Description
Indulge in the warm flavors of fall with this irresistible Sweet Potato Butter Cake. Moist and rich, this dessert combines the natural sweetness of sweet potatoes with the decadence of butter in every bite.
Ingredients
Scale
Sweet Potato Mixture:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
Batter:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan.
- Mix Wet Ingredients: Cream together butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in sweet potato and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine and Bake: Alternate adding dry ingredients and buttermilk to wet mixture. Pour batter into pan and bake for 55–65 minutes.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, drizzle with a brown butter glaze or dust with powdered sugar.
- Leftovers stay moist for several days and freeze well.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
