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 with you because it’s one of those desserts that feels like a big, warm hug. The combination of moist, perfectly spiced sweet potato cake with fluffy marshmallow frosting and the satisfying crunch of toasted pecans on top just hits all the right notes. You’ll find it’s a fantastic showstopper for fall gatherings, holidays, or whenever you want something that tastes special but isn’t complicated to make.

When I first tried this recipe, I was blown away by how the sweet potatoes keep the cake incredibly moist without any heaviness, and that marshmallow frosting—oh, it’s creamy and sweet with just the right hint of saltiness. Plus, the toasted pecans add this wonderful texture contrast that keeps every bite interesting. If you’re after a dessert that’s comforting yet a little unexpected, this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is definitely worth your time.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create a spiced sweet potato cake with a frosting that’s sweet and fluffy but not too heavy. Keep an eye out for good-quality marshmallow fluff and fresh pecans to really nail the flavor.

• All-purpose flour: The backbone here for a tender cake crumb.
• Baking soda and baking powder: Essential for that perfect rise and light texture.
• Kosher salt: Balances sweetness and enhances the spices.
• Ground ginger, cloves, and nutmeg: These warm spices add cozy depth and aroma.
• Unsalted butter: Use softened for easy creaming and rich flavor.
• Granulated and brown sugar: The mix adds complexity — brown sugar gives moisture and caramel notes.
• Large eggs: Help bind and provide structure.
• Pure vanilla extract: Boosts overall flavor of the cake.
• Mashed sweet potatoes: Be sure they’re smooth and well-cooked; this makes your cake moist and naturally sweet.
• Buttermilk: Adds tanginess and helps tenderize the crumb.
• Marshmallow fluff: The star of the frosting that gives it that signature, fluff-filled sweetness.
• Powdered sugar: Sweetens and thickens the frosting for spreading.
• Toasted pecans: Adds crunchy garnish and nuts’ rich flavor.

Variations

I like to switch things up sometimes depending on the season or who I’m serving this to. The beauty of this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is that it’s super adaptable without losing its distinct charm.

• Dairy-Free Variation: I’ve successfully swapped out butter for coconut oil and used a dairy-free milk and yogurt alternative — the cake remains moist and flavorful!
• Spice Mix Changes: Sometimes I add a sprinkle of cinnamon or cardamom for a slightly different spice profile that I love around the holidays.
• Pecan Substitute: Walnuts or even toasted almonds work well if pecans aren’t your favorite or are hard to find.
• Mini Cupcakes: Perfect for parties or kid-friendly treats — just reduce baking time accordingly.

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

Step 1: Prep your pans and oven

Start by preheating your oven to 350°F. Then grease two 9-inch cake pans and line their bottoms with parchment paper — this simple step helps the cakes release effortlessly once baked, making your life much easier.

Step 2: Mix your dry ingredients and spices

In a large bowl, whisk together the flour, baking soda, baking powder, kosher salt, and the warm spices — ginger, cloves, nutmeg. This ensures the raising agents and spices are evenly distributed, so your cake bakes perfectly and tastes consistent through every bite.

Step 3: Cream the butter and sugars

Using a hand mixer, beat together the softened butter with granulated and brown sugars until light and fluffy — about 3 to 5 minutes. I know it’s tempting to rush this step, but don’t! This really builds the right texture and helps your cake rise beautifully.

Step 4: Incorporate eggs, vanilla, and sweet potatoes

Add in the eggs one at a time, beating well after each addition so everything blends smoothly. Then mix in pure vanilla and mashed sweet potatoes. I like to use warm, freshly mashed sweet potatoes for best flavor and texture — just be sure they’re not too hot or you could curdle your eggs.

Step 5: Alternate mixing dry ingredients and buttermilk

Slowly add half of your dry mix and then half of the buttermilk to the wet ingredients, beating on low just until combined. Repeat with the remaining ingredients. Overmixing here can make the cake tough, so be gentle and stop as soon as everything is incorporated.

Step 6: Bake until perfectly done

Divide the batter evenly between your prepared pans and bake for 40 to 45 minutes. You’ll know your cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool completely on a wire rack before frosting to avoid melting your marshmallow topping.

Step 7: Make the marshmallow frosting

In a large bowl, beat softened butter on medium-high speed until smooth. Add marshmallow fluff, salt, and start folding in powdered sugar — half a cup at a time. Don’t rush; scrape down the bowl to blend everything evenly. The frosting should become fluffy and spreadable but not runny, about 1 to 2 minutes of mixing.

Step 8: Assemble and add toasted pecans

Spread a generous layer of marshmallow frosting on one cake round, then gently place the second cake on top. Frost the top of the cake, smoothing it out nicely, then sprinkle chopped toasted pecans around the edges for that final beautiful touch and extra crunch.

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

Garnishes

I love keeping it simple with just chopped toasted pecans as a garnish – it adds that perfect nutty crunch. If I’m feeling festive, I’ll add a little sprinkle of ground cinnamon or some candied orange peel for a fun pop of flavor and color.

Side Dishes

Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe pairs wonderfully with a cup of strong coffee or warm spiced tea. I also enjoy it alongside light fruit salads or whipped cream to balance its richness.

Creative Ways to Present

For special occasions, I’ve turned this cake into mini layered cupcakes topped with mini marshmallows and pecan halves. Another fun idea is to drizzle a bit of caramel sauce on top right before serving — it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftover cake covered tightly in the fridge to keep the marshmallow frosting fresh. It usually stays great for up to 4 days. Let it sit at room temperature 30 minutes before serving for the best texture.

Freezing

I’ve frozen this cake successfully by wrapping it tightly in plastic wrap and then foil, frost and all. When ready to eat, thaw overnight in the fridge. The texture remains surprisingly good, and the frosting retains its fluffiness.

Reheating

I usually don’t reheat the cake itself, but if you want to warm a slice for that fresh-from-the-oven feel, pop it in the microwave for 10–15 seconds. Just be careful not to overheat or the frosting might melt.

FAQs

Final Thoughts

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is one of my all-time favorites because it combines nostalgic flavors with a fun twist that everyone appreciates. I’m always thrilled when guests ask for seconds, and I bet you will be, too. If you’re looking for a dessert that’s cozy, impressive, and just a little different from the usual, give this recipe a try—you won’t regret it!

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