Sweet Potato Cake Recipe

There’s something undeniably comforting about the fusion of sweet potato, warm spices, and creamy frosting—especially when autumn’s crisp air arrives. This sweet potato cake recipe elevates the humble tuber into a show-stopping dessert, echoing the flavors of classic sweet potato casserole but in cake form, complete with a pillowy marshmallow buttercream and crunchy toasted pecan topping. Whether for a holiday table, potluck, or cozy weekend bake, this cake brings warmth, nostalgia, and a touch of Southern charm to every bite.

Table of Contents

• Introduction
• Ingredients
• Substitutions and Tips
• Step-by-Step Instructions
• Serving Suggestions
• Storage Tips
• Frequently Asked Questions

Introduction

Sweet potato casserole is a beloved Southern classic, often reserved for Thanksgiving and fall gatherings. This cake pays homage to that tradition, transforming the casserole’s signature flavors into a tender, moist, and aromatic cake. The result is a dessert that feels both familiar and fresh—perfect for those seeking a twist on seasonal favorites or a stunning bake to impress guests.

Ingredients

For the Cake

This cake is a harmonious blend of mashed sweet potatoes, warming spices, and a balance of sugar and fat for ultimate tenderness. Here’s what you’ll need:

• 2 medium sweet potatoes (about 10 oz. each)
• 2 1/2 cups all-purpose flour (plus more for dusting)
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp kosher salt
• 3/4 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup sour cream
• 1/2 cup whole milk, at room temperature
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• Nonstick baking spray for the pan

For the Marshmallow Buttercream Frosting

• 1/2 cup pecans, chopped
• 1 cup (2 sticks) salted butter, at room temperature
• 2 cups marshmallow cream (marshmallow fluff)
• 1/3 cup heavy cream
• 1 1/2 tsp vanilla extract
• Pinch of kosher salt
• 4 cups powdered sugar

Substitutions and Tips

This recipe is forgiving and adaptable. Here are some thoughtful swaps and expert advice:

For best results:

• Allow eggs, milk, and butter to reach room temperature before mixing.
• Measure flour by spooning into the cup and leveling off—don’t scoop.
• Check the cake early—ovens vary, and overbaking leads to dryness.

Step-by-Step Instructions

Baking the Sweet Potato Cake

1. Prepare the Sweet Potatoes: Preheat your oven to 350°F. Coat a rimmed 18×13-inch sheet pan with nonstick baking spray. Pierce each sweet potato 5-6 times and microwave on a microwave-safe plate until soft and easily pierced with a fork (4-8 minutes), rotating halfway through. Let cool for about 5 minutes, then cut in half, scoop out the flesh, and measure out 1 1/2 cups total. Reserve any extra for another use.
2. Process Sweet Potato Mixture: Place the 1 1/2 cups of mashed sweet potato in a food processor with sour cream and milk. Blend until smooth and lightened in color (about 1 minute). Transfer to a large bowl.
3. Mix Wet and Dry Ingredients: To the sweet potato mixture, add vegetable oil, granulated sugar, brown sugar, vanilla extract, and eggs. Whisk until smooth. Sift together flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves in a medium bowl. Gradually add the dry ingredients in two additions, mixing just until combined.
4. Bake: Pour batter into the prepared sheet pan and smooth the top. Bake for about 25 minutes, or until the top bounces back when gently pressed and a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack (about 50 minutes).

Making the Marshmallow Buttercream Frosting

1. Toast the Pecans: Spread chopped pecans on a baking sheet and toast in the oven at 350°F until dark brown and fragrant, 7-10 minutes. Allow to cool.
2. Cream the Frosting: In a stand mixer fitted with a paddle attachment, beat butter, marshmallow cream, heavy cream, vanilla, and salt on medium-high until fluffy (about 3 minutes). Reduce speed to low and add powdered sugar one cup at a time. After all sugar is incorporated, increase speed to medium-high and mix until frosting is light and fluffy (about 3 minutes more).
3. Frost and Finish: Spread the marshmallow buttercream evenly over the cooled cake, then sprinkle toasted pecans on top.

Serving Suggestions

This cake is a showstopper as a casual dessert or as the centerpiece of a fall feast. Consider these serving ideas:

• Garnishes: Add a drizzle of caramel or a dusting of additional cinnamon for extra flair.
• Accompaniments: Serve warm alongside vanilla ice cream or a dollop of whipped cream.
• Portions: Cut into squares for easy serving at gatherings, or slice into larger rectangles for a dramatic presentation.

Special Occasions

This cake captures the essence of Thanksgiving dessert but works year-round for potlucks, birthdays, and autumn celebrations. Its unique frosting and crunchy topping make it memorable and versatile.

Storage Tips

This sweet potato cake keeps beautifully with just a few precautions:

• Room Temperature: Wrap tightly in plastic and store at room temperature for up to 1 day.
• Refrigerator: Store refrigerated in an airtight container for up to 1 week.
• Freezer: Freeze unfrosted cake layers (or whole cake, tightly wrapped) for up to 3 months. Thaw overnight in the refrigerator, keeping it wrapped to prevent drying out.

The frosting can be refrigerated and rewhipped before use. Allow refrigerated cake to come to room temperature for the best texture and flavor.

Frequently Asked Questions

Final Thoughts

This sweet potato cake is a celebration of fall’s coziest flavors—spiced, moist, and crowned with a nostalgic marshmallow frosting that tastes just like the casserole you remember. Whether you’re serving it at a family gathering or treating yourself to a special autumn dessert, this cake is sure to become a new tradition. Embrace the opportunity to bake with vegetables—sweet potatoes add natural sweetness, moisture, and a vibrant color that sets this cake apart from all others.

Happy baking!

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Author

Sneha TeteBeauty & Lifestyle Writer

 

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete