Description
This Sweet Potato Cake with Marshmallow Frosting is a moist, flavorful dessert perfect for autumn or any occasion. The cake combines warm spices like cinnamon and nutmeg with creamy mashed sweet potatoes for a unique twist on traditional cake. Topped with a fluffy marshmallow frosting and optional pecans, it’s a delightful treat sure to impress.
Ingredients
Scale
Sweet Potato Cake
- 2 1/4 cups All-purpose flour
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable oil
- 1 cup White sugar
- 3/4 cup Brown sugar
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 2 cups Mashed/pureed sweet potato
- 1/2 cup Milk
Marshmallow Frosting
- 2/3 cup Unsalted butter, softened
- 7 ounces Marshmallow fluff
- 2 cups Powdered sugar (add more if needed)
- 1 tablespoon Heavy cream or milk (add more as needed)
- 1/4 cup Chopped pecans (optional)
Instructions
- Prepare the Cake Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt. This ensures even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, beat the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth and free of sugar lumps. Then fold in the mashed sweet potato until well combined.
- Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry flour mixture in about half portions, alternating with the milk. Continue until all ingredients are just combined, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the cake is firm to the touch when gently nudged.
- Prepare the Marshmallow Frosting: In a large bowl, beat the softened unsalted butter until fluffy. Add the marshmallow fluff and mix until smooth and creamy.
- Add Powdered Sugar and Cream: Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition. Then add the heavy cream or milk one tablespoon at a time until the frosting reaches your desired consistency and sweetness.
- Frost the Cake: Allow the cake to cool completely. Spread the marshmallow frosting evenly over the top. Optionally, sprinkle chopped pecans over the frosting for added texture and flavor.
Notes
- Ensure the sweet potatoes are well mashed or pureed for a smooth cake texture.
- Check the cake at 40 minutes to avoid overbaking; toothpick test is the best way to confirm doneness.
- The frosting consistency can be adjusted by adding more powdered sugar or cream as needed.
- Pecans add a nice crunch but can be omitted or substituted with other nuts to accommodate preferences or allergies.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/15 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
