This Sweet Potato Butter Cake is a luscious, moist dessert that perfectly balances the natural sweetness of baked sweet potatoes with a rich, buttery crumb. Each bite melts in your mouth, offering a hint of warm spices like cinnamon and nutmeg that make it an irresistible comfort food treat. Ideal for family gatherings, holiday dinners, or just a cozy weeknight dessert, this cake delivers both flavor and texture in every slice. Whether served plain, dusted with powdered sugar, or topped with a smooth buttercream frosting, it’s sure to become a favorite in your household.
The golden, tender cake has a naturally sweet flavor from the sweet potatoes, while the butter and milk create a soft, fluffy texture. Its light spice notes add depth, making it perfect for pairing with a cup of coffee or a scoop of vanilla ice cream. This dessert is simple enough for everyday baking yet impressive enough for special occasions, earning rave reviews from both kids and adults alike.
Why You’ll Love This Recipe
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Moist and tender with a melt-in-your-mouth texture
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Naturally sweet from real sweet potatoes
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Warm cinnamon and nutmeg flavors enhance every bite
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Easy to prepare with simple pantry ingredients
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Versatile: serve plain, with powdered sugar, or frosting
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Perfect for holidays, gatherings, or cozy weeknight desserts
Ingredient Breakdown
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Sweet Potatoes: Provides natural sweetness, moisture, and a soft, tender crumb.
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Unsalted Butter: Adds richness and depth of flavor while contributing to a light texture.
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Granulated Sugar: Sweetens the cake and helps with browning.
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Eggs: Bind ingredients and give structure, contributing to a fluffy texture.
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Vanilla Extract: Enhances the sweet potato flavor and adds aromatic warmth.
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All-Purpose Flour: Forms the cake’s structure.
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Baking Powder & Baking Soda: Leavening agents that ensure the cake rises beautifully.
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Ground Cinnamon & Nutmeg: Add warm, cozy spice notes for depth and aroma.
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Salt: Balances sweetness and enhances overall flavor.
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Milk or Buttermilk: Adds moisture and helps create a tender, soft crumb.
Pro Tips
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Bake sweet potatoes in advance to save time and allow them to cool before mashing.
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Use room-temperature eggs and butter for smoother, evenly mixed batter.
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Do not overmix the batter once flour is added; overmixing can make the cake dense.
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Test doneness with a toothpick in the center; it should come out clean or with a few crumbs.
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For extra tenderness, substitute milk with buttermilk for a richer, moist texture.
Ingredient Swaps or Variations
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Substitute coconut oil for butter for a dairy-free version.
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Replace all-purpose flour with gluten-free flour blend to make the cake gluten-free.
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Add 1/2 cup chopped pecans or walnuts for a nutty crunch.
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Mix in 1/2 cup raisins or dried cranberries for extra sweetness and texture.
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Swap regular milk with almond or oat milk for a lighter, dairy-free alternative.
Serving Suggestions
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Slice and serve with a dusting of powdered sugar for a simple, elegant presentation.
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Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
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Spread cream cheese frosting or caramel drizzle on top for extra indulgence.
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Serve alongside hot coffee or tea for a cozy morning or afternoon treat.
Make Ahead + Storage Tips
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Bake the cake and wrap tightly in plastic wrap; store at room temperature for up to 2 days.
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Refrigerate for up to 5 days; allow the cake to come to room temperature before serving.
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Freeze baked, cooled cake for up to 3 months; thaw in the fridge overnight.
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For layered cakes, bake in advance and assemble with frosting on the day of serving.
Cultural or Historical Notes
Sweet potato desserts have long been a staple in Southern cuisine, offering natural sweetness and a nutrient-rich alternative to plain butter cakes. This Sweet Potato Butter Cake is inspired by classic Southern holiday desserts, combining the comforting taste of sweet potatoes with the richness of butter and spices. It’s a modern twist on traditional sweet potato pies and puddings, perfect for introducing a classic flavor to a cake form.
Frequently Asked Questions (FAQ)
Q: Can I use canned sweet potatoes instead of fresh?
A: Yes, use about 2 cups of well-drained mashed canned sweet potatoes. Make sure they are smooth and not watery.
Q: Can I make this cake vegan?
A: Substitute eggs with flax eggs, butter with coconut oil or vegan butter, and milk with almond or oat milk.
Q: How do I prevent the cake from drying out?
A: Avoid overbaking and do not overmix the batter. Using buttermilk instead of regular milk adds extra moisture.
Q: Can I turn this into cupcakes?
A: Yes, divide the batter into a lined cupcake tin and bake 18–22 minutes at 350°F (175°C) until a toothpick comes out clean.
Q: Can I freeze the baked cake?
A: Absolutely. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Grandma’s Famous Sweet Potato Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or with whipped cream.
