Sweet potato pie is such a classic Thanksgiving dessert, but I always like to do something a little different. This one-layer Sweet Potato Cake is super simple to make from scratch and is topped with a Maple Bourbon Marshmallow Frosting that adds the perfect touch of flavor and sweetness. You'll be blown away by how good this homemade treat is!
If you enjoy more traditional sweet potato Thanksgiving desserts with a twist, check out this Bourbon Sweet Potato Pie and this Sweet Potato Pie with Graham Cracker Crust.
This is my favorite cake, and I prefer this to pie every Thanksgiving! It's so simple to make, and the texture and flavors are absolute perfection!
- Liz, Flour de Liz
🍭 Short & Sweet Recipe Overview
- ⏲️ Time: Takes 15 minutes to cook the sweet potatoes, 15 minutes of prep work, and 50 minutes to bake
- 🛒 Ingredients: Needs just 10 ingredients for the cake and 5 ingredients for the maple bourbon marshmallow frosting
- 🍽️ Servings: Makes a 9" single layer cake, 9 - 16 slices depending on size
- 🥣 Difficulty: Super Simple
- 👩🍳 Prep: Can be made a day or two ahead, but should be frosted just prior to serving if possible
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Why You'll Love this Recipe
- Moist, delicious, and irresistible, this Sweet Potato Cake will become an instant favorite
- Feels fancy yet familiar, simple to make, but sure to impress
- Perfect for Thanksgiving and all fall long
- Unique, as this isn't a sheet cake, or a pound cake, but a moist single-layer cake with a sweet and fluffy frosting that balances out the subtle flavors of the cake
- Customizable, allowing you to simplify from the Maple Bourbon Marshmallow Frosting to either a maple marshmallow frosting, a bourbon marshmallow frosting, or even a basic marshmallow buttercream frosting that's quicker and easier than a meringue-style marshmallow frosting
Looking for more non-traditional Thanksgiving recipes? These fudgy Biscoff Blondies are super simple and loaded with warm cookie butter flavor, this Pumpkin Pie Cheesecake is a fun twist on a classic, and these quick and easy Cinnamon Cupcakes are bursting with cinnamon roll flavor.
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Ingredients and Notes
Sweet Potatoes - The sweet potatoes add moisture to this Sweet Potato Cake batter, but they are thicker than a liquid which is what is generally used to add moisture to cake. This results in a moist and dense cake.
Marshmallow Fluff or Creme - This is usually found in the peanut butter section of the grocery store. I most often find the Fluff brand, but Kraft makes a Jet-Puffed Marshmallow Creme and occasionally you can find a store brand or generic marshmallow creme as well.
Maple Syrup - I always recommend using real maple syrup over pancake syrup, but since this recipe is adding just a small amount and only for flavor, use whatever you have or whatever you like!
If you love a maple marshmallow combo, check out this recipe for Maple Marshmallows!
Bourbon - Because this Maple Bourbon Marshmallow frosting uses just two tablespoons of bourbon, I suggest using whatever you have on hand, or whatever you enjoy drinking. Also an airplane bottle (or a nip) is about 4 tablespoons so that's a good option if you're not a regular bourbon drinker!
I generally use Jim Beam or Four Roses because they're reasonably priced and taste good in desserts. Maker's Mark is popular bourbon that has a sweeter flavor so may be preferred for those who aren't big bourbon drinkers.
Bourbon makes a great addition to the Thanksgiving table! This Bourbon Cranberry Sauce is so sweet and simple, and this Bourbon Pumpkin Pie is easy to make and has the perfect kick of richness from the bourbon, and this Maple Bourbon Chocolate Pecan Pie is the perfect balance of delicious flavors!
See the recipe card below for full information on ingredients.
Substitutions & Variations
Sweet Potatoes - Instead of boiling fresh sweet potatoes, canned sweet potato puree will work. Just make sure it's pure sweet potato puree and doesn't have any added syrups, sugars, or other flavors.
Bourbon and Maple Syrup - This cake can be made without the booze by substituting additional maple syrup, or alternatively, additional bourbon can be substituted in place of the maple syrup. If you'd prefer a simple marshmallow buttercream frosting, both the bourbon and maple syrup can be replaced with milk or heavy cream. This Maple Buttercream Frosting would also be delicious on this simple fall cake!
How to Make Sweet Potato Cake
Find the complete recipe with measurements in the recipe card below.
- Step 1: If you're using fresh sweet potatoes, peel them, cut into approximately 1" cubes, add to boiling water and cook for 15 minutes.
- Step 2: Drain the sweet potatoes, mash, and let cool.
- Step 3: In a large mixing bowl, beat together butter and brown sugar.
- Step 4: Add eggs and mix until incorporated.
- Step 5: Add sweet potato and beat until combined, then mix in vanilla.
