rich cream cheese frosting and toasted pecans, this cake looks and tastes professional.
This version shines because it balances sweetness with warm spice, uses a simple technique with big results, and combines creamy frosting with ultra-moist layers for a dessert that feels both comforting and impressive.
Ingredients Needed
For the Cake Layers
- 1 cup (100 g) raw pecan halves, roughly chopped (plus extra for decorating if desired)
- Nonstick baking spray (for greasing the pans)
- 1½ cups (355 ml) vegetable oil
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 heaping teaspoon coarse kosher salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 3 cups (450 g) sweet potatoes, peeled and coarsely grated (usually 2–3 medium potatoes)
For the Cream Cheese Frosting
- 16 ounces (500 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 6 cups (612 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon coarse kosher salt (generous pinch)
How to Make Sweet Potato Layer Cake
Step 1 — Toast the Pecans
Preheat the oven to 325°F (165°C). While it warms, spread the pecans on a baking sheet and toast until fragrant and lightly golden, 6–10 minutes. This step boosts their nutty flavor. Set aside to cool.
Step 2 — Prepare the Cake Pans
Spray three 9-inch cake pans with baking spray. Line each bottom with parchment paper, then coat the parchment lightly as well to prevent sticking.
Step 3 — Mix the Wet Ingredients
In a large bowl, whisk together the oil, granulated sugar, eggs, and vanilla. Continue whisking until the mixture becomes smooth, slightly thickened, and pale—this helps the cake rise evenly.
Step 4 — Combine the Dry Ingredients
In a separate bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and black pepper. Make sure the spices are fully distributed to avoid flavor pockets.
Step 5 — Bring Wet and Dry Together
Add the dry ingredient mixture into the wet mixture. Whisk until just combined—avoid overmixing, as it can make the cake dense.
Step 6 — Add Sweet Potatoes and Nuts
Fold the grated sweet potatoes into the batter in three small batches; this helps them distribute evenly and prevents clumping. Once incorporated, fold in all the cooled pecans.
Step 7 — Bake the Layers
Divide the batter evenly among the three pans (about 2 cups or 545 g per pan). Place them on the center rack so they bake consistently. Bake 30–35 minutes, or until the centers spring back gently and a toothpick comes out clean.
If your oven requires using multiple racks, rotate the cakes after 15 minutes.
Step 8 — Cool the Cakes
Let the cake layers cool in their pans for 1 hour on wire racks. Then turn them out onto cooling racks to finish cooling completely.
Make-ahead tip: Wrap cooled layers tightly in plastic, place between cake boards, and refrigerate up to 2 days or freeze up to 2 months.
Step 9 — Make the Frosting
Using a stand mixer with the paddle attachment (or a hand mixer), beat the cream cheese and butter on medium-high for 2–3 minutes, until smooth and fluffy. Add powdered sugar gradually, beating between additions, until you get a light, airy frosting. Mix in the vanilla and salt.
Step 10 — Assemble the Cake
If needed, level the tops of the cake layers with a serrated knife. Place the first layer on your serving plate (flat side up) and spread about 1½ cups of frosting on top. Repeat with the second layer.
Set the final layer on top, then apply a light crumb coat to seal in loose crumbs. Chill for 15–30 minutes. Finish frosting the cake generously and decorate with extra pecans if desired.
Step 11 — Store the Cake
Cover loosely and store at cool room temperature for 1 day, or refrigerate up to 5 days. Let chilled cake sit out for at least 30 minutes before serving for best texture and flavor.
Serving and Storage Tips
- Serve the cake slightly chilled or at room temperature—both ways are delicious.
- Add a sprinkle of cinnamon on top for extra warmth and visual appeal.
- For clean slices, dip your knife in warm water and wipe between cuts.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze individual slices wrapped tightly in plastic and place in a freezer bag for up to 2 months.
Helpful Notes
- Don’t skip toasting the pecans—it makes a huge difference in flavor.
- Grate sweet potatoes fresh, not pre-shredded; the moisture content is what keeps the cake tender.
- Black pepper may seem unusual but enhances warmth and depth without tasting savory.
- If your frosting feels too soft, chill it for 10–15 minutes before using.
- Add a touch of orange zest to the batter for a citrusy twist.
Sweet Potato Layer Cake
Ingredients
Method
- Preheat oven to 325°F (165°C). Spread pecans on a baking sheet and toast 6–10 minutes until fragrant. Set aside to cool.
- Spray three 9-inch cake pans with nonstick spray. Line each with parchment paper and spray again lightly.
- Whisk together the oil, granulated sugar, eggs, and vanilla in a large bowl until pale and slightly thickened.
- In a separate bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and black pepper until evenly combined.
- Whisk the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Fold in the grated sweet potatoes in three additions, then fold in the cooled toasted pecans.
- Divide batter evenly into the pans and bake at 325°F (165°C) for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 1 hour, then turn out onto racks to cool completely.
- Beat the cream cheese and butter until fluffy. Add powdered sugar gradually, then mix in vanilla and salt until smooth.
- Assemble the cake by stacking layers with frosting between them. Apply a crumb coat, chill, then finish frosting and garnish with pecans.
- Store at room temperature for 1 day or refrigerate up to 5 days. Serve slightly chilled or at room temperature.
Notes
Conclusion
This Sweet Potato Layer Cake is the perfect combination of comfort and elegance—deeply spiced, wonderfully moist, and finished with a velvety cream cheese frosting. Whether you’re celebrating a special moment or simply craving something cozy and indulgent, this cake never disappoints. Its warmth, texture, and irresistible flavor make it a standout dessert worth adding to your regular baking rotation.
If you try this recipe, please leave a comment and a star rating—it helps others discover it!
And don’t forget to share your beautiful cake on Pinterest or Facebook.
What variation will you try first? Maybe orange zest, maple frosting, or extra pecans? Let me know below!
Frequently Asked Questions (FAQ)
Can I use another type of nut?
Yes! Walnuts or hazelnuts are great substitutes. You can also omit nuts entirely for a smoother crumb.
How do I make this cake gluten-free?
Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest 10 minutes before baking for better texture.
Can I reduce the sugar?
You can reduce the granulated sugar in the cake by up to ¼ cup without affecting texture. Avoid reducing the powdered sugar in the frosting too much or it may become runny.
Why is sweet potato better than carrot in this recipe?
Sweet potatoes add more natural moisture and a denser, richer texture, making the cake incredibly soft without extra oil.
Can I freeze the finished cake?
Yes—freeze the fully frosted cake by chilling it until firm, then wrapping tightly in plastic. Thaw overnight in the refrigerator before serving.