Sweet Potato Butter Cake with Easy Glaze is a moist, tender cake that’s packed with the warm, comforting flavor of sweet potatoes. The butter keeps it rich and soft, while the simple glaze on top adds just the right amount of sweetness and shine. It’s a dessert that feels like a cozy hug on a plate.
I love making this cake when I want something special but not too fussy. The sweet potatoes give it a natural sweetness and a lovely texture, and the glaze is so quick to whip up that I don’t mind making it on a busy day. Plus, the smell that fills the kitchen while it bakes is amazing—it always makes me smile.
My favorite way to serve this cake is slightly warm with a little scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for sharing with friends or family during the holidays or whenever you want a simple, comforting treat. I bet once you try it, you’ll find yourself reaching for seconds too!
Key Ingredients & Substitutions
Sweet Potatoes: These add moisture, natural sweetness, and a lovely color to the cake. I recommend boiling or baking them until very soft. You can substitute with canned pumpkin if fresh sweet potatoes aren’t available.
Butter: Using unsalted butter helps control the salt, which balances the sweetness. If you prefer dairy-free, use a plant-based margarine or coconut oil, but note the flavor will change slightly.
Flour: All-purpose flour works best for a tender crumb. For a gluten-free option, you can try a 1-to-1 gluten-free baking blend, but results might be a bit denser.
Milk/Buttermilk: Buttermilk adds tang and helps tenderize the cake, but whole milk is a fine swap. For a dairy-free choice, unsweetened almond or oat milk also works well.
Spices: Cinnamon, nutmeg, and ginger add warmth and depth. Feel free to adjust these to your taste or leave out the ginger if you want a milder flavor.
How Do You Get the Cake Moist and Fluffy Without Overmixing?
Mixing the batter properly is key. Overmixing after adding the flour can make the cake tough.
- Start by creaming the butter and sugar until light; this traps air and helps fluffiness.
- Beat eggs one at a time so they blend in smoothly.
- Add dry ingredients in parts, alternating with milk, and mix gently just until combined.
- Avoid beating vigorously once flour is added—stop when you see the last streaks disappear.
Taking these steps will give you a soft, moist cake with a great texture!
Equipment You’ll Need
- 9-inch bundt or tube pan – I like it because it helps the cake bake evenly and looks pretty when served.
- Mixing bowls – useful for combining ingredients without mess.
- Electric hand or stand mixer – makes creaming butter and sugar easy and quick.
- Whisk or spatula – for gentle mixing and folding ingredients.
- Measuring cups and spoons – for accuracy, which is key in baking.
- Peeler and knife – to prepare the sweet potatoes if you’re boiling or baking fresh ones.
- Cooling rack – helps the cake cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use cream cheese or vanilla frosting instead of glaze for a richer topping.
- Mix in chopped nuts like pecans or walnuts into the batter for added crunch.
- Replace some of the spices with pumpkin pie spice for a fall-favorite flavor.
- Add dried cranberries or raisins into the batter for a sweet-tart boost.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup cooked, mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 cup buttermilk or whole milk
- 1 tsp vanilla extract
For the Easy Glaze:
- 1 cup powdered sugar
- 2 to 3 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
For Garnish (optional):
- 1/4 cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 40-50 minutes to bake. Then you’ll want to allow about 15 minutes for the cake to cool before adding the glaze. So, plan for roughly 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Peel and boil or bake a sweet potato until very soft. Mash it smoothly and measure out 1 cup. Let it cool if it’s still warm before using.
2. Preheat Oven and Get Pan Ready:
Set your oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan so your cake won’t stick.
3. Mix Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Put this aside for now.
4. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mix turns light and fluffy—this takes about 3 to 4 minutes.
5. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is well mixed in before adding the next. Then stir in the vanilla extract.
6. Mix in Sweet Potatoes:
Combine the mashed sweet potatoes thoroughly into the wet mixture.
7. Combine Dry Ingredients and Milk:
Add the dry ingredients in three parts, alternating with the milk (start and end with the dry ingredients). Mix gently after each addition; just blend until combined without overmixing.
8. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick comes out clean when inserted into the center.
9. Cool the Cake:
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
10. Make the Glaze:
Whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the milk so the glaze drizzles easily but isn’t too runny.
11. Glaze the Cake:
After the cake has cooled, drizzle your glaze evenly over the top, letting it drip down the sides for a beautiful finish.
12. Garnish:
Sprinkle chopped pecans or walnuts over the wet glaze to add a crunchy texture and nutty flavor.
13. Serve and Enjoy:
Slice your cake and enjoy it plain, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Can I Use Frozen Sweet Potato Instead of Fresh?
Yes! Just make sure to thaw the frozen sweet potato completely and drain any excess moisture before mashing. This will help keep your cake from becoming too wet.
Can I Make This Cake Gluten-Free?
Absolutely. Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Keep in mind the texture might be slightly denser, but it will still taste delicious.
How Should I Store Leftover Cake?
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. If refrigerated, bring slices to room temperature before serving for best flavor.
Can I Prepare the Cake Ahead of Time?
Yes, you can bake the cake a day in advance and keep it tightly wrapped at room temperature. Add the glaze and nuts just before serving to keep them fresh and glossy.