Enjoy the combination of sweet potato and marshmallow with this Sweet Potato Cake recipe. This is a perfect blend of moist cake, creamy marshmallow topping, and the cozy flavors of sweet potato. Prepare to amaze your taste buds with this heavenly treat that will leave you craving for more.
Get ready to immerse yourself in the decadent flavors and irresistible charm of our Sweet Potato Cake with Marshmallow Topping. It's a dessert that offers a unique flavor, delightful texture, and nutritional benefits, making it a must-try for all dessert lovers.
Why you'll love this
Heavenly Flavor Explosion
The harmonious pairing of sweet potato and marshmallow creates a flavor explosion in every bite. The rich, earthy sweetness of the sweet potato beautifully complements the gooey, sweet marshmallow topping, resulting in a truly decadent and unforgettable dessert experience.
Moist and Tender Cake
This recipe ensures that the cake is moist and tender, providing a perfect balance with the fluffy marshmallow topping. Each bite will delight you and your loved ones.
Irresistible Visual Appeal
The toasted marshmallow topping adds a stunning touch to the Sweet Potato Cake, creating a visually appealing dessert that is sure to wow your guests. It's an ideal centerpiece for any special occasion or celebration.
Perfect Comfort Food
This cake is the epitome of comfort food. The combination of sweet potato and marshmallow evokes warm and cozy feelings, making it a perfect treat for those cold winter nights or whenever you need a little pick-me-up.
Ingredients and substitutions for Sweet Potato Cake
- Sweet potato: Any plain sweet potato works for the mash here, if you have a white or purple sweet potato on hand you can absolutely use it. It is recommended to mash and weigh your sweet potato and allow it to cool before adding to your cake batter.
- Sugars: The use of light and dark brown sugar compliments the sweetness from the sweet potato and adds a depth of flavor. You could substitute completely with only light or dark brown sugar. Completely substituting with superfine or caster sugar would only add sweetness.
- Egg: Room temperature eggs, add structure to the loaf, the egg helps to bind everything together so are essential. Despite only using one egg white for that topping, this is just right without overpowering the cake.
- Milk: Whole milk was used here and helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
- Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
- Baking soda and powder: These help the loaf rise for a light crumb and avoid a stodgy result.
- Vanilla extract and salt: The flavor powerhouses that help balance the sweetness and give a depth of flavor within our loaf.
- Ground spices: Ground cinnamon, allspice and nutmeg all add layers of flavor that not only make this cake warm for cooler days but also give nuance to the cake.
See recipe card for quantities.
How to make Sweet Potato Cake:
Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
Place the sweet potato puree, sugars and oil into a bowl and beat until smooth and combined.
Add in the egg and beat until smooth and combined, approximately 1 minute.
Pour in the milk, vanilla extract and whisk to combine until smooth.
In a separate bowl, place the flour, baking powder soda, and ground spices.
Pour into your loaf tin and smooth out the top.
Place in the oven to bake for 40 minutes or until golden all over.
Remove and allow to cool before inverting onto a cooling rack until completely cool to the touch.
For the marshmallow topping, place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.
Meanwhile, place the egg whites and lemon juice into a bowl and whip on medium until soft peaks form, approximately 2 minutes.
Continue cooking the syrup until it reaches 115C/240F and remove from the heat.
Continue beating the egg whites whilst slowly pouring the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 3 minutes, until it is thick and has a slight gloss in its appearance.
Spoon on top of the cooled loaf, leaving an edge visible and adding peaks.
Using a blowtorch, lightly burn that marshmallow fluff to your preference.
Slice and serve.
Equipment needed to make this
Mixing bowl: A medium mixing bowl is needed for the sweet potato cake and that marshmallow topping.
Whisk: The cake batter comes together quickly with a hand whisk, however, you can use a hand or stand mixer instead.
Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
Hand or stand mixer: To whip the marshmallow topping, a hand or stand mixer is recommended.
