Sweet Potato Casserole Cake
This showstopping cake features gorgeous golden cake layers made with sweet potato puree, a silky marshmallow buttercream, and a toasted marshmallowy meringue frosting all in one 3-layer package. We walk you through how to make it, step by step.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- For the Cake
- 2large sweet potatoes, about 25 ounces to yield 2 cups (488g) purée
- 2 ¼cups (270 grams) all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon fine salt
- ¾cup (170 grams) unsalted butter, room temperature
- 1 ½cups (320 grams) light brown sugar
- 3large eggs, room temperature
- 1tablespoon vanilla extract
- ⅓cup (76 grams) whole milk
- ¾cup (86 grams) toasted pecans, finely chopped
- For the Meringue and Marshmallow Buttercream Filling
- ½cup (113 grams) unsalted butter, at room temperature
- 4large egg whites
- 1cup (200 grams) granulated sugar
- ½teaspoon cream of tartar
- ¼teaspoon fine salt
- 1tablespoon vanilla extract
- 1 ¼cups (140 grams) confectioners’ sugar