If you’re looking for a cozy, flavorful dessert that truly celebrates the warm sweetness of fall, you’re going to adore this Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe. Imagine a moist, tender cake bursting with the natural earthiness of sweet potatoes, enriched with buttery softness, and elevated by a delicately spiced glaze that’s just the right balance of sweet and aromatic. Topped with crunchy toasted nuts for contrast, this cake becomes more than dessert — it’s an experience, perfect for sharing with family and friends or savoring with a cup of tea on a chilly afternoon.
Ingredients You’ll Need
The magic behind this Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe lies in its beautifully simple yet essential ingredients. Each one plays a starring role, whether it’s lending moisture, warming spice notes, or that tender cake crumb we all crave. Get ready to gather some pantry heroes that will transform your baking journey into a rewarding treat.
- Sweet potatoes: The star ingredient providing natural sweetness, vibrant color, and moisture for the cake.
- Butter: Adds richness and a velvety texture to both the cake and the glaze.
- Brown and granulated sugars: Bring depth of flavor and sweetness that balances perfectly with the spices.
- All-purpose flour: The foundation for the cake’s light and tender crumb.
- Baking powder and baking soda: Crucial for the cake’s gentle rise and fluffy texture.
- Warm spices (cinnamon, nutmeg, ginger): Infuse the cake and glaze with inviting, cozy aromatics.
- Eggs and vanilla extract: For structure and enhancing the overall flavor profile.
- Milk or cream: Helps achieve the perfect batter consistency and a creamy glaze.
- Powdered sugar: Essential for that smooth, sweet butter glaze with just the right texture.
- Toasted pecans or walnuts: Add a delightful crunch and nutty contrast.
- Honey or maple syrup (optional): For an extra touch of sweetness and drizzle perfection.
- Flaky sea salt: A finishing touch that balances the cake’s sweetness and enhances depth.
How to Make Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe
Step 1: Prepare the Sweet Potato Puree
Start by baking your sweet potatoes whole until tender and soft; this natural sweetness and moisture is the foundation of our cake. Once cooled, peel and mash them with butter, a splash of milk or cream, a pinch of salt, and optionally some brown sugar for extra richness. This puree will bring incredible silkiness and flavor to both the cake and the glaze.
Step 2: Preheat and Prepare Your Cake Pan
Lower your oven temperature to 350°F (175°C). Grease and flour your choice of a 9-inch round or 8×8-inch square pan, lining the base with parchment paper to ensure your cake releases beautifully after baking.
Step 3: Mix Dry Ingredients
Combine all the dry elements in a bowl—the flour, baking powder, baking soda, salt, and warming spices like cinnamon, nutmeg, and ginger. Whisk them well to evenly distribute the spice and leavening agents for a consistent texture and flavor in your cake.
Step 4: Cream Butter and Sugars
In a large bowl, beat the softened butter with both brown and granulated sugars until the mixture is light, fluffy, and pale—this aeration ensures a tender crumb. Don’t forget to scrape down the sides so everything blends uniformly.
Step 5: Incorporate Eggs, Vanilla, and Sweet Potato Puree
Add eggs one at a time, beating each fully before adding the next to build structure. Stir in vanilla extract and then gently fold in the sweet potato puree. Your batter will thicken with delicious, creamy goodness.
Step 6: Combine Wet and Dry Mixtures with Milk
Add half the dry ingredients to the wet batter and mix gently, then pour in the milk and combine carefully. Add the remaining dry ingredients last, mixing only until smooth—overmixing can toughen your cake, so be gentle!
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smooth the surface, and give the pan a gentle tap to release any air bubbles. Bake for 28 to 35 minutes until a toothpick inserted comes out clean or with just a few moist crumbs. Allow the cake to cool before glazing.
Step 8: Prepare the Sweet Potato Butter Glaze
Beat softened butter until creamy, then incorporate the reserved sweet potato puree. Gradually add sifted powdered sugar and mix to a smooth consistency. Add vanilla, a pinch of salt, and optionally cinnamon for an extra spice kick. Adjust thickness with milk or cream according to whether you want a pourable glaze or a spreadable frosting.
