Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

I absolutely love this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe because it combines cozy, autumnal flavors with a fluffy, moist texture that feels like a warm hug. When I first tried it, I was amazed at how the sweet potatoes add natural sweetness and moisture, making it a perfect dessert for holiday gatherings or any time you want to impress with something a little different.

You’ll find that the marshmallow frosting is the real game-changer here—it’s light, fluffy, and just sweet enough without being overwhelming. Topped with toasted pecans, this cake has the perfect balance of creamy, crunchy, and spiced goodness that keeps my family coming back for seconds. Trust me, this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is a must-try for your recipe collection.

this …

Ingredients You’ll Need

Each ingredient is carefully selected to complement the sweet potato base and create a rich, spiced profile for your cake. Use fresh spices for the best aroma, and don’t skip the toasted pecans—they bring that perfect crunch.

• All-purpose flour: This serves as the sturdy foundation for the cake’s structure.
• Baking soda and baking powder: They’re essential for that tender rise—make sure yours are fresh for the best lift.
• Kosher salt: Balances the sweetness and enhances flavors.
• Ground ginger, cloves, and nutmeg: Warm spices that make the cake taste comforting and festive.
• Unsalted butter: Used both in the cake and frosting for rich, creamy texture.
• Granulated sugar and brown sugar: The combo adds sweetness and a hint of molasses depth.
• Large eggs: Bind everything together and add richness.
• Pure vanilla extract: Reinforces the sweetness and spices with subtle warmth.
• Mashed sweet potatoes: The star ingredient, bringing moisture and subtle sweetness.
• Buttermilk: Adds tanginess and tenderizes the crumb.
• Marshmallow fluff: The key to that dreamy, fluffy frosting texture.
• Powdered sugar: Sweetens and thickens the frosting.
• Chopped toasted pecans: For garnish and a crunchy contrast.

Variations

I love how adaptable this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is—feel free to tweak it for dietary preferences or seasonal flair. Play with the frosting flavors or swap nuts to make it truly your own.

• Nut-Free Version: I’ve replaced pecans with toasted coconut flakes before, and it still adds a fantastic crunch without nuts.
• Spice It Up More: Adding a little cinnamon or allspice boosted the warming flavor for me one chilly evening—it’s delicious if you love spices.
• Dairy-Free Option: Use coconut oil or vegan butter and a dairy-free marshmallow fluff to make this cake allergy-friendly.
• Mini Cakes or Cupcakes: I sometimes bake this batter in muffin tins for individual servings—great for parties and easier to serve!

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

Step 1: Prep Your Baking Space and Pans

Start by preheating your oven to 350°F and prepping two 9-inch cake pans—grease them well and line the bottoms with parchment paper. This ensures your cake layers will come out clean and intact without sticking. I always do this first so the oven gets to the right temperature while I prepare the batter.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cloves, and nutmeg. Mixing these first lets you evenly distribute the spices and leavening agents, which really helps the cake rise and taste balanced. I find that whisking thoroughly prevents any clumps of spices or powder in the batter.

Step 3: Cream Butter and Sugars

In a separate large bowl, use a hand mixer to cream together the softened butter with the granulated and brown sugars until the mix is light and fluffy—this usually takes about 3 to 5 minutes. This step incorporates air for a tender crumb, so don’t rush it. Then, beat in the eggs one at a time, followed by the vanilla and mashed sweet potatoes just until combined. The sweet potato adds moisture and sweetness without weighing down the batter.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Add half of the dry ingredients to the wet mixture, then half the buttermilk, beating on low speed just until combined. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix here—stir until you no longer see flour streaks. Overmixing can make the cake dense, and we want it tender and light.

Step 5: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool on a wire rack completely before frosting—it’s tempting to frost right away, but frosting warm cake causes it to melt.

Step 6: Make the Marshmallow Frosting

Using a hand mixer, beat the softened butter until smooth, then add the marshmallow fluff, salt, and half a cup of powdered sugar. Mix until combined, scraping down the bowl sides. Then gradually add the remaining powdered sugar in half-cup increments, beating until the frosting is fluffy and smooth—this usually takes 1 to 2 minutes. I love how this frosting is lighter than typical buttercream but still wonderfully rich.

Step 7: Assemble and Garnish with Toasted Pecans

Spread a generous amount of frosting on one cake layer, then carefully place the second layer on top. Frost the top of the cake evenly, then sprinkle chopped toasted pecans around the edges for crunch and a beautiful finish. Toasting the pecans enhances their flavor—the aroma fills my kitchen every time.

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

Garnishes

I typically garnish this cake with extra chopped toasted pecans around the edges—they add such a nice crunch and contrast to the creamy frosting. Sometimes, I lightly dust a bit of cinnamon or nutmeg over the top to highlight those warm spices and make it even more inviting. For festive occasions, a few whole pecans or even a drizzle of maple syrup can make it look irresistible.

Side Dishes

If I’m serving this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe at a holiday meal, I love pairing it with simple whipped cream or a scoop of vanilla ice cream. Those cold, creamy sides balance the richness of the cake beautifully. It also pairs nicely with a cup of strong coffee or chai tea for an afternoon treat.

Creative Ways to Present

For special occasions, I’ve decorated the top with whole cinnamon sticks, a sprinkle of edible gold dust, or fresh cranberries to make it festive. Serving slices on pretty dessert plates with a drizzle of caramel sauce elevates the presentation. You can also make individual small cakes or cupcakes for parties to make sharing simple and fun.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap or in an airtight container in the fridge for up to 4 days. This keeps the marshmallow frosting fresh and the cake moist. Before serving leftovers, I usually let the slices sit a little at room temperature so the frosting softens just enough.

Freezing

Freezing this cake works well if you wrap individual slices tightly in plastic wrap and then foil. I’ve frozen slices for up to two months without losing much flavor or texture. When you’re ready, thaw overnight in the fridge, and give them a little time at room temperature before enjoying.

Reheating

To reheat, I prefer a gentle approach—warming a slice in the microwave for 15-20 seconds helps soften the frosting without melting it completely. You can also warm it in a low oven wrapped in foil if you want to warm multiple slices at once. Just watch carefully so you don’t dry out the cake.

FAQs

Final Thoughts

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe holds a special place in my kitchen because it’s both comforting and a little unexpected. It’s the kind of dessert that sparks conversation and warms hearts at the table. I hope you enjoy making and sharing it as much as I do, and I’m confident it’ll become a new favorite in your home too.

Print