Grandma’s Famous Sweet Potato Butter Cake

Some recipes feel like they have been passed down for generations, and this sweet potato butter cake is one of them. It is the kind of cake that shows up on holiday tables, church suppers, and Sunday afternoons: a golden, tender crumb made with real butter and mashed sweet potatoes, lightly spiced with cinnamon and nutmeg, and drizzled with a sweet vanilla glaze. One bite and it tastes like a family gathering.

Sweet potatoes do more than add color. They make the crumb moist, soft, and naturally sweet, while the butter keeps it rich and tender. The batter comes together in one bowl with a mixer, and the cake bakes in a bundt pan for a pretty finished look. If you love sweet potato pie but want something easier to slice and share, this cake is for you.

Why You’ll Love This Recipe

• Moist, tender crumb thanks to real sweet potatoes
• Rich butter flavor with warm cinnamon, nutmeg, and cloves
• Simple pantry ingredients and no special equipment
• Bakes in a bundt pan for an impressive look without frosting skills
• A cozy fall and holiday dessert that feeds a crowd
• Stays moist for days, so it is perfect to make ahead
• Easy to dress up with glaze, pecans, or whipped cream

It is also a great way to use leftover baked or boiled sweet potatoes after a big meal.

What Does Sweet Potato Butter Cake Taste Like?

This cake tastes buttery and mildly sweet, with the earthy, caramel-like flavor of sweet potato in the background. The spices give it a cozy, bakery-style warmth that reminds many people of pumpkin or carrot cake, but with a smoother, softer crumb. The vanilla glaze adds a sweet finish that sets on top in a thin, crackly layer.

The texture is tender and moist, somewhere between a pound cake and a spice cake. It is sturdy enough to slice cleanly but soft enough to melt in your mouth.

Recipe Overview

• Prep Time: about 25 minutes
• Bake Time: 55 to 65 minutes
• Oven Temperature: 350°F
• Pan: 10-inch bundt pan or a 9×5-inch loaf pan
• Yield: about 16 slices
• Method: Baking

The temperature and bake time follow the published recipe this version is based on. Loaf pans may need a slightly different time, so start checking early.

Ingredients

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For the Cake

• 1 cup (227 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 1 1/2 cups mashed cooked sweet potatoes
• 1 teaspoon vanilla extract
• 2 1/2 cups (312 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup whole milk

For the Glaze

• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Ingredient Notes

Sweet Potatoes

Roast or boil whole sweet potatoes until very tender, then peel and mash them until smooth. Roasting gives a deeper, sweeter flavor and less water, while boiling is faster. Measure after mashing, and let the mash cool so it does not melt the butter in the batter. Canned sweet potato puree can work in a pinch, but avoid pie filling that already contains sugar and spices.

Butter

The name says it all: butter is the star. Use unsalted butter softened to room temperature so it creams properly. It should hold a fingerprint but not look greasy.

Sugar and Eggs

Creaming the sugar with butter until light and fluffy builds the cake’s structure. Add the eggs one at a time so the batter stays smooth.

Flour and Leavening

Spoon the flour into your measuring cup and level it off, or weigh it. The combination of baking powder and baking soda gives lift, and the soda also helps the cake brown nicely.

Spices

Cinnamon, nutmeg, and a small amount of cloves give the cake its classic fall flavor. Use fresh spices if you can, since old ones taste flat.

Milk

Whole milk loosens the batter and keeps the crumb tender. Room-temperature milk blends in more smoothly.

Kitchen Tools You’ll Need

• 10-inch bundt pan or 9×5-inch loaf pan
• Electric hand mixer or stand mixer
• Large and medium mixing bowls
• Potato masher or fork
• Rubber spatula
• Measuring cups and spoons, or a kitchen scale
• Toothpick or cake tester
• Wire cooling rack
• Small bowl and whisk for the glaze

Substitutions and Variations

These ideas are optional and are not part of the base recipe. For your first cake, I recommend following the recipe as written.

• Loaf pan: Bake in a 9×5-inch loaf pan and check for doneness a little earlier.
• Chopped pecans: Fold in 1/2 cup of toasted pecans for crunch.
• Brown sugar: Replace part of the granulated sugar with brown sugar for deeper flavor.
• Cream cheese frosting: Skip the glaze and spread a tangy cream cheese frosting over the cooled cake.
• Maple glaze: Replace some of the milk in the glaze with maple syrup.
• Ginger: A pinch of ground ginger adds extra warmth.
• Powdered sugar only: Dust the cake with powdered sugar instead of glazing it.

How to Make Sweet Potato Butter Cake

This cake follows the familiar creaming method: beat the butter and sugar, add the eggs and sweet potatoes, then alternate the dry ingredients with the milk. The most important steps are creaming well, mixing gently once the flour goes in, and letting the cake cool completely before glazing.