Step 9: Glaze and Decorate
Spread or drizzle the spiced glaze on the cooled cake and top with toasted nuts for that perfect crunch. A drizzle of honey or maple syrup and a sprinkle of flaky sea salt can elevate the flavors even further.
How to Serve Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe
Garnishes
To really bring this cake to life, sprinkle toasted pecans or walnuts right after glazing so they stick beautifully. A few flakes of sea salt scattered on top cut through the sweetness and highlight the spices, making every bite more interesting.
Side Dishes
This cake is sensational on its own, but pairing it with whipped cream, a scoop of vanilla ice cream, or even a simple cup of chai tea makes for a complete and heartwarming dessert experience. The spicy notes and buttery texture are perfect companions for creamy or warm beverages and toppings.
Creative Ways to Present
Try serving this cake as a layer cake with additional sliced toasted nuts between layers, or present it in small individual portions topped with dollops of glaze and nut clusters. For a festive touch, add edible flowers or a cinnamon stick garnish—making it visually irresistible.
Make Ahead and Storage
Storing Leftovers
Once glazed, keep any leftover cake covered at room temperature for up to two days or refrigerate for up to five days. Allow chilled slices to come back to room temperature before serving to recapture their moist, buttery texture.
Freezing
You can freeze this cake without the glaze for up to two months. Wrap it tightly in plastic wrap and foil to protect from freezer burn. When ready to enjoy, thaw overnight in the fridge and apply the glaze fresh for the best flavor and texture.
Reheating
Reheat individual slices gently in the microwave for about 15 seconds or enjoy them at room temperature. Avoid overheating to maintain the cake’s tender crumb and creamy glaze consistency.
FAQs
Can I use canned sweet potato instead of baking fresh ones?
While canned sweet potatoes can be convenient, fresh baked sweet potatoes bring the richest flavor and best texture for this cake. If using canned, choose unsweetened puree and ensure it’s well drained and smooth to keep the batter balanced.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend designed for baking. Just be sure it contains xanthan gum or a similar binder to maintain the cake’s structure and tenderness.
How do I get the glaze to be pourable versus spreadable?
Adjusting the milk or cream amount controls the glaze consistency—add it slowly. Less liquid makes a thicker glaze suitable for frosting, while more creates a pourable glaze that drips beautifully down the sides.
Can I use other nuts for the topping?
Definitely! Walnuts or pecans are traditional, but toasted almonds, hazelnuts, or even pistachios add unique flavors and textures. Just toast them lightly to bring out their natural oils and crunch.
What should I do if my cake cracks during baking?
Cracking often happens if the oven temperature is too high or the batter is overmixed. Make sure to follow the specified temperature and mix gently until just combined to prevent this. Even if cracks occur, the flavor won’t be affected and can be covered nicely with the glaze.
Final Thoughts
I hope this Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe inspires you to bring a little extra warmth and delight to your table. It’s truly one of those desserts that feels like a comforting hug — rich, fragrant, and satisfyingly textured. Whether you’re baking it for a special occasion or simply because you deserve a treat, I promise this cake will become a beloved go-to recipe you return to time and again.
Print
Sweet Potato Butter Cake with Spiced Glaze and Toasted Nuts Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 0m
- Total Time: 1h 20m
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Butter Cake combines the natural sweetness of roasted sweet potatoes with a rich buttery cake base, enhanced by warm spices like cinnamon, nutmeg, and ginger. Topped with a luscious sweet potato butter glaze, this cake offers a moist, flavorful dessert perfect for any occasion. Its unique use of sweet potato puree in both the batter and frosting delivers a velvety texture and a delightful depth of flavor, making it a comforting and elegant treat.