- Step 6: Add the dry ingredients and mix until just combined.
- Step 7: Pour into a greased and lined cake pan and bake at 350°F for 50-60 minutes, until you can lightly press the top of the cake and it springs back.
- Step 8: Cool cake in pan for 5 minutes, then flip onto a wire rack to cool completely.
- Step 9: For the icing, beat the butter until smooth, then add the remaining ingredients and beat until fluffy and well combined.
- Step 10: Spread onto the fully cooled cake, slice, and enjoy!
Sweet Potato Cake Tips & Tricks
Tip #1: To easily line a cake pan, spray the bottom and sides of the pan with nonstick spray. Cut a circle out of parchment paper, place in the bottom of the pan, and then spray the parchment with nonstick spray.
Tip #2: To make this a two-layer cake, divide the batter between two cake pans. Reduce bake time to 35-45 minutes. Once the cakes have cooled, spread the marshmallow frosting between the layers and on top of the top layer. The frosting recipe may need to be doubled, especially if you want to cover the sides of the cake.
Tip #3: Sweet Potato Cake can be made in an 8x8 baking pan instead of a 9" round cake pan. This can also be made into sweet potato cupcakes or mini cupcakes. For cupcakes, reduce bake time to 18-24 minutes. For mini cupcakes, reduce bake time to 10-15 minutes.
Tip #4: If the frosting seems too soft add more powdered sugar, just a little bit at a time. You don't want it to dilute the flavors of the maple syrup and bourbon too much. If the frosting is too thick, add a bit more bourbon or a bit more maple syrup (or a little bit of both)!
Tip #5: Your time is precious, especially when it comes to Thanksgiving prep! Consider cooking and pureeing the sweet potatoes ahead of time so that when you're ready to make the cake, you only need about 10-15 minutes to bring the batter together and it's ready to bake!
Recipe FAQs
Though people often use the terms interchangeably, they are not the same. Sweet potatoes will have a sweeter flavor than yams, so be sure to use sweet potatoes, not yams, to ensure you get the best Sweet Potato Cake.
The cake on its own has a subtle sweet taste. When the maple bourbon marshmallow frosting is added, the flavors meld beautifully with a hint of maple and the perfect touch of bourbon.
Sweet Potato Cake should be stored in an airtight container at room temperature for 3-5 days. If you are making Sweet Potato Cake in advance, I would suggest storing it unfrosted, and wait to frost it until you're ready to serve.
Yes! As long as it's just pureed sweet potatoes, not a sweet potato pie filling, and does not include added sugars, spices, or other flavors. You'll need about 2 cups, which will take a little bit more than a 15-oz can.
More Thanksgiving Dessert Recipes to try!
👩🍳 If you tried this Sweet Potato Cake or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Sweet Potato Cake
Equipment
- Mixing bowl
- stand or hand mixer
- 9" round cake pan
Ingredients
Sweet Potato Cake
- 1-2 sweet potatoes or 2 c. sweet potato puree
- 2 sticks butter 16 tablespoons
- 1 cup brown sugar packed
- 2 eggs
- 1 tablespoon vanilla
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
Marshmallow Frosting
- 2 sticks butter 16 tablespoons
- 3 cups powdered sugar
- 2 tablespoons bourbon
- 2 tablespoons maple syrup
- 1 ½ cups Marshmallow Fluff
Instructions
Sweet Potato Cake
- Peel sweet potatoes and cut into 1" cubes. Bring a large pot of salted water to a boil. Drop in the sweet potato cubes, reduce heat, and simmer 12 to 15 minutes until tender enough to easily puncture with a fork. Drain sweet potatoes and mash until smooth. Let cool.1-2 sweet potatoes
- Prepare a 9" cake pan (see notes). Preheat oven to 350℉.
- In a large mixing bowl, beat butter and sugar until fluffy.2 sticks butter, 1 cup brown sugar
- Add egg and beat until incorporated.2 eggs
- Beat in cooled sweet potatoes.
- Add in the vanilla and mix.1 tablespoon vanilla
- Add the flour, cornstarch, baking soda, baking powder, and salt and mix until just incorporated.1 cup flour, ¼ cup cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Spread into prepared cake pan and bake for 50-60 minutes. Cool in the cake pan for about 5 minutes then flip out onto a wire rack to cool completely.
Marshmallow Frosting
- Cream butter until fluffy. Add the rest of the frosting ingredients and beat until well combined.2 sticks butter, 3 cups powdered sugar, 2 tablespoons bourbon, 2 tablespoons maple syrup, 1 ½ cups Marshmallow Fluff
- Spread onto cooled cake, slice, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Liz Pollio says
This is my favorite cake, and I prefer this to pie every Thanksgiving! It's so simple to make, and the texture and flavors are absolute perfection!