Sweet Potato Butter Cake: A Cozy Dessert That Tastes Like Home

There’s something undeniably comforting about the scent of cinnamon, nutmeg, and sweet potatoes wafting from a warm oven. Picture a crisp autumn afternoon, leaves rustling outside the window, and a cozy kitchen filled with the laughter of loved ones. That’s the kind of moment this Sweet Potato Butter Cake was made for. Whether you’re gathering for a holiday dinner or just craving something nostalgic and delicious, this cake is the perfect sweet treat to bring people together.

Inspired by family traditions and soulful Southern kitchens, this moist and flavorful cake captures the essence of home in every bite. Sweet potatoes add a naturally rich texture, while butter and warm spices elevate the flavor to something truly special. It’s not just a dessert — it’s a memory on a plate.

Why You’ll Love This Sweet Potato Butter Cake

This isn’t your average butter cake — it’s a celebration of comfort food with a twist. Here’s why it deserves a spot in your baking rotation:

Moist and tender crumb thanks to mashed sweet potatoes and buttermilk
Perfectly spiced with cinnamon and nutmeg for a warm, aromatic flavor
Simple ingredients you likely already have in your pantry
Versatile for any occasion — serve it plain, with whipped cream, or even a scoop of vanilla ice cream
Freezer-friendly for make-ahead planning

If you’ve never baked with sweet potatoes before, prepare to be pleasantly surprised. Their natural sweetness and creamy texture make them a dream ingredient in cakes — plus, they add a boost of nutrition!

Ingredients You’ll Need

Let’s break down the key ingredients that make this cake shine:

1 cup mashed sweet potatoes (about 2 medium potatoes, cooked and cooled)
1 cup unsalted butter, softened – for that classic buttery richness
2 cups granulated sugar – just the right amount for a perfect sweetness balance
4 large eggs – for structure and moisture
2 cups all-purpose flour – the base of your cake
1 teaspoon baking powder & 1 teaspoon baking soda – for a light and fluffy rise
1 teaspoon ground cinnamon & ½ teaspoon nutmeg – for that cozy, spiced flavor
½ teaspoon salt – enhances and balances the sweetness
1 teaspoon vanilla extract – a touch of warmth and aroma
½ cup buttermilk – for tanginess and a soft crumb

Pro Tip: Roasting your sweet potatoes instead of boiling them can deepen their flavor and sweetness. Just bake them at 400°F for 45 minutes, cool, and mash.

Step-by-Step Instructions: How to Make Sweet Potato Butter Cake

1. Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or cooking spray. You can also line it with parchment paper for easy removal.

2. Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until the mixture is light and fluffy — this usually takes about 3-4 minutes. This step incorporates air into the batter, giving your cake its lift.

3. Add the Eggs

Crack in the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated without over-mixing.

4. Mix in the Sweet Potatoes and Vanilla

Add your mashed sweet potatoes and vanilla extract to the bowl. Stir until the mixture is smooth and uniform in color.

5. Combine Dry Ingredients

In a separate bowl, whisk together:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

This blend of dry ingredients gives the cake structure and warm flavor.

6. Alternate Adding Dry Ingredients and Buttermilk

Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined — do not overmix.

7. Pour and Smooth the Batter

Pour the batter into your prepared baking pan. Use a spatula to smooth out the top for even baking.

8. Bake to Perfection

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown and the center set.

9. Cool and Serve

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve it plain, with a dusting of powdered sugar, or topped with whipped cream or cream cheese frosting for extra indulgence.

Serving Suggestions

While this Sweet Potato Butter Cake is delicious on its own, here are a few ways to elevate your dessert game:

With Whipped Cream: Add a dollop of fresh whipped cream and a sprinkle of cinnamon for a light finish.
A La Mode: Serve warm with a scoop of vanilla ice cream — you won’t regret it!
Drizzled with Caramel Sauce: Add a homemade or store-bought caramel drizzle for extra decadence.
Holiday Table Addition: Dress it up with sugared cranberries or candied pecans during the holiday season.

Tips for Success

✅ Use Room Temperature Ingredients

Softened butter, room temp eggs, and cool sweet potatoes blend more easily and evenly.

✅ Don’t Overmix the Batter

Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.

✅ Check for Doneness

Oven temperatures vary. Begin checking the cake at the 30-minute mark to avoid overbaking.

✅ Make it Ahead

This cake can be baked up to 2 days in advance and stored in an airtight container. It also freezes beautifully!

Storing and Freezing

Room Temperature: Store the cooled cake in an airtight container for up to 3 days.
Refrigerator: For longer freshness, refrigerate for up to 5 days.
Freezer: Wrap individual slices or the whole cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.

Variations to Try

Want to mix it up? Here are some fun flavor and texture twists:

Pecan Crunch Topping: Add a streusel topping with chopped pecans, brown sugar, and cinnamon.
Maple Glaze: Mix powdered sugar with maple syrup for a sweet, seasonal drizzle.
Coconut Mix-In: Fold shredded coconut into the batter for a tropical touch.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

FAQs About Sweet Potato Butter Cake

Can I use canned sweet potatoes?

Yes, just make sure they are unsweetened and well-drained before mashing.

What if I don’t have buttermilk?

You can make a quick substitute by combining ½ cup of milk with 1½ teaspoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Can I make this into cupcakes?

Absolutely! Just divide the batter among cupcake liners and bake for 18–22 minutes at 350°F.

Is this cake overly sweet?

No — the sweetness is balanced by the spices and buttermilk, making it rich but not cloying.

A Cake Worth Sharing

This Sweet Potato Butter Cake isn’t just a dessert — it’s a piece of your story. Whether you grew up eating sweet potatoes at every family holiday or you’re just discovering their magic in baked goods, this cake has the power to turn an ordinary afternoon into something memorable.

So go ahead — bake it, share it, and tag your photos. Whether you’re serving it to your grandmother or your best friend, it’s guaranteed to bring smiles.

Famous Sweet Potato Butter Cake