If you’re craving a dessert that wraps you in cozy warmth and rich, comforting flavors, look no further than this Sweet Potato Butter Cake Recipe. This delightful treat blends the natural sweetness and velvety texture of mashed sweet potatoes with the classic buttery richness of a traditional butter cake. Every bite offers a perfect balance of spices like cinnamon and nutmeg, making it an irresistible choice for fall gatherings or any day you want to spoil yourself with a slice of moist, tender cake that feels like a hug on a plate.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to making this cake shine. Each component works in harmony to deliver that perfect moist texture, enticing aroma, and rich flavor that defines the Sweet Potato Butter Cake Recipe.
- Mashed cooked sweet potato: Adds natural sweetness, moisture, and a beautiful soft texture.
- Unsalted butter: Contributes a rich, creamy base essential for the cake’s tender crumb.
- Granulated sugar: Balances the sweetness and helps achieve a nice cake structure.
- Brown sugar: Introduces a subtle molasses flavor that complements the spices perfectly.
- Large eggs: Provide necessary structure and a luscious, silky batter.
- Vanilla extract: Enhances the overall flavor profile with warm, fragrant notes.
- All-purpose flour: The foundation of the cake, giving it body and softness.
- Baking powder and baking soda: Work together to ensure the cake rises beautifully and stays tender.
- Salt: Balances and enhances all the sweet and spicy flavors.
- Ground cinnamon and nutmeg: Add classic, cozy spice tones that make this cake perfect for cooler seasons.
- Buttermilk: Adds moisture and a subtle tang, tenderizing the crumb for a melt-in-your-mouth experience.
How to Make Sweet Potato Butter Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) and greasing your chosen cake pan—either a 9×5-inch loaf pan or a bundt pan works beautifully here. Proper pan preparation ensures your cake won’t stick and will come out looking picture-perfect.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process traps air, creating a tender, airy crumb that will make your cake delightfully soft.
Step 3: Add Eggs, Sweet Potatoes, and Vanilla
Next, add the eggs one at a time, beating well after each addition to maintain the airy texture. Stir in the mashed sweet potato and vanilla extract, mixing until smooth and fully incorporated. This step infuses the batter with that signature moistness and flavor.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl. These spices and leaveners are what give the cake its rise, tenderness, and the lovely seasonal aroma.
Step 5: Alternate Dry Ingredients with Buttermilk
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk—beginning and ending with the flour mixture. Mix gently and just until everything is combined to avoid overworking the batter and keeping the cake light.
Step 6: Bake and Cool
Pour the batter into your prepared pan, smoothing the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set perfectly.
How to Serve Sweet Potato Butter Cake Recipe
Garnishes
While the cake is fantastic on its own, adding a little extra can elevate the experience. Try drizzling a warm brown butter glaze over the top or sprinkling powdered sugar for a simple yet elegant finish. A dollop of whipped cream or cream cheese frosting is also a divine option for those who enjoy a bit of decadence.
Side Dishes
Serve slices of this cake alongside a cup of hot chai tea, coffee, or a glass of cold milk to create a comforting treat. For a festive touch, pair it with spiced applesauce or a scoop of vanilla ice cream — the contrast of warm cake and cold ice cream is unforgettable.
Creative Ways to Present
For gatherings, consider serving individual slices with a sprinkle of toasted pecans or walnuts on top. You can even cut the cake into small cubes and skewer them with chunks of fruit for cute, bite-sized dessert kebabs. These presentations make the Sweet Potato Butter Cake Recipe not only delicious but visually inviting too.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Butter Cake Recipe will keep beautifully at room temperature for a couple of days if wrapped tightly in plastic wrap or stored in an airtight container. This preserves the moisture and prevents the cake from drying out.
Freezing
This cake freezes exceptionally well. Wrap it tightly in plastic wrap and then place in a freezer bag or airtight container. When you’re ready to enjoy it, just thaw overnight in the refrigerator. This makes it an excellent make-ahead dessert for busy weeks or holiday planning.
Reheating
To refresh the cake’s moist texture after chilling or freezing, gently warm individual slices in the microwave for 15 to 20 seconds. This quick step revives the buttery goodness and releases the warm aromas that make this cake such a treat.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes can be a convenient substitute. Just be sure to use unsweetened canned sweet potatoes and drain any extra liquid before mashing to maintain the right batter consistency.
Is it necessary to use both baking powder and baking soda?
Yes, both play important roles. Baking powder provides lift while baking soda neutralizes the acidity from the buttermilk, helping the cake rise evenly and stay tender.
Can I make this cake gluten-free?
While the original recipe uses all-purpose flour, you can swap it with a gluten-free flour blend suitable for baking. Just keep in mind that texture might vary slightly, so look for blends that include xanthan gum for best results.
How long will the cake stay fresh?
When stored properly in an airtight container, this cake stays fresh and moist for about 3 to 4 days at room temperature and up to a week if refrigerated.
What if I don’t have buttermilk?
No problem! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using, and it will work just as well in the batter.
Final Thoughts
If you’re looking for a dessert that feels like a warm embrace and delivers a perfect balance of sweetness, spice, and buttery tenderness, this Sweet Potato Butter Cake Recipe is your new best friend. It’s straightforward to make, wonderfully flavorful, and absolutely worth every bite. Trust me when I say, once you try it, this cake will have a permanent spot in your recipe collection.
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Sweet Potato Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Butter Cake is a moist and flavorful dessert that combines the natural sweetness of mashed sweet potatoes with a rich buttery base and warm spices. Perfect for fall gatherings or any time you crave a comforting slice of cake, it features a tender crumb and a delicate balance of cinnamon and nutmeg. Served as a loaf or bundt cake, it’s easy to bake and equally delightful to share.
Ingredients
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter together with the granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender, airy cake.
- Add eggs and flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the mashed sweet potato and vanilla extract until the batter is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, ensuring the spices are evenly distributed.
- Alternate mixing dry and wet: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk—beginning and ending with the flour mixture. Stir gently and mix just until combined to avoid overworking the batter.
- Fill pan and bake: Pour the prepared batter into the greased pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For extra richness and flavor, drizzle the cooled cake with a brown butter glaze or dust with powdered sugar.
- Leftover cake stays moist for several days when stored in an airtight container.
- The cake freezes well, making it convenient for make-ahead desserts.
