Sweet Potato Butter Cake

Sweet potato butter cake is a show-stopper every fall in my kitchen with its moist crumb and buttery aroma that fills the house. When I am looking for a dessert that bridges nostalgia and comfort, this cake hits all the right notes thanks to sweet potatoes and a luscious glaze. The recipe is simple enough for a weekday treat but fits right in at any celebration.

The first time I baked this for a family dinner my sister immediately asked for the recipe and now it is our holiday tradition. The butter glaze really takes it over the top and no one can ever eat just one piece.

Ingredients

• Unsalted butter: gives the cake its richness and a tender crumb. Softened butter creams best and creates fluffiness
• Granulated sugar: keeps the texture light and all sweetness blends evenly
• Brown sugar: boosts the cake’s depth with molasses notes. Both light and dark work
• Eggs: add essential structure and help the cake set. Use large eggs at room temperature for best results
• Mashed sweet potatoes: provide piles of moisture and warmth. Go for vibrant orange potatoes with no green spots
• Vanilla extract: brings a comforting aroma and enhances all sweetness. Use pure extract if possible
• All-purpose flour: yields the perfect soft cake base. Spoon and level for accurate measuring
• Baking powder and baking soda: help this moist batter rise high. Fresh leaveners work best
• Ground cinnamon nutmeg and ginger: bring fall’s cozy undertones. Freshly ground spices always add more punch
• Salt: balances the flavors. Fine sea salt spreads the flavor evenly
• Sour cream or Greek yogurt: both keep the texture rich. I have used either successfully
• Milk: helps loosen the batter and makes everything even more tender. I like whole milk but any works in a pinch
• Pecans walnuts or raisins: add an extra Southern twist if you like crunchy or chewy bits
• Powdered sugar milk and more butter: make the glossy glaze. Sift the sugar and use room temperature butter for smoothness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan or a nine by thirteen baking pan making sure to cover every corner so the cake releases perfectly

Cook and Mash Sweet Potatoes:

If you are not using canned sweet potatoes cook two medium sweet potatoes by boiling or baking until tender. Peel off the skins and mash the flesh thoroughly while it is warm then let it cool to room temperature

Cream Butter and Sugars:

In a large mixing bowl beat both the softened butter granulated sugar and brown sugar for at least three minutes. The mixture should become fluffy and pale and this step lays the foundation for the cake’s light texture

Add Eggs One at a Time:

Crack each egg in separately beating well after each addition so all egg is absorbed before adding more. Beat in the vanilla extract and the cooled mashed sweet potatoes until completely smooth with no lumps

Mix Dry Ingredients:

In another bowl sift together the all-purpose flour baking powder baking soda cinnamon nutmeg ginger if using and salt. This makes sure all leaveners and spices distribute evenly and prevents clumps

Combine Wet and Dry:

Add the dry mixture in thirds to the wet mixture alternating with sour cream and milk in between. Always start and end with the flour mixture. Gently stir just until you cannot see dry flour because overmixing makes a dense cake

Fold in Add-ins:

If you want to include chopped nuts or raisins fold them in now by hand with a spatula for even distribution

Pour and Bake:

Scrape the batter into the prepared pan and tap the pan gently on the counter to pop any air bubbles. Bake for fifty to sixty minutes in a Bundt pan or thirty five to forty five minutes in a rectangular pan. The cake is done when a toothpick in the center comes out clean with just a few moist crumbs

Make the Glaze:

For the glaze melt butter in a small saucepan over low heat then stir in sifted powdered sugar milk and vanilla extract. Whisk until the glaze is smooth glossy and pourable

Cool and Serve:

Let the cake cool for at least twenty minutes before turning out of the pan. Drizzle or spoon the glaze over the cooled cake and let set before slicing. Serve at room temperature or slightly warmed for extra comfort

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My favorite part of this cake is the mashed sweet potatoes which add a lovely earthy sweetness that reminds me of the pies my grandmother used to make every Thanksgiving. Every time I bake this cake the kitchen fills with a spicy warmth that always takes me back to our bustling family gatherings.

Storage Tips

Once the cake has cooled wrap it tightly in plastic or store in an airtight container at room temperature for up to three days. You can refrigerate for up to a week but bring slices to room temperature before serving for the best texture. The cake also freezes beautifully in slices or as a whole Bundt. Just let it cool completely before wrapping and freeze for up to two months

Ingredient Substitutions

If you do not have sour cream Greek yogurt works just as well and even plain regular yogurt makes a fine substitute. For the spice blend you can swap in pumpkin pie spice for the cinnamon nutmeg and ginger if that is what you have on hand. This cake is just as tasty with canned sweet potatoes as long as you use the unsweetened kind

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Serving Suggestions

Try serving this cake with a scoop of vanilla ice cream or a big dollop of whipped cream for an extra special treat. It pairs perfectly with coffee or hot spiced tea. For a brunch spread cut the cake in smaller squares and offer alongside fruit or eggs

A Bit of History

Sweet potato cakes go way back in Southern baking traditions. Sweet potatoes were one of the earliest crops in American kitchens and their natural sweetness made them perfect for desserts long before sugar was widely available. The addition of a lush butter glaze is a more modern spin that makes an old-fashioned favorite even more irresistible

Recipe FAQs

→ Can canned sweet potatoes be used?

Yes, canned sweet potatoes are a quick substitute. Be sure to drain and mash them well before adding.

→ How should I store the cake?

Keep the cake covered at room temperature for up to three days, or refrigerate for up to one week.

→ Is it possible to freeze this dessert?

Absolutely. Wrap slices tightly and freeze for up to three months. Thaw at room temperature before serving.

→ What's the best pan to use?

A Bundt pan creates a classic look, but a 9x13 baking pan works perfectly for easy slicing.

→ Can the glaze be skipped?

Certainly! The cake is flavorful on its own, but the glaze adds extra richness and sweetness.

→ Are there nut-free options?

Yes, simply omit nuts or swap with more raisins for added sweetness without allergens.