Sweet Potato Butter Cake with Easy Glaze is a moist, tender cake that combines the natural sweetness of sweet potatoes with rich butter and warm spices. It has a beautiful golden color and a soft crumb that melts in your mouth, topped with a simple, glossy glaze that adds just the right touch of sweetness and a little shine.
I love making this cake because sweet potatoes give it a wonderful texture and flavor that feels both homey and special. The butter makes it richly comforting, and the glaze is so easy to whip up that you can have a delicious dessert ready in no time. It’s one of those cakes that smells amazing while baking and makes your kitchen feel cozy.
My favorite way to enjoy this cake is with a cup of tea or coffee on a cool afternoon. It’s the kind of treat that everyone seems to love, from kids to adults, and it’s perfect for sharing at family gatherings or just as a little pick-me-up. Plus, the glaze keeps it nice and fresh if you have leftovers (though I never do!).
Key Ingredients & Substitutions
Sweet Potatoes: They add moisture and natural sweetness. You can roast, boil, or microwave them. If you don’t have sweet potatoes, try using pumpkin puree for a similar texture and flavor.
Butter: Unsalted butter gives richness and tenderness. You can substitute with margarine or a plant-based butter for a dairy-free version.
Buttermilk: It keeps the cake moist and tender. If you don’t have buttermilk, stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk and let it sit for 5 minutes.
Spices: Cinnamon, nutmeg, and ginger create a warm, cozy flavor. Feel free to adjust according to your taste or use pumpkin pie spice as a mix.
Pecans or Walnuts: These add crunch and texture on top. If you prefer, use almonds or skip nuts entirely.
How Can You Tell When the Cake Is Perfectly Baked?
Check if the cake is done by inserting a toothpick or skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter.
- Start testing at 45 minutes to avoid overbaking.
- The cake surface should be golden and spring back gently when pressed lightly.
- Let the cake cool 10 minutes in the pan before turning it out to keep it intact.
Don’t rush the cooling step; glazing a warm cake can cause the glaze to melt and slide off.
Equipment You’ll Need
- 9-inch bundt pan or cake pan – I prefer this for the nice presentation and even baking.
- Mixing bowls – for combining the ingredients smoothly.
- Electric mixer or whisk – makes creaming butter and sugar easier and quicker.
- Measuring cups and spoons – for precise ingredient amounts.
- Cooling rack – helps the cake cool evenly without getting soggy.
- Small bowl and whisk – for making the glaze.
Flavor Variations & Add-Ins
- Use canned pumpkin puree instead of sweet potatoes for a similar flavor with less prep time.
- Mix in chocolate chips or chopped dried fruit for extra sweetness and texture.
- Swap pecans for walnuts or almonds to change the crunch.
- Add a dash of ground cloves or allspice for a more flavorful spice profile.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup mashed cooked sweet potatoes (about 1 medium-large sweet potato)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup buttermilk or milk
For the Easy Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons milk or cream (adjust for consistency)
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 45-55 minutes to bake. You’ll also need around 10 minutes to cool the cake before glazing and about 15-20 minutes for the glaze to set. Overall, plan for roughly 1 hour 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or cake pan to prevent sticking. If you haven’t already cooked your sweet potato, peel and boil or bake it until tender, then mash and measure 1 cup. Set aside to cool if hot.
In a large bowl, cream together the softened butter and sugar with an electric mixer until it’s light and fluffy. Beat in the eggs one at a time, mixing well after each. Add vanilla extract and stir in.
In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger). Alternately add the dry ingredients and buttermilk to the butter mixture beginning and ending with the dry mixture. Stir just until everything is combined—don’t overmix.
Finally, fold the mashed sweet potato into the batter gently until well incorporated.
2. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely before glazing.
3. Make the Easy Glaze & Finish:
While the cake cools, mix the powdered sugar, melted butter, vanilla extract, and milk or cream in a small bowl. Add the milk gradually until the glaze is pourable but thick enough to coat the cake nicely.
When the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides naturally. Immediately sprinkle chopped pecans or walnuts on top if you like.
Allow the glaze to set for 15-20 minutes before slicing and serving. Enjoy your moist, flavorful Sweet Potato Butter Cake with that delicious easy glaze and crunchy nuts!
Can I Use Frozen Sweet Potato Instead of Fresh?
Yes! Just be sure to fully thaw and drain any excess moisture from frozen sweet potatoes before mashing and using them in the recipe. This helps prevent a soggy batter.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature or in the fridge. Add the glaze and nuts just before serving for the best texture.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To keep the glaze fresh, it’s best enjoyed within a day or two. Bring slices to room temperature before serving.
Can I Substitute the Nuts or Leave Them Out?
Yes, feel free to swap pecans for walnuts, almonds, or your favorite nuts. If you prefer nut-free, simply skip the topping—the cake and glaze are delicious on their own!
