How To Make Sweet Potato Cake with Marshmallow Frosting


Sweet Potato Cake with Marshmallow Frosting

Are you a fan of sweet potato? I adore carrots and sweet potatoes. My favorite way to eat sweet potatoes is baked. In fact, I love anything that is baked. Oh yes, I'm a very big fan of baking, actually. These days in addition to my passion for baking – I'm also keen on natural living and cooking with natural ingredients. Recently I've made a couple of new recipes using fresh sweet potatoes including the one which I'd like to share with you today — Sweet Potato Cake with Marshmallow Frosting!

Sweet Potato Cake with Marshmallow Frosting

Sweet Potato cake with marshmallow frosting is one of my favorite desserts. People are always surprised that it's healthier than it tastes. It's sweet like any other dessert, but with the light texture and healthy alternative base, you'll never want to stop eating it!

I was looking for a cake recipe that would feature and enhance the sweetness of a sweet potato. The flavor of sweet potatoes is not very robust and needs some help to stand out in a dessert but it can still be easily overpowered by richer ingredients and flavors. Marshmallow frosting is one of my favorite ingredients to use when I want to impart a subtle sweetness to a dessert without taking away from other more prominent ingredients.

Sweet Potato Cake with Marshmallow Frosting

Whether you're looking for something new to serve at a small gathering or a fun dessert to make with the family, this sweet potato cake recipe is just what you need. The fluffy, slightly dense cake is filled with bits of sweet potato and marshmallow frosting. The frosting alone is reason enough for you to try the recipe. It's spoon-worthy good!

I love making cakes and this one has been added to my list of favorites. It's super moist and delicious! The cake is flavored with sweet potato and garnished with marshmallow frosting. I was pretty proud of how awesome it turned out. Anyone who loves potatoes will absolutely love it.

One of my favorite desserts and recipe I have tried over the years is a recipe for Sweet Potato Cake. One of my earliest memories about cooking was a family friend (in my grandparents' age) showing me how to make this wonderful sweet potato dessert.

Sweet Potato Cake with Marshmallow Frosting

I think sweet potatoes deserve their own post because they are an amazing, perfect natural food. Eating sweet potatoes actually makes my mood brighten as they not only taste delicious but also fulfill your appetite. Sweet potato cakes are healthy and filling making them the perfect cake to be enjoyed by everyone!

Now we come to the  of How To Make Sweet Potato Cake with Marshmallow Frosting :


sweet potato cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 6 tablespoons vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 cups sweet potato puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla

Marshmallow fluff:

  • 2/3 cup water
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light corn syrup
  • 6 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla


sweet potato cake:

  • Preheat the oven to 350°F, and grease two 8-meter cake pans with flour.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
  • In a large bowl, whisk together sugars, melted butter, oil, sweet potatoes, and eggs.
  • Add dry to wet and mix until combined.
  • Divide the mixture evenly among the prepared pans and bake until a toothpick inserted in the center comes out almost clean (about 35-40 minutes).
  • Cool in tubs on a wire rack for 10 minutes, then flip onto wire racks to cool completely.

Marshmallow fluff:

  • Place the water, sugar, and corn syrup in a medium saucepan. Stir until smooth.
  • Insert a candy thermometer into the saucepan and heat it over medium-high heat. Do not move from this point where the crystals will form.
  • Make sure the mixer bowl and whisk are completely free of fat. Place the egg whites and cream of tartar in the bowl of a stand mixer.
  • When the sugar syrup reaches about 225 degrees Fahrenheit, begin whisking the egg whites to soft peaks.
  • When the whites are ready, the temperature of the sugar syrup should be 240 degrees Fahrenheit. Remove from heat, turn mixer to medium and very slowly, pour sugar syrup into the whites carefully and in a thin, steady flow. **
  • Once all the diameter is in, set the mixer to medium/high and continue to whisk. The white will shrink at first, but it will thicken and swell.
  • Continue whisking for 7-8 minutes, or until mixture is thick and glossy. Add vanilla and beat until fluff cools.


  • Place one layer of cake on a serving plate or cake stand. Put in 1 cup of marshmallow fluff. evenly distributed. It will be thick and sticky.
  • Place the remaining layer on top and place a thin layer of marshmallow around the cake, just to hide any dark pieces of cake.
  • Using a 1 meter tubing tip. Roses are placed on the sides and top of the cake. Ignite with a kitchen torch if desired. ***


* If there is even a speck of grease (or egg yolk) the meringue will not whisk. Wipe everything with lemon juice before adding egg whites. ** Best of all, the stream is placed between the whisk and the sides of the bowl, so that the syrup does not splash with the paddle. *** The burn will help set the marshmallow candy. Serve perfectly the same day as the marshmallow fluff inside the cake will soften and turn into a liquid. It's not bad, by any means, but it's probably less aesthetically pleasing.

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