FAQ's for the best Sweet Potato Cake
Does my egg white need to be room temperature for the marshmallow?
An egg white, at room temperature is best here for two reasons; firstly, it will whip better allowing for smaller and denser bubbles meaning a great meringue will form and secondly, the sugar syrup with mix with your meringue more easily for a nice smooth result.
What makes this Sweet Potato Cake special?
This Sweet Potato Cake stands out with its unique blend of flavors, combining the natural sweetness of sweet potatoes with a moist and tender cake base. The result is a dessert that is both delicious and unexpected.
How is the texture of this Sweet Potato Cake?
The texture of this Sweet Potato Cake is moist and tender, thanks to the addition of sweet potatoes. They not only enhance the flavor but also contribute to a soft and luscious cake texture that is irresistible.
Are there any nutritional benefits to this Sweet Potato Cake?
Absolutely! Sweet potatoes are known for their nutritional value. They are a great source of vitamins, fiber, and antioxidants. So, while indulging in this Sweet Potato Cake, you can also enjoy its nutritional benefits.
Can this Sweet Potato Cake be customized?
Yes! This Sweet Potato Cake is highly versatile and can be customized to suit your preferences. Whether you want to add a touch of cinnamon for a warm twist or make it gluten-free by using alternative flours, this recipe offers flexibility.
How does the Sweet Potato Cake taste with the marshmallow topping?
The combination of Sweet Potato Cake and the marshmallow topping creates a flavor explosion. The rich, earthy sweetness of the sweet potato pairs perfectly with the sweet and creamy marshmallow, resulting in a heavenly and decadent dessert experience.
Is the Sweet Potato Cake visually appealing?
Absolutely! The Sweet Potato Cake with marshmallow topping is visually stunning. The toasted marshmallow adds a beautiful touch, making it an eye-catching centerpiece for any occasion or celebration.
More Fall cakes you’ll enjoyPrint
Light and spiced is this sweet potato loaf cake recipe topped with an easy homemade marshmallow fluff to make this cake a standout in a spectacular way!
Sweet Potato Cake
255 grams / 1 cup sweet potato, mashed
50 grams / ¼ cup light brown sugar
100 grams / ½ cup dark brown sugar
114 grams / ½ cup sunflower oil
55 grams / 1 large egg, room temperature
1 teaspoon vanilla extract
80 milliliters / ⅓ cup milk
240 grams / 1 ½ cups plain flour
3 grams / ½ teaspoon baking soda
4 grams / 1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
15 grams / 1 tablespoon water
40 grams / 3 tablespoons superfine/caster sugar
46 grams / ⅛ cup glucose syrup
45 grams / 1 egg white, room temperature
¼ teaspoon lemon juice
½ teaspoon vanilla extract
Sweet potato cake
- Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
- Place the sweet potato puree, sugars and oil into a bowl and beat until smooth and combined.
- Add in the egg and beat until smooth and combined, approximately 1 minute.
- Pour in the milk, vanilla extract and whisk to combine until smooth.
- In a separate bowl, place the flour, baking powder soda, and ground spices.
- Pour into your loaf tin and smooth out the top.
- Place in the oven to bake for 40 minutes or until golden all over.
- Remove and allow to cool before inverting onto a cooling rack until completely cool to the touch.
- Place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.
- Meanwhile, place the egg whites and lemon juice into a bowl and whip on medium until soft peaks form, approximately 2 minutes.
- Continue cooking the syrup until it reaches 115C/240F and remove from the heat.
- Continue beating the egg whites whilst slowly pouring the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 3 minutes, until it is thick and has a slight gloss in its appearance.
- Spoon on top of the cooled loaf, leaving an edge visible and adding peaks.
- Using a blowtorch, lightly burn that marshmallow fluff to your preference.
- Slice and serve.
Recipe by Roamingtaste
- Calories: 363 calories per serve
Keywords: sweet potato baking, loaf cake, fall baking
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