The last time I pulled this cake out of the oven, the whole kitchen felt different—warmer, fuller, more alive. It was late October, and the windows were slightly fogged from the oven heat while the scent of cinnamon and sweet potatoes filled the room.

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I had just brought home a bag of local sweet potatoes from the market, their skins still dusty from the farm, and decided to bake something that reminded me of slow Sundays and family chatter around the dinner table.

What makes this cake special isn’t just the flavor—it’s the way it seems to bring people closer. My neighbor once knocked on the door just from the smell drifting through the hallway. My little one calls it “cozy cake,” and somehow, that feels right. It’s not flashy or overcomplicated. It’s humble, hearty, and honest. One bite, and you get sweet, spiced cake with a rich butter base and the comforting depth of roasted sweet potatoes.

I’ve tried a lot of butter cakes over the years, but this one carries a rhythm of its own. Maybe it’s the subtle tang from buttermilk or the way cinnamon and nutmeg hum in the background. Whatever it is, it deserves a spot in every baker’s rotation, especially as cooler months roll in and people start craving something a little nostalgic, a little new.

Short Description

This Southern-style sweet potato butter cake is moist, rich, and warmly spiced—perfect for cozy gatherings or a quiet treat with tea. Topped with powdered sugar or a sweet glaze, it’s a comforting dessert that never disappoints.

Key Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup buttermilk, room temperature
2 tsp vanilla extract

Optional Topping:

Powdered sugar for dusting
Cream cheese glaze or caramel drizzle
Toasted pecans for garnish

Tools Needed

10-inch bundt pan, tube pan, or 9×13 baking dish
Electric mixer or stand mixer
Medium saucepan (for glaze, if using)
Mixing bowls
Spatula
Cooling rack

Cooking Instructions

Step 1: Prepare the Sweet Potatoes
Peel and cube sweet potatoes, then boil in water until fork-tender—about 15 to 20 minutes. Drain and mash until smooth. Let them cool slightly.

Step 2: Preheat and Prepare Pan
Preheat oven to 325°F (163°C). Grease and flour your pan of choice or line with parchment for easy removal.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter with sugar for 3 to 5 minutes until pale, fluffy, and well-aerated.

Step 4: Add Eggs and Sweet Potatoes
Beat in the eggs, one at a time, scraping the bowl between each addition. Add the mashed sweet potatoes and beat until smooth and well blended.

Step 5: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl.

Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the batter, alternating with buttermilk. Begin and end with the dry ingredients. Stir in vanilla and mix just until smooth—don’t overmix.

Step 7: Bake the Cake
Pour batter into the prepared pan. Bake for 60 to 75 minutes, checking at the 60-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with moist crumbs.

Step 8: Cool and Serve
Let the cake rest in the pan for 10–15 minutes, then invert onto a wire rack and cool completely. Dust with powdered sugar or drizzle with glaze before serving.

Why You’ll Love This Recipe

– Naturally sweetened with real sweet potatoes

– Moist and buttery with a tender crumb

– Gently spiced and comforting

– Easy to dress up with glaze or toppings

– Perfect for holidays or weekday treats

Mistakes to Avoid & Solutions

1. Using hot sweet potatoes in the batter
Let mashed sweet potatoes cool before adding or they may melt the butter and throw off the texture.

2. Overmixing the batter
Mix just until combined after adding dry ingredients to keep the crumb tender.

3. Undercooking or overbaking
Check for doneness at 60 minutes. Insert a toothpick—if it comes out clean or with moist crumbs, it’s ready.

4. Skipping the pan prep
Greasing and flouring your pan thoroughly ensures the cake releases cleanly.

5. Not using room temperature buttermilk
Cold buttermilk may cause curdling or uneven mixing. Let it sit out before using.

Serving and Pairing Suggestions

– Serve warm slices with a dollop of whipped cream or vanilla ice cream

– Pair with coffee, spiced chai, or hot buttered rum

– Add toasted pecans or a caramel drizzle for a party-worthy finish

– Great as a brunch treat, dessert, or afternoon snack

– Works beautifully on holiday dessert tables

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days

Refrigerate for longer storage—up to 5–6 days

To freeze, wrap in plastic wrap and foil, then freeze for up to 2 months

Reheat slices in the microwave for 15–20 seconds

For oven reheating, cover with foil and warm at 300°F for 10–15 minutes

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, but make sure they are plain and unsweetened. Drain and mash before using.

2. What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes, then use.

3. Can I make this cake ahead of time?
Absolutely. It tastes even better the next day as the flavors deepen. Store tightly covered.

4. How do I prevent the cake from sticking to the pan?
Use plenty of butter or oil, then flour the pan or line with parchment. Bundt pans need extra care—get into all the crevices.

5. Can I bake this in two loaf pans instead?
Yes, divide the batter evenly. Bake at 325°F for 50–60 minutes or until a toothpick comes out clean.

Tips & Tricks

– Roast sweet potatoes instead of boiling for a deeper, caramelized flavor

– Add a splash of bourbon or maple extract to the batter for a grown-up twist

– Let the cake sit overnight for better flavor—wrap tightly once cool

– Use room-temperature ingredients to help them combine evenly

– Sift your dry ingredients for an extra tender crumb

Recipe Variations

Maple Sweet Potato Cake
Swap ½ cup sugar with pure maple syrup and reduce buttermilk by ¼ cup. Add a pinch of cloves. Expect a more earthy-sweet flavor with sticky richness.

Chocolate Chip Version
Fold in 1 cup of mini chocolate chips in Step 6. Use a chocolate glaze instead of caramel. This adds a kid-friendly spin.

Nutty Sweet Potato Cake
Add 1 cup of chopped toasted pecans or walnuts into the batter just before baking. It adds crunch and a rustic bite.

Gluten-Free Option
Use a 1:1 gluten-free all-purpose flour blend. Check texture during mixing and baking; it may require a few extra minutes in the oven.

Mini Bundt Cakes or Cupcakes
Divide batter into greased mini bundt pans or muffin tins. Bake at 325°F for 25–35 minutes, checking with a toothpick at 25 minutes.

Final Thoughts

This cake has a way of grounding you—something about the slow blending of butter and sugar, the scent of cinnamon curling around your kitchen, and the steady rhythm of preparing sweet potatoes by hand. Every time it bakes, it brings a quiet satisfaction, like a deep breath after a long week. It doesn’t need flashy frostings or intricate layers to impress. Its warmth speaks for itself.

I’ve made it for potlucks, birthdays, and late-night cravings, and it never once came back with leftovers. That says more than words. If you’ve got a little time, a couple of sweet potatoes, and a heart for comfort baking, this one might just become your next favorite too.

Grandma’s Famous Sweet Potato Butter Cake

This moist, spiced Southern sweet potato butter cake is perfect for cozy gatherings or a quiet treat. Finished with powdered sugar or glaze, it's pure comfort in every slice.

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Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
1½ cups mashed sweet potatoes about 2 medium sweet potatoes, cooked and mashed
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup buttermilk room temperature
2 tsp vanilla extract

Optional Topping:

Powdered sugar for dusting
Cream cheese glaze or caramel drizzle
Toasted pecans for garnish

Instructions

Peel and cube the sweet potatoes, then boil until fork-tender, about 15–20 minutes. Drain, mash until smooth, and let cool slightly.
Set the oven to 325°F (163°C). Grease and flour your baking pan or line it with parchment paper.
In a large bowl, beat softened butter and sugar for 3–5 minutes until pale and fluffy.
Beat in eggs one at a time, scraping the bowl between each. Add mashed sweet potatoes and mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the dry ingredients to the batter in three parts, alternating with buttermilk. Begin and end with the dry mix. Stir in vanilla and mix just until combined.
Pour the batter into the pan and bake for 60–75 minutes. Check doneness with a toothpick—it should come out clean or with moist crumbs.
Let the cake sit in the pan for 10–15 minutes, then turn it out onto a wire rack to cool. Finish with powdered sugar or glaze before serving.