This sweet potato cake recipe needs a few precise steps. Your oven rack should be in the center and preheated to 350°F.

Give your 13×9-inch baking pan a good greasing. Set up your measured ingredients in separate stations – one for wet and one for dry components.

Grab a large bowl and mix eggs, sugar, oil, and vanilla extract until you get a smooth, well-blended mixture. Put this wet mixture aside as you work on the other ingredients.

A clean bowl is needed to combine flour, baking soda, cinnamon, ginger, allspice, and salt. Mix these dry ingredients to distribute the spices evenly.

The flour mixture should go into your egg mixture gradually. Whisk until just combined. Add your prepared sweet potatoes and walnuts with gentle folding – don’t overmix.

The batter goes into your prepared pan – use a rubber spatula to spread it out evenly. Place it in your preheated oven and bake for 40-45 minutes. A toothpick inserted into the center should come out clean when it’s done.

Making the frosting is simple – beat cream cheese, butter, and vanilla until smooth. Add confectioners’ sugar gradually until you get that perfect consistency. Let the cake cool completely before spreading your frosting evenly on top.

The cake should be stored covered in your refrigerator. Your sweet potato cake will stay moist and flavorful for several days with proper storage.