Sweet Potato Butter Cake

This Sweet Potato Butter Cake is everything you love about classic buttery pound cake but with a rich earthy sweetness from sweet potatoes and plenty of cozy spices. I first baked this on a cool autumn evening and immediately fell in love with how tender and flavorful each slice turned out. It is the ultimate treat for gatherings or whenever you crave something special at home.

My family always requests this when sweet potatoes show up at our farmers market. The smell as it bakes reminds me of Thanksgiving mornings spent buzzing around the kitchen.

Ingredients

• Unsalted butter: Softened butter is essential for that classic cake crumb and using high-quality butter gives a richer taste
• Granulated sugar: Provides sweetness and structure while keeping the crumb light
• Brown sugar: Adds depth and a subtle caramel note opt for dark brown if you want a richer flavor
• Eggs: Room temperature eggs make the cake fluffier
• Mashed cooked sweet potatoes: Make sure they’re well-mashed and fully cooled Bright orange flesh signals sweetness and moisture
• Vanilla extract: Use real vanilla for the best flavor
• All-purpose flour: Gives the cake its structure sift for a lighter result
• Baking powder and baking soda: Help the cake rise and stay tender
• Ground cinnamon nutmeg ginger: Infuse warmth and a balanced spice note freshly ground spices taste stronger and more aromatic
• Salt: Brings out all the other flavors in the cake
• Sour cream or Greek yogurt: Adds rich tang and keeps the cake moist go for full-fat for the creamiest crumb
• Whole milk: Adds even more moisture and richness
• Optional add-ins: Chopped pecans walnuts or raisins soak raisins in warm water or bourbon for extra plumpness and flavor
• For the butter glaze: Optional but highly recommended Butter makes the glaze ultra smooth while powdered sugar and a splash of vanilla give it classic sweetness and gloss

Step-by-Step Instructions

Prepare Your Pan and Oven:

Grease and flour a Bundt pan or a nine by thirteen baking pan Heat the oven to three hundred fifty degrees Fahrenheit so it is fully hot when your batter is ready

Cook and Mash Sweet Potatoes:

Boil or bake two medium sweet potatoes until very soft Peel and mash until creamy with no lumps Cool fully before using in your batter for best texture

Cream Butter and Sugars:

Beat softened butter with both sugars for about three to four minutes until pale and fluffy This step gives the cake its lofty texture and even crumb

Add Eggs Vanilla and Sweet Potatoes:

Beat in eggs one at a time mixing well after each Add vanilla and mashed sweet potatoes and keep mixing until totally smooth

Mix and Sift Dry Ingredients:

In a separate bowl sift all flour baking powder baking soda spices and salt Sifting helps create a light soft cake and evenly spreads the spices

Combine Wet and Dry Ingredients:

Add dry mixture to the butter mixture a bit at a time alternating with sour cream and milk Start and finish with the dry mix Stir gently just until combined to keep the cake tender

Fold In Add-ins:

Gently fold in nuts or raisins if you want some extra texture or flavor This is when you can make the cake your own

Fill Pan and Bake:

Pour batter evenly into your prepared pan Smooth the top Bake until a toothpick in the center comes out clean about fifty to sixty minutes for Bundt or thirty five to forty five minutes for rectangular pans Do not overbake

Make the Butter Glaze:

In a small saucepan melt butter Stir in powdered sugar milk and vanilla until smooth and shiny You can adjust the milk to get your perfect drizzling consistency

Cool Glaze and Serve:

Let the cake cool in the pan for at least twenty minutes Run a knife around the edges turn out gently and cool completely Drizzle the glaze over the cool cake Slice and serve

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My favorite part of this cake is that sweet potato not only keeps it moist but makes every bite extra comforting It reminds me of baking with my grandma who always insisted that the house smelled best when cinnamon and butter were in the oven

Storage Tips

This cake stays moist for days Store it tightly covered at room temperature for up to three to four days For even longer shelf life double wrap and freeze slices for up to two months If you have drizzled with glaze wait for it to set before wrapping

Ingredient Substitutions

You can use pumpkin puree instead of sweet potato for a different fall twist Greek yogurt makes a perfect swap for sour cream and both give a creamy crumb For a nut free version simply leave out the pecans or walnuts

Serving Suggestions

Serve warm or at room temperature for the best flavor Try pairing a slice with coffee for breakfast or as dessert after Sunday dinner A dollop of whipped cream or a scoop of vanilla ice cream takes this cake over the top

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Cultural Context

Sweet potato cake has roots in Southern baking where resourceful cooks turned sweet roots into irresistible desserts This version borrows from old fashioned pound cakes and modern butter cakes for a rich moist treat that brings Southern comfort to any occasion

Frequently Asked Questions

→ Why use both granulated and brown sugar?

Brown sugar adds moisture and a hint of caramel flavor, while granulated sugar provides structure and balance.

→ Can I substitute canned sweet potatoes?

Yes, as long as you use plain mashed sweet potatoes without extra sweeteners or spices for best results.

→ What’s the benefit of adding sour cream?

Sour cream makes the cake extra moist and tender while adding subtle richness and depth of flavor.

→ Should the cake be served warm or at room temperature?

Both are delicious. Warm cake is extra comforting, but the flavors also shine when served at room temperature.

→ Does the butter glaze make a big difference?

The glaze adds extra moisture, a sweet touch, and a beautiful finish, but the cake is flavorful even without it.

→ Can I freeze leftover slices?

Yes, the cake freezes well—wrap tightly and thaw at room temperature for best texture and flavor.