Sweet Potato Butter Cake with Easy Glaze is a cozy dessert that brings together the natural sweetness of sweet potatoes and the rich, buttery texture of a classic cake. It’s soft, moist, and just a little bit dense in the best way, with a smooth glaze that adds a touch of sweetness without overpowering the flavors.
I love making this cake when I want something comforting but a little different from your usual sweet treat. The sweet potato adds a nice earthiness that pairs perfectly with warm spices like cinnamon and nutmeg. Plus, the glaze is super simple to whip up—I usually drizzle it over the cake while it’s still warm, so it melts just right.
This cake is perfect for sharing with friends or family over coffee or tea. I like to slice it up and serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It’s the kind of dessert that always gets people asking for the recipe, and it’s great for fall but honestly good any time you want a little cozy sweetness.
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the cake, adding moisture and natural sweetness. You can roast or boil them. If you can’t find sweet potatoes, pumpkin puree works as a substitute with a slightly different flavor.
Butter: Unsalted butter gives the cake richness and structure. You can use salted butter but reduce the added salt slightly to balance the taste. For a dairy-free version, try coconut oil or vegan butter.
Buttermilk: It adds tanginess and helps keep the cake tender. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit 5 minutes before using.
Spices (Cinnamon and Nutmeg): These warm spices complement the sweet potato perfectly. Feel free to add a pinch of cloves or ginger if you like, but keep it balanced.
Glaze Ingredients: Powdered sugar with milk and vanilla creates a simple, smooth glaze. You can swap milk for cream for a richer glaze or use a non-dairy milk.
How Do You Get the Cake Moist and Fluffy with Sweet Potatoes?
Sweet potatoes add moisture, but balancing wet and dry ingredients is key for a fluffy cake.
- Cream the butter and sugar well: Beat until the mixture is light and fluffy, which traps air for a better rise.
- Mix dry and wet ingredients alternately: Add the flour in parts, alternating with buttermilk to keep the batter smooth and prevent overmixing.
- Fold in sweet potato gently: Don’t overmix once added; gentle folding keeps the texture light.
- Check baking time carefully: Bake until a toothpick comes out clean but avoid overbaking, which can dry the cake.
Equipment You’ll Need
- 9-inch round cake pan or bundt pan – I like this because it bakes evenly and makes the cake look nice.
- Mixing bowls – for whisking the dry and wet ingredients separately; I keep a couple handy for easy prep.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quicker and fluffier.
- Measuring cups and spoons – for accurate ingredient amounts, which is key for baking success.
- Wire cooling rack – helps the cake cool evenly so the glaze sets perfectly.
- Whisk or spoon – for mixing the glaze until smooth.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for chopped almonds or pistachios for a different crunch and flavor profile.
- Add a teaspoon of ginger or allspice to the spices for a warm, spicy kick.
- Mix in dried fruit like cranberries or raisins for extra sweetness and texture.
- For a chocolate twist, fold in a handful of mini chocolate chips into the batter or drizzle melted chocolate on top after glazing.
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 unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- 1/4 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50–60 minutes to bake. Allow an additional 30 minutes for the cake to cool and the glaze to set before serving. Overall, plan for about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan so the cake doesn’t stick.
2. Cook and Mash Sweet Potato:
Peel and boil or roast the sweet potato until soft. Mash it until smooth, then measure out 1 cup for the recipe. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 3 to 5 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Then stir in the vanilla extract.
5. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix everything gently until just combined.
7. Fold in Sweet Potatoes:
Carefully fold the mashed sweet potatoes into the batter, making sure they are evenly mixed without over-stirring.
8. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean.
9. Cool the Cake:
Let the cake cool in the pan for 10 to 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
10. Make the Glaze:
Whisk the powdered sugar, milk or heavy cream, and vanilla extract together until smooth. Adjust the consistency by adding more milk (to thin) or powdered sugar (to thicken), aiming for a drizzle-able glaze.
11. Glaze and Garnish:
Once the cake is cool, drizzle the glaze evenly over the top and let it run down the sides. Sprinkle chopped walnuts or pecans over the glaze if you like for a little crunch and extra flavor.
12. Serve and Enjoy:
Allow the glaze to set for a few minutes before slicing. Serve your moist and delicious Sweet Potato Butter Cake and enjoy!
Can I Use Frozen Sweet Potato for This Cake?
Yes, you can use frozen cooked sweet potatoes. Just make sure to thaw them completely and drain any excess moisture before mashing to keep the batter from getting too wet.
How Should I Store Leftover Cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring it to room temperature before serving for the best flavor and texture.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure your baking powder is gluten-free as well.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it’s an easy homemade substitute.
