There’s something truly magical about transforming humble sweet potatoes into a cake that feels like a warm hug for your taste buds. When I first stumbled upon this Sweet Potato Butter Cake with Glaze, I was skeptical—could a root vegetable really star in a dessert and still feel indulgent? The answer is a resounding yes. With each bite, you get the velvet-like moisture of mashed sweet potatoes mingling seamlessly with the richness of butter and the gentle warmth of cinnamon and nutmeg. It’s a delightful twist on traditional cake, offering a comfort-food vibe that’s perfect for cozy fall afternoons or lightening up a holiday dessert table.
What really seals the deal is that irresistible glaze drizzled on top—a sweet, glossy crown that brings everything together. As the powdered sugar and vanilla-infused milk blend into a smooth pourable topping, you’ll find yourself happily swooning over how a simple glaze can elevate both flavor and presentation. Whether you’re a seasoned baker or a beginner in the kitchen, the process feels almost therapeutic. Beating the butter and sugar until they’re light as a cloud, stirring in the creamy sweet potato puree, and finally watching the cake rise in the oven—it’s like baking and meditation wrapped into one delightful experience. Plus, this cake has become a family favorite in my home, conjuring memories of laughter-filled gatherings and the comforting scent of spices wafting through the air. Trust me, once you try this cake, you’ll be reaching for it again and again—whether to celebrate the changing seasons or simply to treat yourself to a slice of sweet, spiced joy.
KEY INGREDIENTS IN SWEET POTATO BUTTER CAKE WITH GLAZE
Every ingredient in this Sweet Potato Butter Cake plays a starring role, from building structure to layering flavors. Here’s what makes this recipe shine:
- Mashed sweet potatoes: A creamy, naturally sweet base that keeps the cake moist and tender, while lending an earthy sweetness and gorgeous orange hue.
- All-purpose flour: Provides the cake’s structure and crumb, giving it that perfect bite without weighing down the delicate texture.
- Sugar: Balances the earthiness of the sweet potatoes and spells out sweetness in every forkful, also helping to create a light, tender crumb.
- Unsalted butter: Offers rich, buttery flavor and moisture, ensuring your cake is luxuriously soft. Softening it first makes for easier creaming, incorporating air for a fluffier result.
- Eggs: Act as binders and give the cake lift, enriching the batter while trapping air pockets that make each bite airy and light.
- Milk: Adds moisture and a bit of richness, helping to thin the batter just enough for a smooth consistency and even rise.
- Vanilla extract: Pours in a sweet, floral aroma that harmonizes with the spices and highlights the natural flavors.
- Baking powder: A key leavening agent that helps the cake rise and achieve that beautiful, domed top.
- Baking soda: Works alongside baking powder to ensure tender crumb and proper browning, reacting with the sweet potato’s acidity.
- Salt: Balances sweetness and enhances the depth of flavor throughout the cake.
- Ground cinnamon: Infuses warm, spicy notes that pair perfectly with the sweet potatoes, giving a cozy, autumnal vibe.
- Ground nutmeg: Offers a subtle nutty-spice accent that elevates the overall spice profile.
- Powdered sugar (for glaze): Creates a smooth, sweet icing that sets up nicely and adds an elegant finish.
- Milk (for glaze): Adjusts the glaze to a pourable consistency, ensuring it drapes beautifully over the cake.
- Vanilla extract (for glaze): Echoes the vanilla in the cake, tying flavors together in one glossy drizzle.
HOW TO MAKE SWEET POTATO BUTTER CAKE WITH GLAZE
Baking this Sweet Potato Butter Cake is easier than it sounds—and oh so rewarding. Follow these steps closely, and you’ll have a moist, spiced masterpiece graced with a sweet vanilla glaze.
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy release.
2. In a large bowl, beat the unsalted butter and sugar together for about 3–4 minutes until the mixture is light and fluffy—this step is crucial for a tender crumb.
3. Add the eggs one at a time, beating well after each addition. Then stir in the mashed sweet potatoes and vanilla extract until everything is fully combined and smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to distribute the leavening and spices evenly.
5. Gradually fold the dry ingredients into the wet mixture, alternating with the milk, and beginning and ending with the flour mixture. Mix until just combined—overmixing can lead to a denser cake.
6. Pour the batter into the prepared cake pan and smooth the top with a spoon or spatula for an even bake.
7. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean, signaling that your cake is perfectly cooked.
8. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely—this prevents sogginess.
9. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until you achieve a smooth, pourable consistency.
10. Once the cake has fully cooled, drizzle the glaze evenly over the top and let it set before slicing and serving for a picture-perfect finish.
