Sweet Potato Cake – Sweet potato cake made with marshmallow frosting, maple glaze, chopped pecans, cinnamon, and drippy maple glaze.
Sweet potatoes are a favorite food of many. Sweet potatoes are delicious, healthy, and everything you need in a superfood. They can be used as a healthy substitute in almost any recipe. Sweet potato fries, chili, sweet potato hamburgers, and sweet potato burgers are all made with sweet potatoes. They can be baked, boiled, or mashed. You’ll find a lot of sweet potato recipes on Pinterest.
Sweet potato casserole is a holiday favorite. Its gooey marshmallow topping makes sweet potatoes seem decadent and superfood-free. Today we are going all-in! This cake will give sweet potatoes a gentle push into the sweets section. Today’s sweet potato side dish is still available in this cake, but it’s made with all the same flavors. We’re substituting casserole pans for cake pans and adding THIS …..
The browned butter is the foundation of everything. Add creamy sweet potatoes, cinnamon, and brown Sugar to make a moist cake with all your favorite flavors. The marshmallow fluff is whipped into a creamy frosting and swirled around, only to be engulfed in a maple glaze. A few small dollops of frosting give the cake some texture, while chopped pecans and cinnamon add a little sweetness.
This sweet potato cake is happy to join you in any celebration, whether Thanksgiving, Christmas, or winter birthdays.
Sweet Potato Cake
- 3 Cups all-purpose flour
- 1 1/2 teaspoons Baking Powder
- 1 2 teaspoons baking soda
- 1 2 teaspoons salt
- One tablespoon cinnamon
- 1 2/3 cups unsalted butter, melted, browned bits
- 1 3/4 cups granulated Sugar
- 1 1/4 Cups packed with light brown Sugar
- Six eggs lightly beaten
- Two teaspoons vanilla bean paste or vanilla extract
- 22 ounces of canned sweet potatoes puree
- 1 cup unsalted Butter, Softened
- 1/2 cup salted butter, softened
- 16 ounces of marshmallow fluff
- 4 cups confectioners’ Sugar
- Two tablespoons milk
Maple Drip Glaze
1 cup confectioners’ sugar
Four teaspoons Milk
1/2 teaspoon maple extract
1/4 teaspoon cinnamon
Two teaspoons Light Corn Syrup, optional
For the Assembly:
Make sweet potato cake:
Preheat oven to 350 degrees. Three 8-inch round pans should be butter and lightly floured. Line the pans with circles of parchment paper.
Over medium heat, melt butter in a saucepan. Stirring occasionally, and cook butter until it turns brown. Let cool on the stove.
Mix flour, baking powder and baking soda together with salt and cinnamon.
Combine the browned butter, including any brown bits at the bottom of the pan, granulated Sugar and brown Sugar in a large bowl. Add eggs, vanilla bean paste, granulated Sugar, brown Sugar, eggs, and brown Sugar to the bowl. Mix until well combined.
Mix dry ingredients in a bowl. Add in two batches.
Mix in sweet potato puree.
Divide the batter equally between the three 8-inch round pans.
Bake for 32 to 36 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pans for 10 min, then transfer to a wire rack to complete cooling.
Make Marshmallow Buttercream
Use a stand mixer to beat butter and marshmallow fluff for 2 minutes on medium speed until smooth.
Mix in 1 cup of confectioner’s Sugar at a time. Scrape bowl as needed.
Mix in milk, then continue mixing on medium speed for 3-4 minutes.
Use the Maple Glaze
Mix all ingredients together in a bowl. Whisk until smooth. Use immediately
Assemble the cake:
After the cakes are cooled, remove the tops and level them.
One layer of cake should be placed on a cake stand or serving plate. Top it with one cup marshmallow frosting. Continue with the second layer of cake, adding more frosting and finishing off the last layer.
Make a crumb coat cake. Let it cool in the refrigerator for 10 minutes. Frost the cake, smoothen the top and sides, and reserve about 1/2 cup frosting for garnish. If desired, swirl the sides with a spatula.
Glaze the cake with glaze. Drop small drops of glaze over the edges. You can find more tips and tricks for beautiful drips here. Allow the glaze to dry for 5 minutes.
Pipe frosting onto the set glaze using a large, round tip. Do this sporadically, but in a circular manner.
To finish, sprinkle chopped pecans on top.