This Sweet Potato Butter Cake is everything I love about fall baking—rich, buttery, and full of warm, cozy flavor.
It’s super soft with a deep golden color and a subtle sweetness from mashed sweet potatoes.
If you’ve never baked with sweet potatoes before, this is the perfect place to start.
You get a moist, melt-in-your-mouth crumb with just the right touch of spice.
It’s a little bit Southern, a little bit classic pound cake, and totally irresistible.=
Why I Love This Recipe
I first had a version of this cake at a friend’s fall potluck. It was still warm, sliced thick, and served with a scoop of vanilla ice cream. I was hooked after the first bite. I’ve made it more times than I can count, and now it’s a staple for every cool-weather get-together.
- So soft and buttery inside
- Simple pantry ingredients + sweet potatoes
- Can be made ahead
- Travels well for potlucks and holidays
- Pairs perfectly with whipped cream or ice cream
Makes: 10–12 slices
Total Time: 1 hour 25 minutes
What You’ll Need
- 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup whole milk
Pro Tips
- Roast the sweet potato instead of boiling—it brings out more flavor and keeps the mash from getting watery.
- Use room temperature eggs and butter for the smoothest batter.
- Don’t overmix after adding flour—mix just until combined to keep the cake tender.
- Line your loaf pan with parchment for easy removal.
- This cake tastes even better the next day.
Tools Required
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×5 loaf pan
- Cooling rack
- Parchment paper
Substitutions and Variations
- Swap whole milk for buttermilk for a tangy depth.
- Add chopped pecans or walnuts to the batter for crunch.
- Use pumpkin puree instead of sweet potato for a twist.
- Add orange zest for a citrusy lift.
Make Ahead Tips
- You can roast and mash the sweet potato up to 3 days ahead. Store it in an airtight container in the fridge.
- The baked cake keeps well for up to 3 days at room temp, tightly wrapped.
Instructions
Step 1: Roast and mash the sweet potato
Preheat your oven to 400°F. Wash and dry 1 large sweet potato. Prick it with a fork and roast directly on the oven rack for about 45–50 minutes, until soft. Let it cool, then scoop out the flesh and mash until smooth. Measure out 1 cup for the recipe.
Step 2: Cream butter and sugar
In a large mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using a hand mixer until light and fluffy, about 3 minutes.
Step 3: Add eggs and vanilla
Add 4 large eggs, one at a time, mixing well after each. Then mix in 2 teaspoons vanilla extract.
Step 4: Add mashed sweet potato
Mix in the 1 cup of mashed sweet potato until completely smooth and well combined.
Step 5: Combine dry ingredients
In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
Step 6: Mix dry and wet
Add the dry ingredients to the wet mixture in 2 batches, alternating with ¼ cup whole milk. Mix just until combined—do not overmix.
Step 7: Pour into pan and bake
Grease and line a 9×5 loaf pan with parchment paper. Pour in the batter and smooth the top. Bake at 350°F for 55–65 minutes or until a toothpick comes out clean.
Step 8: Cool and serve
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.
Leftovers & Storage
- Store in an airtight container at room temp for up to 3 days.
- Refrigerate up to 1 week. Bring to room temp before serving.
- Freeze slices wrapped in plastic wrap and foil for up to 3 months.
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally high in moisture and sugars. When baked into a butter cake, they add softness and a rich, smooth texture. The sugars help caramelize the crust while the starches keep it tender. Creaming butter and sugar creates tiny air pockets that give the cake lift without making it dry.
Common Mistakes
- Using cold butter or eggs—this keeps the batter from blending well.
- Overmixing after adding flour—makes the cake dense.
- Not measuring mashed sweet potato—too much can throw off the texture.
- Baking at too high a temp—dries out the cake.
What to Serve With
- Whipped cream or vanilla ice cream
- Warm caramel drizzle
- A cup of chai or black coffee
- Toasted pecans on top for crunch
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s 100% sweet potato with no added sugar or spices.
Can I bake this in a bundt pan?
Yes! It may bake a bit faster—start checking at 45 minutes.
Can I make it dairy-free?
Use dairy-free butter and almond or oat milk. It’ll still be rich and moist.
Can I add frosting?
Totally! A cream cheese glaze or brown butter glaze would be amazing.
