This delicious Sweet Potato Cake with maple pecan glaze is the perfect dessert for any occasion. Simple ingredients like flour, sugar, nutmeg, eggs, and of course, sweet potatoes, all come together to create a warm cake then topped with a sweet glaze.
Sweet Potato Cake
We absolutely love a warm homemade Sweet Potato Cake with maple pecan glaze for a dessert just like grandma would make. This is an easy cake recipe to involve kids when making it and also a tasty way to use up leftover sweet potatoes.
Looking for more sweet potato recipe inspiration? Don’t miss these! Sweet Potato Pie | Mashed Sweet Potatoes | Sweet Potato Meringue Pie | Garlic Butter Smashed Sweet Potatoes | Cinnamon Roll Sweet Potato Pie | Sweet Potato Casserole with Marshmallows and Pecans
The Ingredients
Here’s what you’ll need to make Sweet Potato Cake (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
Flour – we used all-purpose flour.
Sugar – use granulated sugar in the cake batter.
Baking powder – this will make the cake rise.
Nutmeg – use freshly ground or pre-ground nutmeg.
Sweet potatoes – before you make the cake, cook the sweet potatoes until very soft, then allow them to cool before peeling and smashing them. This could be done the day before so the sweet potato mash is ready to use.
Milk – we used whole milk, but your favorite milk should work well.
Eggs – beat the two large eggs in a small bowl before adding them to the cake batter.
Vanilla extract
Butter – the 1/2 cup (which is 1 stick) of butter will be added to the batter very last.
Powdered sugar – this sugar is the base of the maple pecan frosting.
Maple syrup – real maple syrup is best, but maple-flavored syrup works as well.
Cinnamon – the ground cinnamon adds nice flavor to the glaze.
Pecans – chop the pecans as finely as you wish for the glaze.
How to Make Sweet Potato Cake
Preheat oven to 350F. Grease a 9×13-inch baking dish with non-stick cooking spray; set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt; set aside.
In a medium mixing bowl, combine the mashed sweet potatoes and milk together, then mix in the beaten eggs and vanilla extract.
Add the wet mixture to the dry mixture and stir just until combined. Add the melted butter and fold in until fully incorporated.
Pour the batter into the prepared baking dish.
Bake the cake at 350F for 35 minutes, or until a toothpick inserted into the center comes out clean.
Crumble Topping
Combine dry ingredients.
Cut in butter until the mixture is crumbly.
Sprinkle over the top and swirl it into the cake batter.
Pecan Glaze
In a medium mixing bowl, combine the ingredients for the glaze.
Pour the glaze over top of the cake while it is still warm.
Slice and serve warm or at room temperature.
Other Frosting Ideas
If the maple pecan frosting isn’t quite what you want to top the cake with, here are some other ideas:
- Powdered sugar
- Maple glaze without the pecans, or with chopped walnuts instead
- Coconut – sprinkle flaked coconut over the cake, then pour on the maple pecan frosting
- Cream cheese frosting
- German chocolate cake frosting (the coconut pecan frosting)
How to Store Leftover Cake
Cover the leftover cake tightly with plastic wrap. Keep the cake at room temperature or refrigerated for up to five days.
More Sweet Potato Recipes You’ll Love
Sweet Potato Anti-Inflammatory Muffins
Instant Pot Sweet Potato Butter
Sweet Potato Cake with Maple Pecan Glaze
Ingredients
Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups sweet potatoes cooked, peeled and mashed
- 1 1/2 cups milk
- 2 eggs beaten
- 2 teaspoons vanilla extract
- 1/2 cup 1 stick butter melted
Crumble Topping
- 1 cup brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
- 1/2 cup butter softened
Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup pecans chopped (optional)
Instructions
- Preheat oven to 350F. Grease a 9×13-inch baking dish with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt; set aside.
- In a medium mixing bowl, combine the mashed sweet potatoes and milk together, then mix in the beaten eggs and vanilla extract.
- Add the wet mixture to the dry mixture and stir just until combined. Add the melted butter and fold in until fully incorporated.
- Pour the batter into the prepared baking dish.
- Crumble – In a medium mixing bowl, combine the brown sugar, flour, and cinnamon for the crumble topping. Cut in the 1/2 cup (1 stick) softened butter until the mixture is crumbly. Sprinkle the topping all over the cake batter in the baking dish and use a butter knife to swirl it into the cake batter just a little bit so some of the topping settles down into the cake and some is on top.
- Bake the cake at 350F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Glaze – In a medium mixing bowl, combine the ingredients for the glaze. Pour the glaze over top of the cake while it is still warm.
- Slice and serve warm or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
