This sweet potato cake is a classic, made-from-scratch recipe that is always a crowd-pleaser! It’s perfectly moist and topped with the perfect frosting and nuts and dried fruit!
Fall is the perfect time to dust off the recipe box and try all those classic cake recipes that our grandmothers and great-grandmothers made for decades!
You’ll love grabbing all your favorite spices to make this holiday-worthy, classic cake that deserves to be baked again and again!
Let’s start with the star of our show: sweet potatoes. They bring moisture and a subtle caramel sweetness that no other ingredient quite matches. They also add a gorgeous golden hue to your cake, making it as beautiful as it is delicious.
In this recipe, you’ll need 2 cups of mashed sweet potatoes. If you’re using frozen cubed sweet potatoes, microwave them until they’re soft — about five minutes should do the trick — and mash until smooth. Let them cool before adding them to your batter. (Adding them while hot could curdle your eggs or make your batter gummy.)
Expert tip: For an even silkier texture, you can puree your mashed sweet potatoes with a splash of milk or cream in a blender or food processor.
Why Use Cake Flour in This Recipe
The cake flour gives this recipe its delicate crumb — it’s lighter than all-purpose flour and perfect for a tender cake. You’ll mix 3 cups of cake flour with 2 teaspoons each of baking powder and baking soda to ensure plenty of lift.
Tips to Making the Best Homemade Frosting for a Layered Cake
Place your first cake layer flat-side up.
Spread about ¾ cup of frosting evenly across the top, then gently set the second layer on top, flat-side down. Frost the top and sides, aiming for a smooth, even finish.
Don’t worry if it’s not bakery-perfect — homemade charm is part of the beauty.
Now for the fun part: the garnish. Mix chopped dried sweetened orange slices, toasted pecans, dried cranberries, and a sprinkle of sugar. The combination adds sparkle, crunch, and a touch of tartness. Scatter it across the top of your frosted cake like confetti — it’s festive, colorful, and irresistibly inviting.
Chill the cake for an hour or two to let the frosting set, then bring it to room temperature before serving. The flavor deepens as it rests, so it’s even better the next day.
Can You Freeze Classic Sweet Potato Cake?
Yes! This cake actually tastes BETTER after it’s been frozen!
If you know you’ll be serving the cake later, it’s best to freeze the unfrosted cake layers. This keeps the texture perfect and makes assembly easier.
Steps:
- Cool Completely:
After baking, let the cake layers cool on a wire rack until they’re completely at room temperature. If you wrap them while even slightly warm, condensation will form and make the cake soggy when thawed. - Wrap Tightly:
- Wrap each cake layer individually in plastic wrap, making sure every surface is covered.
- Then wrap each one again in aluminum foil or slide it into a freezer-safe zip-top bag. The double layer prevents freezer burn and helps lock in freshness.
- Label and Freeze:
Label each package with the date and name (“Sweet Potato Cake”). The layers will stay fresh for up to 3 months in the freezer. - Thaw Before Frosting:
- When ready to assemble, remove the layers from the freezer and let them thaw in their wrapping at room temperature for 1–2 hours.
- Keeping them wrapped while thawing prevents moisture from condensing on the cake surface.
Ready to bake this classic recipe? Print this recipe below!
Classic Sweet Potato Cake
This classic, sweet potato cake is made completely from scratch and is one fo those recipes that have been passed down for generations! Super moist and topped with the very best frosting on this earth!
Ingredients
- For the Cake Ingredients:
- 2 c mashed sweet potatoes
- 3 c 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 c vegetable oil
- ½ c applesauce
- ¾ c sugar
- ¾ c brown sugar
- 4 eggs
- ½ c toasted chopped pecans
- Frosting Ingredients:
- 1- 8 oz package cream cheese, room temperature
- ½ c butter, room temperature
- 3 c powdered sugar
- 2 Tbsp orange juice
- ½ tsp vanilla
- Garnish:
- ¼ c chopped dried sweetened orange slices
- ¼ c toasted chopped pecans
- ¼ c dried cranberries
- 2 Tbsp sugar
Instructions
- Using frozen, cubed sweet potatoes, place in a bowl and microwave for about 5 minutes, or until they are soft. 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 mix until 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 in the refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 746Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 113mgSodium: 589mgCarbohydrates: 105gFiber: 3gSugar: 70gProtein: 8g
Nutrition values are estimates only, and are provided only as a courtesy.
