Maple Sweet Potato Cake

Forget basic pumpkin bread—this Maple Sweet Potato Walnut Butter Cake is the sophisticated, unbelievably moist centerpiece your dessert table deserves this fall and holiday season. It’s not a quick bread, but a rich, tender butter cake that uses sweet potato puree as a secret weapon to achieve a dense, melt-in-your-mouth texture that stays moist for days.

The combination of fragrant sweet potato, cozy spices, crunchy toasted walnuts, and a generous drenching of pure maple glaze creates an unforgettable flavor profile. This cake is easy to mix, bakes beautifully in a Bundt pan or loaf pan, and requires no complicated decorating, making it the perfect low-stress, high-impact holiday bake. We’ll show you the crucial steps to ensure the cake is moist, never gummy, and infused with that irresistible maple warmth.

Get ready to bake the most comforting cake of the season! This Maple Sweet Potato Walnut Butter Cake is guaranteed to be the recipe everyone requests.

Why This Sweet Potato Butter Cake is Flawless

The success of this cake lies in using sweet potato puree to enhance the traditional butter cake structure, ensuring an ultra-moist result without being heavy or gummy.

• Sweet Potato for Moisture: Sweet potato puree, rich in natural sugars and starch, acts as a phenomenal natural moisturizer. It replaces some of the oil or butter typically needed, resulting in a cake that is naturally moist and stays fresh longer. It also gives the cake a beautiful, warm orange hue.
• The Butter Cake Base: We use the creaming method (beating butter and sugar together) to incorporate air, which yields a tender, fine crumb—the hallmark of a classic butter cake. This provides a superior texture compared to a heavy quick bread.
• Maple Infusion: Maple syrup is used in two ways: a small amount in the batter for background flavor, and a generous amount in the soak and glaze. This ensures the cake is infused with pure maple flavor inside and out.
• Toasted Walnuts for Crunch: Walnuts or pecans are toasted before being added to the batter. Toasting removes residual moisture and deepens their nutty flavor, providing an essential textural contrast to the soft, tender cake.
• Simple, No-Fuss Glaze: The thin maple glaze acts as a final layer of moisture and flavor. It soaks into the warm cake, keeping it tender while providing a beautiful, glossy finish.

Ingredients

To achieve the best results, always use 100% pure sweet potato puree and pure maple syrup, not pancake syrup.

For the Sweet Potato Butter Cake

• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sweet potato puree (canned or freshly cooked/cooled—ensure it is thick, not watery)
• 2 tablespoons pure maple syrup
• 1/2 cup buttermilk (or milk mixed with 1/2 tsp white vinegar)
• 3/4 cup chopped walnuts or pecans, lightly toasted

For the Maple Glaze

• 1 cup confectioners’ sugar (powdered sugar), sifted
• 3 tablespoons pure maple syrup
• 1 tablespoon whole milk (or water), added slowly

Step-by-Step Instructions: Mix, Bake, and Glaze

Pay close attention to the creaming and mixing steps to ensure a tender, non-gummy texture.

Part 1: Mixing the Batter (20 Minutes)

1. Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a standard 10-cup Bundt pan or two 8×4 inch loaf pans. If using a Bundt pan, ensure every crevice is coated with baking spray (butter and flour) to prevent sticking.
2. Toast Nuts (Optional but Recommended): Spread the walnuts on a small baking sheet and toast them in the preheating oven for 5–7 minutes until fragrant. Let cool.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sweet potato puree, and the 2 tablespoons of maple syrup. Mix until combined.
6. Alternate Dry and Wet: Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half of the buttermilk, mixing until just combined. Repeat with the second half of the buttermilk, and finish with the last third of the flour mixture. Mix only until the last streak of flour disappears.
7. Fold In Nuts: Gently fold in the toasted walnuts using a rubber spatula.
8. Bake: Pour the batter evenly into the prepared pan(s). Tap the pan sharply on the counter a couple of times to release any large air bubbles.

Part 2: Baking and Cooling (60-75 Minutes)

1. Bake: Bake the Bundt cake for 60–75 minutes (or the loaf pans for 50–60 minutes).
2. Check Doneness: The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
3. Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 minutes (no more, no less).
4. Invert: After 10 minutes, invert the cake onto a wire rack. Let it cool for another 10–15 minutes before glazing.

Part 3: Glazing and Finishing

1. Make Glaze: In a small bowl, whisk together the sifted confectioners’ sugar and 3 tablespoons of maple syrup. Add milk 1 tablespoon at a time until the glaze is smooth, thick but pourable, and free of lumps.
2. Glaze: Drizzle the maple glaze evenly over the slightly warm cake. The glaze should seep into the cake slightly.
3. Serve: Let the glaze set for about 15 minutes before slicing and serving. Garnish with a few extra chopped walnuts or cinnamon sugar.

Pro Tips for the Ultimate Moist Cake

The key to a perfect butter cake texture is careful temperature and mixing control.

