Sweet Potato Cake

sweet potato cake topped with figs, blackberries and grapes

5 from 10 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.



For the sweet potato cake:

For the marshmallow frosting:

For the caramel:


  1. Preheat your oven to 350F and line the bottom of two 6″ cake pans with parchment paper.
  2. In a small bowl, heat the milk and butter until melted.
  3. In the bowl of a stand mixer, whisk together eggs and granulated sugar until light and fluffy.
  4. Add the milk/butter and sweet potato, mixing on low until just combined.
  5. Gently fold in the rest of the ingredients, and divide batter between three 6″ pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once the cake pans are cool enough to handle, turn the cakes out onto plastic wrap, seal and place in the refrigerator.
  8. In a small saucepan, heat the granulated sugar for the caramel over medium-high heat stirring constantly until completely melted and lump free.
  9. Add butter and continue cooking and stirring until the butter is melted.
  10. Add the heavy cream and allow to bubble for an additional minute, stirring constantly.
  11. Remove the pan from the heat and allow to cool completely.
  12. In the bowl of a stand mixer, beat the butter and marshmallow fluff until smooth.
  13. With the mixer on low, add the powdered sugar slowly.
  14. Increase speed to high and beat until smooth.
  15. To assemble the cake, alternate between layers of sweet potato cake and thin layers of frosting. Crumb coat and allow to set.
  16. Frost the top and sides of the cake and refrigerate the cake for about 15 minutes or until firm.
  17. 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.
  18. Garnish the cake with fresh fruit like figs, grapes and blackberries, or anything else you have on hand.


Caramel recipe from Sally’s Baking Addiction

Marshmallow buttercream from The Kitchn


Keywords: sweet potato cake, sweet potato cake recipe, marshmallow frosting