Sweet Potato Butter Cake with Easy Glaze is a wonderful treat that combines the natural sweetness of tender sweet potatoes with a rich, buttery cake texture. The cake is soft and moist, with subtle hints of warm spices that make every bite comforting and satisfying. The simple glaze on top adds a touch of sweetness and shine without overpowering the flavors.
I love making this cake when I want something a little different from regular butter cakes. The sweet potato gives it a special twist that feels both cozy and a bit unexpected. It’s one of those desserts that invite you to slow down and enjoy—perfect with a cup of tea or coffee. One thing I always do is let the cake cool just enough so the glaze sets lightly but stays soft, which makes it extra delicious.
This cake is great for sharing with family and friends, especially during fall or any time you want a comforting dessert that isn’t too heavy. I find that it’s even better the next day when all the flavors have had time to mingle. Plus, the easy glaze is so quick to make that it never feels like too much work, making this one of my go-to recipes when I want something sweet and special without fuss.
Key Ingredients & Substitutions
Sweet Potato Puree: This gives the cake its moist texture and natural sweetness. You can swap with pumpkin puree if sweet potatoes aren’t available. Just make sure it’s well mashed and cooled before mixing.
Butter: Unsalted is best for control over saltiness. If needed, margarine or coconut oil can work, but butter adds richness and flavor.
Sugars: Both granulated and brown sugar are used for sweetness and moisture. Brown sugar adds a subtle caramel note. You can use all granulated sugar if you prefer.
Spices: Cinnamon, nutmeg, and cloves give warm, comforting flavor. Feel free to adjust amounts or leave out cloves if you want a milder taste.
Glaze: Powdered sugar mixed with milk and vanilla makes a simple, quick topping. For a dairy-free option, use plant-based milk.
How Do I Get a Moist and Tender Sweet Potato Cake?
The key to moist, tender cake lies in mixing and the puree:
- Use well-cooked sweet potatoes mashed smooth—no lumps.
- Cream butter and sugars until fluffy; this adds air and keeps texture light.
- Add eggs one at a time, mixing well after each, so the batter holds together.
- When adding dry ingredients and puree, alternate them and mix just until combined to avoid a dense cake.
- Avoid overbaking—check with a toothpick near the lower end of the time range.
Following these steps helps the cake stay soft, moist, and full of flavor.
Equipment You’ll Need
- 9-inch round cake pan – I suggest using a good non-stick pan so the cake releases easily and bakes evenly.
- Mixing bowls – You’ll need these to mix the batter and prepare the glaze; they come in handy for organization.
- Electric mixer – Makes creaming the butter and sugars quick and fluffy, saving effort and time.
- Whisk – Perfect for mixing the glaze ingredients smoothly and without lumps.
- Wire rack – Helps the cake cool completely and allows excess glaze to drip off without mess.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts—stir into the batter for extra texture and flavor.
- Use maple syrup or honey instead of sugar for a richer, natural sweetness.
- Add a teaspoon of ginger or allspice for more fall spices and depth.
- Top the cake with toasted coconut or caramel sauce for a more decadent finish.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups sweet potato puree (about 2 medium sweet potatoes, cooked and mashed)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Easy Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk (adjust to desired consistency)
- 1/2 teaspoon vanilla extract
To Garnish:
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and about 50-60 minutes to bake. Allow 15 minutes for cooling in the pan and additional cooling time on a wire rack before glazing and serving. In total, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. Peel and boil or roast the sweet potatoes until tender. Mash them until smooth and let cool.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
2. Mix Dry Ingredients and Combine:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients and sweet potato puree alternately into the butter mixture, starting and ending with the dry ingredients. Mix just until combined—don’t overmix.
3. Bake and Cool the Cake:
Pour the batter into your prepared cake pan and gently smooth the surface. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake sit for 15 minutes in the pan, then transfer it to a wire rack to cool completely.
4. Make and Add the Glaze:
While the cake cools, prepare the glaze by whisking together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk a little at a time if needed until the glaze can easily drizzle. Drizzle the glaze evenly over the cooled cake, letting it drip down the sides.
5. Garnish and Serve:
Sprinkle chopped walnuts or pecans over the glaze while it is still wet to add a lovely crunch. Let the glaze set for about 15-20 minutes before slicing and serving your delicious Sweet Potato Butter Cake.
Can I Use Frozen Sweet Potato Puree for This Cake?
Yes! Just make sure the frozen sweet potato puree is fully thawed and drained of excess moisture before using. This will help maintain the cake’s texture and prevent it from becoming too wet.
Can I Make the Cake Ahead of Time?
Absolutely! Bake the cake and let it cool completely, then cover it tightly and store it in the refrigerator for up to 3 days. Apply the glaze just before serving to keep it fresh and glossy.
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture.
Can I Substitute the Nuts in the Garnish?
Yes! Feel free to use your favorite nuts like almonds or hazelnuts, or skip the nuts altogether if you prefer. Toasting the nuts before sprinkling adds extra flavor and crunch.