Southern Sweet Potato Cake Recipes

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SOUTHERN SWEET POTATO CAKE



Southern Sweet Potato Cake image

Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

Provided by RheyganD

Categories     Desserts     Cakes

Time 2h25m

Yield 16

Number Of Ingredients 22

¼ cup shortening
¼ cup vegetable oil
¼ cup all-purpose flour
2 cups white sugar
5 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
3 cups mashed sweet potatoes
1 cup chopped pecans
4 cups sifted confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon grated orange zest
½ teaspoon ground allspice
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
  • Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
  • Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
  • Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
  • Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Nutrition Facts : Calories 728.2 calories, Carbohydrate 83.8 g, Cholesterol 81.8 mg, Fat 42.4 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 11.5 g, Sodium 419.6 mg, Sugar 59.2 g

BILLIE'S SOUTHERN SWEET POTATO CAKE



Billie's Southern Sweet Potato Cake image

I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 20 servings.

Number Of Ingredients 17

4 large eggs, room temperature
2 cups sugar
2 cups canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups shredded peeled sweet potatoes (about 2 medium)
1 cup finely chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

SOUTHERN SWEET POTATO CAKE



Southern Sweet Potato Cake image

Southerners love their sweets, and this Southern Sweet Potato Cake is no exception. A sniff of this aromatic cake will transport you right back to Granny's kitchen. This cake is versatile enough to bake during the fall season and all year round. In case you haven't had the chance to try a sweet potato cake, we'll give you our two cents-the taste is similar to a carrot cake, but much more decadent. The cake embraces a mixture of spices that include cinnamon, nutmeg, and ground cloves. The recipe only calls for one cup of mashed sweet potatoes, but if you're in a time crunch, you can substitute a can of sweet potato puree for the real sweet potato.This Southern Sweet Potato Cake is known for its tender, moist texture and its non-intimidating caramel frosting. The rich brown sugar icing does an exceptional job of harnessing the spices to create the ultimate combination of sugar and spice. This treat is certainly a show-stopper and special enough to stand on its own amidst an impressive dessert spread. If you really want to impress Granny and relish in the glory days, bring this dessert to a family holiday gathering. Don't worry, we'll keep the canned sweet potato our little secret.

Provided by Southern Living Editors

Categories     Cakes

Time 2h

Yield Makes 1 (9-in.) cake (serving size: 1 square)

Number Of Ingredients 19

1 cup (8 oz.) salted butter, softened
1 cup granulated sugar
2 large eggs
1 cup cooked, mashed sweet potatoes
2 cups (about 8 1/2 oz.) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 cup whole milk
1/2 cup chopped pecans
Cooking spray
1/2 cup (4 oz.) unsalted butter
1 cup packed light brown sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
2 cups (about 6 1/2 oz.) sifted powdered sugar

Steps:

  • Make the Sweet Potato Cake: Preheat oven to 350˚F. Beat butter with an electric mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes; beat well.
  • Stir together flour, baking powder, salt, cinnamon, nutmeg, baking soda, and ground cloves a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in chopped pecans. Spoon batter into a greased (with cooking spray) 9-inch square pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 35 minutes. Cool completely, about 1 hour.
  • Make the Brown Sugar Icing: Melt butter in a medium saucepan over medium; add brown sugar. Let come to a boil, stirring constantly. Stir in heavy cream and vanilla; return to a boil. Remove from heat; transfer to a large heatproof bowl, and cool 45 minutes.
  • Add powdered sugar to cooled sugar mixture. Beat with an electric mixer on high speed until creamy and icing reaches a spreading consistency, 2 to 3 minutes.
  • Spread Brown Sugar Icing over cake. Cut into squares to serve.

SWEET POTATO CAKE



Sweet Potato Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 to 16 servings

Number Of Ingredients 19

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar
1 1/2 cups (3 sticks) margarine
1 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
  • Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
  • For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
  • Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

SWEET POTATO LAYER CAKE



Sweet Potato Layer Cake image

"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 20

1-1/2 cups canola oil
2 cups sugar
4 eggs, separated
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2-1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1-1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 egg yolks, lightly beaten
1/2 cup butter, cubed
2-2/3 cups sweetened shredded coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.

QUICK AND EASY SWEET POTATO POUND CAKE



Quick and Easy Sweet Potato Pound Cake image

Southern-style sweet potato pound cake gets a jumpstart from a convenience mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ pound cake mix
1 cup mashed cooked sweet potatoes
1/2 cup milk
1 teaspoon ground nutmeg
3 eggs
1 tub Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.

