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Moist Sweet Potato Butter Cake Recipe
Emily

Grandma’s Famous Sweet Potato Butter Cake

This rich and moist sweet potato butter cake combines the natural sweetness of mashed sweet potatoes with warm spices and creamy butter. A nostalgic family favorite that’s perfect for gatherings and holiday tables.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Cream together butter and sugar in a large bowl until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in mashed sweet potatoes and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add dry ingredients to wet mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Serve plain or with whipped cream.

Notes

For extra flavor, add a dusting of powdered sugar, whipped cream, or a simple buttercream frosting. You can also bake this in two 8-inch round pans for a layered cake version. Ensure the sweet potatoes are fully cooled before mixing for the best texture.