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–+ servings
Sweet Potato Butter Cake

Moist Sweet Potato Butter Cake That Melts in Your Mouth

This Sweet Potato Butter Cake blends rich, moist texture with natural sweetness, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potato Butter Cake Ingredients
  • 2 cups Mashed Sweet Potatoes fresh is best, canned works too if well-drained
  • 1 cup Butter unsalted
  • 1 cup Sugar can reduce by up to 1/4 cup
  • 2 cups Flour 1:1 gluten-free flour blend as substitute
  • 3 Eggs beat well
  • 1 cup Sour Cream Greek yogurt or buttermilk can substitute
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Spices (Cinnamon, Nutmeg, Ginger)
  • 1/2 tsp Salt
  • 1 cup Powdered Sugar for optional glaze
  • 2 tbsp Milk for optional glaze

Equipment

  • Oven
  • Mixing Bowls
  • Hand Mixer
  • spatula
  • Baking Pan

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a baking pan.
  2. Mix mashed sweet potatoes, butter, sugar, eggs, and sour cream until smooth.
  3. Whisk together flour, baking powder, baking soda, spices, and salt.
  4. Fold dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared baking pan.
  6. Bake for 45 to 60 minutes, check for doneness with a toothpick.
  7. Cool in the pan for 10 minutes before transferring to a wire rack.
  8. Prepare the optional glaze by whisking powdered sugar and milk, and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 200mgPotassium: 210mgFiber: 2gSugar: 24gVitamin A: 1100IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For gluten-free, swap regular flour with a 1:1 gluten-free blend.

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