SWEET POTATO SHEET CAKE
Betty Crocker™ Super Moist™ yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!
Provided by Deborah Harroun
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
- Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
- To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
- In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 62 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 45 g, TransFat 1/2 g
SWEET POTATO SHEET CAKE WITH BACON CREAM CHEESE FROSTING
Betty Crocker® cake mix and bacon cream cheese frosting come together in this sweet potato cake - a delicious dessert treat for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat cake mix, milk, oil, eggs, sweet potatoes and apple pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
- Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed 2 minutes or until creamy. Beat in powdered sugar, brown sugar and vanilla. Stir in bacon. Frost cake. Sprinkle with pecans. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg
SWEET POTATO SHEET CAKE W/ CREAM CHEESE FROSTING
This moist sweet potato sheet cake is topped with a layer of rich cream cheese frosting and is perfect for feeding a crowd!
Provided by Haley
Categories Dessert
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit and prepare an 11.5 x 17.25 sheet pan (or jelly roll pan) by lining the bottom with parchment paper and lightly spraying the edges with nonstick baking spray.
- In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and ginger).
- In a large bowl and using an electric mixer, cream together the butter and both sugars for 3-4 minutes. Add eggs one at a time, beating to incorporate after each addition and scraping down the sides as necessary. Then, add the vanilla extract and sweet potato puree, mixing to combine.
- Gradually add the dry ingredients, mixing on low speed after each addition until just incorporated.
- Use a spatula to spread the batter evenly in the prepared sheet pan, then bake at 350 degrees for 20 - 24 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached.
- Place sheet pan on a wire cooling rack and let the cake cool completely before frosting.
- Using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth.
- With the mixer on low speed, mix in the powdered sugar one cup at a time, scraping down the sides as necessary, until completely incorporated.
- Add a pinch of salt, vanilla extract, and heavy cream, then mix until smooth. If needed, add more cream or powdered sugar until the desired consistency is reached.
- Use an offset spatula to spread the frosting evenly on top of the cake. Decorate as desired with sprinkles.
SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING
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
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 CAKE WITH ORANGE-CREAM CHEESE FROSTING
Make and share this Sweet Potato Cake With Orange-Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
- Dust with flour and shake out excess.
- Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
- Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
- Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
- Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Make frosting-.
- Peel orange sections, removing any bitter white pith.
- Process cream cheese and butter in a food processor just until smooth.
- Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
- Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
- Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.
Nutrition Facts : Calories 965.7, Fat 44.7, SaturatedFat 24.7, Cholesterol 149.7, Sodium 790.5, Carbohydrate 136.7, Fiber 3.4, Sugar 102.8, Protein 9.1
SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING
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
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 SHEET CAKE
Developed this recipe when we had too many leftover baked sweet potatoes.
Provided by Juli Carvi
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
- Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
- Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
- Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 96.8 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 627.1 mg, Sugar 56.3 g
SWEET POTATO CAKE WITH CREAM CHEESE ICING
I first tried this cake at a homemaker's luncheon. It was so moist and different I had to ask for the recipe. One of the ladies sent it to me just before Thanksgiving. I made it for our holiday dinner and it didn't last very long at all. My grandmother (she isnt a great cook , but is a great eater) loves it.
Provided by foxysnana
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
- In a large mixing bowl, mix all cake ingredients except nuts and coconut.
- Mix at low speed until moistened, then beat 3 minutes at high speed.
- Fold in the nuts and coconut.
- Pour into pan and bake about 40 to 50 minutes or until cake test done.
- Let cake cool.
- To make frosting:
- mix all ingredients well with electric mixer until the frosting is smooth.
- Frost cake.
- Sprinkle a bit of coconut or nuts on the frosting for garnish.
- This can be made a day ahead and kept tightly covered in refrigerator.
SWEET-POTATO CAKE (WITH CREAM-CHEESE FROSTING) RECIPE - (5/5)
Provided by sugarbear
Number Of Ingredients 20
Steps:
- 1. Heat oven to 325 degrees and adjust rack to middle of oven. Grease and flour three 9-inch cake pans. Add eggs and all other ingredients except pecans to mixing bowl in order listed. Stir (or mix on low) for 30 seconds until blended. Stop to scrape bowl and then beat on medium speed for 3 minutes (no longer). Stir in 1 cup pecans, if desired, reserving 1 cup for garnish. Spread batter equally across the prepared pans. Place one pan in the refrigerator and bake other two pans for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before inverting onto baking rack to cool completely (about 1 hour). Bake third layer for 30 minutes, test for doneness and cooling as for first two layers. (See Note.) 2. While cakes are cooling, prepare frosting. Beat cream cheese and butter on medium speed until creamy and well blended (with no yellow streaks). With mixer on low speed, slowly add in confectioners' sugar until just blended. Stop to scrape bowl, add vanilla and then beat on medium speed for 20 to 30 seconds or until creamy (and all sugar has been fully incorporated). If desired, add milk to thin frosting out to a (more) spreadable consistency. Use immediately. 3. To assemble cake, place one layer on cake plate and cover top with ¼ of frosting. Repeat with second layer and another ¼ of frosting. Top with final layer and use remaining frosting to cover sides and top of cake. For garnish, press 1 cup pecans around side of cake, if desired. Note: Johns Lindsay likes to bake the cake layers in two batches to ensure that that layers bake evenly. The time for the third layer is a bit longer because it has been chilled a bit in the refrigerator. It is possible to bake all three layers at once if space in the oven permits; if placing them on two different racks, rotate the layers halfway through.
CREAM CHEESE SHEET CAKE
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
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