SERVING SUGGESTIONS FOR SWEET POTATO BUTTER CAKE WITH GLAZE
Serving this cake is half the fun—imagine watching the glaze catch the light as it drips down the sides, inviting eager forks to dive right in. Whether you’re hosting a brunch with friends, cozying up for a solo treat, or bringing dessert to a family gathering, these serving ideas will showcase the Sweet Potato Butter Cake at its absolute best. Each suggestion is designed to complement its moist texture and warm spices, adding contrasting textures, temperatures, and flavors that highlight the cake’s homey charm. Feel free to mix and match to suit the occasion—these combinations are simple enough for a weekday indulgence yet elegant enough for a special celebration.
- Serve warm slices topped with a generous dollop of whipped cream, letting the cool cream melt into every spiced, buttery nook.
- Pair each slice with a scoop of vanilla ice cream, the contrast of cold creaminess against the gentle warmth of the cake is pure bliss.
- Garnish the top with a sprinkle of chopped pecans or walnuts for added crunch and nutty depth, enhancing both texture and visual appeal.
- Present on a decorative platter alongside a pot of spiced chai or coffee, allowing guests to sip and savor every mouthful during a leisurely gathering.
HOW TO STORE SWEET POTATO BUTTER CAKE WITH GLAZE
Keeping your Sweet Potato Butter Cake fresh and flavorful is all about proper storage. Whether you’re saving leftovers for next-day treats or planning to freeze slices for later, these methods will help preserve moisture, spice notes, and the smooth sweetness of the glaze. By following these tips, you can enjoy the same delightful taste and texture days—or even weeks—after baking, making this cake a versatile addition to any meal plan. Remember, temperature fluctuations and air exposure can dry out the crumb or cause the glaze to weep, so choosing the right storage approach is key. Here are four reliable methods:
- Room temperature: For short-term storage (1–2 days), place the cake under a cake dome or in an airtight cake keeper. Keep it away from direct sunlight or heat sources to maintain moisture and prevent the glaze from softening too quickly.
- Refrigeration: Store leftover slices in a sealed container, layering parchment paper between pieces to avoid sticking. Refrigerate for up to 5 days; let the cake sit at room temperature for 30 minutes before serving to soften.
- Freezing: For longer storage (up to 2 months), slice the cake, wrap individual portions in plastic wrap, then place them in a heavy-duty freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Glaze separation: If you plan to freeze the entire cake, optionally remove the glaze beforehand and freeze the plain cake first. Once thawed, prepare a fresh glaze and drizzle it over for a just-baked finish.
CONCLUSION
Thank you for joining me on this cozy baking adventure with the Sweet Potato Butter Cake with Glaze. From the moment you cream the butter and sugar until that final drizzle of sweet vanilla glaze, each step is designed to craft a dessert that’s moist, flavorful, and just a little bit special. This cake is a testament to how simple ingredients—mashed sweet potatoes, warm spices, and a buttery base—can transform into something extraordinary. Whether you’re celebrating autumn harvests, adding a twist to your holiday spread, or simply craving a slice of comfort, this recipe delivers. Feel free to print this article and save it for later; it’s perfect to tuck into your recipe binder or pin on your kitchen wall. You’ll also find a FAQ below to answer any extra questions you might have as you bake.
I can’t wait to hear how this cake turns out for you! If you add chopped nuts, experiment with different glazes, or serve it alongside your favorite toppings, share your experiences. Drop a comment below with any questions, feedback, or personal twists you’ve tried. Baking is all about learning and sharing, and your stories inspire fellow home cooks to roll up their sleeves and discover the joy of sweet potato baking. Happy baking, and here’s to many delicious moments in your kitchen!
Sweet Potato Butter Cake with Glaze
Description
A delightful twist on traditional cake, this Sweet Potato Butter Cake is rich, moist, and perfectly spiced with cinnamon and nutmeg, drizzled with a sweet glaze.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
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Add the eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes and vanilla extract until well combined.
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In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
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Pour the batter into the prepared cake pan, smoothing the top with a spoon or spatula.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
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For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
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Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Allow the glaze to set before slicing and serving.
Note
- Sweet potato puree can be made ahead of time and stored in the refrigerator.
- This cake is extra moist; ensure it's fully cooled before slicing.
- For added flavor, consider adding 1/2 cup of chopped pecans or walnuts to the batter.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- This cake can also be baked in a loaf pan; just adjust the cooking time accordingly.
- The glaze can be customized by adding a teaspoon of maple syrup or a pinch of cinnamon for extra flavor.
