Sweet Potato Butter Cake with Easy Glaze is a comforting treat that feels both rich and light, with the natural sweetness of roasted sweet potatoes blending beautifully with buttery cake layers. The glaze adds just the right touch of sweetness without being overpowering, making every bite melt in your mouth. It’s a lovely cake that nods to traditional flavors while keeping things simple and homey.
I love making this cake when I want something that feels like a warm hug in dessert form. The sweet potatoes add moisture and depth, so the cake stays soft and flavorful for days. Plus, the easy glaze is a breeze to whip up—no fancy techniques needed, just mix and drizzle. I find that it makes a great last-minute dessert that doesn’t feel rushed or complicated to pull together.
My favorite way to serve this cake is with a cup of tea or coffee on a lazy afternoon. It’s also a big hit whenever I bring it to family gatherings or potlucks; everyone always asks for the recipe! If you’re a fan of cozy, inviting flavors that highlight simple ingredients in a fresh way, this cake might just become your new go-to.
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural moisture and sweetness. Roasting before mashing gives the best flavor. You can substitute canned sweet potato puree if short on time, just drain any excess liquid first.
Butter: It adds richness and tenderness to the cake. Unsalted butter is best to control salt levels. You can swap with margarine or coconut oil for dairy-free versions, but the texture may change slightly.
Flour & Leavening: All-purpose flour works well here. For a lighter cake, you can try cake flour. Baking powder and baking soda ensure the cake rises nicely — don’t skip or reduce them.
Spices: Cinnamon and nutmeg add warmth and depth. Feel free to adjust amounts or add a pinch of ginger or cloves for a different twist.
Buttermilk: Adds subtle tang and helps keep the cake moist. No buttermilk? Stir 1/2 tablespoon of lemon juice or vinegar into 1/2 cup milk and let sit for 5 minutes as a quick substitute.
Glaze: Powdered sugar and milk make a simple, sweet glaze. Use almond or oat milk if avoiding dairy. Vanilla gives a lovely flavor boost but you can leave it out or add a splash of maple syrup for variety.
How Do I Get the Cake Moist and Fluffy Every Time?
Moisture and texture are key for a sweet potato cake. To get it right, follow these tips:
- Roast the Sweet Potato: This deepens sweetness and softens it well. Avoid boiling, which can make it watery.
- Cream Butter and Sugar Well: Beat until light and fluffy to trap air, helping the cake rise.
- Add Dry and Wet Ingredients Alternately: This prevents overmixing, which can make the cake tough.
- Don’t Overbake: Check the cake around 40 minutes using a toothpick. Pull it out as soon as it’s clean or with just a few crumbs attached.
- Cool Properly: Let it cool in the pan for 15 minutes before turning out. Cooling fully before glazing stops the glaze from melting off.
Following these steps and treating the batter gently will give you a soft, tender cake that stays moist for days.
Equipment You’ll Need
- Oven – to bake the sweet potato and the cake until it’s perfectly cooked.
- Fork or knife – for piercing the sweet potato before roasting.
- Mixing bowls – to mash sweet potatoes, mix butter and sugar, and combine ingredients.
- Electric mixer or whisk – makes creaming butter and sugar easier and fluffier.
- Measuring cups and spoons – for accurate ingredient amounts, especially powders and liquids.
- 9-inch round cake pan or bundt pan – to bake the cake evenly. Grease or line with parchment.
- Cooling rack – to cool the cake completely before glazing.
- Small bowl and whisk – for making the simple glaze.
Flavor Variations & Add-Ins
- Nuts: Add chopped pecans or walnuts on top or inside the batter for extra crunch and flavor.
- Spices: Mix in ginger, cloves, or a dash of cardamom to change up the spice profile.
- Fruits: Fold in dried cranberries, raisins, or shredded coconut for added texture and flavor.
- Cheese: Garnish with a dollop of cream cheese frosting or serve with a side of whipped mascarpone for richness.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk or whole milk
For the Easy Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 45-60 minutes to bake, plus around 15 minutes to cool and glaze. Overall, plan for about 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Pierce a medium sweet potato with a fork and bake it for 45-60 minutes until it’s very tender. When done, let it cool, then peel and mash the sweet potato until smooth. Measure out 1 cup.
2. Make the Cake Batter:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
3. Combine Dry Ingredients:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
4. Mix Wet and Dry Ingredients:
Add the dry ingredients and buttermilk alternately into the butter and sugar mixture, starting and ending with dry ingredients. Mix just until combined, then gently fold in the mashed sweet potatoes until evenly blended.
5. Bake the Cake:
Grease and flour a bundt pan or a 9-inch round cake pan. Pour in the batter and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
Let the cake cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack and allow it to cool completely before glazing.
7. Prepare the Easy Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Add a little more milk if you’d like it thinner.
8. Glaze and Garnish:
Drizzle the glaze over the fully cooled cake so it drips down the sides. While the glaze is still wet, sprinkle chopped pecans or walnuts on top for a crunchy finish.
9. Serve:
Let the glaze set for 10-15 minutes before slicing. Serve with a warm cup of tea or coffee and enjoy!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes! Just make sure to drain any excess liquid from canned sweet potatoes and mash them well before measuring 1 cup. This saves time without sacrificing flavor.
Can I Substitute Buttermilk?
Absolutely. If you don’t have buttermilk on hand, mix 1/2 tablespoon of lemon juice or vinegar into 1/2 cup of milk and let it sit for 5 minutes to curdle. This works well as a buttermilk substitute.
How Should I Store Leftover Cake?
Keep leftover cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to one week. Bring to room temperature before serving for the best flavor and texture.
Can I Make This Cake Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend in the same amount. Make sure it contains xanthan gum or a similar binder to maintain the cake’s texture.
