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Sweet Potato Cake

sweet potato cake topped with figs, blackberries and grapes
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★★★★★

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

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

Find it online: https://thesimple-sweetlife.com/sweet-sweet-potato-cake/