• Skip to main content
  • Skip to primary sidebar

The Simple, Sweet Life

menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Subscribe
    • Email
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Subscribe
    • Email
    • Instagram
    • Pinterest
    • TikTok
  • ร—
    Home ยป Layer Cakes

    Published: Aug 20, 2019 ยท Modified: Aug 13, 2023 by Claire

    Sweet Potato Cake

    Jump to Recipe·Print Recipe·★★★★★4.6 from 11 reviews

    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.

    sweet potato cake topped with figs, blackberries and grapes

    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
    • Working ahead
    • How to make sweet potato cake
    • Expert tips
    • Storage
    • More fall treats
    • Recipe

    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:ย I use whole milk as it's what we tend to have on hand, butย 2% or even 1% would produce a similarly good cake. I would avoid skim milk.
    • Unsalted butter:ย 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:ย Adds sweetness and makes for a silky smooth buttercream.

    Working ahead

    Layers of orange sweet potato cake filled with frosting next to a clear bowl of white frosting.

    The cake layersย 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

    Overhead view of sweet potato cake batter in a white bowl with a copper whisk.

    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.

    Side view of homemade caramel sauce dripping from a spoon into a clear mason jar.

    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.

    Marshmallow buttercream frosting on a silver spoon.

    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.

    Layers of orange sweet potato cake filled with frosting next to a clear bowl of white frosting.

    Finally, assemble the cake.

    Spread โ…“" frosting on top of the first layer. Top with second layer and repeat until layers are stacked.

    crumb coated cake

    Crumb coat and refrigerate until set (about 15 minutes).

    Use the remaining frosting to frost top and sides.

    sweet potato cake topped with figs, blackberries and grapes.

    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:ย Want a perfectly smooth frosted cake? Check out my post onย how to frost a cakeย for step-by-step instructions.
    • Store-bought caramel substitute: Store-bought caramel can be substituted for homemade. You'll need about โ…“-1/2 cup for this recipe.
    slice of cake next to cake and a bowl of grapes

    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, youโ€™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.

    • slice being pulled from an pecan upside down cake with bits of caramel pulling between the slice and the rest of the cake with plates and a bowl of pecans in the background.
      Pecan Upside Down Cake
    • Cranberry apple crisp with a scoop of melting ice cream on a light blue striped towel. Plates, a bowl of frozen cranberries, and ice cream scoop and a white bowl are nearby.
      Cranberry Apple Crisp
    • a stack of iced pumpkin cookies next to a short glass of milk with additional cookies, bowls and white and green pumpkins in the background against a tiled backdrop.
      Pumpkin Oatmeal Cookies with Browned Butter Icing
    • flat lay photo of half frosted cinnamon rolls
      Bourbon Butterscotch Cinnamon Rolls

    Did you make this recipe?ย Please leave a โญ 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.

    Print

    Recipe

    Sweet Potato Cake

    sweet potato cake topped with figs, blackberries and grapes
    Print Recipe

    ★★★★★

    4.6 from 11 reviews

    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.

    • Author: Claire Coffey
    • Prep Time: 40 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 16 slices 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Units Scale

    For the sweet potato cake:

    • 3 eggs
    • 1 ยฝ cup granulated sugar
    • ยฝ cup unsalted butter
    • 1 - 14oz can sweet potato puree
    • ยฝ cup milk
    • 1 tsp. ground cinnamon
    • ยฝ tsp. ground ginger
    • 2 tsp. baking powder
    • 1 tsp. vanilla extract
    • 1 ยฝ 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
    • ยฝ cup heavy cream

