Imagine the sweet, earthy aroma of freshly baked sweet potato wafting through your kitchen, inviting warmth and comfort as the days grow shorter and cooler. This is the essence of my Sweet Potato Sheet Cake with Marshmallow Frosting—a delightful treat that perfectly embodies the flavors of fall. As I whipped up this cake, I could almost hear the laughter of friends gathered around the table, eager to indulge in a dessert that feels both nostalgic and celebratory.
With its tender crumb infused with cinnamon and cardamom, every bite tells a story of seasonal coziness. And just when you think it can’t get better, it’s topped with a fluffy marshmallow frosting that adds a playful twist, captivating anyone lucky enough to get a slice. This cake is not just a feast for the senses; it’s also incredibly easy to whip up, making it an ideal choice for both seasoned chefs and home cooks alike. Whether you’re hosting a fall gathering or simply cozying up at home, this Sweet Potato Sheet Cake is sure to become a cherished favorite. Let’s dive into the recipe!
Why is Sweet Potato Sheet Cake special?
Warm, Cozy Flavors: The combination of sweet potatoes and warming spices creates a delightful autumnal taste that evokes memories of family gatherings.
Fun Twist: Topped with a fluffy marshmallow frosting, this cake brings a playful element that will surprise and delight your guests.
Easily Adaptable: Whether you’re looking to make it gluten-free or vegan, this recipe can accommodate various dietary needs without compromising on flavor.
Quick Prep Time: With simple steps and readily available ingredients, you can have this cake ready in no time, making it a perfect choice for spontaneous cravings.
Crowd-Pleasing Dessert: Ideal for gatherings, this cake is sure to be a hit—everyone loves the nostalgic combination of sweet potatoes and marshmallow!
Perfect for Fall: Embrace the season with this delightful dessert that captures the essence of autumn in every slice.
Sweet Potato Sheet Cake Ingredients
• A delightful combination of flavors awaits!
For the Cake
- Sweet Potato Purée – Adds moisture and flavor; use fresh for a richer taste.
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for a gluten-free option.
- Baking Powder & Baking Soda – Essential for helping your cake rise perfectly.
- Ground Cinnamon & Cardamom – Imparts cozy flavors; adjust spice levels to your liking.
- Salt – Enhances all the delicious flavors of the cake.
- Melted Butter – Adds richness; vegetable oil is a great dairy-free alternative.
- Granulated Sugar – Sweetens the cake; consider a sugar substitute for a lower-calorie option.
- Orange Juice – Brightens the flavor; lemon juice can be used as an alternative.
- Eggs – Provides binding; flaxseed eggs make a fantastic vegan substitute.
- Vanilla Extract – Deepens the overall flavor profile.
- Food Coloring (optional) – For visual appeal; feel free to omit if undesired.
For the Marshmallow Frosting
- Sugar – The main sweetener for your fluffy topping.
- Egg Whites – Important for volume and texture; fresh eggs work best.
- Cream of Tartar or Lemon Juice – Stabilizes your egg whites for the perfect frosting consistency.
With this lineup of ingredients, your Sweet Potato Sheet Cake with Marshmallow Frosting is poised to become a standout fall dessert!
How to Make Sweet Potato Sheet Cake
- Prepare Sweet Potato Purée: Bake pierced sweet potatoes at 400°F for 45-60 minutes until tender. Allow cooling, then process the flesh into a smooth purée for the best flavor.
- Preheat Oven: Set your oven to 350°F to ensure it’s at the right temperature for baking.
- Prepare Pan: Lightly grease a 9″x13″ pan, line it with parchment, and grease again. This will help the cake release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt for a uniform blend of dry ingredients.
- Combine Wet Ingredients: In a large bowl, whisk melted butter and sugar, then add sweet potato purée, orange juice, egg yolks, and vanilla until smooth and creamy.
- Incorporate Dry & Wet Ingredients: Gently fold the dry mixture into the wet ingredients in two additions until just combined; avoid overmixing for a light crumb texture.
- Whip Egg Whites: In a separate bowl, whisk egg whites until foamy. Gently fold the whipped whites into the batter for added lightness.
- Bake Cake: Pour the batter into the prepared pan, spread it evenly, and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool Cake: Let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Make Marshmallow Topping: Whisk sugar, egg whites, vanilla, salt, and cream of tartar in a heatproof bowl over simmering water until 161°F is reached. Beat until stiff peaks form for a fluffy frosting.
