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How To Make Sweet Potato Cake With Frosting

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Written by Dixie   

Introduction:  This is an old Southern recipe for Sweet Potato Cake that has been passed down from generation to generation. This fabulous cake recipe is a make from scratch, baked and frosted in three layers. I think this very moist cake is worthy to serve at Easter, Thanksgiving and Christmas dinners.  Enjoy!!

You Will Need For The Cake:

1 1/2 cups vegetable oil

2 cups sugar

4 eggs - separated

4 tablespoons hot water

1 teaspoon vanilla

2 1/3 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 cups raw grated sweet potato - grate, then measure

1 cup chopped walnuts

Large mixing bowl, mixer, flour sifter and 3 greased and floured 8 inch cake pans

Step 1. Preheat oven to 350 degrees. In bowl, combine oil and sugar, with mixer, beat until smooth. Add egg yolks and beat well. Add water and vanilla, mixing well. Sift dry ingredients together; add dry ingredients gradually to oil mixture, beating for 3 minutes. Stir in potatoes and walnuts. Beat egg whites until stiff and fold into batter. (There is no need to wash bowl and mixer beaters to beat the egg whites). 

Step 2.  Pour batter into prepared pans (as equal as possible). Bake for 25 to 30 minutes. Cool completely before frosting. (Wash bowl and mixer beaters, they will be need for the frosting).

You Will Need For Frosting:

1 can evaporated milk

1 cup sugar

1 stick butter or margarine

3 egg yolks

1 teaspoon vanilla

1 1/3 cups flaked coconut

Medium saucepan

Step 3.  In saucepan, mix all ingredients together, except coconut; cook over medium heat 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. With mixer, beat frosting until cool and of spreading consistency. Spread frosting between layers and on top of cake.

Tip:  I always refrigerate cakes that are made from scratch, just make sure it is well covered.

Warning:  Always use oven mitts to remove cake from the oven.      

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