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
Scale
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.
