Let’s talk about Sweet Potato Currant Cake—the unsung hero of fall desserts. This cozy little sheet cake quietly slides onto your table, looks modest, and then promptly steals the show from that overconfident pumpkin pie. It serves twelve happy guests (or six who “accidentally” go back for seconds). Either way, this dessert doesn’t judge.
The Sweet Potato Currant Cake batter? Oh, it’s a spicy situation. Cinnamon, ginger, nutmeg, and cloves all dive in together like the most aromatic mosh pit ever. Then come the dried currants, tiny bursts of tangy sweetness that make you wonder why raisins even exist. The result is a dense, moist, not-too-sweet masterpiece that hums with fall flavor. Every bite whispers, “You should’ve made two of me.”
Cream Cheese Frosting – The Perfect Pairing
Now let’s talk frosting—because every good cake deserves a little fashion moment. The cream cheese frosting is smooth, buttery, and gloriously sweet. It’s a three-ingredient wonder made with cream cheese, butter, and powdered sugar, but we’re not stopping there. No, we’re tossing in pinches of those same spices from the batter—just enough to make your taste buds do a double-take. Spread it thick and proud across your Sweet Potato Currant Cake. It’s basically a cozy sweater in frosting form.
And the best part? This cake loves a nap. Seriously, it’s even better the next day. Make it ahead for Thanksgiving, Friendsgiving, or that random Tuesday when you need emotional support in edible form. Serve it chilled, room temp, or sneak bites straight from the fridge while pretending to “check if it’s set.”
The Sweet Potato Currant Cake brings comfort, spice, and a dash of mischief to every forkful. It’s festive without being fussy, flavorful without being sugary chaos, and guaranteed to have your guests asking for seconds. Or thirds. Or the recipe—which, of course, you’ll totally share… after you make another one for yourself.
Sweet Potato Currant Cake with Cream Cheese Frosting
Ingredients
For the sweet potato cake:
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon Contrineau or orange liqueur
- 2 1/4 cups mashed sweet potatoes.
- 1 cup milk
- 1 cup dried currants
For the cream cheese frosting:
- 1- 8 oz package of cream cheese softened.
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- pinches each of the following ground spices - cinnamon ginger, nutmeg, and cloves
Instructions
Make the sweet potato cake:
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Preheat oven to 350°F
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Grease and flour a 9 x 11” baking pan.
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Whisk together the spices and salt, then whisk them into the flour and baking powder.
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Cream together the butter and sugar until fluffy, about 3 minutes.
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Add the eggs one at a time. Make sure each is fully incorporated before adding the next.
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Beat in the vanilla, then the sweet potatoes.
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Add the dry ingredients in thirds, alternating with the milk.
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Fold in the dried currants.
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Transfer the batter to the prepared pan.
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Bake for 30 minutes or until a knife inserted in the center comes out clean.
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Depan and transfer to a wire rack to cool completely.
Make the cream cheese frosting:
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Beat the cream cheese and butter together until creamy.
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Beat in the vanilla and a pinch of each spice.
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Turn the mixer down to a low speed and beat in the sugar a 1/2 cup at a time until fully incorporated.
Finish the Cake:
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Transfer the cake to a serving platter.
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Spread the cream cheese frosting over the top.
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Sprinkle extra ground spices over the top.
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Cut and serve.
So, do you like this Sweet Potato Currant Cake with Cream Cheese Frosting? Then also check out some of these other delicious recipes:
APPLE MUSTARD MASHED POTATOES
RED CURRANT LOAF CAKE
CURRANT, RAISIN, LEMON, ALMOND COOKIES
