Spiced Sweet Potato Loaf Cake

As Thanksgiving is upon us, all I am thinking about is Christmas. If you didn’t know, Christmas is my absolute favorite holiday. I was already watching Christmas movies before Halloween! Yeah, I enjoy Halloween and Thanksgiving, but neither hold a candle to Christmas.

So while everyone else is savoring turkey, mashed potatoes and gravy, my mind is going straight on ‘til morning so I can officially go HAM on Christmas (pun intended, as I prefer ham over turkey!).

So today I’m sharing my Spiced Sweet Potato Loaf Cake that is perfect for either Thanksgiving or Christmas. This is one of those cakes that just transports you to the holidays. If I close my eyes, I would hear holiday music playing while I slowly savor each bite. The sweet potatoes make a very moist cake, think of a carrot cake – reinvented for a cooler time of year. And the sweet glaze on top goes well with the cinnamon, cardamom, and cloves.

This makes a pretty large loaf cake. So while normally I would say a 9x5-inch pan and 9x4-inch pan are easily interchangeable, that’s not the case with this recipe. Use the 9x5-inch loaf pan to give this the room it needs to rise. This is my favorite 9x5-inch pan from USA Pan, get it here. Get the recipe for this amazing Spiced Sweet Potato Loaf Cake below.

Spiced Sweet Potato Loaf Cake

Makes 9 x 5-inch cake


1 1/2 sticks (170 grams) organic salted butter, softened

226 grams (1 cup) organic cane sugar

340 grams (12 ounces) organic grated peeled sweet potato

4 organic large eggs, room temperature

2/3 cup organic whole milk, room temperature

425 grams (3 cups) natural cake flour

2 teaspoons organic cinnamon

1 teaspoon baking powder

1/2 teaspoon organic cardamom

1/2 teaspoon organic cloves

1/2 teaspoon fine sea salt


212 grams (1 1/2 cups) organic powdered sugar, sifted

2 1/2 tablespoons organic whole milk

Preheat the oven to 350°F. Line a 9 x 5-inch baking pan with a strip of parchment paper that is long enough to over flow the two longer sides, for easier removal.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cane sugar. Add the grated sweet potato, eggs, and milk and mix to combine, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the cake flour, cinnamon, baking powder, cardamom, cloves, and sea salt. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan.

Bake for 2 hours or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan before removing.

To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until a smooth glaze forms. Pour over the top of the loaf cake.

Store in an airtight container for up to 3 days.

Gluten Free – Replace the cake flour with heaping 425 grams (2 2/3 cups) organic gluten free flour blend.

High Altitude – Bake at 350 for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean.

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