Hey there, cake lovers! If you’re craving something cozy, moist, and just a little bit nostalgic, this Sweet Potato Butter Cake is about to become your new best friend. Imagine tender, buttery cake infused with the natural sweetness and comforting warmth of sweet potatoes. Every bite melts in your mouth with that perfect balance of rich flavor and soft texture—like a hug on a plate. Trust me, this one’s a game-changer and perfect for any season!
Why You’ll Love Sweet Potato Butter Cake
This cake isn’t just delicious—it’s packed with feel-good vibes and versatility:
Versatile: Perfect for holiday dinners, casual family gatherings, or just because you deserve a slice of something special.
Budget-Friendly: Uses wholesome sweet potatoes and simple pantry staples—no fancy ingredients necessary.
Quick and Easy: Straightforward steps that even beginner bakers can rock.
Customizable: Add spices like cinnamon or nutmeg to amp up the cozy factor, or throw in some nuts or raisins for texture.
Crowd-Pleasing: Moist, buttery, and just sweet enough to win over both kids and adults alike.
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Ingredients in Sweet Potato Butter Cake
Here’s what makes this cake so irresistibly tender and flavorful:
Sweet Potatoes: The star ingredient that adds natural sweetness and moisture.
Butter: Gives the cake its rich, melt-in-your-mouth texture.
Sugar: Balances the sweetness of the potatoes and enhances the flavor.
Eggs: Bind everything together and provide structure.
Flour: The base that holds all the deliciousness in place.
Baking Powder & Baking Soda: Help the cake rise and become fluffy.
Vanilla Extract: Adds a warm, inviting aroma.
Spices (optional): Cinnamon, nutmeg, or allspice for that cozy touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions for Sweet Potato Butter Cake
Let’s get baking this beauty:
Prepare the Sweet Potatoes
Cook and mash the sweet potatoes until smooth. You want them creamy, no lumps!
Cream the Butter and Sugar
In a large bowl, beat softened butter and sugar together until light and fluffy. This step is key for a tender crumb.
Add Eggs and Vanilla
Mix in eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and spices if using.
Mix It All Together
Gradually add the dry ingredients to the wet mixture, alternating with mashed sweet potatoes. Mix until just combined—don’t overmix!
Bake to Perfection
Pour batter into a greased cake pan and bake at 350°F (175°C) for about 45-55 minutes, or until a toothpick comes out clean.
Cool and Serve
Let the cake cool before slicing. Serve as is, or with a dollop of whipped cream or cream cheese frosting.
Nutrition Facts
Servings: 8
Calories per serving: Approximately 280
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 5 minutes
How to Serve Sweet Potato Butter Cake
This cake pairs beautifully with:
- Whipped Cream or Cream Cheese Frosting: Adds a luscious, tangy contrast.
- Warm Spiced Tea or Coffee: Perfect for cozy afternoons.
- Fresh Fruit: A side of berries or sliced apples complements the sweetness.
- Ice Cream: Vanilla or cinnamon ice cream takes it to dessert heaven.
Presentation tip: Dust with powdered sugar or a sprinkle of cinnamon for that extra touch.
Additional Tips
- Use Cooked Sweet Potatoes: Roasted or boiled work great; just make sure they’re well mashed.
- Room Temperature Ingredients: Helps everything mix smoothly.
- Don’t Overmix: Keeps your cake tender and fluffy.
- Add Nuts or Raisins: For added texture and flavor.
- Storage Tips: Keep covered at room temperature for up to 3 days, or refrigerate for longer freshness.
FAQ Section
Q1: Can I use canned sweet potatoes?
A1: Yes! Just make sure they’re mashed well and drained if necessary.
Q2: Can I make this gluten-free?
A2: Substitute with a gluten-free flour blend for a safe swap.
Q3: How do I store leftovers?
A3: Wrap tightly or store in an airtight container at room temperature or in the fridge.
Q4: Can I freeze the cake?
A4: Absolutely! Wrap it well and freeze for up to 3 months.
Q5: Can I add spices?
A5: Definitely! Cinnamon, nutmeg, or pumpkin spice all work wonderfully.
Q6: What frosting pairs best?
A6: Cream cheese frosting is a classic, but whipped cream or buttercream are great options too.
Q7: Can I make cupcakes instead?
A7: Yes, just adjust baking time to about 20-25 minutes.
Q8: Is this cake dense or light?
A8: It’s tender and moist with a medium crumb—not too heavy, not too light.
Q9: Can I substitute butter with oil?
A9: You can, but butter adds flavor and richness you don’t want to miss.
Q10: What’s the best pan size?
A10: An 8- or 9-inch round or square pan works perfectly.
Conclusion
So there you have it—a warm, buttery Sweet Potato Butter Cake that’s both comforting and delightfully flavorful. Whether you’re serving it for a special occasion or just treating yourself, this cake is sure to bring smiles and satisfied taste buds. Go on, bake it up and savor every melt-in-your-mouth bite—you’re going to love it!
Print
Sweet Potato Butter Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and flavorful butter cake made with sweet potato puree, delivering a tender crumb and a subtle natural sweetness—perfect for any occasion.
Ingredients
- 1 1/2 cups cooked sweet potato puree
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in sweet potato puree until combined.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan before slicing and serving.
Notes
- Use freshly cooked and mashed sweet potatoes for best flavor.
- Add warm spices like cinnamon or nutmeg for a cozy touch.
- Top with cream cheese frosting or a simple glaze if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg