Name: Sweet Potato Casserole Cake Recipe
Prep time: 45 min
Cook time: PT-487947H32M9S
Total time: PT-487947H32M9S
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour (336g); 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cinnamon; ¾ cup packed light brown sugar (165g); ⅔ cup granulated sugar (140g); 3 large eggs; 1 cup vegetable oil; 2 cups cooked and mashed sweet potatoes (cooled, about 4-5 large sweet potatoes or a bag of small sweet potatoes) (465g); 2 teaspoons vanilla bean paste or vanilla extract; ½ cup unsalted butter; ¾ cup packed light brown sugar (170g); 5 tablespoons heavy cream; ½ teaspoon vanilla; 2 cups powdered sugar (240g); Pinch of salt; ⅓ cup water; ¾ cup granulated sugar (157g); ¾ cup corn syrup (245g); 3 large egg whites (room temperature, 90g); ½ teaspoon cream of tartar; 1 teaspoon vanilla extract

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Why You’ll Love This Recipe

This Sweet Potato Casserole Cake combines the best elements of a cozy sweet potato casserole with the elegance of a layered cake. The moist, spiced sweet potato cake is complemented by a rich brown sugar filling and topped with fluffy marshmallow meringue frosting, creating a dessert that’s both beautiful and delicious. The combination of sweet potatoes, brown sugar, and marshmallow frosting makes it a perfect treat for the fall or any special occasion. This cake is sure to be a showstopper!

Ingredients

For the Sweet Potato Cake:

2 ¾ cups all-purpose flour (336g)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
¾ cup packed light brown sugar (165g)
⅔ cup granulated sugar (140g)
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes (cooled, about 4-5 large sweet potatoes or a bag of small sweet potatoes) (465g)
2 teaspoons vanilla bean paste or vanilla extract

For the Brown Sugar Filling:

½ cup unsalted butter
¾ cup packed light brown sugar (170g)
5 tablespoons heavy cream
½ teaspoon vanilla
2 cups powdered sugar (240g)
Pinch of salt

For the Marshmallow Fluff Meringue Frosting:

⅓ cup water
¾ cup granulated sugar (157g)
¾ cup corn syrup (245g)
3 large egg whites (room temperature, 90g)
½ teaspoon cream of tartar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another bowl, combine the brown sugar, granulated sugar, eggs, vegetable oil, mashed sweet potatoes, and vanilla. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined—do not overmix.
Split the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.

Make the Brown Sugar Filling:

In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar, heavy cream, and vanilla. Stir until the sugar is dissolved and the mixture is smooth.
Transfer the mixture to a heatproof bowl. Let it cool to room temperature.
Once cooled, beat together the brown sugar mixture and powdered sugar in a stand mixer or with hand beaters until smooth. Add a pinch of salt to taste.

Make the Marshmallow Fluff Meringue Frosting:

Prep the bowls and beaters: Wipe down your mixing bowls and beaters with vinegar to ensure they are oil-free for the meringue to form properly.
In a medium saucepan, combine the water, granulated sugar, and corn syrup. Stir until combined and then heat over medium-high heat. Once it starts to boil, do not stir.
Place the egg whites and cream of tartar in the bowl of a stand mixer.
When the sugar syrup reaches 225°F, start whipping the egg whites on medium-low speed.
When the syrup reaches 240°F, remove it from the heat. Turn the mixer to medium and slowly stream the hot syrup into the whipped egg whites.
Continue to beat for 7-8 minutes, or until the meringue is thick and fluffy. Add the vanilla extract and whip until fully combined and cooled.

Assemble the Cake:

Trim the tops of the cakes to make them flat, if necessary.
Place the first layer of cake onto a cake board or platter. Spread a small amount of frosting or filling to help secure the cake in place.
Pipe or spread the brown butter brown sugar filling on top of the first cake layer. Use as much or as little as you like.
Place the second cake layer on top of the filling and gently press it down to ensure the layers stick together.
Pipe or spread the marshmallow meringue fluff all over the cake. Smooth it with an offset spatula and create swoops and swirls for a beautiful texture.
(Optional) Use a kitchen torch to toast the outside of the cake for a slightly crispy effect.

Serve:

Refrigerate the cake for at least one hour before serving, allowing the flavors to meld.
Serve at room temperature and enjoy the sweet, spiced flavors of this unique dessert!

Servings and Timing

Servings: 8-10 servings
Prep Time: 45 minutes
Cook Time: 25-35 minutes (baking)
Total Time: 2-3 hours (including cooling and assembling)

Variations

Vegan Version: Use a plant-based egg replacer, non-dairy milk, and vegan butter to make the cake, filling, and frosting vegan-friendly.
Caramelized Apple Addition: Add a layer of caramelized apples between the cake layers for extra flavor.
Spices: Experiment with adding additional spices like nutmeg, cloves, or ginger to the cake for a deeper flavor profile.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: The cake is best served at room temperature, so let it come to room temperature before serving again.

FAQs

1. Can I make the cake ahead of time?

Yes, you can bake the cakes and prepare the fillings a day ahead. Store them separately and assemble the cake the day you plan to serve it.

2. Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree works well, but make sure it’s unsweetened and well-drained.

3. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.

4. Can I make the meringue ahead of time?

Meringue is best used immediately, but you can store it in an airtight container at room temperature for up to 2 weeks.

5. Can I skip the marshmallow meringue frosting?

Yes, you can use regular frosting like cream cheese frosting or whipped cream if preferred.

6. Can I add nuts to the cake?

Yes, you can add chopped nuts like pecans or walnuts to the batter or use them as a garnish.

7. Can I freeze this cake?

Yes, you can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and foil. Thaw overnight before assembling.

8. How do I prevent the meringue from deflating?

Ensure your mixing bowls and beaters are oil-free, and beat the meringue until stiff peaks form. Be sure to add the syrup slowly to avoid collapsing the meringue.

9. How do I make the cake fluffier?

Be sure not to overmix the batter, and make sure the eggs and oil are at room temperature for the best texture.

10. Can I decorate the top of the cake?

Yes, you can decorate with extra caramel, edible gold dust, or even chocolate shavings for a more luxurious finish.

Conclusion

This Sweet Potato Casserole Cake is a delicious, festive dessert that combines the flavors of fall with the elegance of a layered cake. The moist cake, rich brown sugar filling, and fluffy marshmallow meringue frosting create a sweet and savory treat that will impress anyone who tries it. Perfect for Thanksgiving, Christmas, or any special occasion, this cake will surely become a family favorite!