Sweet Potato Butter Cake Recipe – Moist Southern Dessert with Buttery Glaze

Introduction to Grandma’s Famous Sweet Potato Butter Cake

There’s something magical about the aroma of sweet potatoes, butter, and warm spices wafting through the kitchen. Grandma’s Famous Sweet Potato Butter Cake is more than dessert—it’s a hug in cake form. Moist, buttery, and deeply comforting, this Southern classic has graced holiday tables, Sunday dinners, and cozy gatherings for generations.

Its rich flavor and velvety texture make it a standout among traditional cakes. With hints of cinnamon, nutmeg, and a golden crust that gives way to a tender crumb, it’s the kind of treat that feels like home.

Whether served with whipped cream, a drizzle of glaze, or simply on its own, this cake is a celebration of tradition, love, and the simple joy of baking. One slice, and you’ll understand why it’s a family favorite.

What Is Sweet Potato Butter Cake?

Sweet Potato Butter Cake is a rich, dense cake made with mashed sweet potatoes, butter, and warm spices like cinnamon and nutmeg. It combines the heartiness of a pound cake with the earthy sweetness of sweet potatoes, creating a dessert that’s both indulgent and comforting.

The texture is dense yet tender, with a velvety crumb and a slightly crisp, golden crust. Unlike sweet potato pie, which is custard-based and baked in a crust, this cake is flour-based and baked in a pan—more like a pound cake but with added moisture and flavor from the sweet potatoes.

It’s less airy than sponge cakes and more flavorful than traditional butter cakes, thanks to the spices and natural sweetness of the potatoes. Perfect for fall and winter, it’s a dessert that feels both rustic and refined.

The Story Behind Grandma’s Famous Version

This cake’s roots run deep in Southern kitchens, where sweet potatoes are a staple and butter is never spared. Grandma’s version is legendary not just for its flavor, but for the memories it carries—passed down through generations, baked with love, and served with pride.

What makes her recipe stand out? Extra butter for richness, a perfect balance of spices, and a secret touch of citrus—usually a hint of orange zest—that brightens the flavor and adds depth.

Every slice is a reminder of Sunday dinners, holiday gatherings, and the warmth of family. It’s not just a recipe—it’s a legacy. The kind of cake that’s requested year after year, that disappears quickly from the dessert table, and that always tastes like home.

Choosing the Right Ingredients

Sweet Potatoes: Use orange-fleshed sweet potatoes for their vibrant color and natural sweetness. Roasting them brings out deeper flavor and reduces moisture, making for a richer cake. Avoid boiling, which can make the potatoes watery and dilute the taste.

Butter: Choose unsalted butter to control the salt level. Make sure it’s room temperature for proper creaming with sugar—this step is key to a light, tender crumb.

Spices: A blend of cinnamon, nutmeg, ginger, and a pinch of clove creates warmth and complexity. Adjust to taste, but don’t overpower the sweet potato’s natural flavor.

Optional Flavor Boosters:

• Orange zest adds brightness
• Vanilla extract enhances aroma
• Brown sugar deepens sweetness and adds moisture

Flour & Leavening: Use all-purpose flour for structure. A combination of baking powder and baking soda ensures proper rise and a balanced texture. Sift dry ingredients to avoid clumps and ensure even distribution.

Choosing quality ingredients and balancing flavors is the secret to a cake that’s rich, moist, and unforgettable.

Step-by-Step Baking Guide

1. Prepare the Sweet Potatoes Roast 2 medium sweet potatoes at 400°F (200°C) for 45–60 minutes until soft. Cool, peel, and mash until smooth. You’ll need about 1½ cups.

2. Cream Butter and Sugar In a large bowl, beat 1 cup unsalted butter with 1½ cups sugar until light and fluffy—about 3–5 minutes. This step incorporates air and sets the foundation for a tender cake.

3. Add Eggs and Flavorings Beat in 3 large eggs, one at a time. Add 1 tsp vanilla extract and 1 tsp orange zest. Mix until fully incorporated.

4. Combine Dry Ingredients In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and a pinch of clove.

5. Mix Batter Alternate adding dry ingredients and ½ cup milk to the butter mixture, starting and ending with dry. Fold in mashed sweet potatoes gently. Do not overmix.

6. Bake Grease and flour a bundt or loaf pan. Pour in batter and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean.

7. Cool and Slice Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing for best texture.

Common Mistakes to Avoid

Using watery sweet potatoes—boiling can add excess moisture, making the cake dense and gummy. Roast instead.

Overmixing the batter—this develops gluten and leads to a tough texture. Mix just until combined.

Baking at too high a temperature—this can cause the outside to brown too quickly while the inside remains undercooked. Stick to 350°F (175°C).

Skipping the cooling time—cutting too soon can cause crumbling and uneven texture. Let the cake rest and set before slicing.

Avoid these missteps and you’ll enjoy a cake that’s rich, moist, and perfectly spiced—just like Grandma intended.