Effortless Sweet Potato Layer Cake

Dive into the delectable world of our Layered Sweet Potato Cake – a truly impressive dessert that remains surprisingly simple to create. This autumn-inspired masterpiece features moist, flavorful layers of sweet potato cake, generously filled with a fluffy marshmallow cream, and crowned with a rich, buttery candied pecan glaze. It’s the perfect showstopper for any gathering, especially your holiday table.

A GORGEOUS (BUT SURPRISINGLY EASY!) CAKE RECIPE

Are you searching for an extraordinary dessert that combines elegance with comforting fall flavors, but don’t consider yourself a seasoned pastry chef? Look no further! This “Loaded” Sweet Potato Cake is meticulously designed for home bakers of all skill levels. We start with a clever hack – a boosted boxed yellow cake mix – transforming it into a rich, tender sweet potato base. The magic truly happens with the simple yet irresistible marshmallow fluff filling and the decadent candied pecan topping that brings everything together in harmonious bliss. Prepare to impress your family and friends this Thanksgiving or any special occasion with a cake that looks gourmet but is genuinely straightforward to bake.

EXPERT TIPS FOR BAKING THE PERFECT LAYERED SWEET POTATO CAKE

Achieving a flawless layered cake might seem daunting, but with a few simple techniques and helpful hints, you’ll be baking like a pro in no time. Here are our top tips to ensure your Sweet Potato Cake turns out beautifully moist, flavorful, and perfectly structured every single time.

• Choose the Right Pans: For this recipe, 7-inch springform pans are highly recommended. Their removable sides make it incredibly easy to release the baked cake layers without any sticking or breaking, resulting in thicker, more substantial cake slices. If 7-inch springform pans aren’t available, you can certainly use two 8-inch round baking pans. Keep in mind that 8-inch pans will produce thinner cake layers, so you’ll need to adjust the baking time, typically reducing it by about 8-10 minutes. Always refer to the baking instructions on your boxed cake mix as a general guide, and perform a toothpick test for doneness.
• Sweet Potato Preparation Matters: The secret to this cake’s incredible texture and flavor lies in perfectly mashed sweet potatoes. While convenient bagged steam-able sweet potatoes are great for speed, don’t hesitate to use leftover cooked sweet potatoes if you have them on hand. If using fresh sweet potatoes, peel them, cut them into chunks, and boil or steam them until fork-tender. Mash them thoroughly until completely smooth – any lumps will affect the cake’s delicate consistency. A potato masher works well, but for an extra smooth puree, a food processor or blender can be used. Ensure the mash is cooled slightly before incorporating it into the cake batter.
• Consider a Sheet Cake Option: This versatile recipe isn’t limited to layers! If you prefer a simpler presentation or are feeding a larger crowd, this cake can be baked in a 9″x 13″ baking dish. Simply follow the baking times indicated on your boxed cake mix for a standard sheet cake. The frosting and pecan glaze can then be spread generously over the top for a delicious, easy-to-serve dessert. This method is particularly excellent for potlucks or casual gatherings.
• Room Temperature Ingredients: For the marshmallow cream cheese frosting, ensure your cream cheese and unsalted butter are softened to room temperature. This is crucial for achieving a smooth, lump-free, and airy frosting texture. Cold ingredients tend to clump and won’t blend properly, resulting in a dense or uneven frosting. Take them out of the refrigerator at least 30-60 minutes before you plan to mix them.
• Don’t Rush the Cooling Process: After baking, it’s vital to allow your cake layers to cool completely before attempting to frost them. Warm cake will cause the frosting to melt and slide off, leading to a messy, unattractive dessert. Let the cakes cool in their pans on a wire rack for about 15-20 minutes, then carefully invert them onto the rack to finish cooling completely. This could take an hour or more, depending on your kitchen’s temperature. Patience here truly pays off!
• Preparing the Pans: Always grease and flour your baking pans thoroughly, even springform pans. This ensures easy release. You can use butter or shortening for greasing, followed by a light dusting of flour, tapping out any excess. Alternatively, a nonstick baking spray with flour (like Baker’s Joy) is a fantastic shortcut.

KEY INGREDIENTS FOR THIS LUSCIOUS SWEET POTATO CAKE

Crafting this delightful sweet potato cake requires a thoughtful selection of ingredients, each playing a crucial role in its flavor and texture. Here’s what you’ll need to gather to bring this recipe to life:

• Yellow Cake Mix: The convenient base for our jazzed-up cake. Choose a high-quality brand for best results.
• Vegetable Oil: Adds moisture and tenderness to the cake.
• Large Eggs: Binds the ingredients, provides structure, and enriches the cake.
• Water: Essential for the boxed cake mix, creating the perfect batter consistency.
• Diced Steamable Sweet Potato: The star ingredient, bringing natural sweetness, moisture, and a beautiful autumn hue.
• Marshmallow Fluff: The secret to our incredibly light and airy frosting, offering a unique sweetness.
• Cream Cheese: Provides a subtle tang and richness to balance the sweetness of the marshmallow fluff, creating a perfectly balanced frosting. Ensure it’s softened for smooth blending.
• Unsalted Butter: Used in both the brown sugar swirl and the candied pecan glaze, adding richness and depth of flavor.
• Light Brown Sugar: Contributes a deep caramel note to both the cake swirl and the pecan topping.
• Chopped Pecans: Essential for the candied pecan glaze, adding a delightful crunch and nutty flavor.

HOW TO MAKE SWEET POTATO CAKE WITH MARSHMALLOW FILLING: A STEP-BY-STEP GUIDE

Creating this magnificent Layered Sweet Potato Cake is an enjoyable process, broken down into manageable steps. Follow these instructions carefully for a stunning and delicious result.

1. Prepare the Sweet Potatoes: Begin by preheating your oven to 350°F (175°C). While the oven heats, microwave your steamable diced sweet potatoes according to package directions until very tender. Once cooked, transfer the sweet potatoes to a bowl and mash them thoroughly until a smooth, lump-free puree is achieved. This ensures a consistent texture throughout your cake.
2. Mix the Cake Batter: In a large mixing bowl, prepare the yellow boxed cake mix as per the instructions on its package, typically combining it with eggs, vegetable oil, and water. Once the cake mix is thoroughly combined, gently fold in the smooth sweet potato mash. Stir until just incorporated, being careful not to overmix, as this can lead to a tough cake.
3. Create the Brown Sugar Swirl: In a small, microwave-safe bowl or saucepan, melt 2 tablespoons of unsalted butter. Once melted, stir in 2 tablespoons of light brown sugar until a thick, gooey mixture forms. This will be swirled into the cake batter for an extra layer of flavor and visual appeal.
4. Prepare Baking Pans: Lightly grease and flour two 7-inch springform pans. This crucial step prevents the cake from sticking. If you don’t have springform pans, two 8-inch round baking pans will also work, just remember to adjust baking times. Alternatively, you can use a nonstick baking spray with flour for ease.
5. Fill and Swirl: Divide the prepared cake batter evenly between the two greased and floured springform pans. Next, dollop spoonfuls of the brown sugar butter mixture onto the surface of the batter in each pan. Using a butter knife or a skewer, gently swirl the brown sugar mixture through the batter to create a beautiful marbling effect.




6. Bake the Cake Layers: Carefully place both pans into the preheated oven. Bake for approximately 40-45 minutes. The exact baking time may vary based on your oven and pan size, so check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
7. Cool the Cake: Once baked, remove the cake layers from the oven. Allow them to cool in their springform pans on a wire rack for a full 15 minutes. This initial cooling period allows the cakes to firm up before you attempt to remove them.




8. Prepare the Marshmallow Frosting: While the cake layers are cooling, prepare the luscious frosting. In a medium-sized bowl, combine the marshmallow fluff and softened cream cheese. Beat with an electric mixer on high speed until the mixture is completely smooth, light, and fluffy. Ensure there are no cream cheese lumps.
9. Make the Candied Pecan Glaze: In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Add 1/2 cup light brown sugar and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and let it cook for 5 minutes, allowing the sugar to dissolve and the mixture to thicken slightly into a glaze. Remove the saucepan from the heat and immediately stir in the chopped pecans until they are well coated.
10. Assemble the First Layer: Once the cake layers are completely cool (this is critical!), carefully remove one cake layer from its springform pan and place it onto your chosen cake stand or serving plate. Spread all of the prepared marshmallow cream cheese frosting evenly over the top of this first cake layer.




11. Add the Second Layer and Finish Frosting: Gently place the second cake layer directly on top of the frosting. Press down lightly to ensure it adheres well. If any frosting oozes out from the sides, use an offset spatula to neatly spread it around the perimeter of the cake, creating a thin “crumb coat” or simply cleaning up the edges.
12. Top with Candied Pecans: Generously spoon the warm candied pecan glaze over the top of the assembled cake, allowing some of the luscious glaze and pecans to cascade down the sides for a beautiful, rustic effect. For an extra touch of sweetness and visual appeal, you can top the cake with a few miniature marshmallows (optional).

CRAVING MORE DELICIOUS RECIPES?

If you’ve fallen in love with the comforting flavors of this Sweet Potato Cake, you’ll be thrilled to discover more delightful recipes that capture the essence of home cooking and seasonal indulgence. From classic pies to innovative breads, these recipes are perfect for expanding your baking repertoire or finding new family favorites.

• Sweet Potato Slab Pie: A fantastic, crowd-pleasing twist on traditional sweet potato pie.
• Honey Glazed Sweet Potatoes: A simple yet elegant side dish that complements any meal.
• Sweet Potato Pound Cake: Rich, dense, and full of sweet potato goodness.
• Pecan Praline Cake with Butter Sauce: Another Southern-inspired cake, perfect for nut lovers.
• Pumpkin Pull Apart Bread: A fun and flavorful bread, ideal for breakfast or dessert.
• Pumpkin Dump Cake: The easiest way to enjoy pumpkin pie flavors in a comforting cake form.
• Pumpkin Coffee Cake: A spiced, moist cake with a delicious streusel topping, perfect with your morning coffee.
• Sweet Potato Butter Swim Biscuits: Fluffy, savory-sweet biscuits that are incredibly easy to make.
• Pistachio Cake: A vibrant and uniquely flavored cake for something a little different.
• Italian Love Cake: A decadent, layered dessert that lives up to its name.

Layered Sweet Potato Cake

This Layered Sweet Potato Cake is a stunning yet simple dessert, featuring moist sweet potato cake layers and a delightful marshmallow fluff filling. Topped with a rich candied pecan glaze, it’s the perfect fall treat.

5 Reviews

Print
Pin

Prep Time:

30 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

1 hour
hour

Servings:
8

Author:

Brandie Skibinski

Ingredients

• 15.25 ounce box yellow cake mix
• ⅓ cup vegetable oil
• 3 large eggs
• ½ cup water
• 12 ounce bag steamable diced sweet potato
• 7.5 ounce container marshmallow fluff
• 8 ounce block cream cheese, softened to room temperature
• ¼ cup + 2 tablespoons unsalted butter, divided use
• ½ cup + 2 tablespoons light brown sugar, divided use
• ¼ cup chopped pecans

Instructions

• Preheat oven to 350°F (175°C).
• Microwave steamable diced sweet potato as directed on the package. Then, mash the sweet potatoes until smooth and lump-free.
• Prepare the boxed cake mix according to package directions, typically combining with eggs, oil, and water. Once combined, stir in the mashed sweet potato.
• Melt 2 tablespoons of butter. Stir in 2 tablespoons of brown sugar to create a thick, swirled mixture.
• Lightly grease and flour two 7-inch springform pans (or use a nonstick flour baking spray).
• Pour half of the cake batter into each pan. Divide the brown sugar butter mixture evenly between the two pans and dollop it onto the batter. Gently swirl with a butter knife.
• Place into the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pans for 15 minutes on a wire rack.
• While the cake is cooling, prepare the frosting. In a bowl, add marshmallow fluff and softened cream cheese, then mix on high speed until smooth and fluffy.
• In a saucepan, bring 1/4 cup butter and 1/2 cup brown sugar to a boil. Lower the heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the chopped pecans.
• Once the cakes are completely cool, remove one layer from its pan and place it on a cake stand. Spread all the marshmallow frosting in an even layer on top of the cake. Place the second cake layer on top of the frosting and press down gently.
• Using an offset spatula, smooth out any frosting that oozes from the sides.
• Pour the warm candied pecans and their glaze over the top of the cake, allowing it to drip down the sides. Optionally, garnish with a few marshmallows for extra visual appeal.

Notes

• Using 7-inch springform pans results in a thicker cake, making for a more impressive presentation and substantial slices. If opting for 8-inch round baking pans, expect thinner layers and reduce baking time by 8-10 minutes, always checking for doneness with a toothpick.
• This recipe is flexible! If you have pre-cooked sweet potatoes on hand, feel free to use them instead of the steam-able bagged variety. Just ensure they are mashed until perfectly smooth.
• For a simpler, single-layer dessert, bake this cake in a 9″x 13″ baking dish. Adjust baking times according to your boxed cake mix instructions for a sheet cake.
• For the best frosting consistency, ensure your cream cheese and butter are at room temperature before mixing. This prevents lumps and ensures a smooth, airy finish.
• Properly cooling the cake layers is crucial. Warm cake will cause the frosting to melt, leading to a messy cake. Allow ample time for the layers to cool completely.
• This cake stores well in the refrigerator for up to 3-4 days. Cover loosely to prevent drying out. You can also freeze individual unfrosted cake layers for up to a month, wrapped tightly in plastic wrap and then foil.

Course:
Dessert

Cuisine:
American

Nutrition

Calories:
250
kcal

|

Carbohydrates:
32
g

|

Protein:
3
g

|

Fat:
14
g

|

Sodium:
52
mg

|

Fiber:
2
g

|

Sugar:
19
g

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 and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!