Sweet Potato Butter Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup unsalted butter, softened
02 -
1 ½ cups granulated sugar
03 -
½ cup brown sugar (light or dark)
04 -
4 large eggs
05 -
1 ½ cups mashed cooked sweet potatoes (about 2 medium potatoes)
06 -
2 tsp vanilla extract
07 -
2 ½ cups all-purpose flour
08 -
2 tsp baking powder
09 -
½ tsp baking soda
10 -
1 tsp ground cinnamon
11 -
½ tsp ground nutmeg
12 -
¼ tsp ground ginger (optional)
13 -
½ tsp salt
14 -
½ cup sour cream or Greek yogurt
15 -
¼ cup whole milk
→ Optional Add-ins
16 -
½ cup chopped pecans or walnuts
17 -
½ cup raisins (soaked in warm water or bourbon)
→ For the Butter Glaze (Optional but Amazing)
18 -
½ cup unsalted butter
19 -
1 cup powdered sugar
20 -
2–3 tbsp milk or cream
21 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13 baking pan.
02 -
Boil or bake sweet potatoes until soft, peel, and mash thoroughly. Let cool.
03 -
In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy (about 3–4 minutes).
04 -
Beat in eggs one at a time. Mix in the vanilla and mashed sweet potatoes until smooth.
05 -
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
06 -
Gradually add dry mixture to the sweet potato mixture, alternating with sour cream and milk. Begin and end with the flour mixture. Avoid overmixing.
07 -
Stir in nuts or raisins if desired.
08 -
Pour batter into the prepared pan. Bake for 50–60 minutes for Bundt or 35–45 minutes for 9x13 pan. Check with a toothpick to ensure it comes out clean.
09 -
In a saucepan, melt butter. Stir in powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
10 -
Allow cake to cool for at least 20 minutes before glazing. Serve warm or at room temperature.