Sweet Potato Cake with Marshmallow Frosting Recipe

I absolutely love this Sweet Potato Cake with Marshmallow Frosting Recipe because it brings together that cozy, fall-inspired sweetness in a moist, tender cake topped with a fluffy, dreamy frosting. When I first tried it, I was amazed at how the natural earthiness of the sweet potatoes paired with cinnamon and nutmeg created such a warm, comforting flavor that just feels like a hug in dessert form.

You’ll find that this cake works beautifully for holiday gatherings or anytime you want a special dessert that feels both nostalgic and a little bit fun with the marshmallow frosting twist. It’s a perfect crowd-pleaser, and honestly, my family goes crazy for this — it’s become a must-have on our seasonal dessert table.

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Ingredients You’ll Need

This Sweet Potato Cake with Marshmallow Frosting Recipe comes together with straightforward ingredients that blend perfectly for texture and flavor. When shopping, look for sweet potatoes that are firm and smooth-skinned, and for the marshmallow fluff, quality brands make a difference in texture.

• All-purpose flour: This gives the cake structure without being too dense.
• Cinnamon: Adds warmth and a classic autumn flavor.
• Nutmeg: A little goes a long way to enhance the spice profile naturally.
• Baking soda & baking powder: Work together to help the cake rise beautifully and stay soft.
• Salt: Balances sweetness and enhances other flavors.
• Vegetable oil: Keeps the cake moist and tender without weighing it down.
• White sugar: Provides sweetness and a nice crumb.
• Brown sugar: Adds a subtle molasses depth and moisture.
• Vanilla extract: Rounds out the flavor with a familiar sweetness.
• Large eggs: Bind ingredients together and add richness.
• Mashed/pureed sweet potato: The star ingredient that adds moisture and a delicate sweetness.
• Milk: Balances dry ingredients for a smooth batter.
• Unsalted butter (for frosting): Creamy base to whip together with marshmallow fluff.
• Marshmallow fluff: Gives the frosting its signature light and fluffy texture.
• Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
• Heavy cream or milk (for frosting): Adjusts frosting texture for spreadability.
• Chopped pecans (optional): Adds a nice crunch and contrast to soft frosting.

Variations

I like to switch up this Sweet Potato Cake with Marshmallow Frosting Recipe depending on what I have on hand or the occasion. Feel free to experiment with nuts or spices to suit your tastes — that’s the fun part about making it your own!

• Add toasted pecans or walnuts: I’ve found these add a lovely crunch and nutty flavor that pairs especially well with the marshmallow frosting.
• Spice it up more: Try adding a pinch of ground ginger or cloves if you want a deeper spice profile for holiday vibes.
• Make it gluten-free: I’ve swapped the all-purpose flour for a gluten-free blend with great results — just double-check that your baking powder is gluten-free.
• Use coconut oil instead of vegetable oil: It adds a subtle tropical note if you want to mix things up a bit.

How to Make Sweet Potato Cake with Marshmallow Frosting Recipe

Step 1: Prep Your Sweet Potatoes and Dry Ingredients

First up, preheat your oven to 350°F and grease and flour a 9×13 inch cake pan — this makes cleanup way easier and helps the cake release perfectly. In a medium bowl, whisk together your flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mixing all the dry spices evenly here really helps set the foundation for that comforting flavor.

Step 2: Mix the Wet Ingredients and Sweet Potato

In your large mixing bowl, beat the vegetable oil with white sugar, brown sugar, eggs, and vanilla extract until the sugar lumps dissolve — this takes a few minutes but it’s worth it for smooth batter. Then stir in the mashed sweet potato; I like to use freshly cooked and mashed sweet potatoes that are warm but not hot, which blends in wonderfully with the other ingredients.

Step 3: Combine Dry and Wet Ingredients Alternately

With the mixer on low speed, add half of the flour mixture, then half of the milk, then finish with the rest of the flour mixture and milk. This alternating method helps keep the batter light and prevents overmixing, which can make the cake tough. Stop once all ingredients are well combined — don’t worry if the batter looks thick; that’s exactly how it should be.

Step 4: Bake and Test for Doneness

Pour your batter into the prepared pan and bake for 40-50 minutes. To test, insert a toothpick near the center — when it comes out clean, and the cake no longer wiggles when you give the pan a gentle shake, you’re good to go. I always check a few minutes before the minimum time because oven temperatures vary.

Step 5: Make the Marshmallow Frosting

While the cake cools, beat the unsalted butter in a large bowl until light and fluffy. Then add the marshmallow fluff and mix until well incorporated. Gradually add powdered sugar about 1 cup at a time, and stir in heavy cream or milk one tablespoon at a time until the frosting is smooth and spreadable. Don’t forget to taste – if you want it sweeter, add more powdered sugar.

Step 6: Frost and Add Optional Pecans

Once the cake is completely cooled, spread the marshmallow frosting evenly over the top. If you like, sprinkle chopped pecans on top for a lovely texture contrast. I find the pecans really make this frosting pop with a little crunch and nuttiness.

How to Serve Sweet Potato Cake with Marshmallow Frosting Recipe

Garnishes

I love to garnish this cake with a sprinkle of chopped toasted pecans or walnuts — they add a lovely crunch and nutty contrast to the sweet, fluffy frosting. Sometimes I dust a tiny bit of cinnamon on top for an extra touch of warmth and aroma.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a cup of spiced chai tea. For a brunch spread, I like to serve it alongside fresh fruit or a dollop of whipped cream to keep things light and balanced.

Creative Ways to Present

For special occasions, I’ve served this cake as individual cupcakes with piped marshmallow frosting and a pecan half on top. It’s a fun way to personalize portions and makes for a charming presentation at parties. You can also layer the cake and frosting in a trifle bowl for a gorgeous parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover sweet potato cake covered tightly with plastic wrap or in an airtight container in the fridge. It keeps wonderfully for up to 4-5 days, and I always notice the flavors actually deepen the next day.

Freezing

If I want to freeze it, I usually freeze the unfrosted cake wrapped in plastic wrap and foil to avoid moisture loss. Then I thaw it overnight in the fridge and add the marshmallow frosting fresh before serving — it tastes just as amazing as when made fresh.

Reheating

To reheat, I bring a slice to room temperature and warm it gently in the microwave for about 15 seconds — just enough to soften but not melt the frosting. This really brings back that freshly baked feel without compromising texture.

FAQs

Final Thoughts

Making this Sweet Potato Cake with Marshmallow Frosting Recipe always brings a smile to my face — it’s such a comforting, nostalgic treat that feels special without being complicated. If you’re looking for a dessert that’s a little different but still universally loved, this is it. I hope you enjoy baking and sharing it as much as I do — it really has become a cherished favorite in my kitchen and I’m sure it will be in yours too!

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