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
Scale
- 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