Glazed Sweet Potato Cake
Indulge in the cozy, autumn-inspired sweetness of this Glazed Sweet Potato Cake, a moist and beautifully spiced dessert that’s perfect for any occasion. Made with creamy mashed sweet potatoes, warming cinnamon and nutmeg, and a touch of vanilla, this cake delivers a rich, earthy flavor that’s elevated by a luscious cinnamon-vanilla glaze. Whether baked in a bundt or round cake pan, it bakes to golden perfection with a tender crumb that’s impossible to resist. With only 20 minutes of prep time, this crowd-pleaser provides a harmonious balance of sweetness and spice, making it an ideal choice for holiday gatherings, potlucks, or a comforting treat to enjoy with your favorite warm beverage.
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Recipe Information
Ingredients
- 1.5 cups sweet potatoes (mashed, cooked and cooled)
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar (packed)
- 0.75 cup unsalted butter (softened)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 1 cup powdered sugar (for glaze)
- 0.5 teaspoon cinnamon (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch bundt pan or round cake pan.
In a medium-sized bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the sugar mixture, one at a time, beating well after each addition. Then mix in the vanilla extract.
Fold in the mashed sweet potatoes until well incorporated.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter evenly into the prepared bundt or cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack to cool completely.
For the glaze: In a small bowl, whisk together the powdered sugar, cinnamon, milk, and vanilla extract until smooth. If the glaze is too thick, add a small amount of milk (1 teaspoon at a time) to reach your desired consistency.
Once the cake is completely cooled, drizzle the glaze generously over the top of the cake, letting it drip down the sides.
Allow the glaze to set for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 812.0 g | 295% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 564.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 578 mg | 44% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
