Best Sweet Potato Cake With Cream Cheese Frosting Recipes

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!

SWEET-POTATO CAKE (WITH CREAM-CHEESE FROSTING) RECIPE - (5/5)

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.

SWEET POTATO SHEET CAKE WITH BACON CREAM CHEESE FROSTING

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.