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Fascinating Recipes

Sweet Potato Butter Cake

This sweet potato butter cake is soft, moist, and full of warm spices. Made with real butter and naturally sweet mashed sweet potatoes, it's a comforting, old-fashioned dessert perfect for fall, holidays, or everyday baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed sweet potatoes (cooked and cooled)
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 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 buttermilk

Equipment

  • mixing bowls
  • electric mixer
  • 9x13-inch baking pan
  • spatula
  • wire rack

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking pan.
  2. Cream butter and sugar until light and fluffy, about 3–4 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in mashed sweet potatoes and vanilla extract until smooth.
  5. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Add dry ingredients in batches alternating with buttermilk. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 30–35 minutes until a toothpick inserted comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
  10. Serve plain, with powdered sugar, or whipped cream.

Notes

Use fully cooled mashed sweet potatoes to avoid curdling the batter. Make sure butter is softened, not melted, for proper creaming. Do not overmix once flour is added to keep the cake tender. You can substitute buttermilk by mixing milk with a little vinegar. Store at room temperature for 3 days or refrigerate up to 5 days.