Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

If you’ve ever wondered how to make a dessert that’s perfectly cozy, rich, and just a little bit nostalgic, this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is going to be your new best friend. I absolutely love how the sweetness of the sweet potatoes blends into the warm spices and then gets a delightful lift from the fluffy marshmallow frosting. It’s the kind of cake that feels like a big, comforting hug—ideal for fall gatherings, holiday desserts, or any time you want to impress without fussing over complicated techniques.

When I first tried making this cake, I was surprised at how well the marshmallow frosting paired with toasted pecans on top—such a fun contrast of textures and flavors! You’ll find that this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is as delicious as it is visually stunning, and it holds up beautifully for several days, making it great for sharing with friends or prepping ahead for dinner parties.

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Ingredients You’ll Need

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe brings together spiced dry ingredients, creamy butter, and mashed sweet potatoes for a moist and flavorful cake. Each ingredient plays an important role, so I like to use quality staples and fresh spices for the best results.

• All-purpose flour: Use standard all-purpose flour for structure; spoon and level for accuracy.
• Baking soda and baking powder: These leavening agents make the cake rise beautifully and stay light.
• Kosher salt: Enhances the flavors; I recommend using kosher salt for better control over saltiness.
• Ground ginger, cloves, and nutmeg: Freshly ground spices add warmth and depth—feel free to adjust to your taste.
• Unsalted butter: Ensures you can control the salt, plus it’s essential for a rich, tender crumb.
• Granulated and brown sugar: A combo that balances sweetness with a subtle molasses hint from the brown sugar.
• Eggs: Eggs provide structure and moisture; I always bring them to room temperature for better mixing.
• Pure vanilla extract: A splash of vanilla enhances the cake’s overall flavor complexity.
• Mashed sweet potatoes: The star ingredient—make sure they’re smooth for the best texture.
• Buttermilk: Adds tanginess and helps keep the cake incredibly moist.
• Marshmallow fluff: The secret to that fluffy, dreamy frosting—don’t substitute with marshmallow creme for best results.
• Powdered sugar: Sweetens and thickens the frosting while keeping it air-light.
• Chopped toasted pecans: Gives a lovely crunch and nutty contrast that brightens the finished cake.

Variations

I love how versatile this Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe is—don’t hesitate to make it your own by swapping out flavors or adjusting sweetness to your liking. Here are a few ways I’ve tweaked it over time to suit different moods and occasions.

• Spice it up: Sometimes I add a pinch of cinnamon or cardamom for an extra layer of warmth that pairs beautifully with the sweet potatoes.
• Nut alternatives: If pecans aren’t your favorite, toasted walnuts or almonds also work well for that satisfying crunch.
• Frosting twists: You can mix a little cream cheese into the marshmallow frosting for a tangier touch that balances the sweetness.
• Gluten-free version: I’ve switched to a gluten-free flour blend before—just make sure it’s one suited for baking cakes and adjust baking times slightly.

How to Make Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Step 1: Prep Your Oven and Pans

First things first: preheat your oven to 350°F (175°C). I like to grease two 9-inch cake pans thoroughly and line the bottoms with parchment paper to make sure the cakes release easily. Trust me, this little extra step saves a headache when it’s time to unmold these beauties.

Step 2: Mix Dry Ingredients with Love

Grab a large bowl and whisk together the flour, baking soda, baking powder, salt, and all those cozy spices—ginger, cloves, and nutmeg. I usually give it a good whisk to make sure the leavening agents and spices are evenly spread so your cake bakes evenly and tastes balanced.

Step 3: Cream Butter and Sugars

In a separate large bowl, use your hand mixer to cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. This normally takes about 3-4 minutes. The texture here is key—it creates the tender crumb we all want in this cake. Then beat in the eggs one at a time, making sure each one is fully blended before adding the next.

Step 4: Add Vanilla and Sweet Potatoes

Stir in the vanilla extract and mashed sweet potatoes until just combined—don’t overmix! This step is where the magic happens as the cake starts to develop that moist, rich character that I adore.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now it’s time to bring everything together: add half the dry ingredients followed by half the buttermilk, beating on low speed to prevent overmixing. Repeat with the remaining dry ingredients and buttermilk. You want the batter to be smooth but don’t overwork it, or your cake might turn dense.

Step 6: Bake and Cool

Divide the batter evenly between your prepared pans and bake for 40 to 45 minutes. Use a toothpick inserted in the center to check doneness; it should come out clean or with a few moist crumbs. Let the cakes cool completely on a rack before frosting.

Step 7: Whip Up the Marshmallow Frosting

For the frosting, beat the softened butter first until it’s smooth. Add the marshmallow fluff, kosher salt, and half of the powdered sugar. Beat until mixed, then gradually add the rest of the powdered sugar a half cup at a time, scraping down the bowl as you go. Beat for 1-2 minutes after each addition until you get fluffy, light frosting that’s easy to spread.

Step 8: Assemble the Cake with Toasted Pecans

Spread a generous layer of frosting over one cake round, then place the second layer on top. Frost the top and sides evenly, and sprinkle chopped toasted pecans around the edge of the top layer—the contrast of toasted nuts against the marshmallow frosting really elevates the presentation and adds delicious crunch.

How to Serve Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe

Garnishes

I actually love adding extra chopped toasted pecans on top, and sometimes I toss on a few mini marshmallows for a whimsical touch, especially when serving kids. A light dusting of cinnamon on the frosting adds a nice visual and aromatic boost, too.

Side Dishes

This cake is fabulous on its own, but if you want to make it part of a spread, I serve it alongside a simple cup of spiced chai tea or freshly brewed coffee. For holiday dinners, it pairs wonderfully with roasted vegetables and a creamy mashed potato side for a sweet and savory balance.

Creative Ways to Present

For special occasions, I sometimes slice the cake into squares and serve on pretty dessert plates with a dollop of whipped cream and a drizzle of caramel sauce. Mini versions baked in cupcake tins topped with individual marshmallow dollops and pecans make excellent party treats, too.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly covered in the refrigerator to keep the frosting fresh and the cake moist—usually in a cake container or wrapped well with plastic wrap. It will stay delicious for 3-4 days this way.

Freezing

If you want to freeze a slice or the whole cake, I recommend freezing the unfrosted cake layers wrapped tightly in plastic wrap and foil, then frosting after thawing. This keeps the texture perfect and prevents the marshmallow frosting from getting grainy or separating.

Reheating

Since this cake is wonderfully moist, it’s best served at room temperature. If your slices have been refrigerated, just let them sit out for about 30 minutes before enjoying. I avoid reheating to preserve the texture of the marshmallow frosting, which can soften too much with heat.

FAQs

Final Thoughts

This Sweet Potato Cake with Marshmallow Frosting and Toasted Pecans Recipe has become a favorite in my kitchen because it blends comforting fall flavors with a fun frosting twist that everyone loves. I always get compliments when I bring it to gatherings, and it’s surprisingly easy to pull off even if you’re not an expert baker. Give it a try—you’ll be thrilled with how moist, flavorful, and downright delicious this cake turns out. Plus, it’s a perfect way to elevate sweet potatoes beyond the usual side dish. Enjoy every bite!

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