Sweet Potato Butter Cake with Easy Glaze is a delightful treat that combines the natural sweetness and moisture of sweet potatoes with a rich, buttery cake texture. The cake is soft and tender, with just the right amount of sweetness, and the simple glaze on top adds a perfect finishing touch that’s both shiny and flavorful.
I love making this cake when I want something comforting but a little special. The sweet potato gives it a wonderful depth that you don’t get in regular butter cakes, and it keeps the cake really moist for days. I usually toast some pecans to add a little crunch on top—it’s a simple trick that makes a big difference.
This cake is easy to slice and share, making it perfect for gatherings or a cozy afternoon tea. I find it tastes even better the next day, after the glaze has had time to soak in just a bit. Whether you’re serving it as a dessert or a sweet snack, it’s always a hit with family and friends!
Key Ingredients & Substitutions
Sweet Potato Puree: This is the star of the cake, adding moisture and natural sweetness. If you need a substitute, pumpkin puree works well and offers a similar texture and flavor profile.
Butter: Use unsalted and softened butter for creaminess. For a dairy-free option, try vegan butter or coconut oil, but expect a slightly different taste.
Flour: All-purpose flour is standard here. For gluten-free baking, a 1:1 gluten-free flour blend can be used, but check for xanthan gum already included.
Spices: Cinnamon, nutmeg, and ginger add warmth. Feel free to adjust amounts to your taste or leave out the ginger if you prefer a milder flavor.
Milk: Any milk works—dairy or plant-based such as almond or oat milk. It helps balance the batter’s moisture.
Glaze Ingredients: Powdered sugar and milk make a simple, smooth glaze. If you want a thicker glaze, reduce the milk; for a thinner glaze, add a little more milk.
Toasted Nuts: Pecans or walnuts add crunch and flavor but you can skip them or use other nuts or seeds if preferred.
How Do I Keep the Cake Moist and Fluffy?
Moisture is key in this cake due to the sweet potatoes and butter. Follow these tips for a tender result:
- Cream Butter and Sugar: Beat them well until light and fluffy to trap air for a soft texture.
- Alternate Dry and Wet: Add dry ingredients and milk alternately. This helps prevent overworking the batter.
- Do Not Overmix: Stir only until combined to keep the cake tender.
- Check Doneness Early: Start testing at 35 minutes with a toothpick to avoid overbaking.
- Cool Properly: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to avoid sogginess.
Equipment You’ll Need
- 8-inch round cake pan – I recommend this size because it gives the cake a nice, even height. Be sure to grease and flour it so the cake releases easily.
- Electric mixer or whisk – makes creaming the butter and sugar easier and helps you get a fluffy batter.
- Mixing bowls – use a large one for the wet ingredients and a smaller one for the dry, to keep things organized.
- Measuring cups and spoons – for accurate ingredients, especially with spices and liquids.
- Rubber spatula – helps fold in the sweet potato puree and scrape batter from the bowl.
- Wire cooling rack – lets the cake cool evenly and prevents sogginess.
- Small bowl and whisk or spoon – for mixing the glaze.
Flavor Variations & Add-Ins
- Swap pecans with walnuts or chopped almonds for different crunch and flavor.
- Add 1/2 cup raisins or dried cranberries into the batter for extra sweetness and texture.
- Mix in 1/2 cup shredded coconut or mini chocolate chips for a different flavor twist.
- Spice it up with a pinch of allspice or cloves, which work well with pumpkin and sweet potato flavors.
Sweet Potato Butter Cake with Easy Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup sweet potato puree (cooked, peeled, and mashed)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 cup milk
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
For Topping:
- 1/4 cup chopped nuts (such as pecans or walnuts), toasted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35-40 minutes to bake. Add an extra 15-20 minutes for cooling and glazing, so expect around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir just until combined. Gently fold in the sweet potato puree until the batter is smooth.
2. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Make the Glaze and Finish:
While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar if needed. Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides. Sprinkle with toasted chopped nuts. Allow the glaze to set a few minutes before slicing and serving.
Can I Use Frozen Sweet Potato Puree?
Yes! Just make sure to fully thaw and drain any excess moisture from the puree before using it to keep your batter from becoming too wet.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake and glaze it a few hours in advance or even the day before. Store it covered at room temperature or in the fridge, and add the nuts right before serving to keep them crunchy.
How Should I Store Leftovers?
Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Thaw frozen cake overnight in the fridge.
Can I Substitute the Milk in the Glaze?
Definitely! You can use any type of milk or cream—dairy or plant-based—to suit your taste or dietary needs. Adjust the amount to get the glaze consistency you want.