White Chocolate Sweet Potato Cake Recipe

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Gallery White Chocolate Sweet Potato Cake Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 pounds (about 3) sweet potatoes 1 1/4 cups vegetable oil Unsalted butter, for pans 2 cups cake flour, (not self-rising), plus more for pans 4 large eggs 2 cups sugar 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons pure vanilla extract 3 tablespoons brandy 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped 1 pound white chocolate 2 cups heavy cream

Gallery White Chocolate Sweet Potato Cake

Recipe Summary Servings: 10

Gallery

White Chocolate Sweet Potato Cake     

White Chocolate Sweet Potato Cake

White Chocolate Sweet Potato Cake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

• 2 pounds (about 3) sweet potatoes 1 1/4 cups vegetable oil Unsalted butter, for pans 2 cups cake flour, (not self-rising), plus more for pans 4 large eggs 2 cups sugar 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons pure vanilla extract 3 tablespoons brandy 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped 1 pound white chocolate 2 cups heavy cream

Directions

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.

Reviews (20)

 Add Rating & Review     175 Ratings   5 star values:        39    4 star values:        34    3 star values:        68    2 star values:        26    1 star values:        8        

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Reviews (20)

Add Rating & Review     175 Ratings   5 star values:        39    4 star values:        34    3 star values:        68    2 star values:        26    1 star values:        8       

Add Rating & Review

175 Ratings 5 star values: 39 4 star values: 34 3 star values: 68 2 star values: 26 1 star values: 8

175 Ratings 5 star values: 39 4 star values: 34 3 star values: 68 2 star values: 26 1 star values: 8

175 Ratings 5 star values: 39 4 star values: 34 3 star values: 68 2 star values: 26 1 star values: 8

• 5 star values: 39 4 star values: 34 3 star values: 68 2 star values: 26 1 star values: 8

  Martha Stewart Member     Rating: Unrated       11/22/2012   Yes, after many years of making this cake...and I mean over 7 years! I FINALLY got the icing right! Although, runny icing is still good- I was happy to finally get the correct consistency of it...without having to quickly ice it after every layer or even refrigerate it over night! Love it!  
  
  Martha Stewart Member     Rating: Unrated       11/17/2011   The 2nd page of this recipe copies ov er another page. Not printing on this site only  
  
  Martha Stewart Member     Rating: Unrated       11/04/2011   I have made this cake several times, and my family and friends love it and crave it. I found that my icing was also runny. I made sure that the runny icing was fully refrigerated and then whipped it for about 3-4 minutes. This made it a good, thick consistency for icing the cake.  
  
  Martha Stewart Member     Rating: Unrated       10/09/2011   i do so love these flavours together! amazing, however i found the icing to be way too runny.  
  
  Martha Stewart Member     Rating: Unrated       11/27/2010   This is a wonderful cake... It was a huge hit at the Thanksgiving dinner I brought it to... I also had a problem with the icing though... The cake must be completely cool before icing - I ended up refrigerating it overnight... also the white chocolate/heavy cream mix needs to be room temperature or even cooler before folding in the whipped cream... I ended up refrigerating the icing overnight and it worked much better than when I tried to ice as the directions instruct...  
  
  Martha Stewart Member     Rating: Unrated       11/04/2010   This cake was beautiful to serve and was delicous. I get requests for it all the time. I omitted the nuts due to allergies.  
  
  Martha Stewart Member     Rating: Unrated       10/13/2010   Correction: I wasn't using the right amount of chocolate, and that is why my frosting never set! Make sure you are using 16 oz. of chocolate, not 8 like I was!  
  
  Martha Stewart Member     Rating: Unrated       10/02/2010   My frosting never set up. I chilled the chocolate cream mix for 30 minutes in the fridge, then added the whipped heavy cream. It was still waaaaaay too runny. Where did I go wrong?  
  
  Martha Stewart Member     Rating: Unrated       12/26/2009   If you don't want to use brandy, apple cider works nicely!  
  
  Martha Stewart Member     Rating: Unrated       12/11/2009   This cake is SO delicious! I made it for Thanksgiving and it was a wonderful addition. For those who like carrot cake this is a nice change, my cousin was convinced it was carrot cake! As for the frosting, while delicious it was way, way to loose to frost with. I recommend following the directions as is, then refrigerating it for several hours or even overnight. Then, let it soften slightly at room temp and go ahead and frost. After frosting, serve soon after or refrigerate until ready to serve  
  
  Martha Stewart Member     Rating: Unrated       12/08/2008   Made this for Thanksgiving - came out wonderful! even the kids liked it! I rinsed nuts also and let them dry out really good. Made the potatoes the day before to save time. Used white choc chips instead of block choc - mistake, made frosting come out lumpy. Decided not to frost top, just layers. Good call, it was sweet with just a dusting of powdered sugar on top and nuts. Will make again.  
  
  Martha Stewart Member     Rating: Unrated       11/30/2008   had a lot of potential....not sure what happened but was the last cup of heavy cream a bit much??...it was WAY to watery to put on the cake....has this happened to anybody else....??  
  
  Martha Stewart Member     Rating: Unrated       11/23/2008   Does this cake need to be refrigerated after frosting??  
  
