A delicious recipe for Vanilla and Potato Cake with cream cheese icing
120g unsalted butter, at room temperature
2 large eggs
2 potatoes, peeled, cooked and mashed, about 120g
10ml (2 tsp) vanilla extract
240g (2 cups) cake flour
10ml (1tsp) baking powder
250ml (1 cup) fresh milk
Cream Cheese Icing:
250g smooth cream cheese
120g castor sugar
100g cocoa powder
30ml (2 tbsp) desiccated coconut
Preheat the oven to 180C.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the potatoes and vanilla and stir. Combine the dry ingredients and gradually add to the potato mixture alternately with the milk, beating well after each addition.
Pour the mixture into 2 x 9cm well-greased cake tins and bake until a toothpick inserted in the centre comes out clean, about 25 – 30 minutes.
Turn onto a cooling rack and cool completely before icing.
For the icing, beat well the cheese, sugar, cocoa powder and coconut.
Spread between the cakes as well as on top and around the sides.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.