Ingredients
Sweet Potato Puree
- 2 medium sweet potatoes (about 400–450 g total), scrubbed
- 2–3 tbsp milk or cream
- 1 tbsp unsalted butter
- 1–2 tbsp brown sugar (optional, to taste)
- Pinch of salt
Cake
- 1 3/4 cups (220 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 cup (220 g) sweet potato puree (from above, cooled to room temperature)
Sweet Potato Butter Glaze/Frosting
- 1/4 cup (60 g) sweet potato puree (reserved from above)
- 6 tbsp (85 g) unsalted butter, very soft
- 1 1/2–2 cups (180–240 g) powdered sugar, sifted
- 1–2 tbsp milk or cream, as needed
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 tsp cinnamon for a spiced glaze
Optional Toppings
- Toasted pecans or walnuts, roughly chopped
- A drizzle of honey or maple syrup
- Flaky sea salt for finishing
Instructions
- Prepare the sweet potato puree: Preheat your oven to 400°F (200°C) and line a small baking tray with foil. Pierce the sweet potatoes several times with a fork and bake them on the tray for 45–60 minutes, or until very soft when pierced with a knife. Let them cool enough to handle, then peel off the skins and place the flesh in a bowl. Add 1 tbsp butter, 2–3 tbsp milk or cream, a pinch of salt, and brown sugar if desired. Mash until completely smooth and velvety, using a blender or food processor for extra smoothness. Measure out 1 cup (220 g) of puree for the cake and 1/4 cup (60 g) for the glaze, letting both cool to room temperature.
- Prepare the cake pan: Reduce oven temperature to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or an 8×8-inch (20×20 cm) square pan with butter. Line the bottom with parchment paper and lightly flour the sides, tapping out excess flour.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger if using. Set this mixture aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with a hand or stand mixer on medium speed for 3–4 minutes until light, fluffy, and pale. Scrape down the sides as needed.
- Add eggs and flavoring: Add the eggs one at a time, beating well after each addition until fully incorporated. Then beat in the vanilla extract. Mix in the 1 cup cooled sweet potato puree at low speed until smooth and evenly combined, forming a thick and creamy batter.
- Combine wet and dry ingredients: Add half of the dry ingredients to the sweet potato batter and mix on low speed just until combined. Pour in the milk and mix gently until mostly incorporated. Add the remaining dry ingredients and mix on low speed until no flour streaks remain, taking care not to overmix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 28–35 minutes depending on pan size, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, invert the cake onto the rack, peel off parchment, and flip the cake upright. Let it cool completely before glazing.
- Make the sweet potato butter glaze/frosting: Beat the softened butter in a medium bowl until creamy. Add the reserved 1/4 cup sweet potato puree and blend until silky. Gradually add 1 1/2 cups sifted powdered sugar while mixing on low speed, then increase to medium until smooth. Stir in vanilla extract, a pinch of salt, and cinnamon if desired. Add milk or cream 1 teaspoon at a time to achieve desired consistency—thinner for a pourable glaze, thicker for a spreadable frosting. Add remaining powdered sugar if you want a stiffer, sweeter frosting and beat again.
- Glaze and decorate the cake: Place the cooled cake on a serving plate. Pour or spread the sweet potato butter glaze over the top, allowing it to gently drip down the sides if pourable. While the glaze is still soft, sprinkle with toasted pecans or walnuts if using. Optionally drizzle honey or maple syrup and finish with flaky sea salt.
- Serve and store: Let the glazed cake set at room temperature for 20–30 minutes so the glaze firms slightly. Slice with a sharp knife, cleaning the blade between cuts for neat slices. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring chilled slices to room temperature before serving. The cake can be wrapped well and frozen (without glaze) for up to 2 months; thaw overnight in the fridge and glaze before serving.
Notes
- The brown sugar in the sweet potato puree is optional and can be adjusted for sweetness.
- Ensure sweet potato puree is fully cooled before mixing into the cake batter to prevent curdling.
- Do not overmix the batter once flour is added to maintain cake tenderness.
- The glaze consistency can be adjusted with milk or powdered sugar depending on whether you prefer it pourable or spreadable.
- For extra flavor, lightly toast nuts before adding as topping.
- Store cake without glaze if freezing, then add glaze after thawing for best texture.
