Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

I absolutely love sharing this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe because it’s one of those desserts that feels like a warm hug in cake form. There’s just something magical about the way the moist, spiced sweet potato cake pairs so beautifully with the fluffy, sweet marshmallow frosting and the crunchy toasted pecans. When I first tried this recipe, I couldn’t believe how the layers all came together to create a dessert that’s both nostalgic and surprisingly sophisticated.

This cake is perfect for those cozy fall gatherings or anytime you want to impress your friends with something a little different yet utterly comfort food. You’ll find that it’s comforting without being too heavy, and the toasted pecans give just the right amount of crunch to balance the silky frosting. Trust me, once you make this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe, it’ll become a regular in your baking rotation.

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Ingredients You’ll Need

To nail this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe, you’ll need some classic baking staples plus a few ingredients to bring the flavors together perfectly. Shopping tip: try to pick the freshest sweet potatoes for the best natural sweetness and texture.

• All-purpose flour: This is the base that gives the cake its structure, so measuring carefully helps keep the texture just right.
• Baking soda and baking powder: They work together to make the cake light and fluffy without being overly dense.
• Kosher salt: Enhances all the flavors and balances out the sweetness—it’s a must!
• Ground ginger, cloves, and nutmeg: These warm spices give the cake its cozy fall vibe; fresh ground spices make a big difference.
• Unsalted butter: Using unsalted gives you better control of salt content and adds richness to both the cake and frosting.
• Granulated sugar and brown sugar: The brown sugar adds depth and a slight molasses flavor, complementing the sweet potatoes beautifully.
• Large eggs: They bind everything together and ensure a tender crumb.
• Pure vanilla extract: Adds a lovely aroma that enhances the cake’s natural sweetness.
• Mashed sweet potatoes: The star ingredient! Make sure they’re smooth and not too watery.
• Buttermilk: Adds tanginess and keeps the cake moist—don’t skip it or substitute with regular milk alone.
• Marshmallow fluff: This creates that signature creamy, airy frosting that’s decadently sweet but not cloying.
• Powdered sugar: Sweetens and thickens the frosting, so add gradually for perfect consistency.
• Chopped toasted pecans: For that irresistible crunch and nutty contrast on top.

Variations

One of the reasons I love this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is how you can tweak it based on what you have on hand or your dietary needs. Feel free to get creative or keep it classic—either way, it’s going to be a winner.

• Gluten-Free Version: I’ve swapped the all-purpose flour with a 1:1 gluten-free baking mix and it worked wonderfully – just keep an eye on the baking time.
• Dairy-Free Adaptation: Use dairy-free butter substitutes and almond milk instead of buttermilk with a splash of lemon juice for tang.
• Nut-Free Option: Leave out the pecans and try toasted coconut flakes instead for crunch.
• Spice Variations: Adding cinnamon or cardamom can give the cake a different but equally delicious flavor twist.

How to Make Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and prepping two 9-inch cake pans — grease them well and line the bottoms with parchment paper so the cakes come out perfectly without sticking. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and the warming spices: ground ginger, cloves, and nutmeg. This ensures everything is evenly combined and your spices are balanced throughout the cake.

Step 2: Cream Butter and Sugars, Add Eggs and Sweet Potato

In a separate large bowl, use a hand mixer to cream the softened butter with both granulated and brown sugars until it’s light and fluffy—this usually takes about 3-4 minutes. Then, beat in the eggs one at a time, mixing well after each addition to avoid curdling. Next, add the vanilla extract and your smooth mashed sweet potatoes, mixing just until everything is combined. I’ve found that over-mixing here can make the cake dense, so keep it gentle.

Step 3: Combine Dry Ingredients and Buttermilk Alternately

Now, add half of your dry ingredient mixture to the butter and sweet potato mixture and beat on low speed to combine. Follow this by pouring in half of the buttermilk and mixing again gently. Repeat the same with the remaining dry ingredients and buttermilk, making sure to mix just until you don’t see streaks of flour. This alternating method helps create a tender, moist crumb that’s not too heavy.

Step 4: Bake and Cool the Cakes

Divide your batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This timing took me a few tries to get perfectly right—oven temps can vary—so start checking around 38 minutes. Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 5: Make the Marshmallow Frosting

In a clean bowl, beat softened butter on medium-high speed until smooth and creamy. Add in the marshmallow fluff, kosher salt, and half a cup of powdered sugar; beat until combined and fluffy. Scrape the bowl down, then keep adding powdered sugar half a cup at a time until the frosting is thick, smooth, and spreadable—this usually took me about 1 to 2 minutes. The texture should be light but stable enough to hold its shape between the cake layers.

Step 6: Assemble and Garnish

Spread a generous layer of the marshmallow frosting on the first cake layer, then carefully place the second cake on top. Frost the top layer, making sure to cover the edges nicely. Finally, sprinkle chopped toasted pecans around the outer edge of the top cake for that lovely crunch and visual appeal. Toasted pecans bring a depth of flavor that pairs so well with the sweetness and is a must for me every time.

How to Serve Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Garnishes

I like to keep it simple with toasted pecans on top because they add such a lovely texture contrast and a nutty flavor that enhances the cake. Sometimes, I sprinkle a little warm cinnamon on top too for an extra cozy touch. A dollop of whipped cream on the side is also a personal favorite if you’re serving it for special brunches.

Side Dishes

This cake pairs beautifully with spiced tea or coffee, especially during chilly months. For celebrations, I often serve it with fresh fruit or a scoop of vanilla ice cream to balance the sweetness. It’s surprisingly versatile—good on its own or part of a larger dessert spread.

Creative Ways to Present

For birthdays or holidays, I’ve decorated this cake with edible flowers or seasonal fruit like pomegranate seeds that add a pop of color and freshness. You could even pipe rosettes of frosting around the edges for a fancy look. I once used a cake stand and layered the pecans and frosting in swirls—everyone was impressed with how elegant it looked!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 4 days. The cake actually tastes amazing the next day because the flavors have time to deepen. Just make sure to bring slices to room temperature before serving for the best texture and flavor.

Freezing

I’ve frozen both the cake layers (unfrosted) and the fully assembled cake with frosting. For the cake layers, wrap them tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting. When freezing the frosted cake, place it in a sturdy container and thaw slowly in the fridge to avoid condensation ruining the frosting texture.

Reheating

Since the cake is best served at room temperature, I usually leave slices out for about 30 minutes before eating. If you like it a little warm, pop a slice in the microwave for 10-15 seconds, but be careful not to soften the marshmallow frosting too much. This quick warm-up really brings out the spices and sweetness.

FAQs

Final Thoughts

Honestly, this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe holds a special place in my heart because it combines familiar fall flavors with a fun, lighthearted frosting twist. I love serving it to friends who say, “Wow, I’ve never had a cake like this before!” and seeing their faces light up. If you’re looking for a recipe that’s cozy, impressive, and totally satisfying, give this one a try—I’m pretty sure you’ll end up making it again and again, just like I do.

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