Sweet Potato Cake with Marshmallow Frosting

5 from 3 votes

Sweet Potato Cake with Marshmallow Frosting

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

Prep Time30

Cook Time40

Total Time2 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

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
7 ounces Marshmallow fluff
2 cups Powdered sugar add more if needed
1 tablespoon Heavy cream or milk; add more as needed
1/4 cup Chopped pecans optional

Instructions

Sweet Potato Cake

Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder & salt.
In a large bowl beat together the oil, sugars, eggs & vanilla extract until no sugar lumps remain. Then mix in the mashed sweet potato.
With the mixer on low beat in the flour mixture about 1/2 at a time, alternating with the milk.
Pour the batter into the prepared pan and bake for 40-50 minutes, or until an inserted toothpick comes out clean and the cake doesn't wobble if you give the pan a nudge.

Marshmallow Frosting

In a large bowl beat the butter until fluffy.
Then mix in the marshmallow fluff.
Mix in the powdered sugar about 1 cup at a time, until the desired sweetness is reached. Then mix in the cream/milk 1 tablespoon at a time.
Frost the cooled cake, then optionally decorate with pecans.

Nutrition

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