Description
Indulge in the rich and moist goodness of this Sweet Potato Butter Cake. With the warm flavors of sweet potatoes and spices, this dessert is perfect for any occasion.
Ingredients
Scale
For the cake:
- 1 cup mashed cooked sweet potatoes
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or a bundt pan.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and sweet potatoes: Beat in eggs one at a time, then mix in the mashed sweet potatoes and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with dry ingredients, mix until just combined.
- Bake: Pour batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For added richness, top with a cream cheese glaze or dust with powdered sugar before serving.
- This cake tastes amazing the next day after chilling in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
