Sweet Potato Sheet Cake W Cream Cheese Frosting Recipes

SWEET POTATO SHEET CAKE W/ CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit and prepare an 11.5 x 17.25 sheet pan (or jelly roll pan) by lining the bottom with parchment paper and lightly spraying the edges with nonstick baking spray.
• In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and ginger).
• In a large bowl and using an electric mixer, cream together the butter and both sugars for 3-4 minutes. Add eggs one at a time, beating to incorporate after each addition and scraping down the sides as necessary. Then, add the vanilla extract and sweet potato puree, mixing to combine.
• Gradually add the dry ingredients, mixing on low speed after each addition until just incorporated.
• Use a spatula to spread the batter evenly in the prepared sheet pan, then bake at 350 degrees for 20 - 24 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached.
• Place sheet pan on a wire cooling rack and let the cake cool completely before frosting.
• Using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth.
• With the mixer on low speed, mix in the powdered sugar one cup at a time, scraping down the sides as necessary, until completely incorporated.
• Add a pinch of salt, vanilla extract, and heavy cream, then mix until smooth. If needed, add more cream or powdered sugar until the desired consistency is reached.
• Use an offset spatula to spread the frosting evenly on top of the cake. Decorate as desired with sprinkles.

SWEET POTATO SHEET CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
• Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
• To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
• In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

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.