Description
A moist and flavorful sweet potato cake, spiced with ginger, cloves, and nutmeg, layered with a fluffy marshmallow buttercream frosting and topped with toasted pecans. Perfect for cozy gatherings and festive occasions.
Ingredients
Scale
For Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 Tbsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups mashed sweet potatoes
- 1 cup buttermilk
For Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1 (7-oz.) container marshmallow fluff (about 2 cups)
- 1/2 tsp kosher salt
- 2 cups powdered sugar
- Chopped toasted pecans, for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cloves, and ground nutmeg. This ensures even distribution of all leavening agents and spices.
- Cream Butter and Sugars: In another large bowl, use a hand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is vital for a tender cake crumb.
- Add Wet Ingredients: Beat in the eggs one at a time to the creamed mixture, followed by the pure vanilla extract and mashed sweet potatoes. Mix until just combined to avoid overmixing.
- Combine Dry and Wet Mixtures: Add half of the dry ingredients to the wet mixture along with half of the buttermilk. Beat on low speed until just blended. Repeat with remaining dry ingredients and buttermilk, mixing until smoothly combined but not overmixed.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
- Make the Frosting: Using a hand mixer, beat the softened butter on medium-high speed until smooth and creamy. Add the marshmallow fluff, kosher salt, and 1/2 cup of powdered sugar. Beat until combined, scraping sides of the bowl. Gradually add the remaining powdered sugar in 1/2 cup increments, beating until the frosting is fluffy and smooth, about 1 to 2 minutes.
- Assemble the Cake: Spread a layer of marshmallow frosting over one cake layer. Place the second cake layer on top and frost the top of the cake. Finally, sprinkle chopped toasted pecans around the outer edge of the top layer for garnish.
Notes
- Ensure sweet potatoes are well mashed to avoid lumps in the batter.
- If marshmallow fluff is unavailable, homemade marshmallow creme can be used as a substitute.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
