Southern Sweet Potato Butter Cake with Pecan Praline Glaze

Introduction

This Southern Sweet Potato Butter Cake with Pecan Praline Glaze is a decadent dessert that combines the creamy sweetness of sweet potatoes with the richness of butter and buttermilk. Topped with a luscious pecan praline glaze, this cake is a true Southern classic. Perfect for holidays, family gatherings, or any time you crave a taste of the South, this dessert is as beautiful as it is delicious.


Ingredients

For the Cake:

  • 1 cup sweet potato puree (cooked and mashed)
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk

For the Pecan Praline Glaze:

  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 cup pecans, chopped
  • 1 teaspoon vanilla extract

Preparation

Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the sweet potato puree and vanilla extract until the mixture is smooth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.

Step 2: Bake the Cake

  1. Pour the Batter: Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
  2. Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Pecan Praline Glaze

  1. Prepare the Glaze: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil.
  2. Let it boil for 1-2 minutes without stirring.
  3. Remove from heat and stir in the chopped pecans and vanilla extract.

Step 4: Glaze the Cake

  1. Once the cake has cooled completely, pour the pecan praline glaze over the top, allowing it to drip down the sides for a beautiful finish.
  2. Let the glaze set slightly before slicing and serving.

Cooking Notes

  • Sweet Potato Puree: Use fresh sweet potatoes for the best flavor. Roast or boil them until soft, then mash or blend until smooth.
  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
  • Glaze Tip: Work quickly with the glaze as it can thicken as it cools. Reheat slightly if needed.

Serving Suggestions

  • Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
  • Serve alongside a hot cup of coffee or tea for a comforting treat.
  • Garnish with additional chopped pecans or a sprinkle of powdered sugar for an elegant touch.

Tips

  1. Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
  2. Make Ahead: Bake the cake a day in advance and glaze it just before serving to save time.
  3. Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes

Servings:

12


Nutritional Information (Per Serving):

  • Calories: 430
  • Fat: 21g
  • Carbs: 57g
  • Protein: 5g

Conclusion

This Southern Sweet Potato Butter Cake with Pecan Praline Glaze is a dessert that captures the heart of Southern baking. The moist, flavorful cake and the rich, nutty glaze create a perfect harmony of flavors and textures. Whether it’s for a holiday table or an everyday indulgence, this cake is guaranteed to impress and delight.

Print
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Southern Sweet Potato Butter Cake with Pecan Praline Glaze


  • Author: Imili Johnson
  • Total Time: 55 minutes

Ingredients

Scale
  • For the Cake:

    • 1 cup sweet potato puree (cooked and mashed)
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 cup buttermilk

    For the Pecan Praline Glaze:

    • 1 cup brown sugar
    • ½ cup unsalted butter
    • ½ cup heavy cream
    • 1 cup pecans, chopped
    • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the sweet potato puree and vanilla extract until the mixture is smooth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.

Step 2: Bake the Cake

  1. Pour the Batter: Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
  2. Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Pecan Praline Glaze

  1. Prepare the Glaze: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil.
  2. Let it boil for 1-2 minutes without stirring.
  3. Remove from heat and stir in the chopped pecans and vanilla extract.

Step 4: Glaze the Cake

  1. Once the cake has cooled completely, pour the pecan praline glaze over the top, allowing it to drip down the sides for a beautiful finish.
  2. Let the glaze set slightly before slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Nutrition

  • Serving Size: 12
  • Calories: 430
  • Fat: 21g
  • Carbohydrates: 57g
  • Protein: 5g