Best 3 Sweet Potato Cake With Cream Cheese Icing Recipes
Indulge your sweet cravings with our delightful Sweet Potato Cake adorned with luscious Cream Cheese Icing. This culinary masterpiece seamlessly blends the earthy sweetness of roasted sweet potatoes with a symphony of warm spices, resulting in a moist and flavorful cake that tantalizes the taste buds. The crowning glory of this dessert lies in its velvety Cream Cheese Icing, a symphony of tangy and sweet flavors that harmoniously complements the cake's richness.
Embark on a culinary journey with our curated collection of recipes, each meticulously crafted to guide you through the process of creating this delectable treat. Discover the secrets of transforming humble sweet potatoes into a culinary gem, the art of achieving the perfect balance of spices, and the technique for preparing an irresistibly smooth and creamy Cream Cheese Icing. Elevate your baking skills and impress your loved ones with this exceptional Sweet Potato Cake, a true testament to the transformative power of culinary artistry.
SWEET POTATO CAKE WITH CREAM CHEESE FROSTING
Steps:
- Gather the ingredients.
- Butter a 9- x 5- x 3-inch loaf pan then dust with flour to coat . Preheat the oven to 350 F/180 C/Gas 4.
- In a bowl, combine the flour, baking powder, salt, nutmeg, and cinnamon. Blend well and set aside.
- In a mixing bowl with an electric mixer, beat the butter and brown sugar together until fluffy, about 2 to 3 minutes. Beat in the eggs and vanilla until smooth and well blended.
- Add the flour mixture and sweet potatoes to the first mixture and beat on low speed until well blended.
- Stir in the 1/2 cup of chopped pecans.
- Spoon the batter into the prepared loaf pan.
- Bake the cake for 50 to 60 minutes, until a toothpick comes out dry when inserted in the center of the loaf.
- Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on a rack.
- Gather the ingredients.
- In a medium bowl with an electric mixer, beat the cream cheese with the butter until smooth and well blended. Slowly beat in the confectioners' sugar and vanilla.
- Frost the top of the cake. Sprinkle with toasted coconut or chopped pecans, if desired.
- Serve and enjoy!
Nutrition Facts : Calories 481 kcal, Carbohydrate 60 g, Cholesterol 132 mg, Fiber 3 g, Protein 7 g, SaturatedFat 11 g, Sodium 503 mg, Fat 25 g, ServingSize 8 to 10 servings, UnsaturatedFat 12 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 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.
Tips:
- For the best results, use fresh sweet potatoes. If you're using canned sweet potatoes, be sure to drain and rinse them thoroughly before using.
- To make sure your cake is moist, don't overmix the batter. Overmixing can make the cake tough.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan instead. Just be sure to adjust the baking time accordingly.
- The cream cheese icing is optional, but it really takes this cake to the next level. If you're short on time, you can use store-bought cream cheese frosting instead.
- This cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This sweet potato cake with cream cheese icing is a delicious and easy-to-make dessert that's perfect for any occasion. It's moist, flavorful, and sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this cake a try.
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