There’s something irresistible about sweet potatoes in desserts. This Moist Sweet Potato Cake is rich, warmly spiced, and tender. Topped with luscious cream cheese frosting and a hint of orange juice for brightness, it’s a treat for any season. Toasted pecans add a subtle crunch, making every bite unforgettable.
Ingredients You Will Need
- For the Cake: Mashed sweet potatoes, cake flour, baking powder, baking soda, warm spices (cinnamon, ginger, nutmeg, cloves), kosher salt, granulated and brown sugar, vegetable oil, applesauce, and eggs make a soft, rich, and spiced cake.
- For the Frosting: Cream cheese, butter, powdered sugar, orange juice, and vanilla extract blend into a smooth, tangy frosting that balances the cake’s sweetness.
- For Topping: Chopped dried sweetened orange slices, toasted pecans, dried cranberries, and a light sugar dusting add a festive, elegant touch.
Tips & Tricks
- Room Temperature Ingredients: Let butter, cream cheese, and eggs sit out for a fluffier frosting and better cake texture.
- Frosting Consistency: Too thick? Add a splash of orange juice. Too thin? Mix in more powdered sugar, a little at a time.
- Use a Serrated Knife for Clean Slices: When cutting the cake, use a sharp serrated knife and wipe it clean between slices for neat, professional-looking cuts.
Common Mistakes to Avoid
- Overmixing the Batter: Mix until combined to keep the cake light and fluffy.
- Not Measuring Flour Properly: Spoon and level flour instead of scooping to prevent a dry cake.
- Skipping the Toasted Pecans: Toasting brings out their nutty flavor, so don’t skip this step.
Variations to Try
- Nut-Free Option: Skip the pecans or swap them for sunflower seeds or shredded coconut for texture.
- Maple Twist: Replace the brown sugar with maple syrup for a deeper, caramel-like sweetness.
- Citrusy Flair: Add 1 teaspoon of orange zest to the cake batter for extra brightness.
- Extra Moisture: Substitute buttermilk for applesauce for a richer cake.
Storage & Freezing
Store the frosted cake in the fridge for up to 5 days and let it come to room temp before serving. Freeze unfrosted layers for up to 3 months, then thaw overnight before frosting. Make the frosting 3 days ahead, refrigerate, and soften before using.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes. Fresh sweet potatoes have the best flavor, but canned works too—just drain and mash well. Avoid those in syrup to keep the sweetness balanced.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day ahead and store them wrapped at room temp or in the fridge. The frosting can be made 3 days in advance—just refrigerate and soften before spreading.
Love sweet treats? Try my Orange Cake for a citrusy bite, Pink Oreo Truffles for a fun indulgence, or Sweet Potato Brownies for a fudgy twist.
Moist Sweet Potato Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cups mashed sweet potatoes (fresh or frozen, cooked & mashed)
- 3 cups cake flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup applesauce
- ¾ cup sugar
- ¾ cup brown sugar
- 4 eggs
- ½ cup toasted chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- ½ cup butter (room temperature)
- 3 cups powdered sugar
- 2 tbsp orange juice
- ½ tsp vanilla extract
For Garnish:
- ¼ cup chopped dried sweetened orange slices
- ¼ cup toasted chopped pecans
- ¼ cup dried cranberries
- 2 tbsp sugar
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, baking soda, warm spices, and salt. In another bowl, beat sugar, brown sugar, oil, and applesauce until smooth, then add eggs one at a time.
- Stir in mashed sweet potatoes, then gently mix in dry ingredients. Fold in toasted pecans for crunch.
Bake the Cake
- Divide batter between pans and bake for 28–32 minutes, until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
Make the Frosting
- Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in orange juice and vanilla until smooth and fluffy.
- Spread frosting over one cake layer, stack the second, and frost the top and sides evenly. Garnish with dried orange slices, toasted pecans, and dried cranberries, then dust lightly with sugar.
- Slice and serve at room temperature for the perfect blend of warm spices, creamy frosting, and crunchy pecans in every bite.
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