Description

This Sweet Potato Cake is a moist and flavorful dessert perfect for cozy gatherings. Made with mashed sweet potatoes, warm spices, and a rich marshmallow fluff frosting, it offers a delightful blend of sweetness and spice. The cake layers are tender and paired beautifully with a buttery, fluffy frosting garnished with toasted pecans for added texture and flavor.

Ingredients

Units 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

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cloves, and ground nutmeg until well combined.
Cream butter and sugars: In a separate large bowl, using a hand mixer, cream unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This will take about 3-5 minutes.
Add eggs, vanilla, and sweet potatoes: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then blend in the vanilla extract and mashed sweet potatoes until just combined.
Combine dry ingredients and buttermilk: Add half of the dry ingredient mixture and half of the buttermilk to the wet mixture. Beat on low speed until combined. Repeat this process with the remaining dry ingredients and buttermilk, and mix just until everything is incorporated without overmixing.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on a cooling rack.
Make frosting: In a large bowl, beat softened butter on medium-high speed with a hand mixer until smooth. Add marshmallow fluff, kosher salt, and 1/2 cup of powdered sugar. Beat to combine. Scrape down the sides of the bowl and continue adding the remaining powdered sugar 1/2 cup at a time, beating until frosting is smooth, creamy, and fluffy, about 1 to 2 minutes.
Assemble the cake: Spread a generous layer of marshmallow frosting on one cake layer, then place the second layer on top. Frost the top of the cake evenly. Finally, sprinkle chopped toasted pecans around the outer edge of the top cake as garnish.

Notes

Ensure sweet potatoes are well mashed and at room temperature before mixing for best consistency.
Do not overmix the batter after adding dry ingredients to keep the cake tender.
Use room temperature butter and eggs to ensure even mixing.
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
This cake can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 35g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.3g
Carbohydrates: 52g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg