Sweet Potato Layer Cake Recipes

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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.

SWEET POTATO CAKE



Sweet Potato Cake image

A spicy layer cake. Good with buttercream frosting.

Provided by Julie

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 14

2 ¼ cups sifted cake flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup butter, room temperature
1 cup dark brown sugar
1 cup white sugar
2 eggs, room temperature
¾ cup buttermilk, room temperature
¾ cup mashed sweet potatoes
½ cup finely chopped golden raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
  • Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
  • Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
  • Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 66.2 g, Cholesterol 51.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.3 g, Sodium 372 mg, Sugar 40.3 g

SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING



Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Thanksgiving     Cream Cheese     Orange     Walnut     Sweet Potato/Yam     Fall     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar

Steps:

  • For cake:
  • Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
  • Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

SWEET POTATO LAYER CAKE WITH SPICED PECAN BUTTERCREAM



Sweet Potato Layer Cake with Spiced Pecan Buttercream image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 10 to 12 servings

Number Of Ingredients 27

2 1/2 cups pecan halves
1/3 cup packed dark brown sugar
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
5 tablespoons unsalted butter, melted
2 tablespoons dark rum
2 pounds sweet potatoes
4 large eggs
2 cups sugar
1 cup canola oil
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 teaspoons pure vanilla extract
3 tablespoons rum
1 1/4 cups chopped Spiced Pecans
6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 pound unsalted butter, room temperature
1 tablespoon vanilla extract
1/8 teaspoon salt
3/4 cup Spiced Pecans
1/2 cup chopped Spiced Pecans

Steps:

  • Make Spiced Pecans: Preheat the oven to 350 degrees F.
  • Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
  • Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
  • Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
  • Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
  • Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO BUNDT CAKE



Sweet Potato Bundt Cake image

Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 16

3 1/2 cups mashed sweet potatoes* ((about 4 large))
2 1/2 cups granulated sugar (500 grams)
2/3 cup 2% milk
2/3 cup vegetable oil
4 large eggs
3 1/2 cups all-purpose flour (455 grams)
2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon baking powder
2 cups powdered sugar
1 1/2 teaspoons cinnamon
4-5 tablespoons heavy cream ((or more to get the consistency you'd like))
walnuts for topping (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
  • In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
  • Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
  • Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
  • Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
  • Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
  • Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 63 mg, Sodium 504 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving

SWEET POTATO LAYER CAKE



Sweet Potato Layer Cake image

Originally from VegNews magazine, this is a delicious cake for fall. The sweet potato taste isn't very strong, but gives the cake a subtle flavor and a beautiful color as well as adding a great texture without having to use a ton of oil.

Provided by Nicole_85

Categories     Dessert

Time 1h

Yield 1 2-layer cake, 8 serving(s)

Number Of Ingredients 18

3 cups whole wheat pastry flour
1 1/4 cups brown sugar, packed
1 tablespoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon nutmeg
1/2 teaspoon salt
1 (15 ounce) can sweet potato puree (I used the insides of about 2 medium baked sweet potatoes mashed with a little soy milk)
1 cup water
1/4 cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla
2/3 cup Earth Balance margarine
4 cups powdered sugar
1/4 cup soymilk
2 teaspoons vanilla
1/2 cup unsweetened coconut, shredded, toasted and divided
1/2 cup chopped pecans, toasted and divided

Steps:

  • Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
  • Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting.
  • For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine.
  • To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.

Nutrition Facts : Calories 785.1, Fat 22.1, SaturatedFat 9.3, Sodium 682.1, Carbohydrate 144.1, Fiber 9.9, Sugar 96.6, Protein 9.2

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