Sweet Potato Butter Cake with Easy Glaze is a wonderfully moist and tender cake that brings out the natural sweetness of sweet potatoes combined with rich butter. It’s soft, dense, and has a lovely warm color that makes it just as beautiful as it is delicious. The easy glaze on top adds a subtle sweetness that perfectly complements the flavors without being too heavy.
I love making this cake when I want something simple but special. The sweet potatoes give it a comforting, homey feel that reminds me of cozy family gatherings. Plus, the recipe is straightforward enough that I don’t feel overwhelmed in the kitchen. A little tip: roasting the sweet potatoes beforehand brings out even more flavor, making the cake extra tasty.
My favorite way to serve this cake is slightly warm, right after adding the glaze. It pairs wonderfully with a cup of tea or coffee, making it a great choice for an afternoon treat or a relaxed dessert after dinner. It’s also a crowd-pleaser, and I’ve had friends ask me to bring it to every potluck since I started baking it!
Key Ingredients & Substitutions
Sweet Potatoes: The heart of this cake. Roasting them whole softens the flesh and brings out sweetness. You can substitute canned sweet potato puree if short on time, just drain any excess liquid.
Butter: Using unsalted butter helps control salt levels. Softened butter cream with sugar creates a light texture. For a dairy-free version, try plant-based butter.
Buttermilk: Adds moisture and reacts with baking soda for a tender crumb. If you don’t have buttermilk, mix 1/2 cup milk + 1/2 tsp vinegar or lemon juice, let sit 5 minutes.
Flour and Leavening: All-purpose flour works well, balancing density and softness. Baking powder and baking soda together ensure good rise and lightness. Don’t skip them!
Spices (Cinnamon & Nutmeg): Optional, but they add a warm, cozy note. Feel free to adjust or leave out if you prefer a purer sweet potato flavor.
How Can You Make the Cake Moist and Light, Not Dense?
The key is in how you mix and balance ingredients:
- Cream Butter & Sugar Well: Beat these together until fluffy. This traps air and helps the cake rise.
- Alternate Adding Dry & Wet Ingredients: Add flour mixture and buttermilk in batches to keep batter smooth and avoid overmixing.
- Don’t Overmix: Stir just until ingredients blend to keep the crumb tender and soft.
- Proper Bake Time: Bake until a toothpick comes out clean, but don’t overbake, or it dries out. Check around 50 minutes.
Equipment You’ll Need
- Oven – To bake the sweet potato and cake to perfection. A standard oven makes the process easy and even.
- Baking sheet – For roasting the sweet potato; helps contain any drips and makes peeling easier.
- Mixing bowls – Use one large to mix the batter and smaller ones for separate dry ingredients; essential for organization.
- Electric mixer or whisk – To cream the butter and sugar smoothly, ensuring a light, airy cake.
- Measuring cups and spoons – For precise measurements, especially for baking powder, spices, and liquids.
- Rubber spatula – Ideal for scraping down bowls and folding ingredients gently.
- 9-inch round cake pan or bundt pan – To bake your cake evenly and give it a nice shape.
- Cooling rack – To cool the cake thoroughly, which helps set the glaze residue and prevents sogginess.
Flavor Variations & Add-Ins
- Chopped nuts (walnuts or pecans): Scatter on top or fold into batter for added crunch and flavor.
- Orange zest or juice: Adds a bright, citrus note that complements the sweet potato.
- Spiced glaze: Mix in cinnamon or maple extract into the glaze for extra warmth and richness.
- Swirl in cream cheese: For extra richness, gently fold a cream cheese mixture into the batter before baking.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Sweet Potato Butter Cake:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup buttermilk
For the Easy Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
For garnish (optional):
- ¼ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, around 50-60 minutes to bake, plus cooling and glazing time. Altogether, plan for roughly 1 ½ hours from start to finish, including sweet potato roasting time.
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Preheat your oven to 350°F (175°C). Pierce the sweet potato several times with a fork, then place it on a baking sheet. Roast for about 45-60 minutes, until soft when pierced with a knife. Let it cool before peeling and mashing to get 1 cup of mashed sweet potato.
2. Make the Cake Batter:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — about 3 to 5 minutes. Add the eggs one by one, beating well after each addition. Stir in the vanilla extract and mashed sweet potato until combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
4. Mix Dry and Wet Ingredients:
Add the dry ingredients and buttermilk alternately to the sweet potato batter, beginning and ending with the dry ingredients. Stir gently until just combined; be careful not to overmix.
5. Bake the Cake:
Grease and flour a bundt pan or 9-inch round cake pan. Pour the batter evenly into the pan and smooth the top. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
7. Prepare and Add the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get a drizzle-able consistency. Drizzle this glaze evenly over the cooled cake. Sprinkle chopped nuts on top if you like.
8. Serve and Enjoy:
Let the glaze set for a few minutes. Serve the cake slightly warm or at room temperature with your favorite tea or coffee. Enjoy!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes! Canned sweet potato puree works well as a substitute. Just make sure to drain any excess liquid before measuring to avoid a too-wet batter.
How Should I Store Leftover Cake?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring the slices to room temperature or warm slightly before serving.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking times may vary slightly, so keep an eye on the cake as it bakes.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with ½ teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using—it’s a simple DIY buttermilk substitute!