Sweet Potato Cake
A dense, moist sweet potato cake cake with a maple bourbon marshmallow frosting.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 631kcal
Mixing bowl
stand or hand mixer
9" round cake pan
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
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!
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
This cake can be made as a two layer cake by dividing the batter between two cake pans and reducing the 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.
An 8x8 baking pan can be used in place of a 9" round cake pan.
Calories: 631kcal | Carbohydrates: 86g | Protein: 3g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 611mg | Potassium: 256mg | Fiber: 2g | Sugar: 61g | Vitamin A: 9020IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg