Get ready to fall in love with every decadent, buttery bite of Sweet Potato Butter Cake—a true comfort dessert that wraps you in warmth from the very first forkful. Imagine the deep, earthy sweetness of mashed sweet potatoes blending perfectly with velvety butter and warming spices, all baked into a plush, moist cake that’s as cozy as your favorite sweater. This homemade treat is a showstopper for gatherings and a delightful indulgence for any weeknight sweet tooth. Whether served unadorned or with a dusting of powdered sugar, Sweet Potato Butter Cake is destined to become your new favorite slice of happiness.
Ingredients You’ll Need
The beauty of Sweet Potato Butter Cake lies in its combination of everyday pantry staples and a few special, flavor-packed ingredients. Each component is essential, working together to create a cake that’s beautifully moist, with rich layers of taste and a golden crumb you’ll want to savor.
- Mashed cooked sweet potato (1 cup, about 1 medium): Sweet potatoes are the heart and soul here, infusing every bite with natural sweetness and gorgeous color.
- Unsalted butter, softened (1 cup): This is your flavor foundation, giving the cake its signature richness and melt-in-your-mouth crumb.
- Granulated sugar (1 1/2 cups): Lends sweetness and structure, making the loaf tender and light.
- Brown sugar, packed (1/2 cup): Offers a hint of molasses depth and extra moisture.
- Large eggs (4): Bind everything together while adding richness and lift.
- Vanilla extract (2 teaspoons): Rounds out the flavors with its familiar, comforting aroma.
- All-purpose flour (2 1/4 cups): The classic base that gives structure without making the cake dense.
- Baking powder (2 teaspoons): Ensures a beautiful rise and airy texture.
- Baking soda (1/2 teaspoon): Provides just the right amount of lift and softness.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens the flavors.
- Ground cinnamon (1 teaspoon): Cheers on the sweet potato with subtle spice and warmth.
- Ground nutmeg (1/2 teaspoon): Adds a little magic—don’t skip it, even a small amount makes a difference.
- Buttermilk (1/2 cup): Delivers tenderness and that irresistible, slight tang that keeps you coming back for more.
How to Make Sweet Potato Butter Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or a bundt pan. Lining the bottom with parchment paper or giving it an extra spritz of non-stick spray will guarantee your cake releases with ease. A little prep here ensures your Sweet Potato Butter Cake emerges flawless and golden.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together until the mixture is pale, light, and fluffy—this can take about 3-5 minutes with a hand mixer on medium speed. This step is vital, as it introduces air and sets the base for an unbelievably tender crumb.
Step 3: Add Eggs, Sweet Potato, and Vanilla
Beat in the eggs one at a time, mixing well after each addition so they’re fully incorporated and the batter looks silky. Next, fold in the mashed sweet potato and vanilla extract. You’ll start to notice the dreamy orange color and a lovely, earthy-sweet aroma as the mixture smooths out.
Step 4: Mix Dry Ingredients Separately
In a second bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry blend ensures the rising agents and spices are evenly dispersed, giving your Sweet Potato Butter Cake that perfectly even texture and a whisper of warm spice in every slice.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Stir gently, just until no dry streaks remain – be careful not to overmix, as this keeps your cake soft and tender.
Step 6: Bake to Perfection
Pour the thick, fragrant batter into your prepared pan and smooth the top. Slide it into the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen and make waiting the hardest part!
Step 7: Cool and Enjoy
Let the cake cool in the pan for about 10 minutes. Then, run a knife along the edges and gently turn it out onto a wire rack to cool completely. This keeps the cake moist, and allows the flavors in your Sweet Potato Butter Cake to settle perfectly.
How to Serve Sweet Potato Butter Cake
Garnishes
The simplest option is often the best: a generous dusting of powdered sugar transforms the golden exterior into something magical. For party-ready flair, drizzle a quick brown butter glaze over the cake’s peaks and valleys—it sinks into every nook, adding nutty sweetness. Crushed pecans or toasted coconut on top are delightful for crunch and elegance.
Side Dishes
Sweet Potato Butter Cake pairs beautifully with fresh whipped cream or vanilla bean ice cream. For a warm, autumn-inspired treat, serve slices alongside cinnamon-poached pears or a tangy fruit compote. If you enjoy contrasts, a strong cup of coffee or spiced chai makes a cozy companion.
Creative Ways to Present
Try cutting thick slabs and sandwiching them with a spread of cream cheese frosting for a decadent twist. Serve mini slices on a platter at brunch, or cube the cooled cake for a trifle layered with whipped cream and roasted pecans. No matter how you slice it, you’re guaranteed rave reviews.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Butter Cake stays shockingly moist and flavorful for several days. Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. This makes it a great bake-ahead option for holidays or busy weeks.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole loaf first in plastic wrap, then in foil or a freezer bag. It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge, or on the counter for a couple of hours before serving.
Reheating
If you love that just-baked softness, gently reheat leftover slices in the microwave for 10-15 seconds. For a special treat, toast slices lightly and slather with a little butter. The aroma of Sweet Potato Butter Cake will come tumbling back, as good as fresh.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just make sure you’re using pure sweet potato and not sweet potato pie filling, which has added sugars and spices that could overpower the recipe. Canned puree is a wonderful shortcut and results in the same moist, delicious Sweet Potato Butter Cake.
Why did my cake turn out dense?
A dense cake usually means the batter was overmixed after adding the flour, which develops too much gluten. Next time, stir just until the dry ingredients disappear. Also, double-check you’ve measured flour correctly—scoop and level, don’t pack it into the cup.
Can I make Sweet Potato Butter Cake gluten free?
Yes! Substitute an all-purpose gluten free flour blend in equal measure for the wheat flour. Watch your cake closely for doneness, as gluten free versions may bake a bit faster. The flavors and texture remain just as delightful.
What’s the best way to mash sweet potatoes?
Roasting whole sweet potatoes brings out extra sweetness and keeps them dry, which is perfect for cake. After cooking, simply scoop out the flesh and mash with a fork or potato masher until smooth. You can also use a food processor for an ultra-creamy texture.
Is this cake very sweet? Can I reduce the sugar?
Sweet Potato Butter Cake does have a classic, sweet flavor, but it’s balanced by the earthy potatoes and warm spices. If you prefer a slightly less sweet dessert, feel free to reduce each sugar by 2-3 tablespoons. The texture will stay gorgeous.
Final Thoughts
If you’re ready to embrace cozy baking and treat yourself or your loved ones to something special, give this Sweet Potato Butter Cake a spot in your kitchen. It’s a little bit of comfort, a lot of flavor, and the perfect way to celebrate the season—or just a Tuesday. Happy baking, and don’t be surprised when everyone comes back for seconds!
