Sweet Potato Cake with Marshmallow Buttercream
Moist, dense Sweet Potato Cake with Marshmallow Buttercream Frosting is a delicious twist on carrot cake. Perfect for fall, with warm spices, hints of sweet potato flavor, and decadent marshmallow cream frosting!
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated raw sweet potatoes (1 to 2 medium sweet potatoes)
- 1 1/2 cups chopped pecans
- 1 cup unsalted butter (room temperature)
- 2 (7-ounce) containers marshmallow cream
- 2 cups powdered sugar
- 1 pinch salt
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, baking soda, and cinnamon. Set aside.
- Use an electic mixer to beat together the sugar and oil until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, all at once, and mix on low speed until well just combined. Scrape down the sides of the bowl, and mix again to ensure everything is combined. Fold in the sweet potatoes and pecans - reserving a few pecans to sprinkle on the top at the end.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
- Use an electric mixer to beat the butter until smooth. Add the marshmallow cream and mix until combined. Add the powdered sugar and a pinch of salt and mix until combined. Spread the buttercream on the cooled cake. Store the cake in the refrigerator.
Years back, I attended a baking retreat hosted by Martha White with my buddy Brandie from The Country Cook. While there, we were tasked with creating a new recipe using Martha White’s sweet potato muffin mix. The end result was an AMAZING sweet potato cake with marshmallow buttercream Frosting. Sadly, it has become increasingly difficult to find that muffin mix, and I think it might actually be discontinued.
But never fear! I have come up with a solution. You see, I was thinking about fall recipes one day, specifically ones featuring sweet potatoes. And that recipe popped into my mind! So, I decided to come up with a new version of Sweet Potato Cake with Marshmallow Buttercream, and boy is it an improvement!
If you love sweet potatoes and the dense texture and warm spice flavor of carrot cake, you’re going to love this! It might just be my new favorite dessert. Pumpkin spice ain’t got nothing on this one! Y’all enjoy!
What is a sweet potato cake?
Sweet potato cake is something akin to a carrot cake but with sweet potatoes. I specifically took Heather’s Great Aunt Frankie’s Carrot Cake recipe, and I gave it a sweet potato twist.
Sweet potato cake is perfectly dense, amazingly moist, and not too crazy sweet, so the marshmallow buttercream is the perfect sweet topping. I mean, sweet potatoes and marshmallows go together perfectly, right?!
My sweet potato cake recipe has the perfect amount of sweet potato flavor without being overwhelming.
How to Store this Sweet Potato Cake
To store it properly, place the cake in an airtight container and refrigerate it for up to five days.
If you wish to freeze the cake, it’s best to do so soon after assembly. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator and serve within 5 days for the best taste and texture.
Recipe FAQs
Will I really need that much shredded sweet potato? Yes, indeed! You’ll need about 3 cups to be exact. I just used a box grater to shred mine, but you can use a food processor as well. It took about 1 1/2 medium sweet potatoes to yield 3 cups. I suppose that one really large potato might give you enough also.
Should I use a metal, ceramic, or glass baking dish for this recipe? I like to bake this cake in a light-colored metal pan, but a ceramic or glass baking dish will work as well. Just keep in mind that using a different type of baking vessel may change the cook time. Dark-colored metal baking pans can often burn the outside of baked goods like this that require a lengthy time in the oven, so I might reduce the heat about 25° to help prevent that from happening.
Are pecans absolutely necessary in this recipe? While not absolutely necessary, I’d say they are highly encouraged. Yes, pecans can be a little pricey, but they’re worth it. Be sure to buy chopped pecans for this recipe. They’re cheaper to buy in pieces, and it saves you the step of having to chop them. You can also use walnuts, if you wish.
Buttercream Frosting
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, baking soda, and cinnamon. Set aside.
