Moist cake packed with sweet potato, cinnamon, nuts, chocolate, and marshmallows for delicious autumn comfort.
# Components:
→ Sweet Potato Base
01 - 2 medium sweet potatoes (about 14 ounces), peeled and cubed
02 - 2 tablespoons unsalted butter
03 - 1/3 cup whole milk
→ Cake Batter
04 - 2 1/4 cups all-purpose flour
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/2 cup unsalted butter, softened
12 - 1 cup granulated sugar
13 - 1/2 cup packed light brown sugar
14 - 3 large eggs
15 - 1 teaspoon vanilla extract
→ Mix-Ins & Toppings
16 - 3/4 cup chopped pecans or walnuts
17 - 1/2 cup mini marshmallows
18 - 1/2 cup semi-sweet chocolate chips
19 - 2 tablespoons turbinado sugar, optional for sprinkling
# Directions:
01 - Preheat oven to 350°F. Coat a 9-inch round or square cake pan with nonstick spray and dust lightly with flour.
02 - Boil the sweet potato cubes in a medium saucepan filled with water until fork-tender, approximately 15 minutes. Drain thoroughly, then mash together with 2 tablespoons butter and 1/3 cup milk until completely smooth. Allow to cool slightly.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly blended.
04 - In a large bowl, beat softened butter with granulated and brown sugar using an electric mixer or whisk until pale and fluffy.
05 - Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
06 - Add the cooled mashed sweet potato to the butter mixture and blend until smooth and homogenous.
07 - Gradually add the dry ingredients to the wet mixture, folding gently just until no streaks of flour remain.
08 - Stir in the chopped nuts and chocolate chips until evenly distributed throughout the batter.
09 - Pour the batter into the prepared pan. Scatter mini marshmallows across the surface and sprinkle with turbinado sugar if using.
10 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean.
11 - Let the cake cool in the pan for 15 minutes, then remove to a wire rack to cool completely before slicing.