• Ensure the Sweet Potato is Dry (Crucial!): Canned sweet potato puree (or pumpkin puree) can vary widely in moisture. If your puree looks watery, you must blot out the excess moisture. Line a sieve with cheesecloth or a paper towel and let the puree drain for 30 minutes before measuring. Too much water will result in a dense, gummy cake.
• Room Temperature Ingredients are Non-Negotiable: The butter, eggs, and buttermilk must all be at room temperature. This is essential for the creaming process and ensures all the ingredients emulsify smoothly, leading to a homogenous, soft batter.
• Do Not Overmix the Batter: Once you add the flour, only mix until the dry streaks disappear. Overmixing develops gluten, which results in a tough, chewy, or gummy cake.
• The Bundt Pan Release Trick: Bundt pans love to stick! After greasing and flouring, lightly dust the inside with a mix of flour and brown sugar or use a specialized baking spray like Baker’s Joy. After baking, cooling for exactly 10 minutes allows the cake to pull away from the pan slightly but prevents it from breaking.
• Toast the Nuts: Toasting the walnuts or pecans before adding them to the batter significantly enhances their flavor and ensures they remain crunchy rather than chewy after baking.

Serving Suggestions and Creative Variations

This Maple Sweet Potato Walnut Butter Cake is a showstopper on its own, but you can easily adapt it for different occasions.

Serving Suggestions

• Cream Cheese Frosting: For a richer, American-style dessert, skip the simple glaze and top the cooled cake with a Brown Butter Cream Cheese Frosting (use the recipe from the Pumpkin Chocolate Chip Cookies article!).
• A La Mode: Serve warm slices with a scoop of high-quality vanilla bean ice cream or cinnamon ice cream. Drizzle with a little extra maple syrup.
• Whipped Cream: Serve with a dollop of fresh, lightly sweetened whipped cream.
• Garnish: Decorate with candied pecans, powdered sugar “snow,” or small maple leaf sprinkles for the holidays.

Flavor Variations

• Bourbon Maple Glaze: Substitute 1 tablespoon of the milk in the glaze with 1 tablespoon of good-quality bourbon for a sophisticated, warming, adult flavor.
• Cranberry Swirl: Stir 1/2 cup of dried cranberries (or fresh, chopped cranberries) into the batter with the walnuts for a tart contrast that is perfect for Christmas.
• Spiced Glaze: Add 1/4 teaspoon of cinnamon to the confectioners’ sugar before making the maple glaze for an extra hit of spice on the exterior.
• Chocolate Chip Addition: Fold in 1/2 cup of mini semi-sweet chocolate chips along with the walnuts for a richer, more indulgent flavor profile.

Frequently Asked Questions (FAQ)

• Can I use fresh sweet potato puree instead of canned? Yes, but it must be prepared correctly. Roast or steam the sweet potatoes until very soft, mash them, and then allow the puree to drain in a sieve for at least one hour before measuring. Fresh puree is often much wetter than canned and will make the cake gummy if not properly dried out.
• Why did my Bundt cake stick to the pan? The most common reason for sticking is inadequate greasing or cooling too long in the pan. You must grease and flour every groove meticulously. Also, do not let the cake cool completely in the pan; the 10-minute window is crucial for clean release.
• Can I make this cake into cupcakes? Yes! Bake the batter in lined muffin tins for 20–25 minutes. The recipe should yield approximately 24 cupcakes. The cupcakes will be slightly denser than typical airy cupcakes but incredibly moist.
• How do I store this cake? Store the cooled cake, covered tightly (preferably in a cake dome or airtight container), at room temperature for up to 3 days. The moisture from the sweet potato keeps it fresh. For longer storage, refrigerate for up to 5 days.
• Can I freeze the cake? Yes. Bake and cool the cake completely. Do not glaze it yet. Wrap the unglazed cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature and then apply the maple glaze just before serving.

This Maple Sweet Potato Walnut Butter Cake is guaranteed to be a comforting staple in your kitchen. Enjoy the ease of the butter cake method and the incredible fall flavor!

Don’t forget to Pin this moist holiday cake recipe and share your favorite Bundt pan tip in the comments below!

Maple Sweet Potato Cake

Maggie

This rich and tender maple-sweetened butter cake blends mashed sweet potatoes with toasty walnuts for a perfectly moist texture and warm fall flavor. Ideal for cozy gatherings or as a unique holiday dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cake, Dessert

Cuisine American, Fusion

Servings 10 slices

Calories 340 kcal

Equipment

• mixing bowls
• hand or stand mixer
• whisk
• loaf pan (9×5 inch)
• parchment paper
• rubber spatula
• cooling rack

Ingredients

  

• 1 cup mashed cooked sweet potatoes
• 1/2 cup unsalted butter, softened
• 3/4 cup maple syrup
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a mixing bowl, cream together softened butter and maple syrup until light and fluffy. Add eggs one at a time, beating after each addition.
• Mix in mashed sweet potatoes, milk, and vanilla extract until smooth and well combined.
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet mixture until just combined.
• Fold in chopped walnuts. Pour batter into prepared loaf pan and smooth the top.
• Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use cooked and mashed sweet potatoes (not canned puree) for best texture. Toast the walnuts lightly to bring out their flavor. You can also drizzle the cooled cake with a simple maple glaze or cream cheese frosting for extra indulgence.

Keyword fall dessert, maple cake, sweet potato cake, walnut butter cake