Best 2 Holiday Sweet Potato Cake Recipes

Savor the delightful harmony of sweet potatoes and warm holiday spices in this delectable Sweet Potato Cake. Indulge in its moist, tender crumb, perfectly balanced sweetness, and captivating aroma that fills your kitchen with festive cheer. This versatile cake can be transformed into several tempting variations, each bursting with unique flavors. Discover the classic Sweet Potato Cake with its signature orange glaze, the indulgent Chocolate Sweet Potato Cake with a rich, decadent frosting, and the irresistibly nutty Sweet Potato Carrot Cake with a luscious cream cheese frosting. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Holiday Left-Over Sweet Potato Cake image

This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.

Provided by MLYIN

Categories Desserts Cakes Sheet Cake Recipes

Time 55m

Yield 15

Number Of Ingredients 11

Ingredients

1 ¾ cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup beer

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.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g

HOLIDAY SWEET POTATO CAKE

Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg

Tips:

Select the right sweet potatoes: Choose firm, unblemished sweet potatoes with deep orange flesh. Avoid any potatoes that are soft or have signs of sprouting.
Bake the sweet potatoes thoroughly: Prick the potatoes with a fork and bake until they are tender when pierced with a knife. This will ensure that the potatoes are cooked through and have a soft, fluffy texture.
Use a food processor or blender to puree the sweet potatoes: This will help to create a smooth and creamy cake batter.
Add the spices and extracts early on: This will allow the flavors to meld together and create a more flavorful cake.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly and has a golden brown crust.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

The holiday sweet potato cake is a delicious and festive dessert that is perfect for any occasion. With its moist and fluffy texture, sweet potato flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this holiday sweet potato cake a try. You won't be disappointed!