I’ve baked a lot of family recipes in my life, but just eight words into this one and I knew I had something special: sweet potato butter cake recipe. This cake brings me straight back to my childhood kitchen warm spices in the air, Grandma humming at the stove, and a dense, moist, perfectly golden cake cooling on the windowsill. It’s rich, nostalgic, and surprisingly easy to make, even on a busy weeknight.
“This cake tastes like a hug from Grandma with sweet potato, spice, and buttery goodness in every bite.” – @SouthernTableChef
Why I Keep Coming Back to This Potato Butter Cake
Some recipes become family legends for a reason. This sweet potato butter cake recipe checks all the boxes: it’s tender, moist, warmly spiced, and loaded with flavor. Every time I make it, the smell of cinnamon and nutmeg fills the kitchen and takes me right back to fall holidays, potlucks, and quiet Sunday mornings.
- Deep flavor: Sweet potatoes and brown sugar add natural richness
- Soft, moist texture: Thanks to vegetable oil and mashed sweet potatoes
- Easy pantry ingredients: Nothing fancy required just basics and love
- Versatile: Serve plain, with whipped cream, or top with glaze
It reminds me of the warmth I find in moist banana bread or Japanese butter cheesecake sweet, simple, and always comforting.
Ingredients for the Sweet Potato Butter Cake
- 2 cups mashed sweet potatoes – roasted or canned, both work great
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts – optional but adds great texture
I usually roast my sweet potatoes ahead of time, mash them, and store in the fridge ready for this recipe any time the craving strikes.
Step by Step: How I Make Grandma’s Sweet Potato Cake
1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
2: Mix the Wet Ingredients
- In a large bowl, combine the mashed sweet potatoes, both sugars, and vegetable oil.
- Stir until smooth and well blended.
- Beat in the eggs one at a time, then add the vanilla extract.
3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4: Bring It All Together
- Gradually add the dry mixture to the sweet potato batter, stirring gently until just combined.
- Be careful not to overmix just like with yogurt cake, overmixing can toughen the texture.
5: Add the Nuts (Optional)
- Fold in chopped pecans or walnuts, if using. I love the crunch they add against the soft crumb.
6: Bake
- Pour the batter into your prepared baking pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7: Cool and Serve
- Allow the cake to cool in the pan before slicing. It’s rich and fragrant right out of the oven, but even better after it rests.
“This cake smells like cinnamon, family, and fall. Every time I bake it, I feel like I’m in Grandma’s kitchen again.” – @HeritageBakesChef
Serving Ideas for the Ultimate Sweet Potato Cake Experience
- Classic: Serve warm with black tea or strong coffee
- Elevated: Add whipped cream, vanilla ice cream, or maple glaze
- Brunch style: Top with chopped nuts, fresh apple slices, and a drizzle of caramel
This cake pairs beautifully with fall recipes like baked pumpkin donuts or banana oat desserts for a cozy seasonal table spread.
Why This Sweet Potato Butter Cake Wins Every Time
This sweet potato butter cake recipe is more than just dessert it’s a tradition. It’s the kind of cake that gets requests at every potluck, steals the spotlight at Thanksgiving, and disappears faster than anything else on the table. The texture is perfectly soft and dense, with the richness of butter cake and the warm notes of cinnamon and nutmeg blended into each bite. It’s comfort food baked into golden squares.
- Seasonal but timeless: Perfect for fall, yet delicious year round
- Hearty and filling: One slice goes a long way
- Freezer friendly: Bake once, enjoy again later
- Great with or without nuts: Optional texture, no compromise on flavor
It reminds me a lot of recipes like moist vanilla cake or buttery loaf bread the kind of recipes you don’t just make once, but turn to again and again because they always satisfy.
Make It Your Own: Variations I Love
As a chef, I always look for ways to personalize a classic. This cake is a perfect base. Here are a few ways I’ve adapted it over the years based on who’s coming to dinner or what I have in the pantry:
- Maple Glaze: Mix powdered sugar with maple syrup and a dash of cinnamon. Drizzle over the cooled cake.
- Toasted coconut topping: Add before baking or sprinkle on top of frosting for a Southern twist.
- Cream cheese swirl: Drop dollops of sweetened cream cheese in the batter and swirl with a knife before baking.
- Canned puree swap: Don’t have fresh sweet potatoes? Canned puree works perfectly. Just watch the consistency and adjust sugar slightly if it’s pre sweetened.
How I Store and Serve This Cake for Best Results
This is the kind of cake you want to make ahead it tastes even better the next day. Here’s how I store and reheat it without losing any of that buttery goodness:
- Room temperature: Store tightly covered for up to 3 days
- Refrigerate: Wrap in plastic or foil and keep for up to 5 days. Bring to room temp before serving or reheat lightly
- Freeze: Slice and wrap pieces individually. Freeze for up to 2 months. Thaw overnight or microwave for 20-30 seconds
It’s one of the few cakes I’ll gladly eat cold, straight from the fridge. But when I want it warm, I pair it with a scoop of vanilla ice cream or a pour of hot coffee it’s heaven on a plate.
Common Issues (And How I Learned to Avoid Them)
I’ve had a few hiccups over the years when tweaking this cake for crowds or changing ingredients. Here’s what to watch for so yours comes out perfect every time:
| Problem | What Went Wrong | How to Fix It |
|---|---|---|
| Cake too dense | Overmixed the batter | Stir just until combined after adding dry ingredients |
| Edges overbaked | Oven too hot or dark pan used | Use light metal pans and check doneness at 30 minutes |
| Sunken center | Opened oven too early or underbaked | Don’t open oven before 30 minutes and test center with a toothpick |
| Too wet or sticky | Used canned puree without adjusting moisture | Reduce oil slightly or bake 5 minutes longer |
“The secret to this cake isn’t just the ingredients it’s the love you stir in. Don’t rush it. Don’t skip the cinnamon. Trust Grandma’s way.” – @FamilyFlavorChef
Frequently Asked Questions About Sweet Potato Butter Cake Recipe
Can I use canned sweet potatoes instead of fresh?
Yes! I’ve done this many times. Just make sure to use unsweetened canned sweet potatoes or sweet potato puree. Drain any extra liquid and mash until smooth before measuring. This shortcut saves time and still delivers that rich, earthy flavor.
What’s the best way to cook sweet potatoes for this recipe?
I like roasting them at 400°F (200°C) for about 45 minutes until soft. Then I peel and mash. You can also boil them, but roasting brings out a deeper sweetness. Make sure they’re completely cooled before mixing into the batter.
Can I make this cake in advance?
Absolutely. In fact, the flavor deepens after resting overnight. Just cover tightly and store at room temperature or in the fridge. It’s an ideal make ahead cake for holidays or gatherings.
What frosting goes well with this cake?
You don’t need one it’s that good on its own. But if you want to go big, a maple cream cheese frosting or cinnamon butter glaze makes it next level delicious. I also love it with a simple dusting of powdered sugar and toasted pecans.
How do I prevent the cake from overbaking?
Use an oven thermometer to ensure accurate temperature and check at 30-35 minutes. The center should spring back lightly and a toothpick should come out with just a few moist crumbs. Don’t wait until it’s bone dry.
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