About This Recipe
We are back with another Gooey Butter Cake! And while I set out to make an early fall variation- this sweet potato sticky bun version has Thanksgiving written all over it! Oops- we are a little early with this one. But hey, now you can “practice” *wink wink* baking it as we prepare for the big day, right?
Oh my love for Gooey Butter Cakes run deep! The original is probably my “last-dessert” request and honestly, this Sweet Potato Sticky Bun Butter Cake is a close second. I actually like sweet potato better than pumpkin (thats right, I said it) the flavor is smoother and I think it absorbs all of the spices even better. So that’s my soapbox. But I think my favorite part about this recipe is the pecan, cinnamon sugar butter that runs through the middle of this cake. It breaks up all of the buttery richness and offers amazing texture.
So if you love sticky buns and sweet potato pie, I think you’ll be right at home here with this gooey butter cake. What other variations would you like to see? You can let me know in the comments on the gram/TT. Enjoy! <3
Key Ingredients
Sweet Potato Puree — An unsung hero in baking! I use the canned stuff- you can make your own, just make sure it is well drained.
Unsalted Butter — You dont need to splurge on fancy butter here. Any kind will do as long as its unsalted.
Sugar — I like using a mix of granulated and brown in the base of the cake. The brown sugar adds a touch of molasses to the cake which works perfectly with the sweet potato and warm spices.
Pumpkin Pie Spice & Ground Cinnamon — I like to use mostly pumpkin pie spice in this recipe, if you only have cinnamon that works fine. A little nutmeg, ginger and cloves also work here if you dont have pumpkin pie spice.
Chopped Pecans — Mix with the butter, cinnamon and brown sugar- tasting a bite of chopped pecans is such a nice little surprise. They offer a really nice contrast to the buttery custard and rich cake base.
Fine Sea Salt — I only bake with fine sea salt because it brings out the flavor in each additional ingredient. Regular table salt will just make your baked goods taste salty- you can easily find fine sea salt at any grocery!
All-Purpose Flour — Very little flour is needed in this recipe- because its a very butter and custard forward dessert. However, we use ap flour to help with structure in the base of the cake.
Powdered Sugar — A classic ingredient in any good butter cake. We use it in both the custard and, of course, for the non-negotiable dusting over the top that gives the cake its signature finish.
Egg Yolks — I prefer yolks here because they offer richness and a silky texture in our custard. Yolks also coagulate as they bake, which gives the gooey center enough structure while still remaining soft.
Cream Cheese — Gotta have that subtle tang in the custard which balances the sweetness from the powdered sugar. Be sure to use the full fat brick style cream cheese.
FAQ’s
Helpful Tips
- Bring the cream cheese to room temperature: Softened cream cheese blends much more easily and helps create a smooth, lump-free sweet potato custard.
- Use softened butter for the cake base: It should be soft enough to beat with the sugars until light and fluffy, but not melted.
- Don’t overmix the cake batter: Once the flour is added, mix just until everything comes together for a tender cake base.
- Scrape down the bowl: When making the sweet potato custard, scrape the sides and bottom of the bowl as you mix to make sure everything is evenly incorporated.
- Don’t overbake!: This is the most important tip. The cake should still wobble in the center when it comes out of the oven. It will firm up as it cools while keeping that deliciously gooey texture.
- Let it cool completely: Resist the urge to slice it while it’s warm. The custard needs time to set, and the cake will be much easier to slice once cooled.
- For cleaner slices, chill the cake: Refrigerating the cake makes it easier to cut into neat slices while still keeping the center soft and gooey.
- Let it come to room temperature before serving: About 20–30 minutes on the counter takes the chill off and brings back that soft, gooey texture.
More Recipes!
Here are some more recipes you might enjoy!
Apple Cinnamon Roll Cheesecake
Chocolate Chip Pumpkin Bread (with Espresso Frosting!)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Gooey Sweet Potato Sticky Bun Butter Cake
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Equipment
Ingredients
Cake Base
- 1 + 1/4 cups (150 g) all-purpose flour (if not using a scale, do not pack the flour, gently spoon & level)
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (40 g) dark brown sugar, packed (light brown sugar also works)
- 1/2 cup (113 g) butter, softened
- 1 large egg, room temperature
- 1 tsp (5 mL) vanilla extract
- 3/4 tsp (3 g) baking powder
- 1/8 tsp allspice
- 1/4 tsp (about 1 g) ground cinnamon
- 1/4 tsp salt
Cinnamon Pecan Swirl
- 1/4 cup (50 g) light brown sugar
- 1 tsp (2.5 g) ground cinnamon
- 1 + 1/2 tbsp (21 g) melted unsalted butter
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) milk
- pinch of salt
- 1/2 cup (55 g) chopped pecans
Sweet Potato Custard
- 4 oz (113 g) cream cheese, softened to room temperature
- 2 large egg yolks, room temperature
- 1/3 cup (76 g) butter, melted and cooled
- 1 + 3/4 cups (212 g) powdered sugar
- 1/3 cup (85 g) sweet potato purée
- 1 tsp (5 mL) vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Instructions
Enable Step-by-Step Mode- We will first start with the cake base. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the base of the cake, in a medium bowl, using a fork, gently whisk together the flour, baking powder, cinnamon, all-spice and salt. Set the bowl to the side.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy, about 1 minute.
- Add the egg and vanilla and beat until smooth and fully combined.
- Switch to a rubber spatula and begin folding in the dry ingredients and mix until everything is just combined and you see no more dry streaks.
- Gently press the cake batter evenly into the bottom of the prepared springform pan, creating a smooth, even layer. Set the dirty bowl to side (we will use it for the custard- less cleanup :))
- For the cinnamon pecan swirl- in a medium bowl add brown sugar, melted butter and flour. Mix with a fork. Then add the milk, salt, pecans and cinnamon. Mix well until the mixture becomes a nice paste. Then gently place the mixture onto the cake base. Evenly spread it- then set the bowl to the side.
- Bake to our cake base bowl, using the hand mixer, beat the softened cream cheese and sweet potato until smooth. Add the egg yolks, melted butter (make sure the butter is not hot!), powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth and creamy, scraping down the sides of the bowl as needed. (do not overmix)
- Pour the sweet potato custard over the pecan mixture and gently smooth the top with a rubber spatula.
- Bake for 38–42 minutes, or until the edges are set/golden brown and the center is puffed and still has a noticeable wobble/jiggle when the pan is gently shaken. The center should look a little underbaked—that gooey middle is exactly what we want! Please note: ovens do vary so start check at about 35 minutes and pay attention to visual cues mentioned above, more than the clock. We do not want to over bak this cake- it will continue to firm up as it cools.
- Remove the cake from the oven and let it cool completely in the pan. The center will continue to set as it cools (the cake needs about 2 hours).
- Once cooled, carefully run a knife along the inside of the pan. Remove the sides of the springform pan, dust with more powdered sugar slice, and serve.