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A golden slice of sweet potato butter cake with a moist crumb, topped with a buttery glaze and served on a vintage plate.

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

Grandma’s Famous Sweet Potato Butter Cake is a treasured Southern dessert that’s rich, moist, and full of old-fashioned flavor. Made with mashed sweet potatoes, warm spices, and plenty of butter, this cake bakes up tender with a melt-in-your-mouth texture. A buttery glaze seeps into every bite, making it even more irresistible. Perfect for holidays, Sunday dinners, or whenever you’re craving a taste of home, this recipe is a true family heirloom that never goes out of style.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 hours
Course Brunch, Dessert
Cuisine butter cake, Comfort Food, Holiday Baking, Soul Food, Southern / American, Southern dessert, sweet potato cake
Servings 14 slices
Calories 350 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring Cups and Spoons
  • Whisk
  • Rubber spatula
  • Bundt or loaf pan
  • Wire rack
  • Oven

Ingredients
  

  • 1½ cups mashed roasted sweet potatoes (about 2 medium)
  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • Pinch of ground clove
  • ½ tsp salt
  • ½ cup milk (or buttermilk)

Instructions
 

  • Roast the Sweet Potatoes Preheat oven to 400°F (200°C). Roast whole sweet potatoes for 45–60 minutes until soft. Cool, peel, and mash until smooth.
  • Cream Butter and Sugar In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
  • Add Eggs and Flavorings Beat in eggs one at a time. Add vanilla and orange zest.
  • Mix Dry Ingredients In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  • Combine and Fold Alternate adding dry ingredients and milk to the butter mixture. Fold in mashed sweet potatoes. Mix until just combined.
  • Bake Grease and flour a bundt or loaf pan. Pour in batter and smooth the top. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick comes out clean.
  • Cool and Serve Let cool in pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

  • Roast sweet potatoes for richer flavor and less moisture
  • Don’t overmix—this keeps the crumb tender
  • Add chopped pecans or walnuts for texture
  • Top with cream cheese or maple glaze for extra indulgence
  • Store at room temp for 3 days or refrigerate for 5 days
  • Freeze tightly wrapped slices for up to 2 months
  • Great for mini loaves or cupcakes (adjust bake time to 25–35 minutes)
Keyword butter cake, Comfort Food, holiday baking, Southern dessert, sweet potato cake