Sweet Potato Cake With Marshmallow Frosting and Pecan Crisp Topping

DivasCanCook's picture

Nov. 25, 2014

Homemade sweet potato cake drizzled with marshmallow glaze and topped with pecan crisp. This sweet potato cake has a few additional steps to it but each step is super easy and the extra work is well worth it! This cake is perfect for holidays and tend to go over well with folks who claim to not like sweet potato pie or desserts. It bakes up incredible moist and taste even BETTER the next day.


For cake
All purpose flour 2 1/4 Cup (36 tbs)
Baking powder 2 Teaspoon
Baking soda 1 Teaspoon
Salt 1/2 Teaspoon
Cinnamon 1 Tablespoon
Nutmeg 1 Teaspoon ((can use less if desired))
Ginger 1 Teaspoon
Ground clove 1/2 Teaspoon ((can use less if desired))
Butter 1 Cup (16 tbs) , softened
Granulated sugar 1 Cup (16 tbs)
Light brown sugar 1/2 Cup (8 tbs) , packed
Eggs 3
Vanilla extract 1 Teaspoon
Sweet potato puree 1 1/2 Cup (24 tbs) ((about 3 medium sweet potatoes))
Buttermilk 3/4 Cup (12 tbs)
For pecan crisp
All purpose flour 1/4 Cup (4 tbs)
Pecan pieces 1/2 Cup (8 tbs)
Oats 1/4 Cup (4 tbs)
Light brown sugar 1/2 Cup (8 tbs) , packed
Butter 3 Tablespoon , softened
For marshmallow glaze
Marshmallow creme 1 Cup (16 tbs)
Powdered sugar 1/4 Cup (4 tbs)
Heavy whipping cream 4 Teaspoon ((3


For directions, please visit http://divascancook.com/sweet-potato-cake-recipe-marshmallow-frosting-easy/

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 527Calories from Fat 212

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 305 mg12.71%

Total Carbohydrates 73 g24.3%

Dietary Fiber 2 g8%

Sugars 44 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet