• Sweet Potato Layer Cake With Orange Cream Cheese Frosting

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    • 2 lb tan-skinned sweet potatoes - (abt 3 med)
    • 3 c. cake flour
    • 2 tsp baking soda
    • 2 tsp baking pwdr
    • 2 tsp grnd cinnamon
    • 1 tsp grnd ginger
    • 1/2 tsp salt
    • 1/4 tsp grnd cloves
    • 1 c. vegetable oil
    • 1 c. sugar
    • 1 c. golden sugar - (packed)
    • 4 lrg Large eggs
    • 2/3 c. minced walnuts plus
    • 1/4 c. minced walnuts toasted
    • 2/3 c. dry cranberries plus
    • 1/4 c. dry cranberries
    • 1 pkt cream cheese - (8 ounce) room temperature
    • 1/2 c. unsalted butter - (1 stick) room temperature
    • 7 3/4 c. powdered sugar sifted
    • 2 Tbsp. frzn orange juice concentrate thawed
    • 1/2 tsp vanilla extract
    • 1/4 c. sliced candied orange peel
    • 3 Tbsp. sugar


    1. For Cake: Preheat oven to 400 degrees. Pierce potatoes with fork; place on small baking sheet. Roast potatoes till soft, about 1 hour. Cold, peel, and mash potatoes. Measure 2 c. mashed potatoes; cold to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350 degrees.
    2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment.
    3. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 c. sugar, and brown sugar in large bowl; whisk till smooth. Whisk in Large eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mix in 3 additions. Stir in 2/3 c. walnuts and 2/3 c. cranberries.
    4. Divide batter between prepared pans. Bake cakes till tester inserted into center comes out clean, about 30 min. Cold cakes completely in pans on racks.
    5. For Frosting: Using electric mixer, beat cream cheese and butter in large bowl till fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
    6. Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat-side up, on platter. Spread 3/4 c. frosting over. Top with second cake layer, flat-side down. Spread remaining frosting over top and sides of cake.
    7. Combine orange peel, 3 Tbsp. sugar, remaining 1/4 c. walnuts, and 1/4 c. cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mix decoratively atop cake. Refrigeratetill frosting sets, at least 2 hrs. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
    8. This recipe yields 10 to 12 servings.
    9. Comments: Sweet potatoes make this moist; cranberries and walnuts add in texture and color.

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