Sweet Potato Cake

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 320

Author Lily Ernst

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
1/2 tsp salt
2 cups (400g) brown sugar lightly packed
1 cup (227g) unsalted butter softened
1 can (15oz) sweet potato puree (or 2 cups cooked and mashed sweet potatoes) see notes*
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

Preheat oven to 350F. Grease and flour a Bundt pan. Set aside.
In a medium bowl, toss together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
3 cups (375g) all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/2 tsp ground nutmeg, 1/2 tsp salt
In a large bowl, beat the butter and brown sugar until light and fluffy.
2 cups (400g) brown sugar, 1 cup (227g) unsalted butter
Mix in the sweet potatoes and vanilla. Add in the eggs, one at a time, mixing well in between.
1 can (15oz) sweet potato puree, 1 tsp vanilla extract, 4 large eggs
Add the flour mixture to the wet ingredients and stir together until just combined. Spoon the batter into the prepared Bundt pan.
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.
In a small bowl, melt the butter, cream, and brown sugar in the microwave for 20-40 seconds until the butter is completely melted.
2 Tbsp (28g) unsalted butter, 2 Tbsp (30ml) cream or milk
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.
1/4 cup (50g) lightly packed brown sugar, 1/2 cup (60g) powdered sugar

Notes

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

*How to cook sweet potatoes - Wash and peel the 2 large sweet potatoes. Cut the sweet potatoes into chunks for even cooking. Boil or steam the sweet potatoes until they are soft (about 15-20 minutes). Drain the sweet potatoes and let them cool slightly. Mash the cooked sweet potatoes with a fork or use a blender/food processor for a smoother consistency. Measure out 2 cups.

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