If you’re searching for a dessert that is both comforting and uniquely flavorful, the Sweet Potato Butter Cake Recipe will steal your heart and your taste buds. This moist, buttery cake captures the naturally sweet and earthy essence of sweet potatoes, creating a warm, tender crumb that’s perfect for cozy gatherings or just treating yourself. Its golden hue and rich texture come together in a way that feels like a hug on a plate—simple ingredients delivering extraordinary results. Whether you’re a seasoned baker or just diving in, this recipe invites you to celebrate the humble sweet potato in the most delicious way imaginable.
Ingredients You’ll Need
The beauty of this Sweet Potato Butter Cake Recipe lies in its straightforward ingredients. Each one is carefully chosen to enhance the cake’s moistness, sweetness, and tender crumb. From the creaminess of butter to the subtle tang of buttermilk, these essentials work harmoniously to make baking a breeze without sacrificing flavor or texture.
- 1 1/2 cups cooked sweet potato puree: Adds natural sweetness and moisture, making the cake wonderfully tender.
- 2 cups all-purpose flour: Provides the structure to give the cake its perfect crumb.
- 1 1/2 tsp baking powder: Helps the cake rise, resulting in a light texture.
- 1/2 tsp baking soda: Enhances leavening and balances the acidity from buttermilk.
- 1/2 tsp salt: Elevates the flavors and balances sweetness.
- 1 cup unsalted butter, softened: Infuses richness and a velvety softness.
- 1 1/4 cups granulated sugar: Sweetens the cake without overpowering the natural flavor of the sweet potatoes.
- 3 large eggs: Bind the batter together and add richness.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor.
- 1/2 cup buttermilk: Adds moisture and a slight tang that balances the sweetness perfectly.
How to Make Sweet Potato Butter Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) to ensure even baking. Grease and flour a 9×13 inch baking pan so your cake releases smoothly after baking. This simple step sets the stage for success right from the start.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will give your cake its rise and structure while ensuring every bite is perfectly seasoned and tender.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step incorporates air, which makes your cake delightfully airy and soft.
Step 4: Add Eggs and Vanilla
One at a time, add the eggs to the creamed butter and sugar, mixing well after each addition. Stir in vanilla extract to infuse your cake with that irresistible warmth and aroma that feels like home.
Step 5: Stir in the Sweet Potato Puree
Mix the cooked sweet potato puree into the wet ingredients until it’s fully combined. The sweet potato brings a moist, velvety texture and a lovely natural sweetness that elevates this cake beyond the ordinary.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Slowly add the dry flour mixture and the buttermilk in alternating batches to the wet mixture, beginning and ending with the dry ingredients. Mix just until everything comes together to keep the cake light and tender—overmixing can make it tough.
Step 7: Pour and Smooth the Batter
Pour the batter into your prepared baking pan and use a spatula to smooth the top evenly. This ensures your cake bakes uniformly and looks inviting when it comes out of the oven.
Step 8: Bake to Perfection
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be a delicious hint of the sweet, buttery goodness inside.
Step 9: Cool Before Slicing and Serving
Let the cake cool completely in the pan before slicing to allow the flavors to set and the texture to firm up slightly. This makes serving neat slices easier and keeps every bite just right.
How to Serve Sweet Potato Butter Cake Recipe
Garnishes
While the Sweet Potato Butter Cake Recipe shines on its own, adding a dusting of powdered sugar or a swirl of whipped cream can make it feel extra special. Toasted pecans or a drizzle of caramel sauce add a delightful crunch and sweetness contrast that pairs beautifully with the cake’s softness.
Side Dishes
Serve a slice alongside a scoop of vanilla ice cream or a cup of freshly brewed coffee or spiced tea. These pairings bring a perfect balance, making your dessert experience all the more memorable and comforting for any occasion.
Creative Ways to Present
For a fun twist, turn this cake into individual cupcakes or layer it with cream cheese frosting for a festive cake. You could even cut it into small bite-sized squares for a party platter. Each presentation style highlights the Sweet Potato Butter Cake Recipe’s versatility and crowd-pleasing appeal.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This will keep it moist and flavorful, perfect for enjoying later without sacrificing quality.
Freezing
The Sweet Potato Butter Cake Recipe freezes wonderfully. Wrap individual slices in plastic wrap and then place them in a freezer bag for up to two months. Thaw them overnight in the refrigerator for a quick dessert fix any time you crave.
Reheating
Warm leftover cake slices in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This revives the cake’s soft texture and buttery aroma, almost like freshly baked.
FAQs
Can I use canned sweet potato puree for this recipe?
Yes, canned sweet potato puree works perfectly. Just make sure it’s plain and unsweetened to control the sweetness of your cake.
Is it necessary to use buttermilk?
Buttermilk adds a lovely tang and helps tenderize the cake. If you don’t have any, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
Can I substitute the all-purpose flour for gluten-free flour?
You can, but be sure to use a gluten-free blend designed for baking. The texture might vary slightly but should still be delicious.
How long will the cake stay fresh at room temperature?
Stored properly in an airtight container, the cake will stay fresh for about three days on the countertop before it starts to dry out.
Is this cake suitable for making a layered cake?
Absolutely! The Sweet Potato Butter Cake Recipe has enough structure to hold layers well—just be sure to cool it completely before assembling.
Final Thoughts
This Sweet Potato Butter Cake Recipe is truly a treasure for anyone who loves a dessert that feels both classic and a little unexpected. It’s easy to make, irresistibly moist, and bursting with warm flavors that bring comfort and joy to every bite. I encourage you to try this recipe soon—you might just discover your new favorite cake that friends and family will keep asking for again and again.
Print
Sweet Potato Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Butter Cake is a moist, flavorful dessert that combines the natural sweetness of cooked sweet potato puree with a rich buttery batter. Perfect for family gatherings or festive occasions, this cake offers a delightful texture and a comforting, homey taste.
Ingredients
Main Ingredients
- 1 1/2 cups cooked sweet potato puree
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate sweet potato: Mix in the cooked sweet potato puree until it is fully combined with the wet ingredients, adding moisture and natural sweetness.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and the buttermilk to the wet batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Pour batter into pan: Transfer the batter into the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Bake the cake: Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool completely in the pan before slicing to ensure clean cuts and the best texture. Serve as desired.
Notes
- Ensure the sweet potatoes are well cooked and mashed smoothly for best texture.
- Using room temperature eggs and butter helps achieve a better cream and rise.
- Do not overmix the batter once the flour is added to keep the cake tender.
- You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if needed.
- This cake pairs wonderfully with a dusting of powdered sugar or a simple glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
