Best Sweet Potato Ginger Cake Recipe

There’s a certain magic that happens when sweet potato meets warm, fiery ginger. It’s a hug in dessert form, deeply moist, warmly spiced, and humming with autumnal flavor. This isn’t just any cake; this is a Sweet Potato Ginger Cake, a masterpiece where the earthy sweetness of roasted potato finds its perfect match in zesty, fresh, and ground ginger.

Imagine a slice so tender it barely needs chewing, crowned with a creamy, tangy frosting that cuts through the spice. Whether you’re curled up with a book or hosting a holiday dinner, this Potato Ginger Cake is your ultimate companion. I’ve tweaked this recipe for years, and I can confidently say it’s the only one you’ll ever need.

WHY THIS SWEET POTATO GINGER CAKE IS ABSOLUTELY UNBEATABLE

Let me count the ways you’ll adore this Sweet Potato Ginger Cake.

• First, the moisture level is unreal. The natural sugars and fibers in the sweet potato create a cake that stays incredibly soft for days.
• Second, it’s a symphony of ginger flavor. We use both powdered ginger for a warm base note and a generous amount of fresh ginger for a bright, peppery kick that dances on your palate.
• Third, it’s versatile. Enjoy it simply dusted with powdered sugar, slathered with cream cheese frosting, or even unadorned with a cup of tea.
• Finally, it fills your home with the most intoxicating, cozy aroma that promises something wonderful is coming.

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YOUR SWEET POTATO GINGER CAKE INGREDIENTS LIST

Gathering high-quality, simple ingredients is the secret to this cake’s deep flavor. Here’s your roadmap.

For the Cake:

• Cooked & Mashed Sweet Potato (1 ½ cups): The star! Roast 1-2 medium potatoes at 400°F until tender for the best concentrated flavor, then peel and mash until smooth.
• All-Purpose Flour (2 cups): Provides the structure. For a gluten-free version, a 1:1 GF blend works beautifully.
• Baking Powder & Baking Soda (2 tsp & 1 tsp): The duo that gives our dense, moist batter the perfect lift.
• Warm Spices (2 tsp ground ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves): This is your spice brigade. Don’t skip the cloves, they add a magical depth.
• Salt (½ tsp): The essential flavor enhancer.
• Unsalted Butter (¾ cup, softened) & Neutral Oil (¼ cup): The butter for flavor, the oil for guaranteed moisture. It’s the perfect fat combo.
• Granulated Sugar (1 cup) & Light Brown Sugar (½ cup, packed): White sugar for sweetness, brown sugar for molasses notes that pair with the ginger.
• Large Eggs (3), at room temperature: For binding and richness.
• Fresh Ginger (1 tbsp, finely grated): The non-negotiable fresh kick. Use a microplane!
• Vanilla Extract (2 tsp): The flavor bridge.
• Buttermilk (½ cup): Tenderizes the crumb. No buttermilk? Make a quick substitute: stir 1 ½ tsp lemon juice or vinegar into ½ cup regular milk.

For the Cream Cheese Frosting (Classic Pairing):

• Full-Fat Cream Cheese (8 oz), softened
• Unsalted Butter (½ cup), softened
• Powdered Sugar (3-4 cups), sifted
• Vanilla Extract (1 tsp)
• A pinch of salt

THE TOOLS YOU’LL NEED TO BAKE

You likely have everything! A 9×13 inch baking pan or two 9-inch round pans, parchment paper, mixer (hand or stand), mixing bowls, whisk, spatula, grater/microplane, and a cooling rack.

STEP-BY-STEP: BAKING THE PERFECT SWEET POTATO GINGER CAKE

Follow these Potato Ginger Cake steps for a flawless, fragrant cake every single time.

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease and line your chosen pan with parchment paper. This guarantees easy release.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, all the ground spices (ginger, cinnamon, nutmeg, cloves), and salt. This aerates the flour and ensures the leavening and spices are evenly distributed throughout your Sweet Potato Ginger Cake.

Step 3: Cream the Butter, Sugars, and Fresh Ginger

In your mixer bowl, beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes, until pale and fluffy. Add the finely grated fresh ginger and beat for another 30 seconds. This step incorporates air and dissolves the sugar, which is key for texture.

Step 4: Incorporate Wet Ingredients

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Mix in the vanilla extract and the smooth, cooled sweet potato puree. The batter may look a little curdled at this point, that’s perfectly okay.

