Sweet Potato Butter Cake with Easy Glaze is a delightful treat that blends the natural sweetness of sweet potatoes with the richness of buttery cake. This cake has a soft, moist texture that melts in your mouth, and the simple glaze on top adds just the right touch of sweetness without being too much. It’s a perfect dessert for those cooler days when you want something comforting yet special.
I love making this cake because it feels like a little bit of homemade goodness in every bite. Using sweet potatoes keeps it moist and gives it a lovely depth of flavor that’s a bit different from your usual butter cake. The glaze is super easy to whip up—just a quick mix of powdered sugar and a splash of milk or juice—and it makes the cake look pretty and shiney, which always makes me smile when serving it.
My favorite way to enjoy this cake is with a cup of tea or coffee on a quiet afternoon. It’s the kind of dessert that everyone at the table reaches for more than once, and it’s great for sharing with family or friends. If you’re looking for a sweet treat that feels cozy and homemade without a lot of fuss, this cake is a winner in my book.
Key Ingredients & Substitutions
Sweet Potatoes: These give the cake its moistness and natural sweetness. You can use canned sweet potato puree if pressed for time, but fresh cooked always tastes better.
Butter: Unsalted butter adds richness and softness. If needed, you can swap in an equal amount of margarine or coconut oil.
Buttermilk: This helps keep the cake tender and adds a slight tang. No buttermilk? Stir 1/2 tablespoon vinegar or lemon juice into 1/2 cup milk and let it sit 5 minutes.
Spices: Cinnamon and nutmeg bring warm flavor that pairs perfectly with sweet potato. Feel free to add a pinch of ginger or allspice for extra depth.
Glaze: Powdered sugar mixed with milk and vanilla makes an easy, glossy topping. For a dairy-free version, use almond milk or coconut milk.
How Can I Mix the Batter Without Overworking It?
To keep the cake tender, avoid over-mixing once you add the flour. Here’s what I do:
- After creaming butter and sugar, add eggs fully so the mixture is smooth.
- Add dry ingredients and buttermilk in parts, folding gently after each addition.
- When adding mashed sweet potato, fold in carefully until just mixed.
- The batter should look uniform but avoid stirring vigorously to prevent a dense cake.
This approach keeps your cake light and soft, not tough. Patience at this stage makes a big difference!
Equipment You’ll Need
- 8-inch square cake pan or round cake pan – I recommend it because it gives a nice, even bake and is easy to handle.
- Mixing bowls – for preparing and mixing all your ingredients comfortably.
- Electric mixer or whisk – to cream the butter and sugar smoothly, saving you effort.
- Spatula – helpful for folding in the sweet potatoes and mixing the batter gently.
- Measuring cups and spoons – for accurate ingredient amounts to get the best results.
- Whisk – for mixing the glaze until smooth and glossy.
- Cooling rack – to keep the cake from getting soggy after baking.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts, almonds, or pecans for different nutty crunches and flavors.
- Add a teaspoon of vanilla extract to the batter for extra sweetness and depth.
- Mix in some cream cheese into the glaze for a richer topping.
- Introduce spices like ginger or allspice into the batter for more warming flavor profiles.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 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
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup buttermilk
For the Easy Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
Topping:
- 1/3 cup chopped pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and mix, 35-45 minutes to bake, plus an additional 20 minutes to cool and glaze the cake. Overall, plan for about an hour and 15 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Grease and flour your 8-inch cake pan. Peel and cube the sweet potatoes, then boil or steam them until soft. Mash them well and set aside to cool. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
2. Combine Dry Ingredients and Mix Batter:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add these dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined. Fold in the mashed sweet potatoes carefully without overmixing. Pour the batter into the prepared pan and smooth the top.
3. Bake, Cool, and Glaze the Cake:
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Mix the powdered sugar, milk, and vanilla extract until smooth to make the glaze. Pour the glaze over the cooled cake, letting it drip down the sides. Sprinkle with chopped pecans while the glaze is still wet. Allow the glaze to set a bit before serving.
Can I Use Frozen Sweet Potato Instead of Fresh?
Yes! Just thaw the frozen sweet potato completely and drain any excess moisture before mashing. This helps keep the cake texture perfect.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Keep it covered to maintain moisture and freshness.
Can I Substitute Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk, let it sit for 5 minutes, then use that as a buttermilk substitute.
Is There a Gluten-Free Version of This Cake?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder for best results.
