This richly spiced sweet potato cake tastes like your favorite fall memories. With a decadent marshmallow buttercream that comes together in just 5 minutes and a homemade caramel drizzle, there's nothing you won't love about this cake.
Oh sweet potato. Did anyone else grow up thinking these were the absolute worst?
As a kid, the idea of eating a candy-covered, marshmallow-topped vegetable just seemed... wrong.
Now, sweet potato doughnuts, ice cream and cinnamon rolls are among my favorite things.
Jump to:
Ingredients
Below are a few helpful hints as well as the baking science behind why this recipe works. A full list of ingredients and measurements is available in the recipe card.
- Sweet potato: Canned puree works well for this recipe, but if it's not available, you can make your own by baking a couple of sweet potatoes 350F for 1-2 hours. Peel then puree in a blender.
- Eggs: Room-temperature eggs work best as they incorporate into the batter more evenly.
- Milk: I use whole milk as it's what we tend to have on hand, but 2% or even 1% would produce a similarly good cake. I would avoid skim milk.
- Unsalted butter: Adds a rich, buttery flavor as well as moisture to the cake and is the basis for the frosting.
- Cinnamon and ginger: Add a delicious, pumpkin spice-like flavor to this cake.
- Marshmallow fluff: This is what gives the frosting its signature marshmallow flavor.
- Powdered sugar: Adds sweetness and makes for a silky smooth buttercream.
Working ahead
The cake layers can be individually wrapped in plastic wrap and refrigerated for 3-5 days or frozen for up to three months. Frozen layers can be frosted but should be leveled or divided.
The frosting can be stored in an airtight container in the fridge for up to 7 days or frozen for up to three months. Bring to room temperature and whip for a few minutes before using.
How to make sweet potato cake
First, make the cake.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
On low, add the dry ingredients in two equal parts alternating with the wet ingredients in one part.
Bake for 25-30 minutes.
Second, make the caramel.
Heat the granulated sugar over medium-high heat stirring constantly.
Add butter and continue cooking/stirring until melted.
Add the heavy cream and allow to bubble for an additional minute, stirring constantly.
Remove from the heat.
Third, make the frosting.
Beat the softened butter and marshmallow fluff until smooth.
Add the powdered sugar slowly, increase speed to high, and beat until smooth.
Finally, assemble the cake.
Spread ⅓" frosting on top of the first layer. Top with second layer and repeat until layers are stacked.
Crumb coat and refrigerate until set (about 15 minutes).
Use the remaining frosting to frost top and sides.
Drizzle with caramel and top with fresh fruit, berries and/or cake-safe flowers.
Expert tips
- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 12 oz of batter per pan (for three pans).
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
- Frosting: Want a perfectly smooth frosted cake? Check out my post on how to frost a cake for step-by-step instructions.
- Store-bought caramel substitute: Store-bought caramel can be substituted for homemade. You'll need about ⅓-1/2 cup for this recipe.
Storage
This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
More fall treats
Fall baking is my favorite, both because the flavors are fantastic and the temperatures are more conducive to turning on an oven. If you want more fall flavor in your life, here are a few of the recipes on repeat in my kitchen.
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Sweet Potato Cake
This richly spiced sweet potato cake tastes like your favorite fall memories. With a decadent marshmallow buttercream that comes together in just 5 minutes, there are so many things to love about this cake.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the sweet potato cake:
- 3 eggs
- 1 ½ cup granulated sugar
- ½ cup unsalted butter
- 1 - 14oz can sweet potato puree
- ½ cup milk
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1 ½ cup all purpose flour
For the marshmallow frosting:
- 4 sticks unsalted butter, softened
- 2 - 7.5oz containers marshmallow fluff
- 2 cups powdered sugar
For the caramel:
- 1 cup granulated sugar
- 6 tbsp butter, salted and cubed
- ½ cup heavy cream
Instructions
- Grease and line the bottom of three 6" round cake pans.
- Cream the butter and sugar on medium until light, fluffy, and no longer clinging to the sides of the bowl (about 2-3 minutes).
- Reduce mixer to low and beat in the eggs one at a time until just combined.
- Stir together the dry ingredients (flour, baking powder, ginger and cinnamon) in one bowl and the wet ingredients (milk, sweet potato puree, and vanilla extract) in another.
