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