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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 mins
Cook Time40 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 15 slices
Author: Fiona

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
  • 1 - 7 oz jar Marshmallow fluff
  • 2-3 cups powdered sugar
  • 1-2 tablespoons cream or milk
  • 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.