“Homemade sweet potato cake recipe with marshmallow glaze and topped with pecan crisp. It’s like a sweet potato casserole in cake form! “
I had some sweet potatoes that were about to sprout on me so I needed to use them up ASAP. I asked you guys on Facebook which sweet potato recipe you wanted and sweet potato poundcake won by a landslide! I couldn’t agree more, there is nothing like a good ol homemade , fresh sweet potato cake honey!
I’m not sure if I’d call this cake a poundcake though. The texture is more on the cake side. Either way it’s delicious and there’s just something southern and comforting about the sound of a “homemade sweet potato cake”. Don’t you just get that welcoming, cozy feeling when you say it? No?
Well maybe you will after you make this cake and your entire house is smelling like a slice of cinnamon heaven. Don’t you dare think about skipping that homemade pecan crisp! I’m not a fan of nuts in my cake but that crisp provided such a perfect little crunch! I was tempted to break out the vanilla ice cream and sprinkle on more pecan crisp but I held back. Gotta pace myself since Thanksgiving is right around the corner and I have every intention of eating like a BEAST! Yayy!!
This sweet potato cake recipe starts with fresh sweet potato puree, no cans here, for an authentic sweet potato flavor . It’s spiced with the dynamic spice sisters: cinnamon, ginger, nutmeg and cloves. I love these girls together. Feel free to cut back or increase the spices to your liking but be careful with that clove! Whew she’s a strong one!
The marshmallow glaze goes great on this cake! Marshmallow + sweet potatoes = Yum every time!! I decided to give this sweet potato cake a casserole spin by adding on some pecan crisps It made for a pretty presentation even when left messy. But you may wanna take your time and make it all purdy if you’re making it for a special occasion.
Like most sweet potato and pumpkin desserts it tastes SO much better the next day! The first day it had more of a spice cake taste but by the next day that sweet potato flavor was shining through in all her glory!
Watch me make this sweet potato cake w/ marshmallow frosting and pecan crisp topping from start to finish!
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg (can use less if desired)
- 1 teaspoon ginger
- ½ teaspoon ground clove (can use less if desired
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1½ cup fresh sweet potato puree, (about 3 medium sweet potatoes) (See note)
- ¾ cup buttermilk
- PECAN CRISP
- ¼ cup all-purpose flour
- ½ cup pecan pieces
- ¼ cup oats
- ½ cup light brown sugar, packed
- 3 tablespoon butter, softened
- MARSHMALLOW GLAZE
- 1 cup marshmallow creme
- ¼ cup powdered sugar
- 3-4 teaspoons heavy whipping cream
- Preheat oven to 350 F.
- Generously grease and flour bundt pan. Set aside.
- In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and clove. Set aside.
- In a large bowl, cream together butter, granulated sugar and brown sugar.
- Mix in eggs one at a time until batter is fluffy.
- Fold in vanilla extract.
- Combine dry ingredients with wet ingredients a little at a time while alternating with the buttermilk.
- Fold in sweet potato puree.
- Spoon batter into prepared pan. Jiggle the pan to smooth out the batter and release air bubbles.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs clinging to it. Check on the cake at the 30 minute mark.
- Let cake cool in pan until the sides of the pan is warm to the touch.
- Carefully remove cake from pan and allow to cool completely on a cooling rack.
- Meanwhile, in a medium bowl combine all of the pecan crisp ingredients.
- Spread the crisp onto a foil-lined baking sheet in a single layer.
- Bake for 10-15 minutes or until golden, tossing half-way through.
- Allow crisp to cool completely. Crisp will become firmer as it cools. Set aside.
- Make the marshmallow frosting by combining all marshmallow frosting ingredients in a medium bowl, stirring firmly until silky and pourable.
- When cake has cooled completely, pour on the marshmallow frosting and top with pecan crisp.
- Place in the refrigerator to firm up the frosting.
- Serve. (I prefer to serve this cold but it can also be served at room temperature)
This cake taste the best the next day but the frosting taste best the first day! I'd make the cake a day ahead and frost with ready to serve, but don't worry if you can't. It still taste great on the first day but the sweet potato flavor is stronger on the next day.