This Sweet Potato Coffee Cake is the perfect anytime-of-day cake to enjoy. It’s beaming with rich, sweet potato flavor and warm spices like cinnamon, nutmeg, cardamom…and actual espresso notes! Finished with a buttery streusel topping and sweet vanilla bean glaze; so easy to make, you’ll love this cozy lil’ snacking cake!

sweet potato coffee cake slices on large gold platter with knife and cup of iced coffee on the side

If you’ve been following me for some time on the socials you know just how much I love me some coffee, ha! The smell of coffee beans alone, whew. Iced coffees are my usual go-to. My typical coffee shop order: iced caramel oat milk latte. And if I can find a way to bake with coffee notes thrown in there, I will. That’s how this sweet potato coffee cake beauty came to be, y’all.

I’ve been #teamsweetpotato forever and ever, too. Particularly during the fall when everyone has gone pumpkin-mad, I’m all about dat sweet potato! Real talk, if you search for sweet potato on the site, a slew of recipes will pop up lol. Nevertheless, this coffee cake is such a recent favorite that’s so dang good!

Sweet Potato Coffee Cake!! 😍

I don’t know of a single soul that doesn’t like them some coffee cake. There are so many different variations. Heavy cinnamon sugar swirl in the center, with fruit/without fruit, nuts or no nuts, the list goes on and on. This sweet potato coffee cake is a super easy situation that has bakery-style flair all over.

It’s sweet potato-packed, warmly spiced, and has actual espresso flavor for a true “coffee cake” experience haha. Three delicious components encompass this marvel: a streusel topping, the cake itself, and a sweet glaze to finish the whole thing. This is a snacking cake to gleefully enjoy whenever, wherever.

slice of sweet potato coffee cake on top of three white plates

⇢ Other recipes: easy apple crisp, my best sweet potato pound cake, these pecan praline sticky buns, reader-fave lemon sweet rolls or this lemon bundt cake, easy skillet carrot cake, this single chocolate cake, or funfetti cookies! ♡

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the streusel topping: all-purpose flour, packed brown sugar, cinnamon, nutmeg, salt, and butter. Love the crumbly, buttery touch of streusel- yum!
  • For the sweet potato cake: all-purpose flour, baking powder, cinnamon, salt, instant espresso powder, nutmeg, cardamom, eggs, sweet potato puree, packed brown sugar, milk, oil, butter, and vanilla essence.
  • For the vanilla bean glaze: powdered sugar, milk, vanilla bean paste, and salt.

What Is Coffee Cake?

In the United States, coffee cake refers to a sweet cake that can be eaten with a cup of coffee or tea. Some cakes are actually flavored with coffee, but most are not. I love how this sweet potato coffee cake has a few different elements going on to provide a nice depth. It’s got sweetness, texture, it’s perfectly moist + spiced, and has a pop of espresso running through it. Don’t get it twisted, you can still have a slice of this cake and your coffee on the side, ha! 🙌🏾

black hand dropping streusel over sweet potato cake in silver baking pan

How To Make Sweet Potato Coffee Cake

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat & prep. Preheat the oven to 350°F. Grease a 9-inch pan and line with a piece of parchment paper. Then set the baking pan aside.
  2. Make the streusel topping. Combine the flour, brown sugar, cinnamon, nutmeg, and salt, stir to combine. Pour in the melted butter and stir until the mixture resembles a wet, sand-like texture. Set the the streusel aside.
  3. Make the sweet potato coffee cake. In another bowl, combine the flour, baking powder, cinnamon, salt, espresso powder, nutmeg, and cardamom. Whisk the dry ingredients to combine, set aside. In a large bowl, combine the eggs, brown sugar, sweet potato puree, milk, oil, butter, and vanilla. Stir well to combine. Add the dry ingredients into the wet ingredients and use a rubber spatula to fold everything together until just combined.
  4. Bake the cake. Empty the cake batter into the prepared baking pan and sprinkle the streusel over the top of the cake batter. Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Then cool down for 10 minutes before glazing.
  5. Prepare the glaze. Combine the powdered sugar, milk, vanilla, and salt. Whisk together to combine until the glaze is smooth and free of any lumps.
  6. Serve. Take the cake out of the pan and set onto a cake stand or platter. Pour the glaze over the cake. Slice this sweet potato coffee cake into wedges and serve immediately. Enjoy!

