Ultimate Grandma’s Sweet Potato Butter Cake With Gooey Glaze
This golden-hued Sweet Potato Butter Cake transforms humble ingredients into a slice of Southern comfort heaven.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 2 cups mashed roasted sweet potatoes
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup milk or buttermilk
- 1/2 cup butter (for glaze)
- 1 cup sugar (for glaze)
- 1/4 cup water (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a Bundt pan or 9×13-inch baking dish, ensuring all corners are coated to prevent sticking.
- Cream the softened unsalted butter and granulated sugar in a large bowl using an electric mixer until the mixture becomes light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract, then blend in the mashed sweet potatoes until the mixture is smooth and uniform.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl until evenly distributed.
- Gradually fold the dry ingredients into the sweet potato mixture, alternating with milk or buttermilk, mixing just until combined.
- Pour the batter into your prepared pan and bake for 50-60 minutes, or until a wooden toothpick inserted in the center comes out with just a few moist crumbs attached.
- While the cake bakes, prepare the gooey glaze by combining butter, sugar, and water in a saucepan. Bring to a boil for 2-3 minutes, remove from heat, and stir in vanilla extract until completely incorporated.
- Use a wooden skewer to poke holes all over the warm cake, then slowly pour the hot glaze over the top. Let the cake cool completely in the pan to allow the glaze to fully permeate the cake before inverting onto a serving plate.
Notes
- Perfect sweet potatoes: Roast your sweet potatoes instead of boiling them – this concentrates their flavor.
- Room temperature ingredients: Ensure eggs, butter, and milk are at room temperature before mixing for best results.
- Proper pan prep: Apply a thin paste of equal parts butter and flour to every nook of your Bundt pan to prevent sticking.
- Glaze timing matters: Pour the glaze while both the cake and glaze are still warm for the best absorption.
- The toothpick trick: Look for a few moist crumbs on your toothpick, not completely dry, to check for doneness.