Description
A rich, moist, and warmly spiced sweet potato butter cake — soft crumb, buttery richness, earthy sweet potato sweetness and cozy cinnamon-nutmeg-clove aromas. A perfect comforting dessert for holidays, family dinners or cozy weekends.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups mashed cooked sweet potatoes
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a bundt or loaf pan.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Then fold in mashed sweet potatoes and vanilla until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add dry mixture to the wet mixture in three parts, alternating with the milk. Begin and end with dry ingredients. Mix gently until just combined.
- Pour batter into prepared pan, smooth the top. Bake 55–65 minutes, or until a toothpick inserted in center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- Using roasted sweet potatoes enhances natural sweetness and flavor.
- Use room-temperature butter and eggs for smooth mixing.
- Measure flour by spooning and leveling — avoid packing too much flour.
- Mix gently after adding flour — avoid overmixing to keep crumb tender.
- Start checking for doneness around 55 minutes — ovens vary.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake / Dessert
- Method: Oven-baked (Bundt or loaf pan)
- Cuisine: Homestyle / Comfort / Holiday
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: ≈ 410 kcal