Moist Sweet Potato Cake with Butter Glaze
Enjoy a soft and buttery sweet potato cake finished with a creamy brown butter glaze. It’s a versatile treat for every gathering.
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Cooking tools:
- Bundt pan
- Hand mixer
- Food processor
- Oven
- Microwave
- Freezer
- Mixing bowl
- Whisk
- Fork
- Spatula
- Saucepan
- Measuring cup
- Plastic wrap
- Cake cover
Ingredients
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 3 cups all-purpose flour, sifted if needed
- 1 cup sweet potato purée
- 1 teaspoon almond extract
- 1 cup unsalted butter, softened
- 1 1/2 cups tightly packed light brown sugar
- 6 large eggs, room temp
- 1 cup whole buttermilk
- 1 teaspoon vanilla extract
- Optional chopped pecans as garnish
- Optional vanilla ice cream for serving
- 1 1/2 cups powdered sugar
- 3 tablespoons whole milk (or your milk of choice)
- 1/2 cup salted butter
- 1/2 teaspoon vanilla bean paste or 1 teaspoon regular vanilla extract
Ready to cook this?
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