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Sweet Potato Cake

Recipe by Janet Gill, Canton, Ohio
First place and Best of Show, Cakes (Other Favorite Cake), 2017

Baking temperature: 350 degrees
Baking time: 25-30 minutes
Yield: 1 cake

Ingredients

  • 3 c cake flour
  • 3 t baking powder
  • 1 ½ t cinnamon
  • ¾ t nutmeg
  • ¼ t cloves
  • ½ t salt
  • 5 large eggs, separated
  • 2 ¼ c sugar, divided
  • 1 c cooked, pureed, sweet potato, cooled
  • 10 T unsalted butter, softened
  • 1 ½ t vanilla
  • 1 ¼ c whole milk

Brown Sugar Cream Frosting:

  • 2 (8 oz.) packages cream cheese, softened
  • ½ c unsalted butter, softened
  • ½ c brown sugar
  • 2 t vanilla
  • 7 c powdered sugar
  • ½ c chopped pecans, divided

Instructions

  • Preheat oven to 350 degrees. Grease three 9” round cake pans, line bottoms with parchment paper and grease
  • Sift flour, baking powder, spices and salt in a bowl together and set aside. In a large mixing bowl, using whisk attachment beat egg whites on medium speed until frothy. Gradually beat in ¼ c sugar, increase speed to high, and beat until moderately stiff peaks are formed. Set aside.
  • In another large bowl combine sweet potato, butter, vanilla and remaining 2 c sugar. Beat until light and fluffy, 2-3 minutes. Add egg yolks, one at a time, mixing well after each. With mixer on low, add 1/3 of flour alternately with ½ of milk, beginning and ending with flour. Mix just until combined. Gradually fold egg whites into batter just until incorporated
  • Pour batter into pans, divided evenly. Bake until a toothpick inserted in cake centers comes out clean, about 25-30 minutes. Cool 10 minutes before removing from pans to cool completely on wire racks
  • To make frosting: beat cream cheese, butter and brown sugar until creamy Beat in vanilla. Gradually beat in powdered sugar. When all is combined mix on high speed 1 minute until light and creamy. For the filling between layers, remove 2 c of frosting to another bowl and stir in 1/3 c of the pecans
  • When cakes are cooled, fill with the pecan frosting between the layers and frost top and sides with the remaining frosting. Sprinkle top with remaining pecans. Store in refrigerator
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