Sweet Potato Apple Cake 5 ★

1 h | easy | vegetarian

Close-up of a golden-brown sweet potato apple cake on a white plate, with a slightly glossy top and visible apple pieces, photographed against a softly blurred light background.

Published Aug 20, 2025

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

Rate/Review

Introduction

This sweet potato apple cake is incredibly moist, warmly spiced, and full of cozy fall flavor in every bite.

Mashed sweet potatoes and grated apples keep the crumb tender and soft, while brown sugar adds a rich caramel note.

It’s perfect for holiday gatherings, weekend baking, or anytime you want an easy, comforting dessert that feels homemade and special.

Sweet potato apple cake, baked in a round shape, with a deep golden-brown crust and glossy top, sitting on a white pedestal cake stand on a whitewashed wooden table.

How to Make Sweet Potato Apple Cake

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Prep the oven and pan

Preheat your oven to 350°F and place a rack in the center.
Grease an 8 inch square baking pan and line the bottom with parchment paper.
Mash sweet potatoes and grate apples

In a medium bowl, mash the cooked sweet potatoes until mostly smooth, leaving a few small bits for texture.
Peel, core, and grate the gala apples using a box grater or food processor fitted with a shredding disk.
Lightly blot the grated apples with a clean towel to remove excess juice, but do not squeeze them completely dry.

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Whisk the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix the wet ingredients

In another bowl, whisk the vegetable oil, brown sugar, eggs, and vanilla until the mixture looks smooth and slightly thickened.
Stir the mashed sweet potatoes into the sugar mixture until fully combined and no orange streaks remain.
Fold in the grated apples, spreading them evenly through the mixture without breaking them down too much.
Combine the batter and bake

Add the wet mixture to the dry ingredients and gently stir just until you no longer see dry flour.
Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake for 30 to 35 minutes, or until a toothpick in the center comes out with a few moist crumbs.

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Make the optional brown sugar glaze

While the cake bakes, if using the glaze, stir together the melted butter and brown sugar in a small bowl.
Stir until the sugar starts to dissolve, microwaving for a few seconds if needed to help it melt.
Glaze, cool, and serve

When the cake is done, place the pan on a wire rack and poke small holes all over the top.
Slowly drizzle the warm glaze over the hot cake, letting it seep into the holes and soak the surface.
Cool the cake completely in the pan, then slice into squares and serve at room temperature or slightly warmed.

Sweet potato apple cake with a glossy brown sugar glaze; a round cake with one wedge removed sits on a white pedestal stand, and a single slice on a small plate shows the moist orange interior on a whitewashed wooden table.

Substitutions

Vegetable oil -> melted coconut oil: Use equal amounts melted refined coconut oil for a light coconut aroma and rich, moist crumb. Let it cool slightly before mixing so it does not scramble the eggs.
All-purpose flour -> half whole wheat pastry flour: Swap up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly heartier texture. The cake stays tender, but feels a bit more wholesome for breakfast or snacks.
Eggs -> flax eggs: For a vegan version, replace each egg with one tablespoon ground flaxseed mixed with three tablespoons water. The cake will be slightly denser, but still moist and nicely spiced.

Overhead view of a golden-brown sweet potato apple cake baked in a round metal pan, with a slightly cracked, swirled top, set on a white wooden surface.

Tips

Use well cooked, dryish sweet potatoes: Sweet potatoes that are very wet can make the cake gummy, so cook them until soft and steam dries off.
Do not overmix the batter: Once you add wet ingredients to the flour, stir only until combined to keep the crumb tender and soft.
Check for doneness early: Ovens vary, so start checking at 28 minutes and pull the cake once the tester shows moist crumbs, not batter.
Line the pan for easy removal: Parchment with overhanging sides lets you lift the cooled cake out cleanly, which helps with neat squares.
Serve with something creamy: A dollop of whipped cream or Greek yogurt balances the warm spices and sweetness without feeling heavy.

Nutrition Facts ^*

Energy	333	kcal
Protein	5	g
Total Fat	14	g
Carbohydrates	49	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use canned sweet potato puree instead of mashed sweet potatoes?: Yes, canned sweet potato puree works well as long as it is plain and not spiced pie filling. Measure the same amount and blot it with paper towels if it seems very loose or watery.
My cake sank in the middle; what went wrong?: A sunken center usually means the cake was underbaked or the oven temperature ran low. Bake until the center springs back lightly and the toothpick shows moist crumbs, then cool in the pan. Opening the oven door often during baking can also cause sinking, so peek through the window instead.
How should I store leftover sweet potato apple cake?: Store completely cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate up to five days, and bring slices to room temperature before serving. You can also freeze wrapped slices for about two months and thaw overnight in the fridge.
Can I bake this cake in a muffin tin instead?: Yes, this batter makes delicious muffins or snack cupcakes with small adjustments. Fill greased or lined muffin cups about two thirds full and bake at 350°F for 18 to 22 minutes. Check early, since smaller portions bake faster and can dry out if left too long.

Serving Suggestions

This cozy sweet potato apple cake makes such a lovely cross between dessert and breakfast on cool mornings.

Try serving it with maple whipped cream, a scoop of vanilla ice cream, or even sharp cheddar for a fun twist.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Lillian, Austin: Cake came out really good, moist and nice flavor. I used a couple gala apples and did the brown sugar glaze on top. There is quite a bit of sugar in this one. I have another spice cake recipe i like a little better. Would make again because my husband really liked it. — 5 ★

Eunice: Glad it turned out moist for you, Lillian. Next time, try reducing sugar or skipping the glaze.
Amy Cooper, Boise: This is a really good tasting cake 🍰 Will definitely make again. Only change will be to use a little less nutmeg. Thought the original amount a bit over powering. — 5 ★

Eunice: So glad you enjoyed it, Amy! Reducing the nutmeg a touch is an easy tweak.
chch, San Francisco, CA: Great for fall 🍂 — 5 ★

Eunice: Glad it hit the spot for fall! If you get a chance, try it the next day too, the flavors settle in even more.
Frank, Atlanta: I got this recipe long ago from a friend and I made it many times for my family until I misplaced it a while back. I am so glad to find it here again 🍁 The only thing I do a little different is I go a bit lighter on the spice so it does not take over the cake 🍂 And the brown sugar glaze is really good! — 5 ★

Eunice: Glad you tracked it down again, Frank! Cutting back the cinnamon and nutmeg a touch is a smart move if you want the sweet potato and apple to stay front and center, and that brown sugar glaze really is a great finish.