- With the mixer on low, add the dry ingredients in two equal parts, alternating with the wet ingredients in one part. Mix between each new addition until just combined.
- Divide batter between prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake pans are cool enough to handle, turn the cakes out onto plastic wrap, seal and place in the refrigerator.
- In a small saucepan, heat the granulated sugar for the caramel over medium-high heat stirring constantly until completely melted and lump-free.
- Add butter and continue cooking and stirring until the butter is melted.
- Add the heavy cream and allow to bubble for an additional minute, stirring constantly.
- Remove the pan from the heat and allow to cool completely.
- In the bowl of a stand mixer, beat the butter and marshmallow fluff until smooth.
- With the mixer on low, add the powdered sugar slowly.
- Increase speed to high and beat until smooth.
- To assemble the cake, alternate between layers of sweet potato cake and thin layers of frosting. Crumb coat and allow to set.
- Frost the top and sides of the cake and refrigerate the cake for about 15 minutes or until firm.
- Heat your caramel just enough so it's not too thick (about 10 seconds in the microwave) and gently pour it over the top of the cooled cake.
- Garnish the cake with fresh fruit like figs, grapes and blackberries, or anything else you have on hand.
Notes
- Making your own sweet potato puree: Wash and prick two sweet potatoes and bake them at 350F for 1-2 hours, or until tender. Once cooled, peel off the skin and puree them in a blender.
- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 12 oz of batter per pan (for three pans).
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
- The trick to a smoothly frosted cake: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- Store bought caramel substitute: Store bought caramel can be substituted for homemade. You'll need about ⅓-1/2 cup for this recipe.
- Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Caramel recipe from Sally's Baking Addiction
Marshmallow buttercream from The Kitchn
Nutrition
- Serving Size: 1 slice
- Calories: 824
- Sugar: 34.3g
- Sodium: 533mg
- Fat: 61.6g
- Saturated Fat: 38.7g
- Carbohydrates: 68.3g
- Fiber: 1.1g
- Protein: 4g
- Cholesterol: 192mg
Keywords: sweet potato cake, sweet potato cake recipe, marshmallow frosting
Update Notes: This post was originally published in November of 2015 but was republished with updated photos, directions and tips in August of 2019.
Oh hey, you made it all the way to the bottom! And you probably noticed that this post is a 4 year old post that I recently updated.
Normally, this is where I make a comment about how much my food photography has changed, but today, I want to spotlight cake decorating.
I often talk about food photography and styling as though they're separate from things like cake decorating, but in reality, they're really not.
I've learned over the years that if you really want to take your photography and styling to the next level, you need to be thinking about how you're going to decorate and style your cakes all the way back at the recipe development phase.
The first time around I went with dollops of frosting and chocolates with hard edges. It made for a visually interesting cake, but it lacked the organic, naturally feeling I went for in this cake.
This cake looks like something you'd serve at Thanksgiving, not something you'd take an eye out on. 😂 Have a look for yourself!
Sybil says
This looks phenomenal! Your pictures are spectacular 🙂
The Simple, Sweet Life says
Thank you so much Sybil! 🙂
Lily @GastroSenses says
This cake is the bomb! So beautiful! I'm sure you father-in-law felt in love with this cake!
The Simple, Sweet Life says
I definitely think I changed a few minds about sweet potato baked goods among the Norwegians here. 🙂 Mission accomplished!
Elsa | the whinery says
Your sweet potato cake looks absolutely divine, I just love everything about it! I too didn't get the idea of sweet potato until I had it in cheese cake form, then I tried actual sweet potato and I was like... holy, I've been missing out!
The Simple, Sweet Life says
Glad I'm not the only one who discovered sweet potatoes later on. Honestly, I don't think 10 year old me would have appreciated them anyway. 😉
Colleen says
Beautiful cake! It sounds absolutely delicious as well!
