SWEET POTATO CAKE
My cousin, Katie who is an awesome cook!!, introduced me to this cake. It was so moist and delicious. My husband (who is the pickiest eater on Earth!!!!) devoured this cake. I served it at Thanksgiving this year, and everyone loved it. Of course, we had to wait 4 hours :-) to eat our desserts because we gorged ourselves...
Provided by Cathie Valentine
Categories Cakes
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Cook sweet potatoes until soft. Let cool. Peel the potatoes and mash. Place in blender. Add the following: sugar, buttermilk, Bisquick*, melted butter, vanilla extract, eggs, and pudding powder. Blend in blender until smooth. Transfer to a mixer bowl. Add cake mix powder and using an electric mixer, mix until well blended.
- 2. Pour into 3 round cake pans that have been sprayed with Baker's Joy* or Pam* Baking spray . (or lightly grease pan and add a little flour)
- 3. Bake in oven at 350* for 30-35 minutes. Make sure cake is done by using a tooth pick or other cake tester. Cool on cooling racks. **Note--cake will be very moist. If too moist, place in freezer while making icing**
- 4. While cake rounds are cooling, begin making icing. Place softened butter into an electric mixer bowl and whip until fluffy and white. This will take about 10 minutes. While the butter is whipping in the mixer, place a pot of water on stove and bring the water to simmer. Combine sugar, and egg whites in a medium glass bowl. Set the bowl over the simmering water. Using a whisk, whisk the egg whites constantly until all the sugar is dissolved and the mixture is warm. Remove the whipped butter from the electric mixer. Place the bowl containing the egg white mixture on the electric mixer and beat on high until soft peaks form. Add the whipped butter a little at a time and blend well until all butter has been incorporated. Add softened cream cheese in small amounts until all is incorporated. If desired, add vanilla and mix well. Place icing in refrigerator and chill until icing is spreadable.
- 5. Remove icing from refrigerator. Place icing on the bottom cake round (be generous, there is a lot of icing). Place second cake round on top of the frosted cake round and frost it. Place last cake round on top and frost the whole exterior of cake. **Note this cake is super moist, so if not serving in a few hours, I suggest, placing cake in refrigerator and chill until ready to serve. I keep any leftover cake in the refrigerator**
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Doyin Eunice
[email protected]I would not recommend this recipe to anyone.
Tharanga Serasinha
[email protected]This cake was a waste of time and ingredients.
Apsar Khan
[email protected]The cake was too sweet for my taste.
Damilare Ayobami
[email protected]This recipe needs more spices. It was very bland.
Olapade Taofikatabisola
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly.
Kabugho Jacklyn
[email protected]This cake was just okay. It wasn't as moist as I expected and the flavor was bland.
samiuls aislam
[email protected]I followed the recipe exactly and the cake turned out terrible. I don't recommend this recipe.
Ariana Viviane
[email protected]This cake was a disappointment. It was dry and flavorless.
Naseer Koko
[email protected]I made this cake for my daughter's birthday and she loved it! It was the perfect combination of sweet and savory.
Ashley Robinson (HarleyNicole)
[email protected]This cake is so moist and flavorful! I love the combination of sweet potato and spices.
Anisha Chikoti
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! It was a big hit with my friends.
Parta Sweggarz
[email protected]This cake was easy to make and turned out perfect! I loved the moist texture and the sweet potato flavor.
Cheruu Noah
[email protected]I made this cake for a potluck and it was a huge success! Everyone raved about how delicious it was.
Amar Khand
[email protected]This cake was a hit with my family! Everyone loved the unique flavor and the moist texture. I will definitely be making it again.
Md Almamun
[email protected]I've never been a big fan of sweet potato cake, but this recipe changed my mind. It was so easy to make and turned out so moist and flavorful. I'll definitely be making it again.
Ron Owens
[email protected]This sweet potato cake was a delightful surprise! The texture was moist and fluffy, and the flavors were perfectly balanced. I loved the subtle sweetness of the sweet potatoes and the warmth of the spices.