Best 2 White Chocolate Sweet Potato Cake Recipes
Unleash your culinary creativity and embark on a delectable journey as we explore the wondrous realm of "White Chocolate Sweet Potato Cake." This exquisite confection seamlessly blends the sweet and earthy flavors of sweet potatoes with the rich, creamy indulgence of white chocolate, resulting in a taste sensation that will tantalize your palate and leave you craving more. Join us as we unravel the secrets behind crafting this extraordinary cake, transforming simple ingredients into a masterpiece that is both visually stunning and irresistibly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE SWEET POTATO CAKE
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
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.
PALEO SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING RECIPE - (4.2/5)
Provided by ROBandSEAN
Number Of Ingredients 23
Steps:
- Preheat oven to 350F and grease cake pans with extra butter/shortening. Whisk the butter/shortening and sugar on high speed until fluffy. About 5 min. Puree the sweet potato puree, dates, and vanilla in a food processor or blender. Sift the coconut flour, tapioca flour, spices, salt, baking soda, and cream of tartar in a separate bowl. Combine the puree mixture with the butter mixture and beat until combined. Add one egg and about a third of the dry mixture and beat until combined. Repeat the previous step until all ingredients are combined. Scrape the sides and beat on high speed for about 30 seconds until fluffy. Portion batter evenly into cake pans. Bake at 350F for 30-35 minutes. For the White Chocolate Frosting Heat the cocoa butter, honey, and ΒΌ cup of the coconut butter in a double boiler until uniform. Remove from heat and add the remaining coconut butter and extract. Chill for about 10-15 minutes. Beat on high speed for about 30 seconds. Repeat the cooling and beating until the mixture appears mostly combined and is cool to touch, about 40 minutes total. Add the palm shortening and arrowroot and beat on high. Add the coconut milk in batches and beat until fluffy and smooth. You may need to add more. NOTES
Tips:
- To ensure the cake's richness and smoothness, use high-quality white chocolate.
- For a more intense sweet potato flavor, roast them until caramelized.
- To achieve a moist and fluffy crumb, cream the butter and sugar until light and airy.
- Gradually add the eggs one at a time to prevent curdling.
- Incorporate the dry ingredients in three additions, alternating with buttermilk to avoid overmixing.
- For a decadent and creamy frosting, whip the cream cheese and white chocolate until smooth and fluffy.
- Decorate the cake with additional white chocolate shavings or sweet potato chips for a visually appealing presentation.
Conclusion:
The White Chocolate Sweet Potato Cake captivates taste buds with its symphony of flavors and textures. The moist and tender crumb, infused with the natural sweetness of caramelized sweet potatoes, harmonizes perfectly with the rich and decadent white chocolate frosting. Each bite offers a delightful balance of sweet and earthy notes, complemented by the smooth and creamy texture. Whether enjoyed as a celebratory dessert or a comforting treat, this cake is sure to leave a lasting impression on any sweet tooth. Its unique combination of ingredients and flavors makes it a standout recipe that will impress both novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport your taste buds to a realm of pure indulgence.
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