Sweet Potato Butter Cake

This Sweet Potato Butter Cake is everything I love in a cozy dessert—moist, rich, and warmly spiced with cinnamon and nutmeg. It’s a comforting classic that brings together the creamy sweetness of mashed sweet potatoes with the richness of butter and just the right hint of vanilla. Whether I serve it plain, topped with whipped cream, or even a drizzle of glaze, this cake always brings a little extra joy to the table.

Why You’ll Love This Recipe

I love this cake because it’s both nostalgic and indulgent. The sweet potatoes make the texture incredibly soft and moist, while the butter and warm spices give it that irresistible homemade flavor. It’s simple to make, feeds a crowd, and stays fresh for days. It’s perfect for holidays, potlucks, or anytime I want a dessert that feels like a warm hug.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup mashed sweet potatoes (cooked and cooled)

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large mixing bowl, I cream the softened butter and sugar together until the mixture is light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. I stir in the mashed sweet potatoes and vanilla extract until smooth and fully combined.

5. In a separate bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

6. I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. I begin and end with the dry ingredients, stirring just until everything is incorporated.

7. I pour the batter into the prepared pan and smooth the top with a spatula.

8. I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. I serve it plain or with a dollop of whipped cream if I want to dress it up.

Servings and timing

This recipe yields about 12–15 servings, depending on how I slice it. It takes around 15 minutes to prep and 30–35 minutes to bake, so I can have it ready in under an hour.

Variations

• I sometimes add 1/2 cup of chopped pecans or walnuts for extra crunch.

• For a sweeter twist, I top it with a simple cream cheese frosting or brown sugar glaze.

• If I don’t have buttermilk, I mix 1/2 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

• I like adding a pinch of ground ginger or cloves for an extra layer of spice.

• I occasionally bake this as cupcakes or mini loaves for gifting or individual portions.

storage/reheating

I store the cooled cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It reheats well in the microwave for about 15–20 seconds per slice. This cake also freezes beautifully—I wrap slices individually and freeze for up to 2 months. When I’m ready to enjoy, I thaw at room temperature or warm gently.

FAQs

Can I use canned sweet potatoes?

Yes, I can. I just make sure they’re unsweetened and well-drained before mashing. Canned puree works just as well as freshly cooked sweet potatoes.

What’s the texture of this cake like?

It’s moist, tender, and soft with a slightly dense crumb—somewhere between a butter cake and a spice cake. The sweet potato keeps it from drying out.

Do I need to peel the sweet potatoes?

If I’m making my own mash, yes—I peel them after cooking. The flesh should be completely smooth for the best texture.

Can I use margarine instead of butter?

Technically, yes, but I prefer real butter for the best flavor and richness. If using margarine, I make sure it’s one meant for baking.

Is this cake overly sweet?

No, it has a balanced sweetness. The sugar, sweet potatoes, and warm spices all play nicely together. If I want it less sweet, I reduce the sugar by 1/4 cup.

Conclusion

This Sweet Potato Butter Cake is the kind of recipe that brings comfort, warmth, and a whole lot of flavor to any occasion. Whether I serve it at a holiday gathering or enjoy a slice with my morning coffee, it’s one of those feel-good cakes that never goes out of style. Simple, satisfying, and full of heart—this one’s always a favorite.