Get ready to fall in love with this sweet potato cake. The combination of sweet potato, warm spices, and a rich brown sugar glaze creates a dessert that’s both visually impressive and irresistibly delicious.

A sweet potato cake with brown sugar glaze on a marble cake plate

Why you’ll love this recipe:

  • Easy to make – Simply beat the all the wet ingredients, mix in the dry ingredients, bake, let cool, and glaze. I use canned sweet potato puree to save on time but you can use homemade if you wish.
  • Moist and tender – The inclusion of sweet potato puree in the batter ensures a moist and tender crumb in every bite. This cake remains incredibly soft for days.
  • A harmony of cozy flavors – The combination of brown sugar, cinnamon and nutmeg not only complements the natural earthy sweetness of the sweet potatoes but also adds depth and complexity to each bite.
A slice of glazed sweet potato cake on a plate.

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & baking soda
  • ground cinnamon & nutmeg
  • unsalted butter & cream
  • brown sugar & powdered sugar
  • sweet potato puree (canned or homemade)
  • vanilla extract
  • eggs

How to make sweet potato cake:

(the ingredient amounts are listed in the printable recipe card further below)

process pictures of how to make a sweet potato cake
  1. In a medium bowl, toss together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
  2. In a large bowl, beat the butter and brown sugar until light and fluffy. Mix in the sweet potatoes and vanilla. Add in the eggs, one at a time, mixing well in between.
  3. Add the flour mixture to the wet ingredients and stir together until just combined. Spoon the batter into a well-greased Bundt pan. Bake at 350F for 1 hour and let cool completely before glazing.
  4. In a small bowl, melt the butter, cream, and brown sugar in the microwave for 20-40 seconds. Whisk until combined. Add the powdered sugar and whisk again until smooth. Pour over the cake.

FAQ:

How do I make my own sweet potato puree?

Roast or boil 2 large sweet potatoes then mash or puree them using a blender until smooth. Measure out 2 cups.

Can I use a different type of glaze?

Certainly! While the brown sugar glaze complements the cake beautifully, you can experiment with different glazes like cream cheese, maple, or even a simple vanilla glaze to suit your taste.

Can I make sweet potato cake ahead of time?

Yes, you can! The cake can be baked a day in advance and stored at room temperature. Add the glaze just before serving to maintain its freshness.

Can I freeze sweet potato cake?

Yes, you can freeze this cake without the glaze for up to 3 months. Ensure the cake is completely cooled before wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label and date the package, then store it in the freezer. Thaw overnight in the fridge. Bring to room temperature and glaze before serving.

A slice of sweet potato bundt cake on a plate with a fork and piece missing.

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Sweet Potato Cake

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 slices
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Get ready to fall in love with this sweet potato cake. The combination of sweet potato, warm spices, and a rich brown sugar glaze creates a dessert that’s both visually impressive and irresistibly delicious.

Ingredients

Cake

  • 3 cups (375g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 & 1/4 cups (225g) lightly packed brown sugar
  • 1 cup (227) unsalted butter, softened
  • 1 can (15oz) sweet potato puree (or 2 cups cooked and mashed sweet potatoes)
  • 1 tsp vanilla extract
  • 4 large eggs

Glaze

  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (30ml) cream or milk
  • 1/4 cup (50g) lightly packed brown sugar
  • 1/2 cup (60g) powdered sugar
  • 1–2 tbsp chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350F. Grease and flour a Bundt pan. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the butter and brown sugar until light and fluffy. Mix in the sweet potatoes and vanilla. Add in the eggs, one at a time, mixing well in between.
  4. Add the flour mixture to the wet ingredients and stir together until just combined. Spoon the batter into the prepared Bundt pan.
  5. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack and let cool completely before glazing.
  6. In a small bowl, melt the butter, cream, and brown sugar in the microwave for 20-40 seconds until the butter is completely melted. Whisk until all the brown sugar is dissolved. Add the powdered sugar and whisk again until smooth. Pour over the cake and top with nuts if using.

Notes

Leftovers can be tightly covered and stored at room temperature for up to 3 days.