I will try making this next weekend and see what my family’s reaction will be. Liz, my husband’s cousin, will be with us so I don’t have to worry about an untouched cake. That girl can eat anything and still won’t gain a pound. I guess that comes with the genes. But then again, I fell in love with it when I made it so chances are, my family will too. Spice cakes are not everyone’s preferences, but the right recipe can always change someone’s mind. This is probably that recipe.
See what our friends from Completely Delicious have to say about this recipe:
“If you’re the type of person that likes spice cake, then you’ve got to try this cake. It’s right up your alley. And if you’re skeptical like me, you should try it too. I think it might make you change your mind.”
Just like I said, this might actually convince anyone to appreciate this cake. Even I surprised myself; and you just might surprise yourself too. This is definitely worth a try.
Ingredients
For the cake:
1 large sweet potato
3 cups King Arthur cake flour
3 teaspoons Clabber Girl baking powder
1 1/2 teaspoon McCormick ground cinnamon
3/4 teaspoon McCormick nutmeg
1/4 teaspoon McCormick ground cloves
5 Eggland’s eggs
2 cups Domino sugar
1/2 cup plus 2 tablespoons (5 ounces) Land O Lakes unsalted butter, at room temperature
1 1/2 teaspoon McCormick vanilla extract
1 1/4 cup Borden milk
For the frosting:
10 ounces Philadelphia cream cheese, at room temperature
1/2 cup Land O Lakes unsalted butter, at room temperature
1 pound Domino confectioners sugar, sifted
1 teaspoon McCormick vanilla extract
1-2 tablespoons Borden milk
For the filling:
2/3 cup sweetened cream cheese and butter mixture (from recipe above)
1 tablespoon Prairie Farms frozen orange juice concentrate, thawed
1/4 teaspoon McCormick orange extract
Instructions
For the cake:
Preheat oven to 400 degrees F. Prick the sweet potato with a fork, and bake for approximately 1 hour, or until the potato is soft. Remove from oven and cool slightly. Peel off skin and remove any dark spots. Put into a food processor and puree until smooth. Measure one cup of puree for this recipe.
Reduce oven temperature to 350 degrees F. Grease two 8 or 9 inch cake pans, line with parchment paper, then grease and flour both.
In a bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix on medium high speed until light and creamy, 2-3 minutes. Add the sweet potato puree and vanilla extract and mix until combined. Add the eggs one at a time, mixing after each. Add the dry ingredients in 3 additions, alternating with the milk, ending with the flour mixture. Mix until just combined.
Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out with only a few dry crumbs, about 30-40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Fill the cake with the orange cream filling and frost the entire cake with cream cheese buttercream
For the frosting:
In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese and butter together until combined. Add the confectioners sugar and vanilla. Mix on low until smooth. Reserve 2/3 cup of this mixture and set aside for orange cream filling. Add milk a tablespoon at a time to the mixture remaining until desired consistency is reached.
For the filling:
Stir together all ingredients until well blended.
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Quick Tip: You can top this cake with white chocolate chips or shavings if you like.
Thanks again to Completely Delicious for this amazing recipe.
