Beginner
Sweet Potato Cake with Marshmallow Frosting
Fries aren’t the only thing you can make with sweet potatoes! Soft and bursting with fall flavor, this sweet potato cake is made using fresh sweet potatoes, then is seasoned with cinnamon, ginger, nutmeg and clove for a yummy spice cake you’re sure to love. Top your dessert with our homemade Marshmallow Buttercream Frosting for the perfect dash of sweetness.
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Prep2 hr
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Total Time3 hr 30 min
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Skill LevelBeginnerAmount10-12 servings
Ingredients
Cake
1-1/2 pounds sweet potatoes (about 2 large)
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 cup milk
1/2 cup sour cream
3/4 cup butter (1-1/2 sticks), softened
1-3/4 cups granulated sugar
3 eggs
Frosting
1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)
1-1/2 cups marshmallow creme
Tools
Baking sheet
8 inch round cake pans
2 medium bowls
Large bowl
Electric mixer
Instructions
Click to mark complete
- For the cake: Preheat oven to 375ºF. Pierce whole sweet potatoes several times with a fork. Place on a baking sheet and roast 55-60 minutes or until fork tender.
- Remove from oven; cool 20-30 minutes or until cool enough to handle. Remove skins and puree roasted potatoes in a food processor until smooth. Measure out 1-3/4 cups sweet potato puree, reserving any remaining for another use. Let puree cool completely to room temperature.
- Reduce oven temperature to 350ºF. Prepare 2 8 in. round pans with vegetable pan spray.
- In a medium bowl, stir together flour, baking powder, cinnamon baking soda, salt, ginger, nutmeg, and clove.
- In another medium bowl, whisk together 1-3/4 cups sweet potato puree, milk and sour cream until smooth.
- In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with sweet potato mixture, beginning and ending with flour. Scrape down bottom and sides of mixing bowl often. Continue beating one minute. Divide batter evenly into prepared pans.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pans on a cooling grid 10 minutes. Remove from pans; cool cake layers completely on grid before decorating.
- For the frosting: In a large mixing bowl, beat butter and shortening with electric mixer until light and fluffy, about 1 minute. Add vanilla extract and salt and mix until combined.
- Gradually add sugar, one cup at a time. Start by mixing on low speed, then beating well on medium speed. Scrape the bottom and sides of the bowl often. When all sugar has been added, the frosting will appear dry.
- Add marshmallow creme; beat on medium speed until light and fluffy.
- Fill and decorate cake as desired with frosting.
Notes
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Sweet potatoes can be baked 24 hours in advance and refrigerated until ready to use.
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