If you’re looking for a show-stopping dessert that brings warmth, comfort, and a touch of Southern charm to your table, this Sweet Potato Butter Cake Recipe is exactly what you need. Imagine tender, moist layers infused with real sweet potato and aromatic spices, all topped with a luscious buttery glaze that melts in your mouth. This cake isn’t just a treat; it’s a celebration of cozy, nostalgic flavors that perfectly capture the spirit of fall and holiday gatherings.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Butter Cake Recipe plays an essential role in bringing together its rich texture and deep flavor. From the creamy sweetness of mashed sweet potatoes to the warm notes of cinnamon and nutmeg, each component works in harmony to create a cake that feels both indulgent and comforting.
- Mashed sweet potatoes: Provides moisture, natural sweetness, and a beautiful golden hue.
- Unsalted butter: Adds richness and keeps the cake wonderfully tender.
- Granulated sugar: Balances flavors and contributes to the cake’s tender crumb.
- Brown sugar: Brings a subtle molasses flavor that enhances depth.
- Large eggs: Bind ingredients together and add structure.
- Vanilla extract: Offers a warm, inviting aroma.
- All-purpose flour: The backbone that forms the cake’s structure.
- Baking powder and baking soda: Help the cake rise perfectly and stay light.
- Salt: Balances sweetness and enhances flavor.
- Ground cinnamon and nutmeg: Bring cozy spice notes essential for that fall feeling.
- Buttermilk: Adds moisture and a slight tang, aiding tenderness.
- Butter, brown sugar, heavy cream, and vanilla extract (for glaze): Combine to create a silky, sweet topping that makes every bite unforgettable.
How to Make Sweet Potato Butter Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan to make sure every slice releases easily without sticking, setting you up for success right from the start.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is critical because it incorporates air into the batter, giving your cake a wonderfully tender and airy texture.
Step 3: Add Eggs, Vanilla, and Sweet Potatoes
One at a time, add the eggs, mixing well after each addition for an even batter. Then stir in the vanilla extract and your mashed sweet potatoes. The potatoes bring amazing moisture and a subtle earthiness to the cake that sets it apart.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend spices the cake gently, giving it warmth without overpowering the sweet potato flavor.
Step 5: Alternate Mixing Dry Ingredients with Buttermilk
Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Mixing just until combined ensures you don’t overwork the batter, keeping the cake delightfully tender.
Step 6: Bake the Cake
Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point will practically guarantee the cake disappears fast!
Step 7: Prepare the Glaze and Finish
While the cake cools slightly, melt butter in a saucepan over medium heat, then stir in brown sugar and heavy cream, gently boiling for 1 to 2 minutes. Remove from heat, stir in vanilla extract, and pour the warm glaze evenly over the cake—this is the sweet, buttery magic that coats every bite.
How to Serve Sweet Potato Butter Cake Recipe
Garnishes
For a simple yet elegant touch, sprinkle chopped pecans or toasted walnuts over the glaze just after spreading it. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream can elevate this cake to a dessert suitable for the finest occasions.
Side Dishes
This cake pairs beautifully with a cup of spiced chai or rich coffee for a cozy afternoon treat. If serving at a holiday gathering, consider offering fresh fruit or a light salad alongside to balance its richness.
Creative Ways to Present
Try cutting the cake into bite-sized squares and serving them on a platter as finger food at your next party. Drizzle a little extra glaze or warmed caramel sauce on top just before serving for a stunning presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sweet Potato Butter Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. This keeps the cake moist and the glaze perfectly sticky.
Freezing
If you want to extend its life, freeze the cake by wrapping it well in plastic wrap and then foil to prevent freezer burn. When properly stored, it will keep deliciously for up to two months.
Reheating
To enjoy the cake warm again, simply microwave individual slices for 15 to 20 seconds or heat them gently in a preheated oven. The glaze will soften, and the cake will regain its freshly baked charm.
FAQs
Can I substitute regular potatoes for sweet potatoes in this recipe?
Regular potatoes won’t provide the same natural sweetness or moisture that sweet potatoes do, so the flavor and texture will be quite different. Sweet potatoes are key to making this cake special.
Is it necessary to use buttermilk?
The buttermilk in this recipe adds a slight tang and extra moisture that keeps the cake tender. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk, letting it sit for five minutes.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum. You may notice a slight difference in texture but the cake will still be delicious.
What is the best way to cook the sweet potatoes for this cake?
Roasting or boiling sweet potatoes until tender works well. Roasting develops more flavor, but boiling is quicker and yields a softer mash—either method will be great as long as the potatoes are well cooked and mashed smoothly.
Can I double the recipe for a larger gathering?
Absolutely! Just double the ingredients and bake in a larger pan or two pans, adjusting baking time as needed. Keep an eye on the cake and test with a toothpick for doneness to avoid overbaking.
Final Thoughts
There’s something truly special about the Sweet Potato Butter Cake Recipe that makes it a beloved favorite for good reason. Its rich flavors and tender crumb bring a heartfelt touch of warmth to any occasion. I hope you give it a try soon and find just as much joy in baking and sharing it as I do. Once you taste the buttery sweetness combined with the comforting spices, this cake will undoubtedly become a staple in your dessert rotation.
Print
Sweet Potato Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato Butter Cake is a rich, moist, and flavorful dessert perfect for fall or holiday gatherings. Combining the natural sweetness of mashed sweet potatoes with warm spices and a buttery glaze, this cake offers a comforting, classic American treat that’s easy to prepare and sure to impress.
Ingredients
For the Cake:
- 1 cup mashed sweet potatoes (about 1 medium cooked and peeled)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
For the Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick and bakes evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps create a tender crumb in the baked cake.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate air and maintain the batter’s smooth texture. Stir in the vanilla extract and the mashed sweet potatoes until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to distribute the leavening agents and spices evenly.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter which could make the cake dense.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, melt butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil for 1 to 2 minutes. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: Once the cake has baked and is still warm, pour the warm glaze over the top and spread it evenly to coat the cake thoroughly.
- Cool and Serve: Let the cake cool slightly before serving. It can be enjoyed warm or at room temperature, optionally topped with a scoop of vanilla ice cream or whipped cream.
Notes
- This cake is rich and moist, making it especially great for fall or holiday occasions.
- For added indulgence, serve warm with vanilla ice cream or a dollop of whipped cream.
- Ensure not to overmix the batter to maintain a tender and fluffy cake texture.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
