Description
Sweet Potato Casserole Cake combines the warm, spiced flavors of a sweet potato casserole with the elegance of a layered cake. The moist sweet potato cake is complemented by a rich brown sugar filling and topped with fluffy marshmallow meringue frosting, making it a perfect fall treat.
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
Instructions
- 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 comes out clean.
- Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.
- In a saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, and vanilla. Stir until smooth. Let cool to room temperature, then beat together with powdered sugar and a pinch of salt until smooth.
- For the meringue, combine water, granulated sugar, and corn syrup in a saucepan. Heat over medium-high until it starts to boil (do not stir). Whip egg whites and cream of tartar until soft peaks form. When the syrup reaches 240°F, slowly stream it into the whipped egg whites and continue whipping for 7-8 minutes, until thick and fluffy. Add vanilla and mix until fully combined.
- Trim the tops of the cakes to make them flat. Place the first cake layer on a platter, spread a small amount of frosting or filling to secure it in place, then pipe the brown sugar filling over the first layer.
- Top with the second cake layer, press gently, and pipe or spread marshmallow meringue frosting all over the cake. Optionally, use a kitchen torch to toast the frosting.
- Refrigerate for at least one hour before serving.
Notes
- Vegan Version: Use a plant-based egg replacer, non-dairy milk, and vegan butter to make this cake, filling, and frosting vegan-friendly.
- Caramelized Apple Addition: Add a layer of caramelized apples for extra flavor.
- Spices: Experiment with nutmeg, cloves, or ginger for a deeper flavor profile.
- Prep Time: 45 minutes
- Cook Time: 25-35 minutes (baking)
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 45 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg
