If you’re on the hunt for a dessert that’s equal parts luscious, homey, and just a little bit decadent, you absolutely have to try Sweet Potato Butter Cake. This cake is wonderfully moist and bursting with naturally earthy sweetness from real sweet potatoes, beautifully complemented by cozy spices and a buttery crumb. It creates a melt-in-your-mouth experience that’s comfort food at its finest, making it a hit for holidays or whenever you need a slice of happiness. One bite and you’ll find yourself dreaming of autumn afternoons, mugs of coffee, and the joy of sharing something extra-special with those you love.

Ingredients You’ll Need

Sweet Potato Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Potato Butter Cake is how it transforms simple pantry staples into a show-stopping dessert. Each ingredient has a purpose here, bringing out depth, moisture, or just pure Southern charm in every bite.

Mashed cooked sweet potatoes: The star of the show, bringing rich flavor, beautiful golden color, and natural sweetness.
Unsalted butter (softened): Creates that melt-in-your-mouth buttery texture that makes this cake so irresistible.
Granulated sugar: Adds structure and just the right level of sweetness.
Brown sugar, packed: Deepens the flavor with comforting caramel notes and extra moisture.
Large eggs: Helps bind everything together and adds richness and lift to the batter.
All-purpose flour: Provides structure while keeping the cake tender.
Baking powder: Gives the cake its gentle rise and soft crumb.
Baking soda: Assists with leavening and ensures a perfectly fluffy texture.
Salt: Enhances all the flavors without overpowering the cake.
Ground cinnamon: Lends cozy warmth that pairs perfectly with sweet potatoes.
Ground nutmeg: Adds a subtle hint of spice that’s classic for fall desserts.
Ground ginger: Brings a subtle zing that brightens every bite.
Vanilla extract: Rounds everything out with a welcoming aroma and flavor.
Whole milk: Makes the batter silky-smooth and bakes up wonderfully moist.

How to Make Sweet Potato Butter Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) to make sure it’s nice and hot when you’re ready to bake. Then, generously grease your 9×13-inch baking pan or bundt pan. This keeps the Sweet Potato Butter Cake from sticking and makes for an easy release. If you love a dramatic presentation, the bundt pan is a stunning choice!

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Beat them together until the mixture turns pale and fluffy, which usually takes about 3-4 minutes. This step is key for that signature fine crumb and buttery richness—don’t rush it!

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. This ensures a smooth, cohesive batter and helps incorporate air, giving your cake that irresistible lift and texture. Scrape the sides of the bowl if needed to get everything mixed in evenly.

Step 4: Mix in Sweet Potatoes and Vanilla

Now, add your mashed cooked sweet potatoes and the vanilla extract. Blend until everything is fully incorporated. At this point, your kitchen will start smelling absolutely amazing and the batter’s color becomes so inviting!

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisking distributes the leavening and spices evenly throughout the flour, guaranteeing every bite of your Sweet Potato Butter Cake has the perfect flavor balance.

Step 6: Finish the Batter

Gradually add the dry ingredients to your wet mixture, alternating with the whole milk. Begin and end with the dry mixture for best texture. Stir gently, mixing only until just combined—you want to keep the batter light and airy without over-mixing.

Step 7: Bake

Pour the lovely batter into your prepared pan and smooth the top. Pop it into the oven and let it bake for 45–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the kitchen smells like a bakery in autumn! Allow the cake to cool in its pan for about 15 minutes, then transfer it to a wire rack to finish cooling completely.

How to Serve Sweet Potato Butter Cake

Garnishes

A simple dusting of powdered sugar is effortlessly elegant, but if you really want to take your Sweet Potato Butter Cake to the next level, drizzle it with a tangy cream cheese glaze. Whipped cream and a sprinkle of toasted pecans also add a lovely crunch and a little extra flair.

Side Dishes

Serve a generous slice alongside a scoop of vanilla ice cream or with a mug of strong coffee or chai. For a festive gathering, it’s especially delicious paired with fresh fruit—think sliced pears, figs, or roasted apples.

Creative Ways to Present

Cut the cake into small squares for a dessert buffet, or use a bundt pan to showcase those gorgeous curves. If you’re feeling playful, turn slices into layers for a trifle with cream cheese mousse and candied pecans—the perfect conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Butter Cake keeps beautifully! Simply wrap it well or store it in an airtight container at room temperature for up to two days. If you want it to last a little longer, pop it in the fridge—it will keep moist and flavorful for up to five days.

Freezing

For longer storage, wrap individual slices or the whole (completely cooled) cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw in the fridge overnight when you’re ready for another bite of coziness.

Reheating

Gently warm leftover cake slices in the microwave for 10-15 seconds, or cover and heat in a low oven until just warmed through. A quick warm-up brings back that just-baked aroma and soft texture, perfect for enjoying with a cup of tea or coffee.

FAQs

Can I substitute canned sweet potatoes for fresh ones?

Absolutely! Just make sure to drain them well and mash until smooth. Canned sweet potatoes work in a pinch and will still deliver that classic Sweet Potato Butter Cake flavor and moisture.

Does this cake work in cupcake or loaf form?

Yes, you can bake the same batter in muffin tins for sweet little cakes or in two loaf pans. Keep an eye on the baking time, as smaller cakes will bake faster (around 20–25 minutes for cupcakes).

What’s the best way to ensure a moist cake?

Be careful not to overmix once you combine the dry and wet ingredients, and don’t overbake. The real key, though, is the sweet potatoes and butter—they guarantee each slice of Sweet Potato Butter Cake is tender and moist!

Can I make this cake gluten free?

You can swap the all-purpose flour for your favorite gluten-free baking blend. Double-check your baking powder and baking soda are gluten free for complete peace of mind.

What frosting pairs best with Sweet Potato Butter Cake?

A classic cream cheese glaze or frosting is my hands-down favorite, but maple or brown butter icing is equally delicious. Even a simple dusting of powdered sugar lets the cake’s flavors shine!

Final Thoughts

I can’t wait for you to share a slice of Sweet Potato Butter Cake with friends or family! Whether you’re making it for a holiday table or just because, this recipe is a sweet reminder that simple ingredients can create something spectacular. Give it a try, and watch this cake become your new go-to treat for any occasion.

Sweet Potato Butter Cake Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist goodness of this Sweet Potato Butter Cake. With the warm flavors of sweet potatoes and spices, this dessert is perfect for any occasion.

Ingredients

Scale

For the cake:

1 cup mashed cooked sweet potatoes
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup whole milk

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or a bundt pan.
Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and sweet potatoes: Beat in eggs one at a time, then mix in the mashed sweet potatoes and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet and dry: Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with dry ingredients, mix until just combined.
Bake: Pour batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

For added richness, top with a cream cheese glaze or dust with powdered sugar before serving.
This cake tastes amazing the next day after chilling in the fridge.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American