Description
This Sweet Potato Cake is a moist and flavorful dessert perfect for any occasion. It combines the natural sweetness of mashed sweet potatoes with warm spices and a fluffy marshmallow frosting, creating a delightful treat topped with toasted pecans for added texture and taste.
Ingredients
Scale
For the 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 the 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and the warm spices—ground ginger, ground cloves, and ground nutmeg.
- Cream Butter and Sugars: In another large bowl, use a hand mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This typically takes a few minutes and ensures a tender cake.
- Add Eggs, Vanilla, and Sweet Potatoes: Beat in the eggs one at a time to maintain the emulsion. Then mix in the vanilla extract followed by the mashed sweet potatoes until just combined for a moist batter.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients and half of the buttermilk to the wet mixture. Beat on low speed to combine. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix to keep the cake tender.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer the cakes to a cooling rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter on medium-high speed until smooth using a hand mixer. Add the marshmallow fluff, kosher salt, and 1/2 cup of the powdered sugar. Mix until combined, then gradually add the remaining powdered sugar 1/2 cup at a time, beating until the frosting is smooth and fluffy. Scrape down the bowl sides as needed.
- Assemble the Cake: Spread a layer of the marshmallow frosting on one cake layer. Top with the second layer and frost the top of the cake evenly. Garnish by sprinkling chopped toasted pecans around the outer edge of the top layer for added crunch and flavor.
Notes
- Use room temperature ingredients for best mixing and texture.
- Make sure the sweet potatoes are well mashed without lumps for a smooth batter.
- To toast pecans, simply place them in a dry skillet over medium heat for a few minutes until fragrant, stirring often to prevent burning.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving to enjoy the best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
