Sweet Potato Butter Cake with Easy Glaze is a wonderful treat that combines the natural sweetness of sweet potatoes with a rich, buttery cake base. This cake is soft and moist, with a hint of spice that really makes the sweet potato shine. The easy glaze on top adds just the right touch of sweetness and a little shine that makes every slice look inviting.
I love making this cake because it’s a perfect twist on a classic butter cake, and the sweet potato gives it a cozy, comforting vibe that feels just right for chilly days. One of my favorite things about this recipe is how quick and simple the glaze is — it’s just a few ingredients and takes no time at all, but it elevates the whole cake to something special. Whenever I bring this to a get-together, people always ask for the recipe.
My favorite way to enjoy this cake is with a warm cup of tea or coffee, especially in the afternoon as a little pick-me-up. It’s a crowd-pleaser, but it also feels like something I made just for myself when I want a sweet treat that’s not too heavy. If you like desserts that are easy to slice and share, this sweet potato butter cake is definitely one to try.
Key Ingredients & Substitutions
Sweet Potatoes: Using cooked, mashed sweet potatoes adds natural moisture and a gentle sweetness. You can use canned sweet potatoes or pumpkin as an easy substitute if fresh ones aren’t available.
Butter: Unsalted butter gives the cake richness and flavor. If you want a dairy-free option, try using a plant-based butter with similar fat content.
Buttermilk: This tenderizes the cake and adds a slight tang. If you don’t have buttermilk, mix ½ cup milk with 1½ tsp lemon juice or vinegar and let it sit for 5 minutes.
Spices: Cinnamon and nutmeg add warmth and depth. Feel free to add a pinch of ginger or cloves if you like more spice.
Glaze: The simple powdered sugar glaze can be switched up by adding a teaspoon of cream cheese or swapping milk for orange juice to give a subtle citrus note.
How Do You Get a Moist, Tender Sweet Potato Cake?
Moisture and tenderness come from a few key steps:
- Cream the butter and sugar well until light and fluffy to incorporate air.
- Mix eggs in one at a time to create a smooth batter.
- Alternate adding dry ingredients with buttermilk—this prevents overmixing and helps keep the cake soft.
- Don’t overbake. Start checking the cake at 45 minutes by inserting a toothpick; remove when it comes out clean or with a few moist crumbs.
Following these tips ensures the cake stays light, soft, and moist—even with the hearty sweet potatoes inside.
Equipment You’ll Need
- 9×13-inch baking pan – I like it because it’s perfect for a nice, even cake and easy to serve.
- Mixing bowls – for mixing the batter and preparing the glaze; a couple of sizes make it easier.
- Electric mixer or whisk – helps cream the butter and sugar smoothly for a tender cake.
- Measuring cups and spoons – essential for accuracy, especially with spices and liquids.
- Rubber spatula – great for scraping the batter from bowls and spreading it evenly in the pan.
- Toothpick or cake tester – to check if the cake is done without overbaking.
Flavor Variations & Add-Ins
- Swap the pecan topping for walnuts or almonds for different crunch and flavor.
- Add cinnamon chips or a sprinkle of chopped ginger for extra warmth.
- Mix in mini chocolate chips or coconut flakes into the batter for a twist.
- Use orange zest in the cake or glaze for a bright, citrusy flavor pairing with the sweet potatoes.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Sweet Potato Butter Cake:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup unsalted butter, softened (2 sticks)
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup buttermilk
For the Easy Glaze:
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Chopped pecans or walnuts for garnish (optional)
How Much Time Will You Need?
This recipe typically takes about 15 minutes to prepare, 45-55 minutes to bake, and an additional 20 minutes to cool before glazing. So plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Cook a medium sweet potato until it’s soft—either by baking it in the oven or boiling it. Once cooked, peel and mash it until smooth. Measure out 1 cup to use for the cake.
2. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes.
3. Add Eggs and Flavor:
One at a time, beat the eggs into the butter and sugar mixture, making sure each egg is fully mixed in before adding the next. Then, stir in the mashed sweet potatoes and vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
5. Mix Dry Ingredients and Buttermilk:
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently after each addition until just combined—be careful not to overmix to keep the cake tender.
6. Bake the Cake:
Pour the batter into a greased and floured 9×13-inch baking pan, smoothing the top with a spatula. Bake in your preheated oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Let the cake cool in the pan on a wire rack for about 20 minutes before adding the glaze.
8. Prepare and Add the Glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream. Add more milk if necessary to get a smooth, pourable glaze. Pour it over the warm cake, allowing it to drip down the sides. For a nice touch, sprinkle chopped pecans or walnuts on top.
9. Serve:
Let the glaze set slightly, then cut the cake into squares. Enjoy your delicious sweet potato butter cake with a warm cup of tea or coffee!
Can I Use Frozen Sweet Potato for This Cake?
Yes, frozen sweet potatoes work well! Just thaw them completely and drain any excess moisture before mashing, so your cake batter doesn’t become too wet.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend, and be sure your baking powder is gluten-free. The texture might be a bit different but still delicious.
How Do I Know When the Cake Is Done Baking?
Insert a toothpick or cake tester into the center of the cake—if it comes out clean or with only a few moist crumbs, the cake is ready. Baking times can vary, so start checking at 45 minutes to avoid overbaking.