Classic Sweet Potato Cake with Orange Cream Cheese Frosting and Cranberry Topping Recipe

Introduction

This Classic Sweet Potato Cake is a moist, warmly spiced dessert perfect for cozy gatherings or holiday celebrations. Topped with a creamy orange-infused cream cheese frosting and a festive pecan, cranberry, and dried orange garnish, it’s sure to impress both in flavor and presentation.

Ingredients

• 2 cups mashed sweet potatoes
• 3 cups cake flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup vegetable oil
• ½ cup applesauce
• ¾ cup sugar
• ¾ cup brown sugar
• 4 eggs
• ½ cup toasted chopped pecans
• For the Frosting:
• 1 (8 oz) package cream cheese, room temperature
• ½ cup butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons orange juice
• ½ teaspoon vanilla extract
• Garnish:
• ¼ cup chopped dried sweetened orange slices
• ¼ cup toasted chopped pecans
• ¼ cup dried cranberries
• 2 tablespoons sugar

Instructions

1. Step 1: Using frozen, cubed sweet potatoes, place them in a bowl and microwave for about 5 minutes, or until soft. Mash to a smooth consistency and allow to cool.
2. Step 2: Preheat the oven to 350°F (175°C). If not using nonstick cake pans, line 2 nine-inch pans with parchment paper.
3. Step 3: In a bowl, mix the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together; set aside.
4. Step 4: In a separate large bowl, whisk together the vegetable oil, applesauce, sugar, and brown sugar until combined.
5. Step 5: Add eggs one at a time to the oil and sugar mixture, whisking well after each addition. Stir in the cooled mashed sweet potatoes.
6. Step 6: Gradually add the flour mixture in thirds, mixing until the batter is smooth and fully combined.
7. Step 7: Fold in the toasted chopped pecans. Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool completely in their pans before removing and frosting.
9. Step 9: For the frosting, beat the cream cheese and butter together in a medium bowl until light and fluffy. Gradually add powdered sugar and beat until smooth.
10. Step 10: Add orange juice and vanilla extract and beat until well combined.
11. Step 11: Place the first cake layer flat side up on a cake plate. Slide small pieces of parchment paper under the edges to protect the plate from frosting.
12. Step 12: Spread about ¾ cup of frosting evenly over the first layer. Place the second cake layer flat side down on top, lining it up carefully.
13. Step 13: Cover the top and sides of the cake with the remaining frosting in an even coating.
14. Step 14: In a small bowl, stir together the sugar, chopped dried orange slices, toasted pecans, and dried cranberries until coated. Spoon this mixture evenly over the top of the frosted cake.
15. Step 15: Refrigerate the cake for 1–2 hours to let the frosting set. Before serving, allow the cake to come to room temperature for best flavor and texture.

Tips & Variations

• Use fresh sweet potatoes roasted or boiled instead of frozen cubes for a slightly sweeter, more natural flavor.
• For a nut-free version, omit the pecans and garnish instead with additional dried fruit or toasted coconut.
• Add a splash of bourbon or rum to the frosting for an adult twist.
• To enhance the orange flavor, add a teaspoon of orange zest to the frosting mixture.

Storage

Store leftover cake covered tightly in the refrigerator for up to 4 days. To serve, remove from the fridge and let it warm to room temperature for about 30 minutes to soften the frosting and improve flavor. This cake also freezes well—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the cake flour with an equal amount of a gluten-free flour blend designed for baking. Be sure the blend contains xanthan gum or add a teaspoon for structure. Baking times may vary slightly.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven door too often to maintain even rising.

Classic Sweet Potato Cake with Orange Cream Cheese Frosting and Cranberry Topping Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This Classic Sweet Potato Cake features a moist and flavorful cake made with mashed sweet potatoes and warm spices, layered with a creamy orange-infused cream cheese frosting. Topped with a festive mix of dried sweetened orange slices, toasted pecans, and cranberries, it’s a perfect dessert for holidays or any special occasion.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 2 cups mashed sweet potatoes
• 3 cups cake flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup vegetable oil
• ½ cup applesauce
• ¾ cup sugar
• ¾ cup brown sugar
• 4 eggs
• ½ cup toasted chopped pecans

Frosting Ingredients:

• 1 package (8 oz) cream cheese, room temperature
• ½ cup butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons orange juice
• ½ teaspoon vanilla extract

Garnish:

• ¼ cup chopped dried sweetened orange slices
• ¼ cup toasted chopped pecans
• ¼ cup dried cranberries
• 2 tablespoons sugar

Instructions

1. Prepare Sweet Potatoes: Using frozen, cubed sweet potatoes, place them in a microwave-safe bowl and microwave for about 5 minutes or until soft. Mash to a smooth consistency and allow to cool completely.
2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). If you are not using nonstick cake pans, line two 9-inch cake pans with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a bowl, combine the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this mixture aside.
4. Combine Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, applesauce, sugar, and brown sugar until well combined.
5. Add Eggs and Sweet Potatoes: Whisk in the eggs one at a time into the wet mixture. Then fold in the cooled mashed sweet potatoes until evenly incorporated.
6. Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients in three additions, mixing gently after each addition until the batter is smooth and thoroughly combined.
7. Add Pecans and Bake: Stir in the toasted chopped pecans. Divide the batter evenly between the prepared cake pans and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before removing and frosting.
9. Make Frosting: In a medium bowl, beat the softened cream cheese and butter together using a mixer until light and fluffy. Gradually add the powdered sugar and continue beating until smooth. Mix in the orange juice and vanilla extract until well combined.
10. Assemble Cake Layers: Place one cake layer flat side up on your cake plate. To keep the plate clean, place small pieces of parchment paper under the edges of the cake.
11. Frost the First Layer: Spread ¾ cup of frosting evenly over the top of the first cake layer.
12. Add Second Layer and Frost: Place the second cake layer flat side down on top of the first, aligning edges carefully. Use the remaining frosting to cover the top and sides of the entire cake evenly.
13. Prepare Garnish: In a small bowl, combine the chopped dried sweetened orange slices, toasted chopped pecans, dried cranberries, and sugar. Toss gently until coated.
14. Decorate Cake: Spoon the garnish mixture evenly over the top of the frosted cake, gently spreading without disturbing the frosting.
15. Chill Cake: Refrigerate the cake for 1 to 2 hours to allow the frosting to set firmly.
16. Serve and Store: Remove the cake from the refrigerator and let it come to room temperature before serving. Store any leftovers covered in the refrigerator.

Notes

• Using frozen cubed sweet potatoes saves prep time but fresh cooked sweet potatoes can also be used.
• Ensure the sweet potatoes are well cooled before mixing with eggs to prevent curdling.
• To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes or until fragrant.
• If you prefer a less sweet frosting, reduce powdered sugar by ⅓ cup.
• For a nut-free option, omit pecans and garnish with additional dried fruit.
• Keep the parchment paper under the cake edges when frosting the first layer to keep your serving plate clean for a professional look.

Keywords: sweet potato cake, cream cheese frosting, autumn dessert, holiday cake, spiced cake