- Top and Toast Cake: Spread the marshmallow topping over the cooled cake and toast with a baker’s torch or broil until golden, watching closely to avoid burning.
Optional: Garnish with toasted nuts for a delightful crunch!
Exact quantities are listed in the recipe card below.
Expert Tips for Sweet Potato Sheet Cake
- Smooth Purée: Ensure your sweet potato purée is super smooth for the best texture in your cake. Freshly baked sweet potatoes are your best bet!
- Careful Toasting: When toasting the marshmallow topping, watch it closely—burnt marshmallows are not the goal!
- Temperature Check: Use a thermometer for your egg whites to reach 161°F; this ensures they are properly cooked for safe consumption.
- Don’t Overmix: When folding the dry ingredients into the wet, mix just until combined. Overmixing can lead to a dense cake rather than a light, fluffy Sweet Potato Sheet Cake with Marshmallow Frosting.
- Adapt for Diets: If you’re going gluten-free, swap in your favorite gluten-free flour blend, ensuring you achieve that perfect structure!
Sweet Potato Cake Variations
Embrace the joy of personalizing your Sweet Potato Sheet Cake with a few delightful twists and turns that will tickle your taste buds!
-
Nut Topping: Add toasted pecans or walnuts to the frosting for a crunchy contrast. This simple addition elevates flavor while adding a delightful texture.
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend. It results in an equally tender cake without sacrificing any warmth or flavor.
-
Vegan Option: Swap eggs for flaxseed eggs and use aquafaba for the frosting. You won’t miss the eggs, plus it caters to plant-based diets beautifully!
-
Seasonal Spice: Enhance the flavor profile by adding ginger or nutmeg alongside your cinnamon and cardamom. The festive aroma will fill your kitchen with warmth.
-
Chocolate Drizzle: Drizzle melted dark chocolate over the fluffy marshmallow topping. The combination of sweet and rich will delight chocolate lovers.
-
Citrus Twist: Infuse your cake with lemon or lime zest for an invigorating citrus note that brightens the sweetness of the cake.
-
Pumpkin Spice Cake: Replace part of the sweet potato with canned pumpkin puree. Pumpkin adds an extra layer of fall warmth and subtle spice.
-
Fruity Add-ins: Fold in raisins or dried cranberries for a chewy bite that complements the soft texture of the cake perfectly.
With these variations, you can create a Sweet Potato Sheet Cake that reflects your unique taste and seasonal inspirations. Happy baking!
Make Ahead Options
These Sweet Potato Sheet Cakes with Marshmallow Frosting are perfect for meal prep enthusiasts! You can prepare the sweet potato purée up to 24 hours in advance and refrigerate it in an airtight container to ensure freshness. Additionally, the cake itself can be baked a day ahead; store it covered at room temperature to keep it moist. When you’re ready to serve, whip up the marshmallow frosting just before topping the cake for the best texture—this can also be made up to 3 hours ahead. Simply spread the frosting over the cooled cake, then toast it to perfection when it’s time to indulge, ensuring you savor that delightful flavor and presentation just as if it were freshly made!
What to Serve with Sweet Potato Sheet Cake with Marshmallow Frosting?
Imagine the warmth and comfort that this delightful cake brings, creating the perfect autumnal meal experience.
-
Chai Latte: The warm spices in chai beautifully complement the cake’s cinnamon and cardamom notes, enhancing its cozy flavors. Sip and savor as the flavors mingle.
-
Apple Crisp: This classic fall dessert adds a delightful crunch and tartness, balancing the sweet and fluffy cake. A scoop of vanilla ice cream on top makes it an indulgent pairing that guests will love.
-
Roasted Pecans: The nutty flavor and crunch of roasted pecans offer a perfect contrast to the cake’s soft texture. Sprinkle them on top of each slice for added elegance!
-
Spiced Hot Cider: A warm beverage like spiced cider brings an extra element of fall spirit, making your dessert table feel festive. The spices echo those in the cake, creating a harmonious blend.
-
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts nicely against the warm cake, adding a delightful temperature contrast. The richness of the ice cream enhances the cake’s flavors, making every bite heavenly.
-
Maple Drizzle: A light drizzle of maple syrup over the cake introduces a rustic sweetness that elevates your dessert, emphasizing the natural sugars from the sweet potatoes.
