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White Chocolate Sweet Potato Cake

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This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.

  • Servings: 10

Source: Martha Stewart Living, November 1996

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Add a comment

  • abrinabf
    22 NOV, 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!
    Reply
  • Mdagojoe
    17 NOV, 2011
    The 2nd page of this recipe copies ov er another page. Not printing on this site only
    Reply
  • lannyd
    4 NOV, 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.
    Reply
  • cab2
    9 OCT, 2011
    i do so love these flavours together! amazing, however i found the icing to be way too runny.
    Reply
  • bklyn11215
    27 NOV, 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...
    Reply
  • bklyn11215
    27 NOV, 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...
    Reply
  • woodensandals
    4 NOV, 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.
    Reply
  • wildhare21
    13 OCT, 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!
    Reply
  • wildhare21
    2 OCT, 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?
    Reply
  • CootooPie
    26 DEC, 2009
    If you don't want to use brandy, apple cider works nicely!
    Reply