# Sweet Potato Butter Cake
## Introduction
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 Card Details
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
Category: Dessert
Cuisine: American
Cooking Method: Baking
Difficulty: Intermediate
Calories Per Serving: Not calculated
## Why This Recipe Works
* **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.
## Equipment Needed
* 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
## Ingredients List
### Sweet Potato Butter Cake
* **1 1/2 cups mashed cooked sweet potato (340 g)** — peeled, cooked until tender, and mashed smooth
* **2 1/2 cups all-purpose flour (313 g)** — spooned and leveled
* **2 teaspoons baking powder (8 g)** — leavening
* **1/2 teaspoon baking soda (2.5 g)** — leavening
* **1 teaspoon fine salt (6 g)** — balances the sweetness
* **2 teaspoons ground cinnamon (5 g)** — divided
* **1/2 teaspoon ground nutmeg (1 g)** — warm spice
* **1 cup unsalted butter (227 g)** — softened
* **1 cup granulated sugar (200 g)** — for sweetness and structure
* **1/2 cup packed light brown sugar (100 g)** — firmly packed
* **4 large eggs (about 200 g without shells)** — preferably room temperature
* **2 teaspoons vanilla extract (10 mL)** — adds flavor
* **1/2 cup whole milk (120 mL)** — room temperature
### Vanilla Glaze
* **1 cup powdered sugar (120 g)** — sifted if lumpy
* **2 tablespoons whole milk (30 mL)** — plus up to 1 teaspoon (5 mL) if needed
* **1/2 teaspoon vanilla extract (2.5 mL)** — adds flavor
* **1 pinch fine salt** — balances the glaze
## Ingredient Notes and Substitutions
* **Sweet potato:** Use orange-fleshed sweet potatoes that have been cooked until completely tender. Roasting gives the deepest flavor and the least watery mash. Canned plain sweet potato puree can substitute at the same weight, but avoid sweetened or seasoned pie filling.
* **Butter:** Unsalted butter gives the cake its rich flavor and allows the salt to be controlled. Salted butter can be used, but reduce the added salt slightly.
* **Whole milk:** Milk loosens the batter and contributes to a tender crumb. Half-and-half can be substituted for a slightly richer cake.
* **Brown sugar:** Light brown sugar adds moisture and mild molasses flavor. Dark brown sugar can be used for a deeper caramel-like flavor and slightly darker crumb.
* **Warm spices:** Cinnamon and nutmeg complement the sweet potato. You can replace part of the cinnamon with a small amount of ground ginger, but changing the spice balance will give the cake a more pronounced spice flavor.
## Step-by-Step Instructions
1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **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.
8. **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.
9. **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.
10. **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.
11. **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**.
12. **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.
## Tips for Success
* Use thick, smooth sweet potato puree. Excess water in the puree can make the cake heavy or cause the crumb to bake unevenly.
* Make sure the butter is softened but not melted. Properly softened butter should yield when pressed but still hold its shape.
* Scrape the mixing bowl several times while creaming the butter and adding the eggs so the batter stays evenly mixed.
* Grease every groove of the Bundt pan carefully. The detailed shape makes thorough pan preparation especially important.
* Avoid overbaking. The cake is done when the center is set and a tester comes out with a few moist crumbs.
* Cool the cake completely before glazing so the glaze stays on the surface instead of melting into the crumb.
## Storage, Freezing, and Make-Ahead Instructions
Store the glazed cake in an airtight container at room temperature for up to **3 days**. Keep it away from direct heat and sunlight to prevent the glaze from becoming overly soft.
For longer storage, refrigerate the covered cake for up to **5 days**. Bring slices to room temperature before serving for the best texture.
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. Thaw overnight in the refrigerator or for several hours at room temperature, then glaze before serving.
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. Do not use canned sweet potato pie filling because it already contains sugar and spices.
### Can I make this cake without the glaze?
Yes. The cake is moist and flavorful enough to serve plain. A light dusting of powdered sugar is another simple finishing option.
### 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. Thaw it completely before adding the glaze.
## SEO and Pinterest Metadata
SEO Title: Sweet Potato Butter Cake with Vanilla Glaze
Meta Description: This tender Sweet Potato Butter Cake combines mashed sweet potatoes, brown sugar, cinnamon, and nutmeg in a rich Bundt cake finished with vanilla glaze.
Suggested URL Slug: sweet-potato-butter-cake
Primary Keyword: Sweet Potato Butter Cake
Secondary Keywords: sweet potato Bundt cake, sweet potato cake recipe, buttery sweet potato cake, fall sweet potato dessert, sweet potato dessert, cinnamon sweet potato cake, vanilla glazed cake
Pinterest Title: Sweet Potato Butter Cake with Vanilla Glaze
Pinterest Description: Sweet Potato Butter Cake is a tender, buttery Bundt cake made with mashed sweet potatoes, brown sugar, cinnamon, and nutmeg. A simple vanilla glaze adds a sweet finish to this cozy fall dessert that’s easy to slice and serve.
Image Alt Text: Sliced sweet potato butter Bundt cake with vanilla glaze on a serving plate
Recipe Category: Dessert
Recipe Cuisine: American
Cooking Method: Baking
Ingredients
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.
