Kabari99-With a tender, moist cake and a fluffy, sweet frosting, this cake just might be the new star of your Thanksgiving celebration.
The versatility of sweet potatoes cannot be denied
They play as well on the dessert table as they do in soups and sides at dinner. And with these moist
and tender sweet potato cake recipes at your disposal, you’ll never be at a loss for how to use up leftover sweet potatoes.
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Therefore of course,
if you’re simply seeking to spice up a basic coffee cake or amplify the cozy factor of your next pound cake,
all six of these sweet potato cakes are well worth a trip to the supermarket to make.
Whether you’re baking for a holiday meal or for a casual family get-together, your guests are guaranteed to be delighted and impressed with whichever sweet potato cake choose.
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How do we get that signature sweet potato flavor, you may ask?
We combine over 2 cups of mashed sweet potatoes into our cake to really pack in that flavor and create a tender cake.
New to preparing sweet potatoes? Follow our mashed potatoes recipe, but skip adding all the butter, milk, and syrup.
2 1/2 c. all purpose flour
2 tsp. baking soda and baking powders
1 tsp. kosher salt
1 tbsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1 c. (2 sticks) unsalted butter, softened to room temperature
1 3/4 c. granulated sugar
1/4 c. brown sugar
3 large eggs
2 tsp. pure vanilla extract
2 1/2 c. mashed sweet potatoes
1 c. buttermilk
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1 c. (2 sticks) unsalted butter, softened
1 (7-oz.) container marshmallow fluff (about 2 cups)
1/2 tsp. kosher salt
2 c. powdered sugar
Chopped toasted pecans, for garnish
Preheat oven to 350°, grease 2 9″ cake pans and line the bottoms with parchment paper.
Make cakes: In a large bowl, whisk together flour, baking, soda, baking powder, salt, and also spices.
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In another large bowl using a hand mixer, beat the butter and sugar until light and fluffy.
that too Beat the eggs one by one, then beat the vanilla and sweet potato until well blended.
Add half the dry ingredients and half the buttermilk and beat on low to combine.
Repeat with the remaining dry ingredients and the remaining buttermilk and beat until just combined.
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Divide batter evenly between prepared cake pans
and bake 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Set aside to cool on a cooling rack while you make your frosting.
Make frosting In a large bowl using a hand mixer,
add butter and beat on medium-high speed until smooth.
Add marshmallow fluff, salt, and 1/2 cup of the powdered sugar and beat until combined.
Scrape down the sides of the bowl and
continue adding sugar 1/2 cup at a time until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
if so then put the second cake on it. Frost the top of the cake, then sprinkle pecans around the outside edge of the top cake.