Sweet Potato Cake with Marshmallow Frosting Recipe

I absolutely love this Sweet Potato Cake with Marshmallow Frosting Recipe because it combines the cozy warmth of sweet potatoes and spices with the nostalgic, fluffy sweetness of marshmallow frosting. It’s one of those desserts that feels both classic and unexpected, perfect for cozy fall gatherings or anytime you want a comforting treat that stands out from your typical cake.

When I first tried this recipe, I was amazed at how moist and tender the cake turned out, thanks to the pureed sweet potatoes, and the frosting? Oh, it’s like a cloud of sweetness with just the right balance. You’ll find that this Sweet Potato Cake with Marshmallow Frosting Recipe is a real crowd-pleaser, and once you give it a go, you might just keep it in your fall baking rotation like I do!

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Ingredients You’ll Need

The ingredients in this Sweet Potato Cake with Marshmallow Frosting Recipe work together beautifully to create a moist, flavorful cake and fluffy frosting. I always keep cinnamon and nutmeg on hand since they bring that warm spice depth, and using both white and brown sugar gives the cake a lovely caramel note.

• All-purpose flour: The perfect base for the cake, provides structure while keeping it tender.
• Cinnamon: Adds that cozy, warm flavor that complements sweet potatoes perfectly.
• Nutmeg: Just a pinch enhances the spice warmth without overwhelming.
• Baking soda & baking powder: These leavening agents help the cake rise just right; don’t skip either.
• Salt: Balances sweetness and deepens flavor.
• Vegetable oil: Keeps the cake moist without a heavy texture.
• White sugar: Adds sweetness and structure.
• Brown sugar: Brings a rich, molasses-like depth and moisture.
• Vanilla extract: Rounds out all the flavors beautifully.
• Eggs: Bind everything together and add richness.
• Mashed sweet potato: The star ingredient—adds moisture, natural sweetness, and a gorgeous color.
• Milk: Keeps the batter smooth and adds tenderness.
• Unsalted butter: For the frosting, softened for easy whipping.
• Marshmallow fluff: The magic in this frosting, giving it that signature fluffy, sweet texture.
• Powdered sugar: Sweetens and thickens the frosting; add a little at a time.
• Heavy cream or milk: To get the frosting just the right consistency.
• Chopped pecans (optional): Add a bit of crunch and a toasty contrast on top.

Variations

I love making this Sweet Potato Cake with Marshmallow Frosting Recipe my own by playing around with add-ins or swaps—there’s plenty of room for creativity here. You can keep it classic or twist it to suit your taste or dietary needs.

• Walnut or pecan swap: Sometimes I swap pecans for walnuts in the frosting topping for a different nutty punch, and it never disappoints.
• Use coconut sugar: If you want to reduce refined sugar a bit, try substituting brown sugar with coconut sugar for a subtle caramel flavor.
• Gluten-free: You can use a gluten-free flour blend, but make sure it has xanthan gum or another binder to keep the cake from falling apart.
• Spice it up: Adding a pinch of ground ginger or cloves gives this cake an extra festive, holiday spice boost I totally enjoy during the colder months.

How to Make Sweet Potato Cake with Marshmallow Frosting Recipe

Step 1: Prep your pan and preheat the oven

Start by preheating your oven to 350°F (175°C). You’ll want to grease and flour a 9×13-inch cake pan really well—this helps the cake release easily after baking. I usually line the pan with parchment paper just for extra insurance, but it’s not essential if you grease and flour carefully.

Step 2: Mix your dry ingredients

In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt. This step ensures your spices and leavening agents are evenly distributed, so your cake rises beautifully and tastes balanced.

Step 3: Combine wet ingredients and sweetness

In a large bowl, beat the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and free of sugar lumps. Then stir in your mashed sweet potato—you’ll notice the batter getting thick and rich. Trust me, the sweet potato keeps this cake moist like nothing else.

Step 4: Alternate mixing dry ingredients and milk

With your mixer on low, add the flour mixture to the wet ingredients about half at a time, alternating with the milk. This alternating method prevents overmixing, which can make cakes tough. Mix until just combined—you want a smooth batter that’s still soft and fluffy.

Step 5: Bake your cake

Pour your batter evenly into the prepared pan, then bake for 40–50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and gently shaking the pan shows the cake is set and doesn’t wobble. I like to check after 40 minutes because ovens vary—better to test early than overbake!

Step 6: Make the marshmallow frosting

While your cake cools completely (don’t rush this or your frosting might melt), beat the softened butter in a large bowl until creamy and fluffy. Next, add the marshmallow fluff and mix well. Slowly mix in powdered sugar, about a cup at a time, until the frosting reaches your desired sweetness and thickness. Add heavy cream or milk one tablespoon at a time to loosen the frosting if it’s too thick—you want it spreadable but not runny.

Step 7: Frost and finish your cake

Spread your marshmallow frosting evenly over the cooled cake. If you like, sprinkle chopped pecans on top for a lovely crunch and flavor contrast. And voilà — your sweet potato cake with marshmallow frosting is ready to enjoy!

How to Serve Sweet Potato Cake with Marshmallow Frosting Recipe

Garnishes

I usually top the frosted cake with chopped toasted pecans because they add texture and a lovely nutty flavor that cuts through the sweetness. Sometimes I toss a pinch of cinnamon or drizzle a tiny bit of caramel sauce for extra flair when guests are over.

Side Dishes

This cake pairs wonderfully with a lightly brewed coffee or a warm cup of chai tea. For a more indulgent dessert plate, I like serving it with whipped cream or a scoop of vanilla bean ice cream. It’s simple but really elevates the whole experience.

Creative Ways to Present

I’ve had fun layering this cake with extra marshmallow fluff between layers to make a more dramatic layer cake. For holiday parties, I decorated mine with mini roasted sweet potato chunks and rosemary sprigs for a rustic, festive look that wowed everyone. Get creative—this recipe invites it!

Make Ahead and Storage

Storing Leftovers

I always store any leftover sweet potato cake covered tightly in the fridge since the marshmallow frosting needs to stay cool. Wrapped well, it keeps fresh and moist for up to 4 days. Just bring it to room temperature before serving to get that perfect soft texture back.

Freezing

If you want to freeze a portion, I recommend freezing the unfrosted cake layers wrapped in plastic and foil to prevent freezer burn. When you’re ready, thaw them overnight in the fridge and then frost fresh. The marshmallow frosting doesn’t freeze well, so this approach keeps your texture top-notch.

Reheating

To enjoy leftovers, let the cake sit at room temperature for about 30 minutes. If you want it warm, I pop a single slice in the microwave for about 15 seconds—but be careful not to overheat or melt the frosting. This keeps the cake moist and the marshmallow topping just right.

FAQs

Final Thoughts

This Sweet Potato Cake with Marshmallow Frosting Recipe has become such a cherished go-to in my kitchen because it feels like a warm hug in dessert form. It’s just different enough to catch people’s attention, yet comfortable and familiar thanks to those classic fall flavors. If you want a cake that’s moist, flavorful, and topped with dreamy marshmallow frosting, I really encourage you to try this one—you might even find it becoming your new seasonal favorite!

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