Description
This delightful Sweet Potato Cake with Marshmallow Frosting combines the warm flavors of cinnamon and nutmeg with the natural sweetness of mashed sweet potatoes, resulting in a moist and flavorful dessert. Topped with a fluffy homemade marshmallow frosting and optional pecans, this cake is perfect for holiday gatherings or any cozy occasion.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and no sugar lumps remain.
- Add Sweet Potato: Mix the mashed or pureed sweet potato into the wet ingredients thoroughly.
- Incorporate Dry Ingredients and Milk: With the mixer set on low speed, gradually add the flour mixture in about half portions, alternating with the milk. Continue mixing until just combined.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the cake feels firm to the touch without wobbling.
- Prepare Marshmallow Frosting: In a large bowl, beat softened butter until fluffy. Gradually add the marshmallow fluff and continue beating until smooth.
- Add Powdered Sugar and Cream: Mix in the powdered sugar one cup at a time until the desired sweetness and consistency are achieved. Add heavy cream or milk one tablespoon at a time to loosen the frosting as needed.
- Frost and Decorate: Once the cake has completely cooled, spread the marshmallow frosting evenly over the top. Optionally, sprinkle with chopped pecans for added texture and flavor.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- Mashed sweet potatoes can be prepared by roasting, boiling, or baking the sweet potatoes until tender.
- If you prefer a less sweet frosting, adjust the powdered sugar quantity accordingly.
- For a nut-free version, omit the chopped pecans or replace with toasted coconut flakes.
- Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
- You can add a pinch of cloves or ginger to the dry spices for a deeper flavor profile.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
