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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/classic-sweet-potato-cake-with-orange-cream-cheese-frosting-and-cranberry-topping-recipe/