The Simple, Sweet Life says
Thank you Colleen! 🙂
June @ How to Philosophize with Cake says
I admit, I love sweet potato casserole! The marshmallow topping is the best 🙂 So this cake looks right up my alley! Love the way you decorated it to, looks gorgeous 😀
The Simple, Sweet Life says
Thank you June! 😀
Claudia | The Brick Kitchen says
Such a gorgeous cake!! I have never put sweet potato in baking before, but I think you have convinced me - LOVE the sound of the marshmallow frosting too. And those caramel drips? If this is what you are introducing to the people you know in Norway, it can't be a bad thing!! <3
The Simple, Sweet Life says
Thank you Claudia! 🙂 Between the sweet potato and the stuffing (particularly the stuffing) I think I'm making culinary points here in Norway. 😉 Although the best part, by far, is showing up at family gatherings with a cake and watching my 5 year old niece throw her little hands in the air and yell, "CLAIRE BROUGHT CAKE!!" and then pulling up a chair to "guard" it.
Elizabeth @ SugarHero.com says
I love how you're bringing culinary diversity to Norway! Pretty soon they're going to be begging you for saurkraut cookies or pickle doughnuts. 🙂 This cake looks fantastic and I am obsessed with the way you decorated it!
The Simple, Sweet Life says
Thank you Elizabeth! I introduced my husband to dill pickles last time we were in the States (what they have here is closer to sweet pickles) and he declared them thoroughly too sour. But stuffing... Oh how they LOVE stuffing. Next on my list of things to introduce them to: cranberries!
Lindsey says
Um.....I'm drooling over here. I have never had a sweet potato cake, but I wouldn't hesistate to try a slice of that. It looks amazing. And the decorations, I mean...come on! Beautiful!
The Simple, Sweet Life says
I hadn't either, but I figured what the heck! If it bakes, it cakes (and suddenly I want a shirt with that phrase...)! But thank you for the sweet words! 😀
Sue says
This is beyond gorgeous!! I love the sweet and spicy flavor and the cake and pictures couldn't be more beautiful.
★★★★★
Gloria | Homemade & Yummy says
I have NOT had sweet potato pie, let alone sweet potato cake. This looks amazing. I LOVE all the fall flavours. This would be perfect for dessert...my guests would love it for sure.
★★★★★
Rebecca Blackwell says
Oh. My. Word. This cake looks so beautiful and delicious! I absolutely love how you've decorated it and the inside of the cake looks positively creamy. Plus - marshmallow frosting! I'm drooling. Can't wait to make this!
★★★★★
Elaine Benoit says
I never liked that sickening sweet dish either (sweet potatoes with marshmallows), but I love sweet potatoes generally! Your cake looks not only beautiful but delicious as well! So moist and a beautiful texture.
★★★★★
Aleta says
Sweet potatoes in cake? Covered in caramel sauce and marshmallow frosting? This sounds as interesting as it looks delicious. Can't wait to give it a try!
Kelly Anthony says
This sweet potato cake is absolutely stunning. I also grew up not liking sweet potatoes but I love them now. Thank goodness our palate change as we get older.
★★★★★
Paula Montenegro says
This is such a stunning cake! I have always loved sweet potatoes, but as a side dish with marshmallows is not enticing at all. In a cake such as this one, well, it's a whole new game! Love it.
★★★★★
Kate says
This looks outrageously delicious and so elegant the way you decorated it. I am sure this would be a huge hit for any Thanksgiving get together!
★★★★★
Cathleen @ A Taste of Madness says
This is the most unique cake I have ever heard of! And you make it look so beautiful too! I think I'm in love.
Bookmarking to make during the Thanksgiving!!
★★★★★
Megan Ellam says
OMG! Wow! How amazing does this look. Your cake looks like perfection. I am not sure I can get mine to look as good but I am sure it will taste that way. Haha! Thanks for another amazing looking recipe!
★★★★★
Jo says
Really!? Sweet potato cake! WOW. It looks heavenly and so tempting. Absolutely love how you decorated the cake.
★★★★★
Daniela says
One of the prettiest sweet potato cakes I've ever seen! Wowie it's stunning! And sounds so delicious too!
Stephanie says
I didn’t leave enough of a comment as to why this cake was disgusting. It didn’t look like cake. It was SO sweet. There is as much sugar as there is flour but there’s more sweet potato than anything. It’s gross. The good comments didn’t even bake the cake! I’m not sure if something is wrong with the amounts posted but it’s gross the worst cake Ever.
★