Here’s a rich, moist, and comforting Sweet Potato Butter Cake — buttery like a pound cake with warm sweet-potato flavor 🍠🍰
Sweet Potato Butter Cake
Ingredients
Cake
- 1 cup cooked, mashed sweet potatoes (smooth, no strings)
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- 1 teaspoon vanilla extract
- ½ cup milk or evaporated milk
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or maple syrup
- ½ teaspoon vanilla
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs & sweet potatoes
- Beat in eggs one at a time.
- Mix in mashed sweet potatoes and vanilla until smooth.
- Mix dry ingredients
- In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- Combine
- Add dry ingredients to batter alternately with milk, beginning and ending with flour. Mix just until combined.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes (loaf closer to 60, bundt closer to 70–75), until a toothpick comes out clean.
- Cool & glaze
- Cool 15 minutes in pan, then remove to a rack.
- Drizzle with glaze once completely cooled, if desired.
Tips & Variations
- Roast sweet potatoes instead of boiling for deeper flavor
- Add ½ cup chopped pecans or walnuts for texture
- Swap spices for pumpkin spice if desired
- Serve with whipped cream or vanilla ice cream for dessert
If you’d like, I can also give you a Southern-style version, a cream cheese–swirled sweet potato cake, or a holiday glaze option.
