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Sweet Potato Sour Cream Cake
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5 from 11 votes

Sweet Potato Sour Cream Cake

This sweet potato cake is moist and flavorful. Cinnamon, ginger and nutmeg enhance the flavor of this delicious cake which is good all by itself or with a delicious whipped mascarpone topping.
Prep Time30 mins
Cook Time1 hr 35 mins
Cooling Time1 hr
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 485kcal


Sweet Potato Cake

  • 1 medium sweet potato
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs room temperature
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup full-fat sour cream
  • 2 tablespoons bourbon

Whipped Mascarpone

  • 8 ounces mascarpone cold
  • 3 tablespoons honey such as Meadow Foam
  • 1/8 teaspoon kosher salt
  • 1 cup heavy whipping cream. Cold

Candied Pecans (Optional)

  • 4 tablespoons unsalted butter melted
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 cups pecan halves
  • 2 large egg whites


  • For this recipe I used a large bowl and hand mixer. You can use a stand mixer if you prefer.

Bake the Sweet Potato

  • Preheat the oven to 375 degree F. Wash the exterior of the sweet potato. Pierce it about seven times with the tip of a sharp knife. Place it in a foil lined pan and bake until it is soft. The potato will give easily when you lightly squeeze it.
  • Remove the potato from the oven. Allow it to cool for 10 minutes. Split potato in half and scoop out the flesh. You will need at least 1/2 cup of sweet potato or 132 grams. Smash it up with the back of a fork. Allow it completely cool to room temperature before adding it to the cake batter.

For the Cake Batter

  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line it parchment paper. Crack the eggs and place them in a small bowl. Place the flour, salt, baking powder, and baking soda in medium-sized bowl and whisk together for 30 seconds to thoroughly.
  • Place the granulated sugar, the brown sugar, the butter, the cinnamon, ginger and nutmeg in a large bowl. Start the mixer on low speed. As soon as the sugar, butter and spices start to come together increase the speed to medium high and beat until the batter is lighter in color, smoother in texture and fluffier, about 4 minutes. Scrape the sides and bottom of the bowl
  • Add the mashed sweet potato and mix on medium high for 1 minute, until it is thoroughly combined. There should be small pieces of sweet potato and the batter should be light orange. Add the eggs one at time, beating the batter after each addition until each egg is thoroughly combined into the batter. Scrape the sides and bottoms of the bowl.
  • Add half of the flour mixture and mix on low speed until the flour is incorporated. Add all of the sour cream and mix on low speed until thoroughly combined. Add the remaining flour and mix on low speed until combined. Scrape the sides and bottom of the bowl. Add the bourbon and mix on low speed until thoroughly combined.
  • Scrape the cake into the prepared cake pan. Use an offset spatula to smooth and level the batter. Bake the cake 35-40 minutes, but start checking for doneness at 30 minutes. Use a cake tester or a toothpick to test the doneness. When the cake tester is inserted in the center of the cake and removed there should be no batter clinging to the tester. If you have an instant read thermometer you can check the temperate at center of the cake. It will be about 200 degrees F.
  • Remove the cake from the over. Allow it cool in the pan for 10 minutes and then invert it onto a lightly oiled cake rack to finished cooling.
  • The unfrosted cake can sit a room temperature to up to 3 days.

Whipped Mascarpone

  • Meadow Foam honey is a dark honey and has a strong vanilla taste. Other honeys that have a distinctive flavor (such as blackberry or vegetable honey) will also work. If you are using a lighter color honey, such as clover add 1/2 teaspoon of pure vanilla extract.
  • Place the cold mascarpone and the honey in a large bowl. With a handheld mixer mix on medium-high speed until beat the mixture is smooth and the honey is well combined with the mascarpone.
  • With the mixer on low speed slowly stream in the heavy whipping cream. When all of it is added, increase the speed to medium-high and beat until visible beater marks at left in the whipped mascarpone and there are soft peaks. Be careful not to overmix.
  • Frost the top of the cake and serve. Refrigerate any leftover cake.

Candied Pecans

  • I decorated this cake with candied pecans. However you can decorate it with fresh fruit, candied oranges or not at all.
  • Preheat the oven to 350 degrees F. Line a half baking sheet with foil and pour the butter onto the foil. In a medium bowl whisk together the egg whites, the sugar and the cinnamon. Add the pecans and toss with a silicone spatula to thoroughly coat the nuts.
  • Spread the nuts on the pan and spread them across the pan. Bake for 10 minutes, stir the nuts and return to the oven and bake for another 20 minutes, stirring every 10 minutes. As the nuts bake the egg whites will turn brown and start to stick to the pecans.
  • Remove the nuts from the oven and allow them to cool to room temperature. Store them in an airtight container until ready to decorate the top of the cake.


Calories: 485kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 118mg | Sodium: 234mg | Potassium: 158mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4276IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg