This incredibly easy-to-make cake is like a sleeper that takes you by surprise. The two-ingredient frosting is an unlikely winner, but will end up pleasantly surprising you, especially when the salted caramel is added as a finishing touch. The combination of sweet potatoes and marshmallows is a classic pairing that will remind you of a sweet potato casserole in cake form. My family adores it and I think you will too. If you’re not a fan of marshmallows you can frost this cake with my silky cream cheese frosting instead. Click here for the recipe.
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servings
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Ingredients
Sweet Potato Cake
- 1 cup (128g) all purpose flour, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg preferably freshly ground
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2/3 cup (148ml) vegetable oil or neutral oil of your choice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240g) mashed cooked sweet potatoes*
- 1 batch Marshmallow Cream Cheese Frosting recipe below
- 1/3-1/2 cup (98-148g) salted caramel sauce homemade or store bought
Marshmallow Cream Cheese Frosting
- 8 ounces (227g) cream cheese, room temperature
- 1 7.5 ounce (213g) jar of Marshmallow Fluff
Ingredients
Sweet Potato Cake
Marshmallow Cream Cheese Frosting
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Instructions
Sweet Potato Cake
- Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg until well combined.
- In a large bowl, beat the granulated sugar, brown sugar, oil, eggs and vanilla, with an electric mixer or whisk by hand until smooth and well combined. Stir in the sweet potatoes until incorporated. Mix in the flour mixture just until combined.
- Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 23-28 minutes. Let the cake cool in the pan for 10 minutes then remove the cake from the pan and transfer it to a cooling rack.
Marshmallow Cream Cheese Frosting
- In a large bowl, stir the cream cheese with a spatula until smooth. Add the Marshmallow Fluff and beat with an electric mixer just until smooth and well combined. Don't over beat. Over beating can cause the cream cheese to curdle.
- Spread the frosting over the cooled cake. Drizzle the caramel over the top of the cake or top each piece of cake with a spoonful of caramel.
Recipe Notes
*It's okay to use canned sweet potatoes if you don't have fresh ones. Make sure to rinse them before using.