    Instructions

    1. Grease and line the bottom of three 6" round cake pans.
    2. Cream the butter and sugar on medium until light, fluffy, and no longer clinging to the sides of the bowl (about 2-3 minutes).
    3. Reduce mixer to low and beat in the eggs one at a time until just combined.
    4. 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.
    5. 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.
    6. Divide batter between prepared pans.
    7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    8. Once the cake pans are cool enough to handle, turn the cakes out onto plastic wrap, seal and place in the refrigerator.
    9. In a small saucepan, heat the granulated sugar for the caramel over medium-high heat stirring constantly until completely melted and lump-free.
    10. Add butter and continue cooking and stirring until the butter is melted.
    11. Add the heavy cream and allow to bubble for an additional minute, stirring constantly.
    12. Remove the pan from the heat and allow to cool completely.
    13. In the bowl of a stand mixer, beat the butter and marshmallow fluff until smooth.
    14. With the mixer on low, add the powdered sugar slowly.
    15. Increase speed to high and beat until smooth.
    16. To assemble the cake, alternate between layers of sweet potato cake and thin layers of frosting. Crumb coat and allow to set.
    17. Frost the top and sides of the cake and refrigerate the cake for about 15 minutes or until firm.
    18. 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.
    19. 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:ย 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:ย Youโ€™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 โ…“-1/2 cup for this recipe.
    • Storage:ย 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:ย Once your cake is cut, youโ€™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

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    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. ๐Ÿ˜‚ Have a look for yourself!

    This cake is a sweet take on the classic Thanksgiving sweet potato casserole combining layers of moist sweet potato cake, decadent marshmallow frosting, and topped with caramel and chocolates! | The Simple, Sweet Life

    More Layer Cake Recipes

    • A hand placing a blackberry on top of a white frosted blackberry cake with blackberry curd, fresh blackberries, flowers and a pair of scissors around it.
      Blackberry Cake with Vanilla Bean Frosting
    • Pineapple carrot cake garnished with small pink flowers and chopped nuts on a marble cake stand with a light wood base. Plates, silverware and a bouquet of white flowers are in the background.
      Pineapple Carrot Cake
    • Side and slight top view of a heart shaped cake with different shades of pink frosting piped onto the sides and top.
      Vintage Heart Cake
    • Slice of cherry chip cake with larger cake, white bowls and a cocktail in the background.
      Cherry Chip Cake

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Sybil says

      November 09, 2015 at 7:57 pm

      This looks phenomenal! Your pictures are spectacular ๐Ÿ™‚

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:42 pm

        Thank you so much Sybil! ๐Ÿ™‚

        Reply
    2. Lily @GastroSenses says

      November 09, 2015 at 11:04 pm

      This cake is the bomb! So beautiful! I'm sure you father-in-law felt in love with this cake!

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:43 pm

        I definitely think I changed a few minds about sweet potato baked goods among the Norwegians here. ๐Ÿ™‚ Mission accomplished!

        Reply
    3. Elsa | the whinery says

      November 10, 2015 at 2:09 am

      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!

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:45 pm

        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. ๐Ÿ˜‰

        Reply
    4. Colleen says

      November 10, 2015 at 5:56 am

      Beautiful cake! It sounds absolutely delicious as well!

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:45 pm

        Thank you Colleen! ๐Ÿ™‚

        Reply
    5. June @ How to Philosophize with Cake says

      November 10, 2015 at 1:08 pm

      I admit, I love sweet potato casserole! The marshmallow topping is the best ๐Ÿ™‚ So this cake looks right up my alley! Love the way you decorated it to, looks gorgeous ๐Ÿ˜€

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:45 pm

        Thank you June! ๐Ÿ˜€

        Reply
    6. Claudia | The Brick Kitchen says

      November 11, 2015 at 10:05 am

      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

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:54 pm

        Thank you Claudia! ๐Ÿ™‚ Between the sweet potato and the stuffing (particularly the stuffing) I think I'm making culinary points here in Norway. ๐Ÿ˜‰ 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.

        Reply
    7. Elizabeth @ SugarHero.com says

      November 11, 2015 at 6:56 am

      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. ๐Ÿ™‚ This cake looks fantastic and I am obsessed with the way you decorated it!

      Reply
      • The Simple, Sweet Life says

        November 13, 2015 at 11:48 pm

        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!

        Reply
    8. Lindsey says

      November 20, 2015 at 4:37 am

      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!

