Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

If you’re looking for a dessert that warmly hugs your taste buds and brings a bit of cozy comfort, this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is exactly what you need. I absolutely love how this cake balances the earthy sweetness of mashed sweet potatoes with the light, airy marshmallow frosting—plus the toasted pecans add that perfect crunch. It’s one of those recipes that’s perfect for chilly afternoons, holidays, or whenever you want to wow family and friends with something a little special.

When I first tried this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe, I was surprised by how easy it was to make yet how impressive it looks and tastes. The cake stays moist and tender thanks to the sweet potatoes and buttermilk, and the frosting adds a nostalgic, fluffy sweetness that’s honestly addictive. If you want a dessert that’s both comforting and unique, this one’s going to be a new go-to for you as it became for me.

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Ingredients You’ll Need

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe calls for pantry staples mixed with a handful of special ingredients that give it that standout flavor. The rich spices and sweet potato mash come together perfectly, so it’s worth picking good quality items, especially fresh sweet potatoes and real vanilla extract.

• All-purpose flour: Provides structure; make sure to spoon and level for accuracy.
• Baking soda and baking powder: Work together to give the cake a light, airy rise.
• Kosher salt: Balances sweetness and enhances flavors.
• Ground ginger, cloves, nutmeg: Warming spices that bring seasonal comfort.
• Unsalted butter: Use room temperature for easy creaming with the sugars.
• Granulated sugar and brown sugar: A mix that adds sweetness plus moisture and depth.
• Eggs: Bind the ingredients and add richness.
• Pure vanilla extract: Boosts the overall flavor with sweet, floral notes.
• Mashed sweet potatoes: The star ingredient, adds moisture, flavor, and natural sweetness.
• Buttermilk: Adds tanginess and helps tenderize the crumb.
• Marshmallow fluff: For that classic, fluffy frosting texture.
• Powdered sugar: Sweetens and thickens the frosting.
• Chopped toasted pecans: For garnishing, adding crunch and a nutty finish.

Variations

I like to encourage you to make this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe your own. Whether tweaking spices or experimenting with the frosting, a little customization goes a long way to suit your taste or dietary needs.

• Spiced Up: Sometimes I add a pinch of cinnamon for an even warmer spice profile; my family goes crazy for it!
• Dairy-Free Version: Replace butter with coconut oil and use a non-dairy milk with lemon juice instead of buttermilk for a vegan-friendly cake.
• Nut-Free: Simply skip the pecans or swap them for toasted coconut flakes if allergies are an issue.
• Chocolate Twist: Add mini chocolate chips to the batter for a fun surprise that melts into the cake.

How to Make Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans thoroughly and line the bottoms with parchment paper to ensure your cakes release easily and come out with that perfect round shape. This little prep step saves you a lot of stress later when unmolding your layers.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, cloves, and nutmeg. This evenly distributes the leavening and spices, so your cake bakes uniformly with that signature warm flavor in every bite.

Step 3: Cream Butter and Sugars, Add Eggs and Flavor

Using a hand mixer, cream the softened unsalted butter with granulated and brown sugars until the mixture becomes light and fluffy—this usually takes about 3-5 minutes. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract and mashed sweet potatoes gently to keep the batter airy but combined.

Step 4: Combine Dry Ingredients and Buttermilk

Add half of your dry mixture to the wet ingredients, beating on low to avoid overmixing, then pour in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing until just combined—overmixing can toughen your cake, so stop as soon as you don’t see flour.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans and bake for 40 to 45 minutes. To check doneness, insert a toothpick into the center: if it comes out clean or with a few moist crumbs, your cake is ready. Set the pans on a cooling rack and let them cool completely before frosting.

Step 6: Make the Marshmallow Frosting

In a clean bowl, beat the softened butter at medium-high speed until smooth. Then add the marshmallow fluff, kosher salt, and half a cup of powdered sugar, beating until fully combined. Scrape down the bowl and gradually add the remaining powdered sugar in half-cup increments, beating 1-2 minutes until the frosting is fluffy, glossy, and spreadable.

Step 7: Assemble and Garnish

Spread a generous layer of frosting on one cake round, then gently place the second layer on top. Frost the top of the cake evenly, and finish off by sprinkling chopped toasted pecans around the edges for that irresistible crunch and nutty aroma.

How to Serve Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Garnishes

I love adding a few whole pecans and even a light dusting of cinnamon or nutmeg on top for a festive look. Sometimes I toast a few mini marshmallows just to caramelize and add a smoky touch — makes the presentation extra fun and festive!

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a creamy chai latte to complement those warm spices. For a larger spread, sliced fresh fruit or lightly whipped cream on the side adds freshness to balance the richness.

Creative Ways to Present

If you’re making this for a holiday or special occasion, I’ve found that cutting the cake into mini squares and serving with a pecan-studded marshmallow dollop on top steals the show. You can also stack mini layers in Mason jars for an adorable single-serve dessert option.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices covered tightly in the fridge—either wrapped in plastic wrap or in airtight containers—to maintain moisture and freshness for up to 4 days. The frosting might firm up a bit, so I like to let the cake sit at room temp before serving.

Freezing

You can absolutely freeze the cake layers (without frosting) wrapped in plastic and foil for up to 3 months. When ready, thaw overnight in the fridge, then frost as usual. I don’t recommend freezing the frosted cake because marshmallow frosting can change texture after thawing.

Reheating

Leftover cake tastes even better warmed slightly. I pop slices into the microwave for 10-15 seconds or until just warm. This helps soften the frosting and enhance the flavors without drying out the cake.

FAQs

Final Thoughts

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe has become a cherished part of my baking routine, especially in the cooler months when the spices and sweet potatoes feel like a warm hug. I hope you enjoy making and sharing it as much as I do—there’s something magical about that first bite of moist cake, fluffy frosting, and crunchy pecans that just brings a smile. So go on, give it a try and make it yours—it’s like a taste of comfort wrapped in a dessert!

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