Sweet Potato Cake With Caramel Frosting Recipes

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SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING



Sweet Potato Cake with Coconut Filling and Caramel Frosting image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 28

Vegetable cooking spray
All-purpose flour, for dusting pans
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling, recipe follows
Caramel Frosting, recipe follows
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/2 cup frozen grated coconut, thawed
1 teaspoon vanilla extract
2 (3-ounce) packages cream cheese, cut into cubes and softened
3/4 cup whipping cream
2 1/4 cups sugar
2/3 cup water
9 tablespoons butter, cut into 1/2-inch cubes

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
  • Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
  • Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
  • Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
  • Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
  • Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
  • Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
  • Whisk together cream cheese and cream in a small bowl until smooth.
  • Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
  • Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.

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 CAKE WITH CARAMEL FROSTING



SWEET POTATO CAKE WITH CARAMEL FROSTING image

Categories     Potato     Dessert

Yield 12-16 servings

Number Of Ingredients 20

Cake
1 1/4 c veg. oil
2 pounds of sweet potatoes (about 3)
4 eggs
2 c sugar
2 c cake flour
2 t baking powder
1 t salt
1 T cinnamon
1 t nutmeg
2 t vanilla
3 T brandy
1 c pecans, coarsely chopped
Caramel Frosting
3/4 c packed dark brown sugar
1/2 c whipping cream
1 T light corn syrup
1 stick butter, room temperature
1 c powdered sugar
1 t vanilla

Steps:

  • Cake: Heat oven to 400˚. Coat potatoes with about 1/4 c vegetable oil, and place on baking sheet. Bake until fork tender, 30-40 minutes. When cool enough to handle, remove skin and mash flesh in electric mixer. Lower oven to 325˚. Butter two 8" pans. In bowl of electric mixer, beat eggs and sugar together on medium high speed until light and fluffy, about 5 minutes. Add remaining 1 cup of vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined. Add in flour, baking powder, salt, cinnamon, nutmeg. Mix in vanilla and brandy until well combined. Stir in nuts. Pour into pans and bake 35-40 minutes. Cool 10 minutes; depan. Caramel Frosting: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until mixture comes to a boil. Boil 2 minutes, swirling pan occasionally. Pour mixture into medium bowl. Chill until cold and beginning to thicken, stirring occasionally, about 1 hour. Using electric mixer, beat butter and 1 c powdered sugar in medium bowl until smooth. Gradually beat in cold brown sugar mixture, then vanilla. If still too thin, chill frosting for about 30 minutes and then beat again.

CARAMEL-FROSTED POTATO CAKE



Caramel-Frosted Potato Cake image

I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 17

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes (without added milk and butter)
2 ounces German sweet chocolate, melted
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup whole milk
1 cup chopped walnuts
FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
1-1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 4 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.

Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
  • In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
  • Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
  • To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

SWEET POTATO-CARAMEL TWIST COFFEE CAKE



Sweet Potato-Caramel Twist Coffee Cake image

Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 9

1/3 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 cup chopped pecans
2 1/2 cups Original Bisquick™ mix
2/3 cup mashed vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons butter or margarine, softened
3 tablespoons packed brown sugar

Steps:

  • Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  • Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
  • Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 19 g, TransFat 1 g

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING



Sweet Potato Pound Cake with Marshmallow Frosting image

This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. -Emma Chapman, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
2 cups mashed sweet potatoes
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup 2% milk
MARSHMALLOW FROSTING:
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 jar (3-1/2 ounces) marshmallow creme
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

Nutrition Facts : Calories 423 calories, Fat 19g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 270mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

SWEET POTATO POUND CAKE WITH CARAMEL SAUCE



Sweet Potato Pound Cake With Caramel Sauce image

When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.

Provided by Peachy326

Categories     Dessert

Time 1h40m

Yield 1 10, 10 serving(s)

Number Of Ingredients 16

1 cup butter
2 cups sugar
5 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1 cup cooked & mashed sweet potatoes
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 cup toasted pecans, chopped
1 cup brown sugar
1/2 cup butter
1/4 cup milk
confectioners' sugar, as necessary

Steps:

  • MAKING THE POUND CAKE.
  • Preheat the oven to 350 degrees F.
  • Cream sugar and butter until well mixed.
  • Add eggs one at a time.
  • Combine flour, baking soda,salt, and baking powder.
  • Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
  • Making the Caramel Sauce.
  • Grease and flour a 10" Bundt pan.
  • Sprinkle toasted peacans over bottom of pan.
  • Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
  • Cool 10 minutes in pan on wire rack.
  • Remove from pan.
  • CARAMEL SAUCE.
  • Make the caramel sauce just prior to serving the cake.
  • Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
  • Remove trom the heat and add milk. Stir well.
  • Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
  • Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.

Nutrition Facts : Calories 769.8, Fat 38.7, SaturatedFat 19.3, Cholesterol 168, Sodium 585, Carbohydrate 99.3, Fiber 2.9, Sugar 65, Protein 9.8

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From scliving.coop


SWEET POTATO CUPCAKES WITH SALTED MAPLE CARAMEL
2020-11-11 For the frosting. In a large bowl using a mixer, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes. Add the powdered sugar and mix on low speed until completely incorporated. Add 90-180 g (2-4 tablespoons) of the salted maple caramel to the mixture and beat to combine.
From thesweetoccasion.com


SWEET POTATO CAKE - THE SIMPLE, SWEET LIFE
2019-08-20 In a small bowl, heat the milk and butter until melted. In the bowl of a stand mixer, whisk together eggs and granulated sugar until light and fluffy. Add the milk/butter and sweet potato, mixing on low until just combined. Gently fold in the rest of the ingredients, and divide batter between three 6″ pans.
From thesimple-sweetlife.com


SWEET POTATO CAKE WITH TOASTED MARSHMALLOW FROSTING RECIPE
2018-08-30 For the Sweet Potatoes: 2 ½ pounds sweet potatoes, peeled and cut crosswise into ½-inch thick slices 1/2 cup orange juice 4 tablespoons (2 ounces) unsalted butter, melted 1/4 cup packed dark brown sugar 1/4 cup bourbon 1/4 teaspoon salt For the Cake: 1 tablespoon unsalted butter, softened 3 cups all-purpose flour
From seriouseats.com


SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING ... RECIPE
Get one of our Sweet potato cake with coconut filling and caramel frosting ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 98%
From crecipe.com


SWEET POTATO CAKE WITH BOURBON CARAMEL CREAM CHEESE FROSTING
Nov 3, 2014 - A spiced sweet potato cake with bourbon salted caramel frosting. Similar to carrot cake, it's so moist and tender cake with walnuts. Similar to carrot cake, it's so moist and tender cake with walnuts.
From pinterest.ca


SWEET POTATO CUPCAKES WITH CREAM CHEESE FROSTING AND CARAMEL …
2018-11-30 Instructions. Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside. In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined.
From bromabakery.com


SWEET POTATO CAKE WITH MARSHMALLOW FROSTING | RECIPE
Oct 10, 2015 - Mama's Sweet Potato Cake with Marshmallow Buttercream Frosting is a cake that starts off with a muffin mix and topped with salted caramel.
From pinterest.ca


MAMA'S SWEET POTATO CAKE WITH MARSHMALLOW FROSTING
2015-08-15 Preheat oven to 350F degrees. Spray a 9 x 9-inch baking dish with non-stick cooking spray. In a medium bowl, combine two packets sweet potato muffin mix with ground cinnamon and salt. Stir well. Then stir in milk and sour cream. Once combined, gently stir in chopped pecans. Pour batter into prepared baking dish.
From thecountrycook.net


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