Southern sweet Potato Cake with Marshmallow Frosting is the perfect cake for fall & Thanksgiving. It’s moist, full of warm spices, and crowned with a sweet fluffy cloud of marshmallow buttercream!

You’ve probable attempted spice cake, and you’ve truely tried carrot cake – but have you ever ever had candy potato cake? It’s a scrumptious Southern favored which you want to feature to your baking list. It’s a wet spice cake that’s perfectly dense with the precise hint of cinnamon. Then to remind you of sweet potato casserole, it’s crowned with fluffy cream cheese frosting.


Now i like sweet potato as plenty as the following person. sweet potato fries, mashed candy potato, sweet potato hashbrowns – you call it. however I had by no means attempted baking with candy potato until recently. It turns out that it’s scrumptious. It provides a lot moisture to baked items so they end up soft, tender, and perfectly dense with out being heavy.

Plus – the flavor tastes scrumptious with brown sugar and cinnamon. It’s sincerely a very similar concept to baking with pumpkin or carrots. totally scrumptious.

Candy Potato Cake with Marshmallow Frosting
I determined to make this candy potato cake as a sheet cake in a nine×thirteen inch pan as it’s way much less work than creating a layer cake, and i sense like a sheet cake version works higher with one of these dense cake.


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
  • 1 - 7 oz jar Marshmallow fluff
  • 2-3 cups powdered sugar
  • 1-2 tablespoons cream or milk
  • 1/4 cup chopped pecans optional
sweet Potato Cake
  1. Preheat the oven to 350F stages. Grease and flour a 9x13 inch cake pan.
  2. In a medium bowl whisk collectively the flour, cinnamon, nutmeg, baking soda, baking powder & salt. 
  3. In a big bowl beat collectively the oil, sugars, eggs & vanilla extract until no sugar lumps remain. Then blend within the mashed candy potato. 
  4. With the mixer on low beat in the flour combination about half at a time, alternating with the milk. 
  5. Pour the batter into the organized pan and bake for 40-50 minutes, or until an inserted toothpick comes out easy and the cake does not wobble if you supply the pan a nudge.
Marshmallow Frosting
  1. In a big bowl beat the butter until fluffy.
  2. Then blend in the marshmallow fluff.
  3. blend in the powdered sugar approximately 1 cup at a time, until the desired sweetness is reached. Then blend in the cream/milk 1 tablespoon at a time.
  4. Frost the cooled cake, then optionally enhance with pecans.

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