Step 5: Combine Dry and Wet Mixtures

With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until the last streak of flour disappears. Over-mixing is the enemy of a tender Sweet Potato Ginger Cake.

Step 6: Bake and Cool

Pour the thick, fragrant batter into your prepared pan and smooth the top. Bake for 35-45 minutes (for a 9×13) or 30-35 minutes (for rounds), until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely before frosting.

THE SECRET TO THE ULTIMATE FLAVOR AND TEXTURE

The one-two punch of fresh and ground ginger is non-negotiable. Powdered ginger provides a warm, familiar spice base, while the volatile oils in fresh ginger provide a vibrant, almost citrusy heat that makes this Sweet Potato Ginger Cake extraordinary. Additionally, using roasted sweet potato (not boiled or canned) deepens the sweetness and eliminates excess water, giving you intense flavor and ideal moisture control.

PRO BAKER TIPS FOR A FLAWLESS CAKE

• Room Temperature is Key: Ensure your eggs, butter, and buttermilk are at room temp. This allows for better emulsion, leading to a smoother batter and more even rise.
• Don’t Over-Puree: Mash your sweet potato well, but a few tiny lumps are fine. Using a food processor can make it too gluey.
• Test for Doneness Early: Ovens vary. Start checking your Sweet Potato Ginger Cake 5 minutes before the minimum bake time. The top should spring back when lightly touched.
• Frosting Wisdom: For perfect cream cheese frosting, your butter and cream cheese must be equally softened. Beat them together first until completely smooth before adding sugar to avoid lumps.

DELICIOUS VARIATIONS TO TRY

• Caramel Drizzle: Skip the frosting and drizzle the cooled cake with a simple salted caramel sauce.
• Gingerbread Twist: Add 2 tablespoons of molasses to the wet ingredients for an even deeper, spicier profile.
• Nutty Crunch: Fold 1 cup of toasted pecans or walnuts into the batter before baking.
• Orange Zest: Add the zest of one orange to the batter for a bright, citrusy note that complements the ginger beautifully.

STORAGE, FREEZING, AND MAKE-AHEAD GUIDE

Store frosted Sweet Potato Ginger Cake covered in the refrigerator for up to 5 days. Unfrosted cake can be wrapped tightly and kept at room temperature for 2 days. To freeze, wrap cooled cake layers (unfrosted) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Frosting can also be made ahead and stored in the fridge for a week; let it come to room temperature and re-whip before using.

TROUBLESHOOTING COMMON CAKE QUESTIONS

My cake is dense/gummy. This is often due to over-mixing the batter after adding the flour, or using too much/too wet sweet potato. Measure your mash carefully and mix until just combined.
The ginger flavor is too mild. You can safely increase the fresh ginger to 1.5 tablespoons. Fresh ginger potency can vary.
My frosting is runny. This happens if the cream cheese or butter was too warm. Pop the bowl in the fridge for 20 minutes, then re-whip. Always use full-fat, brick-style cream cheese.

THE PERFECT WAY TO SERVE THIS CAKE

Serve this Sweet Potato Ginger Cake at room temperature. The spice flavors are most vibrant when it’s not too cold. A dollop of barely-sweetened whipped cream or a scoop of vanilla ice cream are sublime pairings. For a festive touch, garnish with candied ginger pieces.

A QUICK NOTE ON SWEETENERS AND SPICES

This Potato Ginger Cake is beautifully balanced, not overly sweet. The brown sugar and sweet potato provide a complex sweetness. For the spices, freshness matters! Ground spices lose potency after about 6 months. If yours have been in the cupboard for a year, it’s time for a refresh to get the fullest flavor in your Sweet Potato Ginger Cake.

MY STORY: WHY THIS CAKE HOLDS A SPECIAL PLACE IN MY HEART

This Sweet Potato Ginger Cake recipe is my edible autumn anthem. It originated from a surplus of sweet potatoes from our fall CSA box and a desire to make something different from pie.

The first version was good, but it was the bold addition of a huge knob of fresh ginger that made it unforgettable. Now, it’s the cake I make as the leaves turn, a shared slice with my mom over coffee, a whole cake brought to a friend in need of comfort, the requested dessert for our Thanksgiving table. It’s more than dessert; it’s a tradition, woven with spice and memory.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven preheated to 350°F.
• Pan greased and lined.
• Sweet potato is roasted, peeled, and mashed (1 ½ cups).
• Fresh ginger is grated.
• Butter, eggs, and buttermilk are at room temperature.
• Dry ingredients are whisked.

FREQUENTLY ASKED QUESTIONS