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Sweet Potato Butter Cake Recipe with Nutty Glaze

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A cozy and indulgent dessert combining sweet potatoes, buttery richness, and a luscious nutty glaze. Perfect for fall and winter gatherings.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups (300g) mashed sweet potato (about 2 medium sweet potatoes, roasted and peeled)
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup (120ml) milk, room temperature
  • 1/4 cup (60g) unsalted butter (for glaze)
  • 1/2 cup (100g) brown sugar (for glaze)
  • 1/4 cup (60ml) heavy cream (for glaze)
  • 1/2 cup (50g) chopped pecans or walnuts (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch cake pan with butter or non-stick spray.
  2. Prepare the sweet potatoes: Peel, roast at 400°F (200°C) for about 45 minutes, mash until smooth, and let cool.
  3. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Cream the butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  5. Add eggs and sweet potato: Beat in eggs one at a time, followed by mashed sweet potato. Mix until smooth.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, alternating with milk. Start and end with dry ingredients. Mix until just combined.
  7. Bake: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Let the cake cool completely on a wire rack before adding the glaze.
  9. Prepare the glaze: In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Whisk in heavy cream and bring to a gentle boil. Remove from heat and stir in chopped nuts.
  10. Glaze the cake: Pour warm glaze evenly over cooled cake, spreading it with a spatula. Let set for about 10 minutes, then slice and serve.

Notes

[‘Don’t overmix the batter to avoid a dense cake.’, ‘Use room temperature ingredients for a smoother batter and even baking.’, ‘Roasting sweet potatoes enhances their natural sweetness and flavor.’, ‘Pour the glaze while it’s still warm, but ensure the cake is completely cooled.’, ‘Store the glaze separately if not serving immediately and drizzle fresh when ready.’]

Nutrition

Keywords: sweet potato, butter cake, nutty glaze, dessert, fall recipe, winter recipe, easy baking, sweet potato cake

Find it online: https://jodierecipes.com/sweet-potato-butter-cake-recipe-with-nutty-glaze/