Sweet Potato Cake

Cathie Valentine


My cousin, Katie who is an awesome cook!!, introduced me to this cake. It was so moist and delicious. My husband (who is the pickiest eater on Earth!!!!) devoured this cake. I served it at Thanksgiving this year, and everyone loved it. Of course, we had to wait 4 hours :-) to eat our desserts because we gorged ourselves eating our Thanksgiving meal.


★★★★★ 1 vote

12 or more, depending how you slice it.
1 Hr
35 Min


Add to Grocery List

1 box
white cake mix-powder only (i use betty crocker's)
1 & 1/3 c
1 c
1/2 c
1/3 c
3 large
1 tsp
vanilla extract
2 medium
sweet potatoes-(about 1 & 1/2 cups)
1 box
small instant vanilla pudding --powder only


4 stick
butter, room temperature (2 cups)
2 & 1/2 c
2 pkg
cream cheese,room temperature (16oz total)
6 large
egg whites
1 tsp
vanilla extract (if desired)


How to Make Sweet Potato Cake


  • 1Cook sweet potatoes until soft. Let cool. Peel the potatoes and mash. Place in blender. Add the following: sugar, buttermilk, Bisquick*, melted butter, vanilla extract, eggs, and pudding powder. Blend in blender until smooth. Transfer to a mixer bowl. Add cake mix powder and using an electric mixer, mix until well blended.
  • 2Pour into 3 round cake pans that have been sprayed with Baker's Joy* or Pam* Baking spray . (or lightly grease pan and add a little flour)
  • 3Bake in oven at 350* for 30-35 minutes. Make sure cake is done by using a tooth pick or other cake tester. Cool on cooling racks.
    **Note--cake will be very moist. If too moist, place in freezer while making icing**
  • 4While cake rounds are cooling, begin making icing. Place softened butter into an electric mixer bowl and whip until fluffy and white. This will take about 10 minutes. While the butter is whipping in the mixer, place a pot of water on stove and bring the water to simmer. Combine sugar, and egg whites in a medium glass bowl. Set the bowl over the simmering water. Using a whisk, whisk the egg whites constantly until all the sugar is dissolved and the mixture is warm. Remove the whipped butter from the electric mixer. Place the bowl containing the egg white mixture on the electric mixer and beat on high until soft peaks form. Add the whipped butter a little at a time and blend well until all butter has been incorporated. Add softened cream cheese in small amounts until all is incorporated. If desired, add vanilla and mix well. Place icing in refrigerator and chill until icing is spreadable.
  • 5Remove icing from refrigerator. Place icing on the bottom cake round (be generous, there is a lot of icing). Place second cake round on top of the frosted cake round and frost it. Place last cake round on top and frost the whole exterior of cake.
    **Note this cake is super moist, so if not serving in a few hours, I suggest, placing cake in refrigerator and chill until ready to serve. I keep any leftover cake in the refrigerator**

Printable Recipe Card

About Sweet Potato Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #delicious, #moist

Show 4 Comments & Reviews

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

Kitchen Crew @JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...