Description
This southern-inspired cake features the earthy sweetness of roasted sweet potatoes blended into a tender, spiced crumb. Infused with cinnamon and nutmeg, the cake is moisture-rich and deeply satisfying. Topped with a whimsical, cloud-like marshmallow frosting, this dessert balances dense, velvety texture with a light, airy finish. Perfect for autumn gatherings or a cozy Tuesday treat, this cake celebrates the art of resourceful, homemade baking.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
1 1/2 cups mashed roasted sweet potato
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups marshmallow creme (fluff)
1/2 cup unsalted butter, softened (for frosting)
1 1/2 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, cream the 1 cup of butter with granulated and brown sugars until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and the mashed sweet potato.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack.
To make the frosting, beat the 1/2 cup butter with the powdered sugar until smooth, then fold in the marshmallow creme.
Spread the frosting over the cooled cake using a spatula to create rustic swirls.
Notes
Ensure your sweet potatoes are well-roasted and mashed until smooth to avoid lumps in the batter. Store the cake in an airtight container at room temperature for up to 3 days. For a toasted marshmallow effect, you can lightly brown the frosting using a kitchen torch before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg