Okay, this cake is something else. It’s sweet, fluffy, and packed with that cozy sweet potato flavor. And the gooey marshmallow on top? So, so good.
I made it for a fall dinner, and everyone went for seconds. It’s soft, warm, and just melts in your mouth.
You don’t need to be a pro baker. If I can make it, you can too. Let me show you how easy it is!
Why You’ll Love This Recipe
- A Unique Twist on a Classic: This cake blends the comforting flavors of sweet potato casserole with the decadence of dessert.
- Moist and Flavorful: The combination of sweet potatoes and warm spices creates a rich and tender cake.
- Perfect for Special Occasions: Whether it’s Thanksgiving, Christmas, or a fall dinner party, this cake is a showstopper.
- Easy to Make: Despite its impressive presentation, this cake is simple to prepare with readily available ingredients.
- Kid-Friendly: The marshmallow topping makes it a hit with kids and adults alike.
Required Kitchen Tools
- Large mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
Ingredients
Here’s what you’ll need to create this indulgent dessert:
- Sweet Potatoes: 2 medium, cooked and mashed (about 1 1/2 cups)
- All-Purpose Flour: 3 cups
- Cinnamon: 2 teaspoons
- Baking Powder: 1 1/2 teaspoons
- Nutmeg: 1/2 teaspoon
- Ground Ginger: 1/2 teaspoon
- Butter: 1 cup (room temperature)
- Brown Sugar: 1 1/2 cups (firmly packed)
- Eggs: 4 large (room temperature)
- Vanilla Extract: 2 teaspoons
- Mini Marshmallows: 1 package (10 1/2 ounces)
Variations and Substitutions
- Add Pecans or Walnuts: Stir in 1/2 cup of chopped nuts for added crunch.
- Use Maple Syrup: Swap some of the brown sugar for maple syrup for extra depth of flavor.
- Make it Dairy-Free: Use dairy-free butter alternatives and ensure marshmallows are vegan-friendly.
- Add a Streusel Topping: Before baking, sprinkle a brown sugar and oat streusel for an extra crunchy texture.
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Bake or boil the sweet potatoes until tender, then mash them until smooth. Let them cool slightly before adding to the batter.
2. Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cinnamon, baking powder, nutmeg, and ground ginger.
4. Cream the Butter and Sugar
Using a mixer, beat the butter and brown sugar together until light and fluffy. This takes about 2-3 minutes.
5. Add the Eggs and Vanilla
One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract.
6. Incorporate the Sweet Potatoes
Gently fold in the mashed sweet potatoes, ensuring the batter remains light and fluffy.
7. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
8. Bake the Cake
Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Add the Marshmallow Topping
Remove the cake from the oven and immediately sprinkle mini marshmallows evenly over the top. Return to the oven and bake for an additional 3-5 minutes, or until the marshmallows are golden and slightly toasted.
10. Cool and Serve
Allow the cake to cool slightly before slicing and serving. Enjoy warm for the best texture and flavor!
How to Serve Sweet Potato Marshmallow Cake
This cake is delicious on its own, but you can take it up a notch with these serving ideas:
- With Whipped Cream: A dollop of freshly whipped cream enhances the lightness of the cake.
- Drizzle with Caramel Sauce: Adds an extra layer of indulgence.
- Pair with Ice Cream: Vanilla or cinnamon ice cream complements the warm spices beautifully.
- Garnish with Nuts: A sprinkle of toasted pecans or walnuts adds a satisfying crunch.
Storing and Reheating
Storing Sweet Potato Marshmallow Cake
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days for maximum freshness.
- Freezing: Freeze individual slices (without marshmallow topping) for up to 2 months. Thaw and add fresh marshmallows before reheating.
Reheating Instructions
- Oven: Warm at 300°F for 10 minutes to re-toast the marshmallows.
- Microwave: Heat in 10-second intervals until warm.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Carbohydrates | 52g |
| Protein | 5g |
| Fat | 14g |
| Sugar | 30g |
| Fiber | 2g |
Sweet Potato Marshmallow Cake
Course: Uncategorized12
servings20
minutes40
minutes350
kcalIngredients
2 medium sweet potatoes, cooked and mashed (1 1/2 cups)
3 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup butter, room temperature
1 1/2 cups brown sugar, firmly packed
4 large eggs, room temperature
2 teaspoons vanilla extract
1 package (10 1/2 ounces) mini marshmallows
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, cinnamon, baking powder, nutmeg, and ground ginger.
- In another bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Fold in mashed sweet potatoes, then gradually mix in dry ingredients until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes.
- Sprinkle marshmallows on top and bake for an additional 3-5 minutes until toasted.
- Let cool slightly before serving.
FAQs
Can I use canned sweet potatoes?
Yes! Drain and mash canned sweet potatoes for a quick alternative.
Can I make this cake ahead of time?
Absolutely! Bake the cake in advance and add marshmallows just before serving for freshness.
Can I make this gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
Enjoy this delicious Sweet Potato Marshmallow Cake and impress your family and friends with its perfect balance of flavors and textures!