Step-by-Step Instructions

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1. Preheat the oven to 350°F. Generously grease and flour a 10-inch bundt pan, or a 9×5-inch loaf pan, making sure to coat every crevice.
2. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Beat in the mashed sweet potatoes and vanilla until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Add the dry ingredients to the batter in two or three additions, alternating with the milk, and mix on low speed just until combined.
6. Spoon the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and let it cool completely.
9. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the vanilla until smooth, adding more milk a teaspoon at a time if needed. Drizzle over the cooled cake and let it set.

Tips for Success

• Mash the sweet potatoes smooth. Lumps leave stringy bits in the cake.
• Cool the mash first. Warm sweet potato can soften the butter and make the batter greasy.
• Cream thoroughly. Several minutes of beating gives a lighter crumb.
• Do not overmix. Stop as soon as no flour streaks remain.
• Prepare the pan well. Grease and flour every ridge of a bundt pan so the cake releases cleanly.
• Test in more than one spot. Dense cakes can be done at the edges before the center.
• Tent with foil if needed. Cover loosely if the top browns too fast.
• Glaze only when cool. A warm cake melts the glaze.

How to Know It’s Done

The cake is done when the top is deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Sweet potato cakes are dense and moist, so a toothpick may look a little damp even when the cake is done, but it should not have wet batter on it. Start checking at 55 minutes and add 5 minutes at a time if needed, up to about 65 minutes.

What to Serve With Sweet Potato Butter Cake

The cake is lovely on its own, and it works well with a few simple pairings:

• A cup of hot coffee, chai, or tea
• Whipped cream with a pinch of cinnamon
• A scoop of vanilla or butter pecan ice cream
• Toasted pecans on the side

For a Southern dessert table, add Southern Sweet Potato Pone and Never Fail Pound Cake.

Storage Instructions

Store the glazed cake, covered, at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week and bring slices to room temperature before serving. The cake keeps its moisture well, and many people think it tastes even better the next day. These storage times are general guidelines for butter cakes with sweet potatoes.

Freezing Instructions

This cake freezes well. Wrap the unglazed, fully cooled cake or individual slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze before serving. This is general freezing guidance, not a tested instruction from the original recipe.

Common Mistakes

• Using wet sweet potatoes. Excess water makes the cake gummy. Drain and mash well.
• Using cold butter or eggs. The batter will not cream smoothly.
• Overmixing the batter. It makes the cake tough.
• Underbaking. A dense batter needs the full bake time.
• Skipping the pan prep. A bundt cake can stick and tear.
• Glazing while warm. The glaze runs off and turns thin.
• Using sweetened canned yams. They add extra sugar and syrup.

Frequently Asked Questions

How many sweet potatoes do I need?

You need 1 1/2 cups of mashed sweet potato, which is typically about 2 medium sweet potatoes. Roast or boil them first and measure after mashing.

Can I use canned sweet potatoes?

You can use plain canned sweet potato puree, drained and mashed. Avoid pie filling or sweetened yams in syrup.

Can I bake this in a loaf pan?

Yes. Use a 9×5-inch loaf pan and begin checking for doneness a little earlier than the bundt time.

Why is my cake dense?

Overmixing, too much flour, or cold ingredients can make the cake heavy. Measure the flour carefully and mix gently after the dry ingredients go in.

Can I make it without the glaze?

Yes. The cake is delicious plain or dusted with powdered sugar.

Is this the same as sweet potato pie?

No. It is a cake with a buttery, tender crumb, while sweet potato pie is a custard-style filling in a crust.

Can I make it ahead?

Yes. It keeps well for several days and freezes beautifully, so it is excellent for holidays.

Recipe Background

Sweet potatoes have a long history in Southern and American home cooking, where they appear in everything from pies to casseroles to breads. Cakes made with sweet potatoes became popular because the vegetable adds moisture, natural sweetness, and a beautiful golden color, much like carrots or pumpkin do in other classic cakes.

Butter cakes, with their rich, simple crumb, are some of the most beloved family recipes, often handed down on index cards. This version follows a popular home-baking formula with the familiar creaming method, warm spices, and a simple vanilla glaze, and it reflects the kind of cozy, generous baking that fills a kitchen on holidays.

Conclusion

This sweet potato butter cake is moist, buttery, and full of warm spice, the kind of dessert that gets requested year after year. It is simple enough for a weeknight and special enough for the holidays. Bake one this weekend, drizzle it with glaze, and share a slice with someone you love. Happy baking!

More Delicious Recipes You’ll Love

• Grandma’s Southern Sweet Potato Pound Cake
• Southern Sweet Potato Cake
• Sweet Potato Caramel Poke Cake
• Irresistibly Moist Flourless Sweet Potato Cake
• Super-moist Butter Cake

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Nutritional Information

Nutrition is an approximate estimate per slice (16 slices, including glaze), calculated from standard ingredient values. Actual numbers will vary with the size of your sweet potatoes and the brands you use.

Nutrient	Amount per Serving
Calories	342
Carbohydrates	52g
Protein	4g
Fat	13g
Saturated Fat	8g
Cholesterol	78mg
Sodium	204mg
Fiber	1g
Sugar	34g

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