Sweet Potato Cake with Marshmallow Frosting is lightly spiced, perfectly moist and delicious. Top it off with the most amazing thick and creamy marshmallow frosting! This is a wonderful fall favorite.
Cake baked in a 9×13 pan is easy to eat and to serve. Try Carrot Cake Cheesecake Crumble Bars, Honeybun Cake, and The Best Caramel Apple Cheesecake Bars. Sheet cake like this sweet potato cake is fun to make and eat.
Sweet Potato Cake with Marshmallow Frosting
Sweet Potato Cake is really just like a carrot cake but made with shredded sweet potato instead. It’s a tender spicy cake, with a puffy sweet marshmallow frosting. It will all melt in the mouth in total splendor.
This cake actually tastes just like carrot cake and has the same moist texture. If you didn’t tell someone they were eating sweet potato cake, they would probably think it’s carrot, but since it’s fall and sweet potatoes are all over, it’s fun to use sweet potatoes.
Ingredients for the Cake
- Flour: All purpose flour creates a strong structure
- Baking Powder and Baking Soda: Raising agent to make it fluffy.
- Cinnamon, Nutmeg, Cloves: Perfect blend of spices
- Eggs: Large eggs
- Sweet Potatoes: Finely shredded
- Brown Sugar and White Sugar: Both sugars create sweetness and richness
- Canola Oil: Adds moisture to the cake
- Vanilla: Flavor intensifier
- Pecans for Garnish: Optional
- Butter: Bring to room temperature
- Marshmallow Cream: This can be found in the baking section
- Salt: Balances out the sweet.
- Vanilla: Adds flavor
- Powdered Sugar: Dissolves easier than sugar
Making the Sweetest Potato Cake
- Combine: In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
- Mix: In another bowl mix the eggs, shredded potatoes, brown sugar, sugar, oil and vanilla till well blended.
- Blend: Add the wet mixture into the dry mixture and mix till just combined. Do not over mix.
- Bake: Pour into a greased 9×13 bake at 350 degrees F for 20 minutes or till top springs back and tooth pick inserted in the center comes out clean.
Smooth and Creamy Frosting Instructions
- Cream: In a medium bowl combine the butter, marshmallow, salt and vanilla and mix until creamy.
- Add: Add one cup of powdered sugar and mix until combined.
- Beat: Beat in the remaining cup of powdered sugar and mix until smooth and creamy. It will be thick.
- Spread: Carefully spread over completely cooled cake.
Tips and Variations for Sweet Potato Cake
- Sweet Potatoes: Shred the sweet potatoes with a grater using the small or medium size grate. The big one can leave the potatoes too big to get soft. You can also use a food processor
- Topping: Drizzle the top with caramel sauce for a sweet twist.
- Frosting: Swap out the marshmallow for a cream cheese frosting.
- Nuts: You can stir in pecans or walnuts into the mix for extra crunch besides using them as a garnish. Sub out the pecans for the walnuts if you desire as well.
- Rounds: Divide the batter between two round tins and put a layer in between and on top for a round cake version.
Why are Sweet Potatoes so Good and Good for you?
Sweet potatoes have taken the health industry by storm, and for good reason. They are good for you and so versatile in baking and cooking.
- Nutrition: Sweet potatoes are nutritional jack pot. High in fiber, vitamin A, C, Manganese and other vitamins and minerals, they boast an impressive resume. They have been touted as helping with gut health, cancer fighting, healthy vision, brain function and immune system. That’s reason enough for me to eat them!
- Cooking: They can be eaten boiled, baked, steamed, or fried, and that’s just by themselves. Because of their mild flavor they can be added to sweet and savory dishes. From Mexican, Italian, breakfast to hearty meaty dishes, they are perfect.
- Variety: Not only do they taste amazing they come in a few varieties. You can find them in white, red, pink, violet, yellow, and purple.
More Sweet Potato Recipes to Try
Sweet potatoes are so versatile and so good for you! Make them sweet, or savory, it’s all magical! Give these ideas a try!
Sweet Potato Cake with Marshmallow Frosting
A moist, lightly spiced, cake loaded with shredded sweet potatoes and topped with a thick and creamy marshmallow frosting and chopped pecans.
Course Dessert, Snack
Keyword potato cake, sweet potato cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Slices
Author Alyssa Rivers
- 1 and 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of ground cloves
- 2 eggs slightly beaten
- 2 and 1/2 cup peeled shredded, sweet potatoes*
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla
- chopped pecans for garnish, opt.
- 1/2 cup or 8 Tablespoons unsalted butter, room temperature
- 1 7 ounce carton marshmallow creme
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cup powdered sugar
Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.
In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended. Pour batter into a greased 9×13-inch baking pan and spread out evenly.
Add wet ingredients to dry ingredients and stir together until just combined. Do not over mix.
Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Marshmallow Frosting and chopped pecans, if desired.
*Note: It’s best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don’t get as soft during baking.
For the Frosting:
In a medium bowl combine the butter, marshmallow creme, salt and vanilla and mix until creamy. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake.
Updated on December 8, 2020
Originally Posted on October 7, 2016
Calories: 518kcal | Carbohydrates: 84g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 196mg | Fiber: 2g | Sugar: 59g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg