Purple Sweet Potato Cake Recipe with Marshmallow Cream Cheese Frosting
This deliciously decadent and technically accurate Purple Sweet Potato Cake with Marshmallow Cream Cheese Frosting is so good, it is impossible to resist!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 15servings
Calories: 442kcal
Ingredients
Purple Sweet Potato Cake Sponge
2 ¾cupsall purpose flour
1 ½ cupssugar
2tspbaking powder
1tspbaking soda
1cupcooked mashed purple sweet potato(please read text for specification)
1cupmilk
¾ cupsour cream
1⁄3cupcanola oil
2tspvanilla extract
½ tspsalt
few drops purple food coloring(optional)
Marshmallow Cream Cheese Frosting
8ouncescream cheese
8ounces butter(2 sticks)
7ouncesmarshmallow fluff
Instructions
Grease and flour two 8 inch cake pans and set aside.
Preheat your oven to 350°F or 180°C
Combine the flour, baking powder and baking soda and salt with a whisk and set aside.
Using a stick blender or in a blender, blend the mashed potatoes, milk sour cream canola oil, sugar, and vanilla extract until it is smooth and properly incorporated. Don't try to do this step with just a whisk, it will not mix evenly, and it is important that it does. If you want a more vibrant cake, add a few drops of purple food coloring, otherwise, skip it.
Combine the wet and the dry ingredients with a whisk until there are no lumps in the batter, and the cake is evenly mixed. Do not over mix!
Split the cake mixture into the two prepared 8 inch cake pans, and bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the pan comes out clean.
Allow to cool completely before frosting
To make the frosting
Mix the cream cheese, butter, and marshmallow fluff in a mixer or with a hand mixer until it is well combined.
Store in the refrigerator until ready to use.
Simply assemble the cake as neatly or as rustic as you wish and decorate with leftover mashed potato pieces and toasted crushed walnuts.