White Chocolate Sweet Potato Cake Recipes

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
• Lower oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
• Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
• Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
• Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
• When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
• Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup chocolate frosting on one layer, then 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 1/2 cup macadamia nuts on top of cake, and serve.

WORLD'S BEST SWEET POTATO POUND CAKE

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.

CHOCOLATE SWEET POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 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. Dust with confectioners' sugar if desired.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 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. Dust with confectioners' sugar.

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Preheat 400 degrees. Coat potatoes with oil. Baked til tender. When cool, remove skins & mash. Lower oven to 325 degrees. Butter 2 8 x 1 1/2 round cake pans, dust with flour. Set aside. Beat eggs & sugar together until light & fluffy, about 5 mins. Add remaining oil (1 cup). Beat on medium-high speed til combined. Add cooled sweet potatoes, mix until combined. Sift together flour, baking powder, salt, cinnamon, and nutmeg. Mix into sweet potato mixture. Mix in vanilla and brandy. Fold in nuts (1 cup only). Pour batter into pans, bake until toothpick comes out clean, 40-45 minutes. Let pans cool 10 mins. Remove from pan, cool completely 1 1/4 hrs. Cut each layer in half horizontally.

WHITE CHOCOLATE SWEET POTATO CAKE

Steps:

• Heat oven to 400 degrees.
• Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
• Bake until tender, 30 to 40 minutes.
• When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
• Lower oven temperature to 325 degrees.
• Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes.
• Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
• Add the cooled sweet potatoes; mix until combined.
• Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
• Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
• Evenly distribute cake batter into prepared pans, and transfer to the oven.
• Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
• Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
• Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
• When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
• Cut each cake layer in half horizontally, creating four layers.
• Spread 2/3 cup chocolate frosting on one layer, then 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 1/2 cup macadamia nuts on top of cake, and serve.

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.