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sweet potato cake
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4.5 from 10 votes

Sweet Potato Cake w/ Marshmallow Crisp Frosting

HOMEMADE SWEET POTATO CAKE RECIPE WITH MARSHMALLOW GLAZE AND TOPPED WITH PECAN CRISP. IT’S LIKE A SWEET POTATO CASSEROLE IN CAKE FORM!
Course cake, Dessert, pound cake
Cuisine American, southern
Keyword how to make, moist, pound cake, streusel, sweet potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 people
Author Divas Can Cook

Ingredients

CAKE

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg can use less if desired
  • 1 teaspoon ginger
  • 1/2 teaspoon ground clove (can use less if desired
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup fresh sweet potato puree (about 3 medium sweet potatoes) (See note)
  • 3/4 cup buttermilk

PECAN CRISP

  • 1/4 cup all-purpose flour
  • 1/2 cup pecan pieces
  • 1/4 cup oats
  • 1/2 cup light brown sugar packed
  • 3 tablespoon butter softened

MARSHMALLOW GLAZE

  • 1 cup marshmallow creme
  • 1/4 cup powdered sugar
  • 3-4 teaspoons heavy whipping cream

Instructions

  • 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)

Video

Notes

Sweet Potato Puree: Cook sweet potatoes in microwave until fork tender. Let cool and them spoon the flesh into a food processor. Puree until thick, smooth and creamy, adding enough water so that it reaches a mashed potato consistency.
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 when 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.