  Martha Stewart Member     Rating: Unrated       11/14/2008   iwant to try it  
  
  Martha Stewart Member     Rating: Unrated       02/11/2008   Been there too...I actually rinsed the nuts before I roasted them and subbed Grand Marnier for the Brandy...mmmmm  
  
  Martha Stewart Member     Rating: Unrated       01/29/2008   This is a great recipe! I didn't have brandy, and couldn't find unsalted macadamia nuts so I'm sure it would have been even better with those additions. Still tasted fabulous without. I'm making it for the second time tonight!  
  
  Martha Stewart Member     Rating: Unrated       01/19/2008   HEY SET2SMILES-- HAVENT SEEN YOUR PRETTY FACE SINCE END OF LAST YEAR. THINK VALENTINE DAY! I NEVER LIKED YAM OR SWEET POTATOES, NOT THE WAY MOST PEOPLE MADE IT. WILL TRY THIS AFTER READING YOUR COMMENT. THANKS. ROMA  
  
  Martha Stewart Member     Rating: Unrated       12/30/2007   This is such a great hit! Even the fussiest non-yammies love it! A great addition to thanksgiving and Christmas tables.  
  

  Martha Stewart Member

  Rating: Unrated 11/22/2012

Yes, after many years of making this cake…and I mean over 7 years! I FINALLY got the icing right! Although, runny icing is still good- I was happy to finally get the correct consistency of it…without having to quickly ice it after every layer or even refrigerate it over night! Love it!

Rating: Unrated

Rating: Unrated 11/17/2011

The 2nd page of this recipe copies ov er another page. Not printing on this site only

Rating: Unrated 11/04/2011

I have made this cake several times, and my family and friends love it and crave it. I found that my icing was also runny. I made sure that the runny icing was fully refrigerated and then whipped it for about 3-4 minutes. This made it a good, thick consistency for icing the cake.

Rating: Unrated 10/09/2011

i do so love these flavours together! amazing, however i found the icing to be way too runny.

Rating: Unrated 11/27/2010

This is a wonderful cake… It was a huge hit at the Thanksgiving dinner I brought it to… I also had a problem with the icing though… The cake must be completely cool before icing - I ended up refrigerating it overnight… also the white chocolate/heavy cream mix needs to be room temperature or even cooler before folding in the whipped cream… I ended up refrigerating the icing overnight and it worked much better than when I tried to ice as the directions instruct…

Rating: Unrated 11/04/2010

This cake was beautiful to serve and was delicous. I get requests for it all the time. I omitted the nuts due to allergies.

Rating: Unrated 10/13/2010

Correction: I wasn’t using the right amount of chocolate, and that is why my frosting never set! Make sure you are using 16 oz. of chocolate, not 8 like I was!

Rating: Unrated 10/02/2010

My frosting never set up. I chilled the chocolate cream mix for 30 minutes in the fridge, then added the whipped heavy cream. It was still waaaaaay too runny. Where did I go wrong?

Rating: Unrated 12/26/2009

If you don’t want to use brandy, apple cider works nicely!

Rating: Unrated 12/11/2009

This cake is SO delicious! I made it for Thanksgiving and it was a wonderful addition. For those who like carrot cake this is a nice change, my cousin was convinced it was carrot cake! As for the frosting, while delicious it was way, way to loose to frost with. I recommend following the directions as is, then refrigerating it for several hours or even overnight. Then, let it soften slightly at room temp and go ahead and frost. After frosting, serve soon after or refrigerate until ready to serve

Rating: Unrated 12/08/2008

Made this for Thanksgiving - came out wonderful! even the kids liked it! I rinsed nuts also and let them dry out really good. Made the potatoes the day before to save time. Used white choc chips instead of block choc - mistake, made frosting come out lumpy. Decided not to frost top, just layers. Good call, it was sweet with just a dusting of powdered sugar on top and nuts. Will make again.

Rating: Unrated 11/30/2008

had a lot of potential….not sure what happened but was the last cup of heavy cream a bit much??…it was WAY to watery to put on the cake….has this happened to anybody else….??

Rating: Unrated 11/23/2008

Does this cake need to be refrigerated after frosting??

Rating: Unrated 11/14/2008

iwant to try it

Rating: Unrated 02/11/2008

Been there too…I actually rinsed the nuts before I roasted them and subbed Grand Marnier for the Brandy…mmmmm

Rating: Unrated 01/29/2008

This is a great recipe! I didn’t have brandy, and couldn’t find unsalted macadamia nuts so I’m sure it would have been even better with those additions. Still tasted fabulous without. I’m making it for the second time tonight!

Rating: Unrated 01/19/2008

HEY SET2SMILES– HAVENT SEEN YOUR PRETTY FACE SINCE END OF LAST YEAR. THINK VALENTINE DAY! I NEVER LIKED YAM OR SWEET POTATOES, NOT THE WAY MOST PEOPLE MADE IT. WILL TRY THIS AFTER READING YOUR COMMENT. THANKS. ROMA

Rating: Unrated 12/30/2007

This is such a great hit! Even the fussiest non-yammies love it! A great addition to thanksgiving and Christmas tables.

All Reviews for White Chocolate Sweet Potato Cake

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Chocolate Sweet Potato Cake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest