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
Scale
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.
