Best Cinnamon Ripple Sweet Potato Cake Recipes

CINNAMON RIPPLE SWEET POTATO CAKE

CINNAMON RIPPLE SWEET POTATO CAKE image

I made this cake last Thanksgiving and it was a huge success!!

Provided by Leah Harvey @lemermaid

Categories Cakes

Number Of Ingredients 20

Ingredients

1 cup(s) (2sticks) butter, softened, plus butter for pan
1/2 cup(s) brown sugar, firmly packed
1/2 cup(s) chopped pecans
1 teaspoon(s) ground cinnamon
2 cup(s) sugar
3 large eggs
12 ounce(s) sour cream
1 cup(s) mashed cooked sweet potato
1 teaspoon(s) vanilla extract
3 cup(s) all purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
1 teaspoon(s) ground cinnamon
RUM GLAZE:
2 cup(s) confectioners' sugar
1/2 cup(s) heavy whipping cream
3/4 teaspoon(s) rum extract
- pecans, for garnish
- in a small bowl, whisk together all of the ingredients until smooth.

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.
In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve

BILLIE'S SOUTHERN SWEET POTATO CAKE

Billie's Southern Sweet Potato Cake image

I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

4 large eggs, room temperature
2 cups sugar
2 cups canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups shredded peeled sweet potatoes (about 2 medium)
1 cup finely chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.