Sweet Potato Butter Cake (Print-Friendly Version)
Tender butter cake with sweet potato and warm spices, finished with a luscious glaze.
# Ingredients:
→ Cake
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1 ½ cups granulated sugar
03 -
½ cup brown sugar (light or dark)
04 -
4 large eggs
05 -
1 ½ cups mashed cooked sweet potatoes (about 2 medium potatoes)
06 -
2 tsp vanilla extract
07 -
2 ½ cups all-purpose flour
08 -
2 tsp baking powder
09 -
½ tsp baking soda
10 -
1 tsp ground cinnamon
11 -
½ tsp ground nutmeg
12 -
¼ tsp ground ginger
13 -
½ tsp salt
14 -
½ cup sour cream or Greek yogurt
15 -
¼ cup whole milk
→ Optional Add-ins
16 -
½ cup chopped pecans or walnuts
17 -
½ cup raisins (soaked in warm water or bourbon)
→ Butter Glaze
18 -
½ cup (1 stick) unsalted butter
19 -
1 cup powdered sugar
20 -
2–3 tbsp milk or cream
21 -
1 tsp vanilla extract
# Steps:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13 baking pan.
02 -
Boil or bake sweet potatoes until soft, peel them, and mash thoroughly. Let cool before use if not using canned.
03 -
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes).
04 -
Beat in the eggs one at a time until incorporated. Add vanilla extract and mashed sweet potatoes, mixing until smooth.
05 -
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
06 -
Gradually add the dry ingredient mixture to the sweet potato mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing gently to avoid overmixing.
07 -
If using, fold in the chopped nuts or soaked raisins.
08 -
Pour the batter into the prepared pan. Bake for 50–60 minutes for a Bundt pan, or 35–45 minutes for a 9x13 pan. Check doneness with a toothpick—it should come out clean.
09 -
In a saucepan, melt the butter. Mix in powdered sugar, milk, and vanilla extract until smooth. Set aside for glazing.
10 -
Cool the cake for at least 20 minutes before glazing. Drizzle the glaze over the cooled cake. Serve warm or at room temperature.