Sweet Potato Butter Cake Recipe

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

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.

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

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

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: