Sweet Potato Butter Cake with Easy Glaze is a cozy and delightful treat that brings the comforting flavor of sweet potatoes into a soft, buttery cake. The cake is moist and tender, with a sweet glaze that adds just the right touch of sweetness and a little bit of shine. It’s the kind of dessert that feels like a warm hug on a plate.
I love making this cake because it’s surprisingly simple but feels special enough for any occasion. The sweet potato adds natural sweetness and a lovely texture without making it heavy, which I think makes it stand out from other cakes. I like to use fresh sweet potatoes to get that perfect balance of flavor and moisture. Plus, the easy glaze means you don’t have to fuss over complicated icing but still get a pretty finish.
This cake is my go-to when I want to share something comforting with friends or family. It’s great with a cup of tea or coffee, and I often find myself slicing a little extra for a midnight snack. If you’re looking for a dessert that’s a bit different but still simple and satisfying, this sweet potato butter cake is totally worth a try.
Key Ingredients & Substitutions
Sweet Potatoes: Using mashed cooked sweet potatoes adds natural moisture and sweetness. I prefer baking them to keep flavor rich, but boiling works well too. If you don’t have sweet potatoes, pumpkin puree can be a good substitute.
Butter: Butter gives the cake its tender, rich texture. Make sure it’s softened to room temperature for easier mixing. You can swap with margarine or vegan butter for dairy-free options.
Flour and Leavening: All-purpose flour is best for a balanced crumb. Baking powder and baking soda help the cake rise nicely. For gluten-free baking, try a 1-to-1 gluten-free flour blend.
Spices: Cinnamon, nutmeg, and ginger add warm flavor that pairs beautifully with sweet potato. Feel free to adjust amounts or omit the ginger if you prefer a milder taste.
Glaze Ingredients: Powdered sugar with melted butter and a splash of milk makes a quick, smooth glaze. You can swap milk for plant-based milk to keep it dairy-free.
How Do I Get the Cake Moist but Not Dense?
Balancing moisture without heaviness is key for this cake. Here’s how I do it:
- Start with softened butter and sugar, cream them well to trap air and make the batter lighter.
- Mix the wet and dry ingredients alternately and gently to avoid overworking the batter, which can make it tough.
- Use buttermilk or milk for some tang and to tenderize the crumb.
- Don’t skip properly cooking and mashing sweet potatoes — smooth texture is important.
- Bake until a toothpick comes out clean but don’t overbake; check at 40 minutes.
Equipment You’ll Need
- 9×9-inch baking pan – I use this size because it bakes evenly and holds the cake well.
- Mixing bowls – helpful for combining ingredients separately before mixing everything together.
- Electric mixer or whisk – makes creaming butter and sugar easier and quicker.
- Rubber spatula – helps fold in the dry ingredients gently.
- Measuring cups and spoons – essential for accuracy, especially with spices and liquids.
- Toothpick or cake tester – to check when the cake is done.
- Wire rack – to cool the cake evenly before glazing.
Flavor Variations & Add-Ins
- Stir in chocolate chips or shredded coconut for extra texture and flavor.
- Add chopped nuts like pecans or walnuts on top or mixed into the batter for crunch.
- Use maple syrup or honey in the glaze for a different sweet flavor.
- Mix in a teaspoon of orange zest or vanilla bean paste to enhance the warm spices.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 cup buttermilk or whole milk
- 1 tsp vanilla extract
For the Easy Glaze:
- 1 cup powdered sugar
- 2 tbsp unsalted butter, melted
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
For Topping:
- 1/4 cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 40 to 50 minutes for baking. Allow an additional 15-20 minutes for cooling and glazing, so overall plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
2. Cook and Mash Sweet Potatoes:
Cook the sweet potatoes by baking or boiling until they’re very tender. Peel and mash them until smooth, then let them cool slightly.
3. Mix the Cake Batter:
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed sweet potatoes and vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the sweet potato mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix just until combined to keep the cake tender.
6. Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before glazing.
8. Prepare the Easy Glaze:
In a small bowl, whisk together powdered sugar, melted butter, vanilla extract, and milk or cream until smooth. Adjust the glaze consistency by adding more milk if too thick, or more powdered sugar if too thin.
9. Finish with Glaze and Topping:
Pour the glaze over the cooled cake, letting it drip down the sides. While the glaze is still wet, sprinkle chopped pecans or walnuts on top. Allow the glaze to set for about 15 minutes before slicing.
Enjoy your moist and flavorful Sweet Potato Butter Cake with an easy, sweet glaze and crunchy nuts!
Can I Use Frozen Sweet Potato for the Cake?
Yes! Just be sure to fully thaw frozen sweet potatoes before mashing. Drain any excess moisture to avoid making the batter too wet.
How Should I Store Leftovers?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slightly before serving for the best texture.
Can I Substitute the Pecans with Other Nuts?
Absolutely! Walnuts, almonds, or even toasted pumpkin seeds work great as a topping or mixed into the batter for extra crunch.
Is It Okay to Use Milk Instead of Buttermilk?
Yes, whole milk or any milk alternative will work. You can add 1 tsp of lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes to mimic buttermilk’s tang and help with tenderness.