two ingredient frosting – Brownie Mischief

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.

Sweet Potato Cake with Marshmallow Cream Cheese Frosting and Salted Caramel

by Mari Vasseur

Soft moist, single layer sweet potato cake topped with a luscious 2-ingredient frosting and drizzled with salted caramel

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Sweet Potato Cake

1 cup (128g) all purpose flour, sifted
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg preferably freshly ground
¾ cup (150g) granulated sugar
¼ cup (50g) packed brown sugar
⅔ 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

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-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg until well blended.
In a large bowl, beat the granulated sugar, brown sugar, oil, eggs and vanilla, with an electric mixer or whisk by hand until creamy and well blended. Stir in the sweet potatoes until incorporated. Stir 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 blended. 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.

Notes

*It's okay to use canned sweet potatoes if you don't have fresh ones. Make sure to rinse them before using.

Keyword cake, sweet potato

Little Strawberry Heart Cake

A six inch heart shaped vanilla cake with fresh strawberries and two-ingredient frosting

Course Dessert

Ingredients

½ cup chopped strawberries
2 teaspoons sugar
1 cup (4 ounces) cake flour, sifted
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 tablespoons (1 1/2 ounces) unsalted butter, softened
½ cup (3 1/2 ounces) sugar
1 tablespoon vegetable oil or neutral oil of your choice
1 large egg
½ teaspoon pure vanilla extract
⅓ cup whole milk, room temperature
3 tablespoons sour cream, room temperature
8 ounces cream cheese, softened
1 7.5 ounce jar Marshmallow Fluff
tiny drop pink gel food color I used Americolor deep pink*

Optional Decor

strawberries
meringue powder** or pasteurized egg whites
sugar

Instructions

In a small bowl, combine strawberries and 2 teaspoons sugar. Set aside to macerate for about 30 minutes.
Preheat oven to 350ºF. Line the bottom of a 6-inch heart shaped cake pan*** with parchment paper. Grease and flour the sides.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream butter, sugar and oil with an electric mixer, until light and fluffy.
Beat in egg and vanilla in two separate additions until well combined.
In a small bowl, whisk together milk and sour cream.
Beat flour mixture into batter in two additions, alternating with milk mixture.
Transfer batter to prepared cake pan. Bake until toothpick inserted in the center comes out clean, about 25-30 minutes. Let cake cool in pan 10 minutes then turn out onto a cooling rack to cool.
In a large bowl, stir cream cheese with a spatula to smooth out lumps.
Add marshmallow fluff and beat until well combined. Add food gel color with a toothpick and beat until evenly distributed.
Split cake into two layers. Top the bottom layer with frosting. Drain strawberries and spoon onto cake. Top with second layer, then more frosting.

Optional Decor

To make sugared strawberries, mix 1 part meringue powder with 3 parts water. Dip strawberries in meringue mixture, cover with sugar, then let dry. Alternately you can dip the strawberries in pasteurized egg whites, cover with sugar, then let dry.

Notes

*To find the gel food color I used, click here.

**To find meringue powder, click here.

***To find the heart cake pan I used, click here.

Keyword cake, strawberry