Sweet Potato Butter Cake is a tender, buttery Bundt-style cake made with mashed sweet potatoes, brown sugar, cinnamon, and nutmeg. The sweet potato adds moisture and a naturally rich texture, while the butter and warm spices give the cake a cozy flavor that works especially well for fall and holiday baking.
This version uses cooked, mashed sweet potato for a soft crumb without making the cake heavy. A simple vanilla glaze adds a light finish, but the cake is flavorful enough to serve on its own. The cake is baked in a 10-inch Bundt pan and cools completely before glazing.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Additional Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 1 10-inch Bundt cake
- Servings: 12
- Difficulty: Intermediate
What Makes This Recipe Work
- Mashed sweet potato adds moisture: It keeps the crumb tender while contributing natural sweetness and a subtle earthy flavor.
- Butter provides richness: Creaming softened butter with the sugars creates a flavorful base and helps give the cake a light, even texture.
- Brown sugar complements the sweet potato: Its molasses notes deepen the flavor without overpowering the spices.
- A Bundt pan provides even structure: The central tube helps the thick batter bake evenly through the middle.
- A light vanilla glaze adds contrast: The simple glaze brings sweetness without covering up the warm sweet potato flavor.
Tools for This Recipe
- 10-inch Bundt pan, preferably 10- to 12-cup capacity
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredient Notes
- â– Sweet potato: Use orange-fleshed sweet potatoes that have been cooked until completely tender.
- â– Butter: Unsalted butter gives the cake its rich flavor; salted butter can be used with reduced added salt.
- â– Whole milk: Milk loosens the batter; half-and-half can be substituted for a richer cake.
- â– Brown sugar: Light brown sugar adds moisture; dark brown sugar can be used for a deeper flavor.
- â– Warm spices: Cinnamon and nutmeg complement the sweet potato; ginger can be added for more spice.
Step-by-Step Method
- Prepare the sweet potatoes. Cook enough peeled sweet potato to yield 1 1/2 cups (340 g) mashed. For the best texture, roast at 400°F (205°C) until completely tender, about 40 to 50 minutes , depending on size. Cool, mash until smooth, and measure the required amount. The puree should be thick rather than watery.
- Prepare the Bundt pan. Generously grease a 10-inch Bundt pan , making sure to coat the center tube, grooves, and other detailed areas. Dust lightly with flour and tap out the excess.
- Heat the oven and mix the dry ingredients. Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon , and nutmeg.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes , until noticeably lighter and fluffy. Scrape down the bowl as needed.
- Add the eggs and vanilla. Beat in the eggs one at a time, allowing each to incorporate before adding the next. Mix in the vanilla. The mixture may look slightly curdled, which is fine.
- Add the sweet potato. Beat in the mashed sweet potato until evenly combined. The mixture should be thick and smooth with no large streaks of sweet potato.
- Combine the batter. Add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed only until the flour disappears, then finish folding with a rubber spatula. Do not overmix.
- Fill the Bundt pan. Spoon the batter evenly into the prepared pan and smooth the surface. Sprinkle the remaining 1/2 teaspoon cinnamon evenly over the top of the batter if desired for a subtle cinnamon layer. Gently tap the pan once or twice on the counter to release large air pockets.
- Bake the cake. Bake at 350°F (175°C) for 50 to 60 minutes , or until a wooden skewer inserted into the thickest part comes out with a few moist crumbs but no wet batter. If using an instant-read thermometer, the center should be around 200 to 210°F (93 to 99°C) when fully baked.
- Cool before removing. Let the cake cool in the Bundt pan for 15 minutes . Carefully loosen the edges with a thin spatula if necessary, then invert onto a wire rack. Allow the cake to cool completely, about 45 minutes more, before glazing.
- Make the glaze. Whisk the powdered sugar, milk, vanilla, and salt in a small bowl until smooth. The glaze should be thick enough to coat a spoon but fluid enough to drizzle. If it is too thick, add the remaining milk 1 teaspoon (5 mL) at a time .
- Glaze and serve. Drizzle the glaze over the completely cooled cake. Let it sit for about 10 minutes so the glaze can set slightly before slicing. Serve at room temperature.
Make-Ahead and Storage Notes
- Store the glazed cake in an airtight container at room temperature for up to 3 days .
- The unglazed cake can be frozen for up to 2 months . Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container.
- The cake can be baked 1 day ahead . Keep it tightly covered and add the glaze shortly before serving for the cleanest appearance.
FAQ
Can I use canned sweet potato puree?
Yes. Use 1 1/2 cups (340 g) of plain unsweetened sweet potato puree.
Can I make this cake without the glaze?
Yes. The cake is moist and flavorful enough to serve plain.
Why did my Bundt cake stick to the pan?
The most common cause is insufficient greasing, especially around the grooves and center tube. Grease the entire pan thoroughly and dust it with flour before adding the batter.
Can I use a different pan?
A 12-cup Bundt pan is suitable. If using a different pan, do not fill it more than about two-thirds full, and begin checking for doneness earlier because baking time may change.
Can I freeze Sweet Potato Butter Cake?
Yes. For the best texture, freeze the cake unglazed for up to 2 months .
Ingredients
Method
Method
- Cook enough peeled sweet potato to yield 1 1/2 cups (340 g) mashed. For the best texture, roast at 400°F (205°C) until completely tender, about 40 to 50 minutes, depending on size. Cool, mash until smooth, and measure the required amount. The puree should be thick rather than watery.
- Generously grease a 10-inch Bundt pan, making sure to coat the center tube, grooves, and other detailed areas. Dust lightly with flour and tap out the excess.
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until noticeably lighter and fluffy. Scrape down the bowl as needed.
- Beat in the eggs one at a time, allowing each to incorporate before adding the next. Mix in the vanilla. The mixture may look slightly curdled, which is fine.
- Beat in the mashed sweet potato until evenly combined. The mixture should be thick and smooth with no large streaks of sweet potato.
- Add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed only until the flour disappears, then finish folding with a rubber spatula. Do not overmix.
- Spoon the batter evenly into the prepared pan and smooth the surface. Sprinkle the remaining 1/2 teaspoon cinnamon evenly over the top of the batter if desired for a subtle cinnamon layer. Gently tap the pan once or twice on the counter to release large air pockets.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a wooden skewer inserted into the thickest part comes out with a few moist crumbs but no wet batter. If using an instant-read thermometer, the center should be around 200 to 210°F (93 to 99°C) when fully baked.
- Let the cake cool in the Bundt pan for 15 minutes. Carefully loosen the edges with a thin spatula if necessary, then invert onto a wire rack. Allow the cake to cool completely, about 45 minutes more, before glazing.
- Whisk the powdered sugar, milk, vanilla, and salt in a small bowl until smooth. The glaze should be thick enough to coat a spoon but fluid enough to drizzle. If it is too thick, add the remaining milk 1 teaspoon (5 mL) at a time.
- Drizzle the glaze over the completely cooled cake: Let it sit for about 10 minutes so the glaze can set slightly before slicing. Serve at room temperature.
