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Sweet Potato Sheet Cake with Cream Cheese Frosting

Sweet Potato Sheet Cake w/ Cream Cheese Frosting

This moist sweet potato sheet cake is topped with a layer of rich cream cheese frosting and is perfect for feeding a crowd! 

Course Dessert
Cuisine American
Keyword cake, cream cheese, sweet potato
Cook Time 20 minutes
Servings 35 bars


Sweet Potato Sheet Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 15 oz can sweet potato puree

Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 3/4 cup unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream
  • sprinkles, for decorating


Sweet Potato Sheet Cake

  1. Preheat oven to 350 degrees Fahrenheit and prepare an 11.5 x 17.25 sheet pan (or jelly roll pan) by lining the bottom with parchment paper and lightly spraying the edges with nonstick baking spray.

  2. In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and ginger).

  3. In a large bowl and using an electric mixer, cream together the butter and both sugars for 3-4 minutes. Add eggs one at a time, beating to incorporate after each addition and scraping down the sides as necessary. Then, add the vanilla extract and sweet potato puree, mixing to combine.

  4. Gradually add the dry ingredients, mixing on low speed after each addition until just incorporated.

  5. Use a spatula to spread the batter evenly in the prepared sheet pan, then bake at 350 degrees for 20 - 24 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached.

  6. Place sheet pan on a wire cooling rack and let the cake cool completely before frosting.

Cream Cheese Frosting

  1. Using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth.

  2. With the mixer on low speed, mix in the powdered sugar one cup at a time, scraping down the sides as necessary, until completely incorporated.

  3. Add a pinch of salt, vanilla extract, and heavy cream, then mix until smooth. If needed, add more cream or powdered sugar until the desired consistency is reached.

  4. Use an offset spatula to spread the frosting evenly on top of the cake. Decorate as desired with sprinkles.

Recipe Notes

Leftover cake can be kept covered in the refrigerator for about 3 days.