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Sweet Potato Baby Cake with Cream Cheese Frosting

Plan to make the sweet potato at least two hours (and up to 3 days) before you want to make the cake so it has time to cool before you make the cake.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8
Calories 226kcal


Sweet Potato Cake

Cream Cheese Frosting

  • 8 ounces cream cheese (softened at room temperature for at least an hour—it should be soft when you poke it with your finger)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon  vanilla extract


To make the cake:

  • Preheat the oven to 350 degrees F and grease 2 6-inch cake pans and line with a round of parchment paper cut to fit the inside of each pan. (Use the pan to trace the pan onto the paper, then cut out just inside the line.) Coat the top of the paper with nonstick spray too.
  • Whisk together the sweet potato, oil, maple syrup, egg, and vanilla in a large bowl.
  • Stir in the flour, cinnamon, baking powder, baking soda, and salt to just combine.
  • Divide the batter among the prepared pans, using about a heaping cup in each. Smooth to spread the batter evenly.
  • Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly.
  • Transfer to a wire rack to cool for 5 minutes, then gently invert onto a wire rack to remove from pans and cool completely.

To make the frosting:

  • Add the cream cheese to a medium bowl with maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric hand held mixer.)

To assemble the cake:

  • Place one cake on a cake stand or plate. Frost with 1/2 of the frosting. Place the second cake on top and add the remaining frosting. Spread evenly and add sprinkles if desired.  later.
  • Spread about half of the frosting on top of one cake, add the second, then top with the remaining frosting, spreading smooth.
  • Add sprinkles if desired.



  • Top with sprinkles if desired. These naturally colored ones are pretty!
  • The cake can be made 24 hours before you plan to frost it. Let cool completely on a wire rack then store in an airtight container at room temperature. (It's probably also fine to frost it the day before if you can carefully wrap it in plastic wrap in the fridge to keep it fresh.)
  • Store leftovers in the fridge once frosted for up to 3-5 days in an airtight container or wrapped with plastic.
  • Gluten-free: Use cup for cup gluten free flour.
  • Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
  • The whole wheat pastry flour will create a slightly denser cake.
  • Use the batter to make 24 mini cupcakes, using about 1 tablespoon batter in each and baking for 12-14 minutes.


Calories: 226kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 212mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2389IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg