SWEET POTATO CAKE
- Yield: One 8″ Round Cake (3 layers)
INGREDIENTS
For the Sweet Potato Cake
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 tablespoon cinnamon
- 1 ½ cups unsalted butter, melted and browned, bits included
- 1 ¾ cups granulated sugar
- 1 ¼ cups packed light brown sugar
- 6 eggs, lightly beaten
- 2 teaspoons vanilla bean paste or vanilla extract
- 22 ounces of canned sweet potatoes puree
For the Marshmallow Buttercream
- 1 cup unsalted butter, softened
- ½ cup salted butter, softened
- 16 ounces of marshmallow fluff
- 4 cups confectioners’ sugar
- 2 tablespoons milk
For the Maple Drip Glaze
- 1 cup confectioners’ sugar
- 4 teaspoons milk
- ½ teaspoon maple extract
- ¼ teaspoon cinnamon
- 2 teaspoons light corn syrup, optional
For the Assembly:
- Chopped pecans
- Cinnamon
INSTRUCTIONS
Prepare the sweet potato pie
1. Preheat the oven to 350 degrees. Butter and lightly flour three 8-inch round cake pans. Line with parchment paper circles.
2. Melt butter in a saucepan over medium heat. Cook, swirling occasionally until the butter is browned. Remove from heat and let cool.
3. Sift together flour, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, combine the browned butter (including the brown bits at the bottom of the pan), granulated sugar, brown sugar, eggs, and vanilla bean pulp. Whisk until everything is well blended.
5. Whisk in the dry ingredients, working in two stages.
6. Add the mashed sweet potatoes and mix well.
7. Divide batter evenly among the three 8-inch round ramekins.
8. bake for 32-36 minutes, until a toothpick inserted in the center comes out clean.
9. cool in the pans for 10 minutes, then cool on a wire rack.
Prepare the marshmallow buttercream
1. In the bowl of a stand mixer, beat butter and marshmallow flakes on medium speed for 2 minutes until creamy.
2. Add powdered sugar 1 cup at a time, mixing and scraping down the bowl as needed.
3. Add milk and continue beating on medium speed for 3-4 minutes, until fluffy.
Prepare the maple glaze
1. Combine all ingredients in a small bowl. Whisk until smooth. Use immediately.
Assemble the cakes
1. Once the cakes have cooled, cut the tops off so they are apartment.
2. Place one cake layer on a serving platter or cake stand and cover it with one cup of marshmallow frosting. Repeat with the second cake layer, more frosting, and then the last cake layer.
3. Sprinkle the cake with crumbs and refrigerate for 10 minutes until firm. Frost the cake and smooth the sides and top, reserving about ½ cup of frosting for garnish. Use the tip of a spatula to create swirls on the sides, if desired.
4. Make the frosting and drizzle over the top of the cake with small drips running over the edge. (For more tips on making pretty drizzles, click here). wait 5 minutes for the glaze to set a bit.
5. Using a large round nozzle, pipe dots of frosting on top of the set frosting, sporadically but in circles.
6. Finally, sprinkle with chopped pecans and a pinch of cinnamon.
