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Potato Butter Cake

Sweet Potato Butter Cake

5 from 59 votes
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 2 hours 20 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

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

Method
 

Method
  1. 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. 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. 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. 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. 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. Beat in the mashed sweet potato until evenly combined. The mixture should be thick and smooth with no large streaks of sweet potato.
  7. 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. 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 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. 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. 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. 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.

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