If you’ve never baked with sweet potatoes, this Sweet Potato Butter Cake with Easy Glaze will make you a believer. It’s soft, rich, and perfectly spiced—a dessert that feels both indulgent and comforting. The natural sweetness and creaminess of mashed sweet potatoes blend beautifully with butter to create a tender crumb that melts in your mouth. The glaze adds just the right touch of sweetness and shine, making every slice look bakery-worthy. I tried this once using leftover mashed sweet potatoes from dinner, and it turned out so moist that my family asked for seconds immediately. Whether you serve it warm with tea or as an elegant holiday dessert, this cake delivers every time.
Why You’ll Love This Recipe
This Sweet Potato Butter Cake is everything a great dessert should be—moist, flavorful, and easy to make. It combines earthy sweetness from the sweet potatoes, buttery richness, and a luscious glaze that ties it all together. The texture is soft but dense enough to hold its shape beautifully when sliced. You’ll also love how adaptable this recipe is; you can tweak the spices or sweetness level to suit your taste. It’s a wonderful way to use leftover sweet potatoes and turns a simple pantry staple into something truly special.
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Sweet Potato Butter Cake with Easy Glaze – Moist, Buttery, and Utterly Irresistible
- Total Time: 1 hr 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Sweet Potato Butter Cake with Easy Glaze is a moist, rich, and buttery dessert infused with mashed sweet potatoes, warm spices, and vanilla. Topped with a simple vanilla glaze, this Southern-inspired cake is comforting, flavorful, and perfect for fall or holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 1/2 cups mashed cooked sweet potatoes
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup buttermilk
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking pan.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in mashed sweet potatoes and vanilla until smooth and fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined — do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Notes
- Roast or boil sweet potatoes ahead of time for easy prep.
- For added flavor, top with chopped pecans or drizzle with caramel sauce.
- This cake stays moist for several days — store covered at room temperature or refrigerate for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Potatoes: The star ingredient that gives the cake its moist texture, subtle sweetness, and lovely golden hue. Boil or roast them before mashing to ensure smoothness.
Butter: Adds richness and that unmistakable melt-in-your-mouth texture that makes butter cakes irresistible. I recommend using unsalted butter to control the saltiness.
Sugar: Balances the earthy sweetness of sweet potatoes and helps create a tender crumb. Both white and brown sugar work beautifully here.
Eggs: Bind the ingredients together and add structure and moisture to the cake.
All-Purpose Flour: The base of the batter, providing just enough body without making the cake heavy.
Baking Powder: Ensures the cake rises perfectly and stays light.
Cinnamon and Nutmeg: Add warmth and depth that complement the sweet potato flavor.
Milk: Keeps the batter smooth and moist while helping the ingredients blend evenly.
Vanilla Extract: Enhances the sweetness and brings out the flavor of the sweet potatoes.
Powdered Sugar (for glaze): Creates that silky-smooth topping when whisked with milk or cream.
Milk or Cream (for glaze): Adjust the thickness of the glaze—thicker for drizzling, thinner for soaking.
I once replaced part of the milk in the glaze with orange juice, and the citrus twist brightened the flavor beautifully.
Directions
- Prepare the Sweet Potatoes: Peel, cube, and boil or roast until tender. Mash until smooth and let cool.
- Preheat Oven: Set to 350°F (175°C) and grease a 9×13-inch pan or a loaf pan.
- Cream Butter and Sugar: Beat butter and sugar together until light and fluffy. This step ensures a soft, airy crumb.
- Add Eggs and Sweet Potato: Mix in eggs one at a time, then blend in the mashed sweet potatoes and vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- Mix the Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
- Bake: Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Make the Glaze: Whisk powdered sugar with milk or cream until smooth. Pour over the slightly warm cake, letting it drip down the sides.
- Cool and Serve: Allow the glaze to set, then slice and enjoy with coffee or tea.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 slices.
Preparation time: 20 minutes
Baking time: 45 minutes
Cooling and glazing: 15 minutes
Total time: About 1 hour 20 minutes
Storage/reheating
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices for up to 3 months. To serve, warm slightly in the microwave or oven for that fresh-baked softness.
Variations and Customizations
Brown Butter Glaze
Use browned butter in your glaze for a nutty, caramelized twist.
Maple-Infused Version
Replace part of the sugar with maple syrup for deep, cozy sweetness.
Spiced Autumn Cake
Add ground cloves or allspice for a stronger, festive spice note.
Nutty Delight
Fold in chopped pecans or walnuts for crunch and flavor contrast.
Cream Cheese Glaze
Top the cake with a simple cream cheese glaze for extra richness.
Orange-Glazed Cake
Add orange zest and juice to the glaze for a bright citrus lift.
Coconut Version
Mix shredded coconut into the batter for texture and tropical flavor.
Chocolate Twist
Add chocolate chips or a drizzle of melted chocolate on top for a decadent variation.
Gluten-Free Option
Use a 1:1 gluten-free flour blend for a perfect texture without gluten.
Mini Loaves or Cupcakes
Bake the batter in muffin tins or mini loaf pans for single-serving desserts.
FAQs
1. Can I use canned sweet potatoes?
Yes, but make sure to drain and mash them well to remove excess liquid.
2. Can I make this cake ahead of time?
Absolutely! The flavor deepens after a day. Store covered at room temperature.
3. What type of glaze works best?
A simple powdered sugar and milk glaze complements the buttery flavor perfectly.
4. Can I substitute butter with oil?
Yes, but butter gives the cake its signature richness and flavor.
5. How can I make it less sweet?
Reduce the sugar slightly or skip the glaze if you prefer a lighter dessert.
6. Can I use whole wheat flour?
You can, but the texture will be denser. Try half whole wheat and half all-purpose.
7. How do I know when the cake is done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
8. Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to 3 months. Thaw before serving.
9. What can I serve it with?
It pairs beautifully with whipped cream, ice cream, or a cup of spiced chai.
10. Can I add frosting instead of glaze?
Definitely! A light cream cheese frosting works wonderfully for a richer finish.
Conclusion
This Sweet Potato Butter Cake with Easy Glaze is pure comfort in dessert form. Its buttery richness, gentle sweetness, and warm spices make it a showstopper for any occasion—from family gatherings to cozy weekend treats. The simple glaze adds just the right finishing touch, making the cake look as good as it tastes. Once you try it, you’ll find yourself coming back to this recipe again and again—it’s classic, reliable, and irresistibly delicious.