-
Chocolate Truffles: For a touch of decadence, serve chocolate truffles on the side. Their richness and depth create a delightful balance with the cake’s sweetness.
-
Coffee Brew: A cup of rich, brewed coffee is the ideal pairing, enhancing the flavors and providing a satisfying finish to your meal. The bitterness of the coffee perfectly offsets the sweetness of the cake.
Storage Tips for Sweet Potato Sheet Cake
Room Temperature: Store covered at room temperature for up to 3 days. Ensure it’s in an airtight container to maintain its moist texture.
Fridge: For longer freshness, refrigerate your Sweet Potato Sheet Cake with Marshmallow Frosting for up to one week, but wrap it well to prevent drying.
Freezer: Freeze slices in an airtight container for up to 3 months. Thaw overnight in the fridge before enjoying again.
Reheating: To serve warm, briefly microwave individual slices for 15-20 seconds or let it sit at room temperature before enjoying.
Sweet Potato Sheet Cake with Marshmallow Frosting Recipe FAQs
How do I select ripe sweet potatoes?
Absolutely! When selecting sweet potatoes, look for those that are firm and free of dark spots or blemishes. They should have smooth skin and feel heavy for their size. Avoid any that are soft or have sprouting shoots, as these indicate the potatoes may be past their prime.
How should I store my Sweet Potato Sheet Cake?
Very important! Store your Sweet Potato Sheet Cake covered at room temperature for up to 3 days. If you wish for it to last longer, refrigerate it in an airtight container for up to a week. Just make sure it’s well-wrapped to keep it moist and delicious, as cakes can dry out in the fridge!
Can I freeze leftover slices of the cake?
Definitely! To freeze your Sweet Potato Sheet Cake with Marshmallow Frosting, slice the cake first and wrap each slice tightly in plastic wrap, then place them in an airtight container or a resealable freezer bag. This way, it can hold its delightful flavor for up to 3 months. When you’re ready to enjoy, simply thaw the slices overnight in the fridge and let them come to room temperature before serving.
What should I do if my marshmallow frosting doesn’t hold its shape?
No worries! If your marshmallow frosting isn’t holding its shape, it might be due to under-whipping the egg whites. Be sure to beat the egg whites until they form stiff peaks before adding them to the rest of the ingredients. If it’s already too runny, you can try adding a bit more cream of tartar to stabilize the mix. Also, keep in mind that overexposure to heat during the toasting can cause it to lose shape; avoid leaving it under the broiler too long!
Is this cake safe for people with egg allergies?
Great question! Unfortunately, traditional marshmallow frosting and this cake recipe do rely on eggs for structure and leavening. However, you can adapt the recipe with flaxseed or chia eggs—a mixture of 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, let sit until gel-like. For the frosting, consider using a vegan meringue made from aquafaba (chickpea brine) instead—whip it up just like egg whites, and it should hold beautifully!
Can I use a sugar substitute in this recipe?
Absolutely! For a lower-calorie version, you can replace the granulated sugar in the cake with an alternative sugar substitute like coconut sugar or a stevia blend that measures like sugar. Just check the specific one’s conversion ratio to ensure you get the sweetness right without compromising on texture!
Sweet Potato Sheet Cake with Marshmallow Frosting Delight
Ingredients
Equipment
Method
- Prepare Sweet Potato Purée: Bake pierced sweet potatoes at 400°F for 45-60 minutes until tender. Allow cooling, then process the flesh into a smooth purée for the best flavor.
- Preheat Oven: Set your oven to 350°F.
- Prepare Pan: Lightly grease a 9"x13" pan, line it with parchment, and grease again.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Combine Wet Ingredients: In a large bowl, whisk melted butter and sugar, then add sweet potato purée, orange juice, egg yolks, and vanilla until smooth.
- Incorporate Dry & Wet Ingredients: Gently fold the dry mixture into the wet ingredients in two additions.
- Whip Egg Whites: In a separate bowl, whisk egg whites until foamy and fold into the batter.
- Bake Cake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool Cake: Let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Make Marshmallow Topping: Whisk sugar, egg whites, vanilla, salt, and cream of tartar until 161°F is reached and beat until stiff peaks form.
- Top and Toast Cake: Spread the marshmallow topping over the cooled cake and toast until golden.