Move over pumpkin pie… here’s a new recipe for sweet potato cake!

This recipe by far has been the most requested recipe ever…. let me clarify. Before I was able to get home from Studio 5, I had email after email asking where this recipe was! Here it is.

I hope you love it as much as Darin did…..

and I hope you love it as much as my son does….

and the first question my husband asked me when I called him after the segment was…  “How much cake do you have left?”

Sweet Potato Cake on Studio 5

Sweet Potato Cake with Brown Sugar Cinnamon Butter Cream Frosting
by Wendy Paul

2 lbs. sweet potatoes, cooked, peeled and pureed
1 1/4 cup unsweetened applesauce
1/4 cup dark brown sugar
4 eggs

2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. fresh ginger
2 tsp. vanilla extract

Combine sweet potatoes, applesauce sugar and eggs, ginger and vanilla until combined. In a separate bowl, mix together the baking powder, salt, cinnamon, nutmeg. Add your dry ingredients to the wet, stirring until all ingredients are mixed well. Pour into 2- 9″ greased cake pans. Bake at 350 degrees for 25 minutes until cake springs back when lightly touched. Cool completely.

Frost with Brown Sugar Cinnamon Butter Cream Frosting (see recipe below). Garnish with candied pecans if desired. Refrigerate leftovers covered for up to 1 week.

Brown Sugar Cinnamon Butter Cream Frosting
by Wendy Paul

1/2 cup dark brown sugar

1 tsp. cinnamon
2 lbs. powdered sugar
1 cup unsalted butter, soft
3-4 tbsp. heavy cream

Cream together the butter and sugars, and cream until completely combined and fluffy. Frost your cooled cake.


  1. Shauna Robbins on September 10, 2012 at 5:07 pm

    Anxious to try your sweet potato cake. Just two questions.
    How long do you bake the cake?
    Is there cinnamon in the Cinnamon butter frosting?

    • wendy on September 10, 2012 at 5:48 pm


      oops! Thanks for catching those typos. It’s changed now in the recipe to reflect what it should be. Happy Baking!

  2. shelley on September 10, 2012 at 7:22 pm

    Thanks, Wendy, I’m dying to try this recipe. It looks incredible!


  3. Rachael on September 11, 2012 at 12:56 pm

    I have been watching and waiting for this recipe since your demonstation last Thursday with it in your cake balls. I love the Cinnamon-brown sugar combo. I have been thinking about this recipe non stop since then. Its great. I love it.

    One question. Last week at the demonstration did you dip the cake balls in white chocolate or just a white vanilla candy coating? Also you were saying to heat chocolate according to package, but when you buy it you can by it by the pound and it doesnt give directions. I buy at Funfinity, I dont know if other stores are different. Do you have a general direction for heating in a double boiler?

  4. Deb on October 8, 2012 at 1:11 pm

    Can you use canned sweet potatoes or yams?

    • wendy on October 10, 2012 at 3:40 pm

      You bet! Just make sure you rinse and drain the sweet potatoes before mashing and adding to your recipe.

Leave a Comment

You must be logged in to post a comment.