Sweet Potato Butter Cake

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: ~2 hours
Servings: 10–12 slices
Difficulty: Moderate
Flavor Profile: Buttery, sweet, spiced, rich

 Ingredients

For the Cake:

• 1 cup unsalted butter (2 sticks), softened

• 2 cups granulated sugar

• 4 large eggs

• 1 1/2 cups mashed cooked sweet potatoes (fresh or canned, unseasoned)

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger (optional)

• 1/2 cup whole milk or buttermilk

Optional Add-ins:

• 1/2 cup chopped pecans or walnuts

• 1/2 cup mini chocolate chips or toffee bits

• Zest of 1 orange for brightness

For the Glaze (Optional):

• 1/2 cup powdered sugar

• 1–2 tablespoons milk or cream

• 1/2 teaspoon vanilla or maple extract

 Instructions

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 10-cup bundt pan or 9×5-inch loaf pan.

3. Make sure sweet potatoes are fully cooked and mashed until smooth.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).

2. Add eggs one at a time, beating well after each addition.

Step 3: Add Sweet Potato and Vanilla

• Mix in the mashed sweet potatoes and vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger (if using)

Step 5: Mix and Alternate with Milk

• Add the dry ingredients to the wet in 3 batches, alternating with the milk.

• Mix until just combined — do not overmix.

Step 6: Bake

1. Pour batter into the prepared pan and smooth the top.

2. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.

3. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Step 7: Optional Glaze

1. Whisk powdered sugar with milk and extract until smooth and pourable.

2. Drizzle over the cooled cake.

Serving Suggestions

• Serve warm or room temperature.

• Pair with whipped cream, vanilla ice cream, or a drizzle of maple syrup.

• Makes a great coffee cake or dessert centerpiece.

 Storage

• Store at room temperature (covered) for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze (whole or slices) wrapped tightly for up to 3 months.

 Nutrition Info (Per Slice – Approx.)

• Calories: 350–400

• Fat: 20g

• Carbs: 45g

• Sugar: 25g

• Protein: 4g

Varies based on add-ins and glaze.