Prep time: 30 mins | Cook time: 50 mins | Yield: 12 servings
This version of my favorite cake is so much better! Super moist and perfectly sweet with the most amazing marshmallow buttercream frosting! This Sweet Potato Cake has an excellent portion of sweet potatoes without being overwhelming!
Ingredients
CAKE:
1 c. vegetable oil
4 large eggs
1 tsp baking soda
2 c. sugar
2 1/2 c. flour
1 tbsp baking powder
3 c. grated raw sweet potatoes (1 to 2 medium sweet potatoes)
1 1/2 c. chopped pecans
2 tsp ground cinnamon
BUTTERCREAM FROSTING:
2 (7-oz.) containers of marshmallow cream
1 c. butter, room temperature
1 pinch salt
2 c. powdered sugar
How to make Sweet Potato Cake With Marshmallow Buttercream
TO MAKE THE CAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking pan. Lightly grease and set aside.
Step 2: In a large bowl, place the flour, baking powder, baking soda, and cinnamon. Mix well until combined and set aside.
Step 3: Beat the sugar and oil in a stand mixer. Then, add the eggs, 1 piece at a time, beating after each addition. Next, add the flour mixture and beat on low speed until just blended. Then, fold in the sweet potatoes and pecans. Make sure to reserve a couple of pecans.
Step 4: Into the prepared pan, transfer the batter. Place in the preheated oven and bake for about 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 5: Remove from the oven when done and allow the cake to cool completely.
TO MAKE THE BUTTERCREAM FROSTING:
Step 6: Beat the butter in a stand mixer until smooth. Then, add the marshmallow cream and beat until blended.
Step 7: Add the powdered sugar along with a pinch of salt. Mix well until blended.
Step 8: Over the cooled cake, spread the buttercream and sprinkle the reserved pecans and cinnamon on top.
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