Our sweet potato cake with canned yams or leftover mashed potatoes is a delicious Thanksgiving dessert. Whether you use frozen or have leftover sweet potato cubes after the holidays to use up this is a winner for after dinner!
You’re going to love this cake with sweet potatoes, especially if you love Sweet Potato Casserole Recipe with Canned Yams and want to use the same can to make this one too. Tastes the same but makes things easier, and a bit sweeter too!
There are many ways to make the main base ingredient. If you have some left over from the night before then you are set. Year round you can find these diced in the frozen section and can be defrosted to make this. Another option is to cook Pressure Cooker Sweet Potatoes which is the fastest way to make the insides tender as possible.
In the past I had made Sweet Potato Muffins which were always a hit during the holidays. I figured I should be able to make a larger version that was a little “fancier” but with the same basic flavors. This is just that! Not only does cream cheese frosting make it more than amazing but the candied fruits on top give it a pretty flare.
What is sweet potato cake made of?
Mashed sweet potatoes, leftovers or fresh, or use a drained can of yams, or sweet potato puree (similar to pumpkin you see often). We have used this hack to make sweet potato bread and all sorts of other treats.
You are going to use cake flour to make this. If you only have AP, here a cake flour substitute article to refer to so you can make what’s needed.
Baking powder will allow it to rise and become fluffy. Baking soda will as well, make sure you look at the sell by date as that is important and must not be expired.
- 2 tsp cinnamon is the Fall flavor you want with this treat
- 1 tsp ginger dry and bottled is what we used here
- Nutmeg and ground cloves works well with the Fall taste we are going for here
- Vegetable oil and applesauce will add some moisture to make it as moist as possible. Mayonnaise or Greek yogurt are alternatives
- 3/4 c sugar and brown sugar to make sweet are necessary, I imagine you could use a sugar-free alternative
- Eggs should always be added at room temperature with baked goods.
Sweet Potato Cake with Frozen Sweet Potatoes
If using frozen cubed sweet potatoes, place in a bowl and microwave for about 5 minutes, or until they are soft. Set on paper towels to dry. Canned yams should be drained and set on paper towels to absorb excess moisture. Or use inside from baked fresh sweet potatoes. Mash to a smooth consistency and allow to cool.
Can you add nuts?
Yes you could also fold in one of the following into the batter; 1/2 c candied pecans chopped, dried cranberries or top with cream cheese frosting.
Sweet Potato Cake with Cake Mix (Option)
Ok now let’s talk about some specifics and more alternatives you have in case you don’t have all the ingredients. You can always add a bit of vanilla extract if you love that flavor. As for the toppings you can use any type of dried fruits and nuts you like. This is just adding some texture, flavor and prettiness to. Another is to make with canned yams and boxed mix like our Cake Mix Sweet Potato Dump Cake.
Sweet Potato Cake Recipe
Equipment
- 2 round cake pan 9"
- 1 Bowl
Ingredients
- 2 cup yams, drained and mashed, or use leftover cooked and mashed sweet potatoes
- 3 cup cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 large eggs
- 1/2 cup pecans, chopped, optional
- 1/4 cup candied pecans, chopped
- 1/4 cup dried cranberries
- 2 tbsp sugar
- 3 cups cream cheese frosting
Instructions
- If using frozen cubed sweet potatoes, place in a bowl and microwave for about 5 minutes, or until they are soft. Set on paper towels to dry. Canned yams should be drained and set on paper towels to absorb excess moisture. Or use inside from baked fresh sweet potatoes. Mash to a smooth consistency and allow to cool.
- Preheat the oven to 350 degrees. If not using nonstick cake pans, line with parchment paper. Mix flour, spices, salt and baking soda and powder together in a bowl and set aside. In a separate bowl, mix the oil, applesauce and sugars together and whisk.
- Whisk eggs one at a time into the oil and sugar mixture. Add the cooled sweet potatoes and mix. Add one third of the flour at a time and mixuntil the batter is thoroughly combined.
- Stir in the chopped pecans and divide the batter evenly between 2- 9” cake pans. Bake for 30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
- In a medium bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, and beat until smooth.Add orange juice and vanilla and beat until well combined.
- Place the first layer of the cake flat side up in the center of a cake plate. Put small pieces of parchment paper underneath the edge of the cake so frosting doesn’t get on the cake platter.
- Place ¾ cup of the frosting and spread in an even layer. Add the second cake layer, flat side down, making sure it lines up evenly with the first layer. Add the rest of the frosting, going around the sides making an even coating over the entire cake.
- In a small bowl, combine sugar, pecans, cranberries and the chopped orange and mix until they are coated. Using a spoon, scoop up the mix, avoiding the excess sugar and sprinkle across the top of the cake.
- Place in the refrigerator and allow to chill for an hour or two until the frosting sets. Allow to come to room temperature before serving and store any leftovers wrapped with plastic wrap in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
