If you’re looking for a dessert that feels like a warm hug on a plate, look no further than this Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe. It’s everything you love about cozy fall flavors combined into one irresistible cake—the natural sweetness and moisture of mashed sweet potatoes, the rich and tangy cream cheese frosting, the satisfying crunch of toasted pecans, and the luscious caramel drizzle that ties it all together. This cake is a celebration of comfort and indulgence and will quickly become your go-to dessert for gatherings, holidays, or whenever you want to treat yourself.
Ingredients You’ll Need
This Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe calls for simple, pantry-friendly ingredients that come together beautifully. Each ingredient plays a crucial role—from the creamy texture of mashed sweet potatoes that keep the cake moist, to aromatic cinnamon that gives it that warm spice, and finally the rich cream cheese and butter that make the frosting so divine.
- Mashed sweet potatoes (1½ cups): Adds natural sweetness and moisture for a tender cake.
- Yellow cake mix (1 box): Provides a reliable base that bakes up fluffy and light.
- Milk (¾ cup): Helps create the perfect batter consistency.
- Vegetable oil (â…“ cup): Keeps the cake moist and soft.
- Large eggs (4): Binds ingredients and adds richness.
- Ground cinnamon (2 tsp for batter + 1 tsp for frosting): Infuses the cake with warm, fragrant spice.
- Cream cheese (2 packages, 8 oz each, room temperature): Makes the frosting creamy and tangy.
- Unsalted butter (6 Tbsp, softened): Adds richness and smoothness to the frosting.
- Powdered sugar (3 cups): Sweetens and thickens the frosting perfectly.
- Salt (¼ tsp): Balances sweetness and enhances flavors.
- Vanilla extract (2 tsp): Deepens the flavor in both cake and frosting.
- Chopped pecans (½ cup): Offers a crunchy texture contrast and nutty depth.
- Caramel sauce (2 Tbsp): A luscious drizzle that makes this cake truly decadent.
How to Make Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe
Step 1: Prepare the Oven and Pan
Kick things off by preheating your oven to 350ºF. Grease a 9×13-inch baking pan with nonstick cooking spray to ensure your cake slides right out without sticking—this little prep step makes cleanup a breeze!
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix with milk, vegetable oil, eggs, and ground cinnamon. Then fold in the star of the show, the mashed sweet potatoes. Using an electric mixer on medium speed, blend everything until smooth and well incorporated. The sweet potatoes add such a lovely, tender crumb and subtle sweetness.
Step 3: Bake Until Golden and Done
Pour the batter into your prepared pan and place it in the oven. Bake for 28 to 32 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. Once baked, transfer the pan to a wire rack and allow the cake to cool completely before frosting.
Step 4: Make the Cream Cheese Frosting
While the cake cools, beat the cream cheese and softened butter together at medium speed until the mixture is creamy and smooth. Gradually add the powdered sugar along with the cinnamon and salt, continuing to beat until everything is well combined. Stir in vanilla extract to round out that rich flavor. This frosting is luscious, tangy, and perfectly balanced to complement the cake.
Step 5: Frost, Top with Pecans, and Drizzle Caramel
Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the chopped pecans generously over the top, adding a satisfying crunch to every bite. Finally, drizzle the caramel sauce artfully across the surface for that sweet, buttery finish that makes this cake unforgettable.
How to Serve Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe
Garnishes
A sprinkle of extra chopped pecans on top always elevates the texture, and if you want to impress, add a few whole pecans or a light dusting of cinnamon for a gorgeous presentation. Even a tiny pinch of flaky sea salt over the caramel drizzle can make the flavors pop beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. For a cozy fall vibe, serve alongside spiced apple cider or a warm cup of chai tea. It’s also a perfect finish after a hearty meal featuring roasted vegetables and savory meats.
Creative Ways to Present
For a party, cut the cake into small squares and serve on pretty plates with a drizzle of extra caramel sauce on each. You can also layer the cake and frosting into trifle glasses with extra pecans and caramel in between for an elegant twist. The vibrant orange hue of the sweet potato cake makes for a visually stunning centerpiece on your dessert table.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. The cake will stay moist and fresh for up to 4 days, making it a tasty treat for days to come.
Freezing
If you want to save some for later, the cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 3 months. When you’re ready, thaw it in the refrigerator overnight to preserve the best texture and flavor.
Reheating
For a warm treat, bring individual slices to room temperature or microwave them briefly (about 15-20 seconds). If desired, add a touch more caramel or a small pat of butter on top for an extra indulgent experience.
FAQs
Can I use fresh sweet potatoes instead of canned or mashed?
Absolutely! Fresh sweet potatoes add an excellent natural flavor and texture. Make sure to cook and mash them thoroughly, allowing them to cool before adding to the batter.
Is this cake suitable for freezing after it’s frosted?
It’s best to freeze the cake before frosting to maintain the cream cheese frosting’s texture. If frozen after frosting, allow extra thawing time in the fridge to avoid sogginess.
Can I substitute pecans with other nuts?
Yes! Walnuts or almonds make great alternatives and offer their own unique crunch and flavor. Just toast them lightly for the best taste.
How do I prevent the cream cheese frosting from being too runny?
Make sure both the cream cheese and butter are softened but not melted. Gradually add powdered sugar and beat well to achieve a thick, spreadable consistency.
Is the cake very sweet or balanced?
This cake strikes a lovely balance between sweetness and the natural flavors of sweet potato and cinnamon. The cream cheese frosting adds tang, and the pecans and caramel bring depth to the overall taste.
Final Thoughts
I can’t recommend this Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe enough—it’s a surefire way to impress family and friends with a dessert that feels both special and comforting. The layers of flavor and texture come together so beautifully, making every bite a delight. Give it a try for your next celebration or cozy night in, and I promise it’ll become one of your cherished favorites.
Print
Sweet Potato Cake with Cream Cheese Frosting, Pecans, and Caramel Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful sweet potato cake made with a yellow cake mix enhanced by cinnamon and mashed sweet potatoes, topped with a creamy cinnamon cream cheese frosting, chopped pecans, and caramel drizzle. Perfect for a comforting dessert that balances sweet and spice.
Ingredients
Cake
- 1½ cups mashed sweet potatoes
- 1 box yellow cake mix
- ¾ cup milk
- â…“ cup vegetable oil
- 4 large eggs
- 2 tsp ground cinnamon
Frosting
- 2 (8-oz) packages cream cheese, room temperature
- 6 Tbsp unsalted butter, softened
- 3 cups powdered sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Topping
- ½ cup chopped pecans
- 2 Tbsp caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch baking pan with nonstick cooking spray to prevent the cake from sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, milk, vegetable oil, eggs, ground cinnamon, and mashed sweet potatoes. Use an electric mixer on medium speed to blend everything into a smooth batter. Pour the batter evenly into the prepared baking pan.
- Bake the Cake: Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, cool the cake completely on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, beat the room temperature cream cheese and softened butter with an electric mixer on medium speed until creamy and smooth. Gradually add powdered sugar, ground cinnamon, and salt while continuing to beat until fully blended. Stir in the vanilla extract for added flavor.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with chopped pecans for a crunchy texture and drizzle with caramel sauce to add a sweet finishing touch.
Notes
- Ensure the sweet potatoes are mashed smoothly to avoid lumps in the batter.
- Room temperature cream cheese and butter make the frosting easier to whip and creamier in texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts for a different nutty flavor.
- The caramel sauce can be homemade or store-bought depending on your preference.
