Sweet Potato Cake
A dense, moist sweet potato cake cake with a maple bourbon marshmallow frosting.
Servings: 12 slices
Calories: 631kcal
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
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. For cupcakes, reduce bake time to 18-24 minutes, and for mini cupcakes, reduce bake time to 10-15 minutes.
Nutrition
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