⇢ I love how the glaze nestles and seeps into the still-warm cake, gloryyy! 😭

vanilla bean glaze dripping on slice of sweet potato coffee cake

Notes & FAQs About This Recipe

You may have additional questions about this sweet potato coffee cake. Like other BBR recipes, I always advise sticking to the recipe as it is written in the instructions card directly below. However, here’s some extra info:

  • Notes on flour– I use all-purpose flour here. Please know that no other types of flour have been tested for this recipe except for gluten-free 1:1 baking flour.
  • Instant espresso powder– That good ole coffee flava, I typically use this one. Although, feel free to use any kind of espresso powder. ⇢ Instant coffee vs. espresso powder? I thought you’d ask! So, instant coffee is basically dehydrated ground coffee; whereas espresso powder is more concentrated as it has been brewed and then dried. Espresso powder is a go-to for baking and instant coffee is usually dissolved in hot water for making coffee.
  • Types of milk– I love the enhanced richness that evaporated milk provides- but whole milk, 2%, and even almond milk will work just fine!
  • Sweet potato puree– For any of my sweet potato-forward recipes, I exclusively make homemade sweet potato puree. >> How to make: Peel and chop/cube a sweet potato. Boil until fork-tender and then transfer to a blender/food processor to blend until smooth. Homemade sweet potato puree is really the best for this sweet potato coffee cake, peeps! Personally, I find canned sweet potato puree to contain a high amount of moisture/hydration– but of course, this can depend on the brand used.
  • Baking pans– I use a 9-inch springform pan for this coffee cake. Because of the springform mechanism, it’s easy to remove the cake (like a cheesecake). Other pans like this removable bottom cake pan work, too. However, feel free to use a regular round cake pan that you can just invert.

Storing Sweet Potato Coffee Cake

Allow the cake to cool down to room temperature then wrap tightly in foil or plastic wrap to keep from drying out. This sweet potato coffee cake will keep stored in the refrigerator for up to 1 week. Alternatively, you can keep on the counter, covered, for about 3 days. I love popping leftover slices in the microwave for 5-10 seconds to get that oven-warm moment again.

slice of sweet potato coffee cake with bite taken out sitting on top of three white plates

I’m in love with this Sweet Potato Coffee Cake, y’all. It’s such a cozy little vibe to enjoy no matter the time of day. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Love Sweet Potato, too? Don’t miss these recipes:

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slice of sweet potato coffee cake on top of three white plates

Sweet Potato Coffee Cake

★★★★★ 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1hr
  • Yield: 1 9-inch cake 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Southern, American
Print Recipe

Description

This Sweet Potato Coffee Cake is the perfect anytime-of-day cake to enjoy. It’s beaming with rich, sweet potato flavor and warm spices like cinnamon, nutmeg, cardamom…and actual espresso notes! Finished with a buttery streusel topping and sweet vanilla bean glaze; so easy to make, you’ll love this cozy lil’ snacking cake!

Ingredients

Scale

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup light or dark packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

For the sweet potato coffee cake:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 2 large eggs
  • 1 cup light or dark packed brown sugar
  • 1 cup sweet potato puree
  • 1/2 cup evaporated milk (or milk of choice)
  • 1/4 cup vegetable oil (or any neutral oil)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

For the vanilla bean glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons evaporated milk (or milk of choice)
  • 1 teaspoon vanilla bean paste
  • 1/8th teaspoon (pinch) kosher salt

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan (or regular round pan) with baking spray and line with a piece of parchment paper for good measure, spray the parchment paper as well. Then set the baking pan aside.
  2. To make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt, stir to combine. Then pour in the melted butter and stir together until the mixture resembles a wet, sand-like texture. Set the the streusel aside.
  3. To make the sweet potato coffee cake: In another bowl, combine the flour, baking powder, cinnamon, salt, espresso powder, nutmeg, and cardamom. Whisk the dry ingredients well to combine, set aside.
  4. In a large bowl, combine the eggs, brown sugar, sweet potato puree, milk, oil, butter, and vanilla. Stir well to combine. Add the dry ingredients into wet ingredients and use a rubber spatula to fold everything together until just combined. Empty the cake batter into the prepared baking pan and smooth out the top. Sprinkle the reserved streusel evenly over the top of the cake batter.
  5. Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Then set the cake onto a wire rack to cool down for 10 minutes before glazing.
  6. To make the glaze: In a medium bowl, combine the powdered sugar, milk, vanilla, and salt. Whisk together to combine until the glaze is smooth and free of any lumps.
  7. Carefully take the cake out of the pan and set onto a cake stand or platter. Evenly pour the glaze over the cake. Slice the sweet potato coffee cake into wedges and serve immediately. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: sweet potato cake, coffee cake, crumb cake, sweet potato coffee cake, sweet potato desserts, southern baking