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:The Simple, Sweet Life
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Yield:16 slices 1x
For the sweet potato cake:
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
Preheat your oven to 350F and line the bottom of two 6″ cake pans with parchment paper.
In a small bowl, heat the milk and butter until melted.
In the bowl of a stand mixer, whisk together eggs and granulated sugar until light and fluffy.
Add the milk/butter and sweet potato, mixing on low until just combined.
Gently fold in the rest of the ingredients, and divide batter between three 6″ 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.
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.