Mama’s Sweet Potato Cake with Marshmallow Frosting

Mama’s Sweet Potato Cake with Marshmallow Buttercream Frosting starts off with a muffin mix and is topped with a luscious marshmallow frosting then drizzled with salted caramel!

AN ABSOLUTELY SCRUMPTIOUS (BUT EASY!) CAKE RECIPE

Well that recipe title is a mouthful, huh? Mama’s Sweet Potato Cake with Marshmallow Buttercream Frosting. I couldn’t mention the cake without mentioning that amazing frosting that goes on top. I’m not even kidding. That frosting really takes the cake – literally! Once you try it, you’re going to want to put it on everything!

TIPS FOR MAKING SWEET POTATO CAKE:

• Once cake is cooled, you may invert cake onto a large plate and then frost if serving immediately. This makes it a bit easier to slice and serve the cake.
• If you can’t find the Sweet Potato Muffin Mix, you can also use the Pumpkin Muffin Mix, Apple Cinnamon Muffin Mix or Apple Cider Muffin Mix.
• This recipe is easily doubled.

INGREDIENTS NEEDED FOR SWEET POTATO SLAB PIE: (FULL RECIPE AT THE BOTTOM OF THE POST)

• Martha White Sweet Potato Muffin Mix (Pumpkin Spice Mix)
• ground cinnamon
• salt
• milk
• sour cream
• chopped pecans
• butter
• marshmallow creme (Marshmallow Fluff)
• powdered (confectioners) sugar
• vanilla extract
• salted caramel topping

Updated to add: I believe Martha White has discontinued the Sweet Potato Muffin Mix. I tested this recipe with the Pumpkin Spice Muffin Mix and it still turned out amazing! If you can’t find this muffin mix at your grocery store, just purchase a comparable flavor muffin mix. Or use a spice cake mix and make in a 9×13-inch baking dish.

HOW TO MAKE SWEET POTATO CAKE WITH MARSHMALLOW FROSTING:

For the cake: Preheat oven to 350F degrees. Spray a 9×9-inch baking dish with non-stick cooking spray.

In a medium bowl, combine two packets sweet potato muffin mix with ground cinnamon and salt.

Stir well. Then stir in milk and sour cream.

Once combined, gently stir in chopped pecans.

Pour into prepared baking dish and bake for 30-35 minutes until an inserted toothpick comes out clean.

Allow cake to cool completely before making frosting.

For the frosting: Using an electric mixer, beat butter in a medium bowl on high speed until creamy.

Add in marshmallow creme and mix well.

Reduce mixing speed to low and beat in confectioners sugar and vanilla.

Increase mixing speed to high and beat until fluffy. Spread frosting onto cooled cake.

Sprinkle top with chopped pecans.

Then, using a spoon, drizzle salted caramel over the finished cake.

Slice cake and serve.

You should be able to get at least 9-12 slices from this recipe.

CRAVING MORE RECIPES?

• Pumpkin Slab Pie
• Sweet Potato Cake
• Salted Caramel
• Sweet Potato Slab Pie
• Salted Caramel Chocolate Chip Cookie Bars

Sweet Potato Cake

Mama’s Sweet Potato Cake with Marshmallow Buttercream Frosting is a cake that starts off with a muffin mix and topped off with a salted caramel sauce.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Sweet Potato Cake

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 359kcal

Author: Brandie @ The Country Cook

Ingredients

For the cake:

• ▢ 2 (7.4 ounce) packets Martha White Sweet Potato Muffin Mix (or pumpkin muffin mix)
• ▢ 1 tablespoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ 1 cup milk
• ▢ 1 cup sour cream
• ▢ ½ cup chopped pecans

For the frosting:

• ▢ 1 cup salted butter, softened to room temperature
• ▢ 7.5 ounce jar marshmallow creme (Marshmallow Fluff)
• ▢ 1 cup powdered sugar (also called confectioners sugar)
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup chopped pecans (for topping)
• ▢ ⅓ cup Smucker’s Salted Caramel Topping

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Instructions

For the cake:

• Preheat oven to 350F degrees. Spray a 9 x 9-inch baking dish with non-stick cooking spray.
• In a medium bowl, combine 2 (7.4 ounce) packets Martha White Sweet Potato Muffin Mix (or pumpkin muffin mix) with 1 tablespoon ground cinnamon and ½ teaspoon salt. Stir well.
• Then stir in1 cup milk and 1 cup sour cream. Once combined, gently stir in ½ cup chopped pecans.
• Pour batter into prepared baking dish.
• Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before making frosting.

For the frosting:

• Using an electric mixer, beat 1 cup salted butter, softened to room temperature in a medium bowl on high speed until creamy.
• Add in 7.5 ounce jar marshmallow creme and mix well.
• Reduce mixing speed to low and beat in 1 cup powdered sugar and ½ teaspoon vanilla extract.
• Increase mixing speed to high and beat until fluffy.
• Spread frosting onto cooled cake. Sprinkle top with ½ cup chopped pecans
• Then, using a spoon, drizzle⅓ cup Smucker’s Salted Caramel Topping over the finished cake and serve.

Notes

• Once cake is cooled, you may invert cake onto a large plate and then frost. This makes it a bit easier to slice and serve the cake.
• No worries if you can’t find Sweet Potato Muffin Mix. This recipe goes perfect with Pumpkin Muffing Mix or even an Apple Muffin Mix. 

Nutrition

Calories: 359kcal | Carbohydrates: 32g | Protein: 2g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 278mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g | Vitamin A: 630IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.3mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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