Description
A moist, fluffy, and rich sweet potato butter cake recipe that blends the natural sweetness of sweet potatoes with creamy butter for a comforting dessert.
Ingredients
Scale
- 1 1/2 cups cooked sweet potato puree
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in sweet potato puree until combined.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan before slicing and serving.
Notes
- Roast sweet potatoes instead of boiling to enhance sweetness.
- Use room temperature ingredients for a better texture.
- Do not overmix the batter to avoid a dense cake.
- Store at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Most Delicious Sweet Potato Butter Cake, Most Delicious Sweet Potato Butter Cake Recipe, Sweet Potato Pound Cake, Easy Sweet Potato Cake Recipe, Korean Sweet Potato Cake