Sweet Potato Cake Recipe

A slice of sweet potato cake with cream cheese frosting, pecans, and dried fruit sits on a white plate with a fork.

5 from 1 vote

Easy sweet potato cake with canned yams or mashed leftovers is delicious to make this Thanksgiving dessert that's moist and delicious baked in the oven.

Prep Time20

Cook Time27

Course: Dessert

Cuisine: American

Keyword: cake, canned yams, dessert, sweet potato

Servings:

Author: Justine

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.

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