Ohio State Fair
Ohio Expo Center
Home > About Us > Recipes > Sweet Potato Cake

Sweet Potato Cake

Recipe by Janet Gill, Canton, Ohio
First place and Best of Show, Cakes (Other Favorite Cake), 2017

Baking temperature: 350 degrees
Baking time: 25-30 minutes
Yield: 1 cake


  • 3 c cake flour
  • 3 t baking powder
  • 1 ½ t cinnamon
  • ¾ t nutmeg
  • ¼ t cloves
  • ½ t salt
  • 5 large eggs, separated
  • 2 ¼ c sugar, divided
  • 1 c cooked, pureed, sweet potato, cooled
  • 10 T unsalted butter, softened
  • 1 ½ t vanilla
  • 1 ¼ c whole milk

Brown Sugar Cream Frosting:

  • 2 (8 oz.) packages cream cheese, softened
  • ½ c unsalted butter, softened
  • ½ c brown sugar
  • 2 t vanilla
  • 7 c powdered sugar
  • ½ c chopped pecans, divided


  • Preheat oven to 350 degrees. Grease three 9” round cake pans, line bottoms with parchment paper and grease
  • Sift flour, baking powder, spices and salt in a bowl together and set aside. In a large mixing bowl, using whisk attachment beat egg whites on medium speed until frothy. Gradually beat in ¼ c sugar, increase speed to high, and beat until moderately stiff peaks are formed. Set aside.
  • In another large bowl combine sweet potato, butter, vanilla and remaining 2 c sugar. Beat until light and fluffy, 2-3 minutes. Add egg yolks, one at a time, mixing well after each. With mixer on low, add 1/3 of flour alternately with ½ of milk, beginning and ending with flour. Mix just until combined. Gradually fold egg whites into batter just until incorporated
  • Pour batter into pans, divided evenly. Bake until a toothpick inserted in cake centers comes out clean, about 25-30 minutes. Cool 10 minutes before removing from pans to cool completely on wire racks
  • To make frosting: beat cream cheese, butter and brown sugar until creamy Beat in vanilla. Gradually beat in powdered sugar. When all is combined mix on high speed 1 minute until light and creamy. For the filling between layers, remove 2 c of frosting to another bowl and stir in 1/3 c of the pecans
  • When cakes are cooled, fill with the pecan frosting between the layers and frost top and sides with the remaining frosting. Sprinkle top with remaining pecans. Store in refrigerator
Back to
Tickets & Deals