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
Scale
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.
