Sweet potato pie is such a classic Thanksgiving dessert, but I always like to change things up and 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. Your friends and family will be blown away by how good this homemade treat is!
This recipe is perfect for Thanksgiving or any fall gathering! If you love sweet potato desserts, you'll also love this Southern Sweet Potato Pie and this Sweet Potato Pie with a Graham Cracker Crust.
Why this Recipe Works
Sweet potato and marshmallow are a perfect pair so this marshmallow frosting takes this incredible sweet potato cake to the next level. Plus the frosting is customizable so you can change it up based on whether you want the full flavor profile of the maple bourbon marshmallow frosting, or simplified to a maple marshmallow frosting or even a basic marshmallow frosting.
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.
Substitutions
Sweet Potatoes - Instead of boiling fresh sweet potatoes, canned sweet potato puree will work great! Just make sure it's just 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.
How to Make this Recipe
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 remaining ingredients and beat until fluffy and well combined.
Step 10: Spread onto cooled cake, slice, and enjoy!
Recipe FAQs
Though people often use the terms interchangeably, they are not the same. One difference is taste as sweet potatoes will have a sweeter flavor. 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.
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.
Tip #3: Sweet Potato Cake can be made in an 8x8 baking pan instead of a 9" round cake pan.
Storage Tips
Sweet Potato Cake should be stored in an airtight container at room temperature for 3-5 days.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Sweet Potato Cake
Equipment
- Mixing bowl
- stand or hand mixer
- 9" round cake pan
Ingredients
Sweet Potato Cake
- 2 large sweet potatoes or 2 c. sweet potato puree
- 2 sticks butter
- 1 cup brown sugar packed
- 2 eggs
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 1 tablespoon vanilla
Marshmallow Frosting
- 2 sticks butter
- 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.
- Prepare a 9" cake pan (see notes). Preheat oven to 350℉.
- In a large mixing bowl, beat butter and sugar until fluffy. Add egg and beat until incorporated. Beat in cooled sweet potatoes.
- Add in the vanilla and mix.
- Add the flour, cornstarch, baking soda, baking powder, and salt and mix until just incorporated.
- 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.
- Spread onto cooled cake, slice, and enjoy!
Notes
Nutrition
This recipe was originally posted on November 1, 2016, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in January of 2024.
Sara says
These cupcakes are incredible! The recipe is very easy to follow and comes together beautifully. My husband who usually isn’t a big fan of sweet potato desserts has already eaten 3!
Liz says
I'm so so glad you and your family like them! And I'm so glad the recipe was easy!!