Nutrition Facts : Calories 385, Carbohydrate 64 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

SOUTHERN SWEET POTATO BREAD



Southern Sweet Potato Bread image

Once you enjoy a slice of this moist and dense quick bread, you'll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 10

1 1/2 cups Gold Medal™ self-rising flour
1 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons milk
2 eggs, slightly beaten
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
  • Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
  • Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 320, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 22 g, TransFat 0 g

SOUTHERN SWEET POTATO POUND CAKE



Southern Sweet Potato Pound Cake image

We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.

Provided by alijen

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
16 tablespoons butter, at room temperature, plus
additional butter, for the baking pan
2 cups sugar
4 large eggs
2 1/2 lbs sweet potatoes, cooked, mashed and cooled (yield 2 1/2 cups)
1 teaspoon vanilla extract
4 ounces chopped pecans
1/2 cup sweetened flaked coconut (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Generously butter a 10-cup tube or bundt pan.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Set aside.
  • In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
  • Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the sweet potatoes and mix until thoroughly combined.
  • Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
  • The batter should be stiff.
  • Add the vanilla, pecans and, if desired, the coconut.
  • Spoon the batter into the prepared pan.
  • Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
  • Transfer the pan to a wire rack to cool for 15 minutes.
  • Invert the cake onto a plate and remove.
  • Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

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SOUTHERN BUTTERMILK CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
If you never tried a traditional Southern Jam Cake, you're definitely missing out. Make this one for your family and friends! Old Fashioned Southern Jam Cake. 1 3/4 cups of all- purpose flour. 1 1/2 cups granulated white sugar. 1 cup canola oil. 1 cup of buttermilk. 1 cup of raisins. 1 cup smuckers seedless blackberry jam. 1 teaspoon of ...
From recipeschoice.com
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SWEET POTATO POUND CAKE SOUTHERN LIVING - SIMPLY DELIZIOUS BAKING
2020-10-09 Cream butter and sugar and add mashed sweet potatoes. Add eggs, dry ingredients and vanilla. Stir in nuts and coconut. Bake at 350 for 1 hour to 1 hour and 15 minutes. Let cool for 15 minutes. This cake is a beautiful cake when baked in a bundt pan. It would look even more elegant presented on a lovely cake stand.
From simplydeliziousbaking.com
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SOUTHERN SWEET POTATO SALAD – MY ROI LIST
2022-06-16 Start by preparing the sweet potatoes. Peel and chop potatoes into ½ inch cubes and place into large stock pot. Add water to the pot until the potatoes are completely covered. 2. On high heat, bring potatoes to a boil. Boil for 10 minutes or until fork tender. Remove from heat, pour potatoes into a colander and strain.
From myroilist.com
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THE BEST SWEET POTATO POUND CAKE - BUTTER BE READY
2021-10-07 Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
From butterbeready.com
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SWEET POTATO CHEESECAKE - THE SOUTHERN C
2016-11-23 Cheesecake filling: Add the sweet potatoes, cream cheese, ¾ cup sugar and 1/3 cup sour cream to your mixer and beat until smooth. Beat in the eggs one at a time, blending well after each. Pour filing into crust. Bake the cheesecake for one hour or until a tester inserted into center comes out clean. Turn off the oven and let the cake stand 1 ...
From thesouthernc.com
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SOUTHERN SWEET POTATO CAKE RECIPE - PINTEREST
Sweet Potato Cake With Cream Cheese Icing By Rachel Bertone - November 20, 2012 With Sugar, Eggs, Oil, All Purpose Flour, Cinnamon, Baking Powder, Sweet Potatoes, Butter, Cream Cheese, Powdered Sugar, Vanilla, Pecans
From pinterest.com
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Top Asked Questions

What is the recipe for sweet potato cake?
Sweet potato cake is a Southern treat! Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Make sure this is mixed well and set aside. In a large bowl beat the butter, eggs, white sugar, brown sugar, sweet potatoes, buttermilk, sour cream and vanilla extract together.
How do you make a sweet potato casserole?
In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack. In a small bowl, beat cream cheese, butter and vanilla until blended.
How to bake sweet potatoes and walnuts in a pan?
Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts. Transfer to prepared pan.
What is the best way to serve sweet potato cake?
This Sweet Potato Cake is delicious and wonderful to serve for the holidays or any gathering. Serve it to your family and guests with coffee or have a piece with a glass of milk for a great snack anytime. Sweet potato cake is a Southern treat! Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.

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