Sweet Potato Cake With Marshmallow Buttercream – Indulge in a slice of pure bliss with our Sweet Potato Cake With Marshmallow Buttercream recipe. This delightful dessert combines the earthy sweetness of sweet potatoes with the irresistible fluffiness of marshmallow buttercream. It’s a match made in dessert heaven! Whether you’re looking to impress your guests or simply treat yourself, this recipe is a must-try. Get ready to embark on a journey of flavors that will leave you craving more.
In our little family, this Sweet Potato Cake has become an all-time favorite. The first time I made it for my husband, he couldn’t stop raving about it. The moist texture, the fragrant spices, and the subtle nuttiness of pecans—every bite was like a warm hug for the taste buds. Since then, it has become a staple in our household, making appearances at birthdays, holidays, and even just as a delightful weekend treat. It never fails to bring smiles to our faces and create lasting memories around the table.
Why This Recipe is a Must-Try?
- The Perfect Harmony of Flavors: The combination of sweet potatoes, cinnamon, and pecans creates a symphony of flavors that is simply irresistible. The earthiness of sweet potatoes, enhanced by the warmth of cinnamon, is perfectly complemented by the crunch and richness of pecans.
- Fluffiness Meets Dreamy Sweetness: The marshmallow buttercream frosting takes this cake to new heights. Its creamy, fluffy texture and sweet, marshmallowy goodness create a luscious contrast to the tender cake layers.
- Simplicity and Elegance in Every Slice: While this cake looks and tastes like a work of art, it’s surprisingly easy to make. With basic ingredients that you likely already have in your pantry, you can whip up a dessert that will impress your guests and have them asking for seconds.
Ingredients:
- 2 1/2 cups flour (300g)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated raw sweet potatoes (about 450g, 1 to 2 medium sweet potatoes)
- 1 1/2 cups chopped pecans
Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
In a stand mixer, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Gently fold in the grated sweet potatoes and chopped pecans, reserving a few pecans for sprinkling on top.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Marshmallow Buttercream Frosting:
In a stand mixer, beat the butter until smooth and creamy.
Add the marshmallow cream and mix until well combined.
Gradually add the powdered sugar and a pinch of salt, mixing until smooth and fluffy.
Spread the heavenly buttercream frosting on top of the cooled cake, and for an extra touch of elegance, sprinkle the remaining pecans and a dash of cinnamon on top.
Notes:
- For a nut-free version, you can omit the pecans or replace them with toasted coconut flakes for a delightful twist.
- Feel free to experiment with different spices like nutmeg or ginger to add your own personal touch.
- This cake tastes even better the next day as the flavors meld together, so don’t hesitate to make it ahead of time for special occasions.
In conclusion, the Sweet Potato Cake With Marshmallow Buttercream is a true masterpiece that will captivate your senses and leave you craving more. This recipe combines the natural sweetness of sweet potatoes with the warmth of cinnamon, the richness of pecans, and the dreamy fluffiness of marshmallow buttercream. It’s a dessert that not only satisfies your sweet tooth but also warms your heart with every bite.
Whether you’re sharing it with loved ones during special gatherings or treating yourself to a moment of pure indulgence, this cake is guaranteed to impress. Its simplicity in preparation belies the incredible flavors it delivers, making it a go-to recipe for both experienced bakers and novices alike.
So, why not embark on a culinary adventure and create a Sweet Potato Cake With Marshmallow Buttercream that will bring joy to your taste buds and create lasting memories? Gather the ingredients, follow the easy steps, and witness the magic unfold in your kitchen.
Indulge in the symphony of flavors, the tender texture, and the heavenly combination of sweet potatoes and marshmallow. Whether it’s for birthdays, holidays, or simply a sweet surprise, this cake will become a beloved staple in your household, just as it has in mine.
So, go ahead and let this recipe add a touch of enchantment to your baking repertoire. Treat yourself, share it with loved ones, and savor the delightful journey of flavors that the Sweet Potato Cake With Marshmallow Buttercream offers. Happy baking and enjoy every delectable slice!
FAQs
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes if you prefer. Just make sure to drain them well and mash them before adding them to the batter.
Can I freeze this cake?
Absolutely! You can freeze the cake (without the frosting) for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before frosting and serving.
Can I use a different type of frosting?
While the marshmallow buttercream is a perfect match for this cake, you can certainly use a different frosting of your choice. Cream cheese frosting or a simple vanilla buttercream would be delightful alternatives.
Sweet Potato Cake With Marshmallow Buttercream
Ingredients
- 2 1/2 cups flour 300g
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated raw sweet potatoes about 450g, 1 to 2 medium sweet potatoes
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In a stand mixer, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the grated sweet potatoes and chopped pecans, reserving a few pecans for sprinkling on top.
- Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Marshmallow Buttercream Frosting:
- In a stand mixer, beat the butter until smooth and creamy.
- Add the marshmallow cream and mix until well combined.
- Gradually add the powdered sugar and a pinch of salt, mixing until smooth and fluffy.
- Spread the heavenly buttercream frosting on top of the cooled cake, and for an extra touch of elegance, sprinkle the remaining pecans and a dash of cinnamon on top.
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