Description
Sweet Potato Butter Cake is a moist, richly spiced dessert that blends creamy mashed sweet potatoes with butter, cinnamon, nutmeg, and vanilla. It’s a comforting and crowd-pleasing cake perfect for holidays or everyday indulgence.
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet mixture in batches, alternating with buttermilk. Begin and end with the dry mixture. Stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or with whipped cream as desired.
Notes
- Add chopped pecans or walnuts for crunch.
- Top with cream cheese frosting or brown sugar glaze for a sweeter finish.
- Substitute buttermilk with milk and lemon juice if needed.
- Add ground ginger or cloves for extra spice.
- Make as cupcakes or mini loaves for gifting.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
