There’s something about this cake that turns an ordinary day into something special. Maybe it’s the scent—warm cinnamon and roasted sweet potatoes curling through the air—or maybe it’s the way people seem to linger a little longer when it’s on the table.
The last time I made it, the whole kitchen felt alive. It was a crisp October afternoon, and I’d just come home with a bag of sweet potatoes, still dusty from the market. As the oven warmed the house and the windows fogged slightly, that first waft of buttery, spiced sweetness made me pause. My little one calls it “cozy cake,” and that feels just right.
Why This Cake Stands Out
This isn’t just another butter cake. It’s humble, hearty, and quietly spectacular. There’s no need for flashy frosting or fancy decorations—just real ingredients and a whole lot of warmth.
Each slice delivers a tender, moist crumb, spiced gently with cinnamon, nutmeg, and ginger. The mashed sweet potatoes add depth and natural sweetness, while buttermilk gives it a subtle tang that balances the richness. It’s the kind of cake that feels familiar yet fresh—perfect for crisp fall evenings or lazy Sunday afternoons.
And don’t be surprised if the smell alone draws unexpected visitors. One time, my neighbor stopped by just because the scent made its way into the hallway.
Southern-Style Sweet Potato Butter Cake
Rich, moist, and warmly spiced—perfect for gatherings or quiet moments with a cup of tea.
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 Toppings:
- Powdered sugar
- Cream cheese glaze or caramel drizzle
- Toasted pecans
Tools You’ll Need:
- 10-inch bundt or tube pan, or 9×13-inch baking dish
- Electric or stand mixer
- Mixing bowls
- Spatula
- Cooling rack
How to Make It
Step 1: Cook the Sweet Potatoes
Peel, cube, and boil the sweet potatoes until tender—about 15–20 minutes. Drain and mash until smooth. Let cool before using.
Step 2: Preheat and Prepare the Pan
Preheat oven to 325°F (163°C). Grease and flour your pan or line with parchment for easy release.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar together for 3–5 minutes until light and fluffy.
Step 4: Add Eggs and Sweet Potatoes
Add eggs one at a time, mixing well after each. Stir in the mashed sweet potatoes until smooth.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Step 6: Combine
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Stir in vanilla. Mix until just combined—don’t overmix.
Step 7: Bake
Pour the batter into the prepared pan. Bake for 60–75 minutes, checking at 60. A toothpick should come out clean or with a few moist crumbs.
Step 8: Cool and Finish
Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar or drizzle with glaze before serving.
Why You’ll Love It
- Made with real sweet potatoes for depth and natural sweetness
- Moist, buttery texture with a soft, tender crumb
- Subtly spiced for warmth without overpowering
- Easy to dress up or enjoy simply
- Ideal for holidays, brunch, or everyday indulgence
Common Mistakes to Avoid
Too-hot sweet potatoes:
Let them cool before adding to the batter to avoid melting the butter.
Overmixing:
Mix just until ingredients are combined to maintain a light texture.
Under- or overbaking:
Start checking at 60 minutes. Don’t wait for the top to brown deeply—it may be overdone inside.
Skipping pan prep:
Properly grease and flour your pan—especially with intricate bundt designs.
Cold buttermilk:
Bring it to room temperature so it blends smoothly with the batter.
Serving Ideas
- Add a dollop of whipped cream or scoop of vanilla ice cream
- Serve warm with a drizzle of caramel or maple glaze
- Pair with coffee, chai, or hot spiced cider
- Sprinkle with toasted pecans for added crunch
- Perfect for breakfast, dessert, or afternoon tea
Storage & Reheating
- Room Temp: Store in an airtight container for up to 3 days
- Fridge: Keeps well for 5–6 days
- Freezer: Wrap tightly in plastic and foil for up to 2 months
- Reheat: Microwave slices for 15–20 seconds or warm in a 300°F oven
FAQs
Can I use canned sweet potatoes?
Yes—just make sure they’re plain and unsweetened. Drain and mash before using.
No buttermilk on hand?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let sit for 5 minutes before using.
Can I bake this ahead of time?
Definitely. In fact, it tastes even better the next day as the flavors settle.
What’s the best way to prevent sticking in a bundt pan?
Generously grease and flour every nook of the pan, or use a baking spray with flour.
Can I use loaf pans instead?
Yes—divide the batter evenly and bake at 325°F for 50–60 minutes.
Tips & Variations
- Roast sweet potatoes instead of boiling for a richer flavor
- Add maple extract or bourbon for a grown-up twist
- Fold in chopped pecans or chocolate chips for extra texture
- Make mini bundts or cupcakes—bake 25–35 minutes
- Use a gluten-free flour blend for a GF-friendly option
Conclusion
This sweet potato butter cake is more than a recipe—it’s a memory in the making. It wraps your kitchen in warmth and fills your home with a sense of calm. Whether you’re baking for guests, family, or simply yourself, it brings comfort with every slice.
And trust me—once you serve it, there won’t be a crumb left behind.