      Reply
      • The Simple, Sweet Life says

        December 02, 2015 at 9:18 pm

        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! ๐Ÿ˜€

        Reply
    9. Sue says

      August 25, 2019 at 6:14 pm

      This is beyond gorgeous!! I love the sweet and spicy flavor and the cake and pictures couldn't be more beautiful.

      ★★★★★

      Reply
    10. Gloria | Homemade & Yummy says

      August 26, 2019 at 12:28 pm

      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.

      ★★★★★

      Reply
    11. Rebecca Blackwell says

      August 27, 2019 at 12:43 am

      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!

      ★★★★★

      Reply
    12. Elaine Benoit says

      August 28, 2019 at 8:26 am

      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.

      ★★★★★

      Reply
    13. Aleta says

      August 29, 2019 at 6:41 am

      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!

      Reply
    14. Kelly Anthony says

      August 30, 2019 at 11:09 am

      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.

      ★★★★★

      Reply
    15. Paula Montenegro says

      August 30, 2019 at 3:24 pm

      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.

      ★★★★★

      Reply
    16. Kate says

      August 31, 2019 at 10:47 am

      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!

      ★★★★★

      Reply
    17. Cathleen @ A Taste of Madness says

      August 31, 2019 at 6:29 pm

      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!!

      ★★★★★

      Reply
    18. Megan Ellam says

      September 01, 2019 at 5:28 pm

      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!

      ★★★★★

      Reply
    19. Jo says

      September 02, 2019 at 5:25 am

      Really!? Sweet potato cake! WOW. It looks heavenly and so tempting. Absolutely love how you decorated the cake.

      ★★★★★

      Reply
    20. Daniela says

      September 02, 2019 at 9:06 am

      One of the prettiest sweet potato cakes I've ever seen! Wowie it's stunning! And sounds so delicious too!

      Reply
    21. Stephanie says

      November 07, 2020 at 3:57 am

      I didnโ€™t leave enough of a comment as to why this cake was disgusting. It didnโ€™t look like cake. It was SO sweet. There is as much sugar as there is flour but thereโ€™s more sweet potato than anything. Itโ€™s gross. The good comments didnโ€™t even bake the cake! Iโ€™m not sure if something is wrong with the amounts posted but itโ€™s gross the worst cake Ever.

      ★

      Reply

    Primary Sidebar

    woman with long brown hair, half up in a bun, sitting in front of an open refrigerator eating a cookie with a white and orange cat.

    I'm Claire, the baker, blogger, and general sprinkle enthusiast behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day!

    More about me โ†’

    Popular

    • overhead view of fluffernutter brownies on a cooling rack
      8 Ways to Upgrade Your Boxed Brownie Mix
    • Side and slight top view of a heart shaped cake with different shades of pink frosting piped onto the sides and top.
      Vintage Heart Cake
    • a variety of cakes decorated with flowers.
      How to safely use fresh flowers on cakes
    • 10 Things I Wish I Knew About Cookie Decorating

    Fall Favorites

    • Apple cider donut bundt cake on a white cake stand with a white bowl, plates, candles and a glass of apple cider in the background.
      Apple Cider Donut Cake
    • Frosted spice cake on a clear cake stand with while bowl, a jar of caramel, two taper candles and a small stack of white plates in the background.
      Krydderkake (Norwegian Spice Cake)
    • Close up of rice krispie treat being pulled in two with thick strings of marshmallow stretching between the halves.
      Browned Butter Rice Krispie Treats
    • Three maple cookies on a small parchment paper-lined silver cooling rack. Around them are a glass of milk, a bowl of glaze, plates and a small bowl of pecans.
      Maple Cookies

    Footer

    โ†‘ back to top

    Quick Links

    About
    Privacy Policy
    Contact

    Recipes

    Scandinavian baking
    Cakes
    Cookies
    Pies and tarts
    Brownies and bars
    Breakfasts

    Follow

    Instagram
    Pinterest
    TikTok

    As an Amazon Associate I earn from qualifying purchases at no cost to you. Purchases from these links helps support this blog so I can keep creating the free recipes you know and love. All affiliate links are clearly marked.

    Copyright ยฉ 2023 The Simple, Sweet Life