Description
This Sweet Potato Cake is a moist and flavorful dessert featuring warm spices and creamy marshmallow frosting, perfect for fall or any special occasion. Made with mashed sweet potatoes blended into the batter, it offers a rich texture and a delightful aromatic depth. Topped with fluffy marshmallow frosting and toasted pecans, this cake is sure to impress.
Ingredients
Scale
For Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 Tbsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups mashed sweet potatoes
- 1 cup buttermilk
For Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1 (7-oz.) container marshmallow fluff (about 2 cups)
- 1/2 tsp kosher salt
- 2 cups powdered sugar
- Chopped toasted pecans, for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cloves, and ground nutmeg until evenly combined.
- Cream Butter and Sugars: In a separate large bowl, use a hand mixer to cream together the softened unsalted butter with the granulated and brown sugars until the mixture becomes light and fluffy, which usually takes several minutes.
- Add Wet Ingredients: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each is fully incorporated before adding the next. Then beat in the pure vanilla extract followed by the mashed sweet potatoes until just combined without overmixing.
- Alternate Dry Ingredients and Buttermilk: Add half of the dry ingredient mixture and half of the buttermilk to the wet ingredients. Beat on low speed to combine. Repeat this process with the remaining dry ingredients and buttermilk, mixing just until everything is evenly combined to maintain the batter’s light texture.
- Bake the Cakes: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove from the oven and let the cakes cool completely on a wire rack.
- Prepare the Frosting: Using a hand mixer, beat the softened butter in a large bowl on medium-high speed until smooth. Gradually add marshmallow fluff, kosher salt, and 1/2 cup of the powdered sugar, beating until combined. Scrape down the sides of the bowl and continue adding the remaining powdered sugar, 1/2 cup at a time, beating until the frosting is smooth and fluffy, about 1 to 2 minutes.
- Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a generous layer of marshmallow frosting over the top. Place the second cake layer on top, then frost the top and edges of the entire cake. Finally, garnish by sprinkling chopped toasted pecans around the outer edge of the top layer.
Notes
- Make sure the sweet potatoes are well mashed and at room temperature for even mixing.
- Use full-fat buttermilk for best moisture and flavor.
- To prepare the cake pans, greasing and lining with parchment paper ensures the cake layers come out cleanly.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding.
- For a nut-free version, omit the pecans or replace with toasted coconut flakes.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
