If you’ve ever wondered how to capture the warm, cozy flavors of the South in a single dessert, this Southern Sweet Potato Cake Recipe is your answer. This cake is a tender, moist masterpiece bursting with the natural sweetness of cooked sweet potatoes and infused with aromatic spices like cinnamon and ginger. The texture is rich and fluffy, yet perfectly balanced with the subtle tang of buttermilk, making every forkful a nostalgic bite of comfort and joy. Whether you’re baking for a holiday table or an everyday treat, this cake promises to become a beloved favorite in your kitchen.

Southern Sweet Potato Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Southern Sweet Potato Cake Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the cake’s luscious texture, warm flavor, and inviting color. You’ll find that with common pantry staples combined with fresh sweet potatoes, you’ll create something truly extraordinary.

2 1/2 cups all-purpose flour: Provides the structure and foundation for the cake’s tender crumb.
2 teaspoons baking soda: Helps the cake rise and adds lightness.
2 teaspoons baking powder: Works alongside baking soda to give the perfect fluffy texture.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1 tablespoon ground cinnamon: Brings a warm, comforting aroma that’s classic to Southern baking.
1 tablespoon ground ginger: Adds a hint of spice that perfectly complements the sweet potato.
16 tablespoons (2 sticks) unsalted butter, room temperature: Adds richness and moisture, ensuring the cake stays soft.
2 cups granulated sugar: Sweetens without overpowering the natural sweetness of the potatoes.
3 large eggs, lightly beaten: Bind the ingredients and add structure.
1 tablespoon vanilla extract: Infuses a subtle sweetness and depth of flavor.
2 1/2 cups mashed cooked sweet potatoes, cooled: The star ingredient that gives the cake its distinctive flavor and moist texture.
1 cup whole buttermilk: Adds tenderness and a slight tang that balances the sweetness beautifully.

How to Make Southern Sweet Potato Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350 degrees Fahrenheit to get it nice and ready for baking. Butter and flour two 9-inch round cake pans thoroughly—it’s key to prevent sticking. For extra insurance, line the bottoms with baking parchment and butter those as well. This double-layer protection will make sure your cake layers come out clean and perfect every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. This mix of dry ingredients infuses the entire cake with its characteristic warmth and ensures the cake rises evenly while the spices fully distribute in every bite.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high speed for 4 to 5 minutes. You want it creamy and light, almost fluffy. Don’t forget to scrape down the sides of your bowl at least twice to make sure everything blends seamlessly. This step is crucial to incorporate air, giving your cake that wonderful lightness.

Step 4: Add Eggs, Vanilla, and Sweet Potatoes

Gradually add the lightly beaten eggs, beating on medium-high for another 1 to 2 minutes until the mixture is fluffy. Again, scrape down the bowl as needed. Follow with the vanilla extract and the cooled mashed sweet potatoes, beating until smooth. Scraping down the bowl here ensures every bit of that sweet potato goodness is fully mixed in, creating a beautiful, consistent batter.

Step 5: Combine Dry Ingredients and Buttermilk

Now comes the magic of alternating additions: add the dry ingredient mix to the butter and sweet potato batter in thirds, alternating with the buttermilk. Beat on low speed just until incorporated after each addition to avoid overmixing, which could toughen the cake. Don’t forget to scrape the bowl regularly—this keeps your batter even and lovely.

Step 6: Bake Your Sweet Potato Cake

Divide the batter evenly between your prepared pans. Pop them into your preheated oven and bake for 35 to 45 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes before turning them out onto a rack to cool completely. Patience here means your cake will slice beautifully without falling apart.

How to Serve Southern Sweet Potato Cake Recipe

Garnishes

Serve your Southern Sweet Potato Cake with a light dusting of powdered sugar or a drizzle of warm caramel sauce for an extra touch of sweetness. A dollop of whipped cream or a sprinkle of toasted pecans adds both texture and visual appeal. These simple garnishes complement the cake without stealing the spotlight from its starring flavor.

Side Dishes

This cake pairs wonderfully with a cup of rich coffee or spicy chai tea, making it a perfect afternoon treat. For an indulgent dessert plate, add some vanilla bean ice cream or a scoop of cool cream cheese frosting on the side. The creamy pairing balances the cake’s warm spices exquisitely.

Creative Ways to Present

Slice the cake into rectangles and serve it as part of a dessert platter with seasonal fresh fruit like sliced pears or figs. You could also cut the cake into mini squares, skewer them on decorative picks, and serve as bite-sized party treats. Presentation is all about turning this rustic Southern classic into a star of your table, however you choose to share it.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store in an airtight container. Keep it in the refrigerator for up to 4 days. Chilling actually helps the flavors meld together even more, so the cake can taste just as delightful (if not more so) the next day.

Freezing

Southern Sweet Potato Cake Recipe freezes beautifully. Wrap individual slices or whole layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor retention.

Reheating

To enjoy the cake warm, reheat slices gently in the microwave for about 20-30 seconds or warm in a low oven (300 degrees Fahrenheit) wrapped in foil for 10-15 minutes. This brings back that freshly baked feel and soft texture, letting you savor every tender bite once again.

FAQs

Can I use canned sweet potatoes instead of fresh ones?

While fresh cooked sweet potatoes offer the best flavor and texture, you can substitute canned sweet potatoes in a pinch. Just be sure to drain and mash them well to avoid extra moisture that might affect the cake’s texture.

Is this cake gluten-free?

This Southern Sweet Potato Cake Recipe calls for all-purpose flour, so it is not gluten-free as is. However, you can experiment with gluten-free flour blends—just keep in mind that texture and rise might vary slightly.

Can I make this cake dairy-free?

You can swap the butter for a dairy-free alternative and use a plant-based milk mixed with a teaspoon of vinegar in place of buttermilk. The flavor will still be delicious, though the texture might be a touch different.

What is the best way to cook sweet potatoes for this cake?

The best method is to bake or boil the sweet potatoes until very tender, then mash them smooth and allow them to cool completely before using. This avoids excess moisture and keeps the cake batter consistent.

Can I turn this cake into cupcakes?

Absolutely! Use a cupcake pan and fill each liner about two-thirds full. Bake at 350 degrees Fahrenheit for approximately 20-25 minutes, or until a toothpick comes out clean. Cupcakes are a fun way to share this Southern favorite in bite-sized portions.

Final Thoughts

There’s something truly magical about this Southern Sweet Potato Cake Recipe that feels like a warm hug in dessert form. It brings the best of Southern charm right to your kitchen, blending simple ingredients into a moist, flavorful cake that’s perfect for any occasion. I wholeheartedly encourage you to give this recipe a try—you’ll find it’s not only easy to make but guaranteed to become a treasured classic on your baking list.

Southern Sweet Potato Cake Recipe

★★★★★

5.3 from 17 reviews

Author: Charlotte
Total Time: 1 hour 10 minutes
Yield: Two 9-inch cakes (serves 12–16 slices) 1x
Diet: Vegetarian

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Description

This classic Southern Sweet Potato Cake is a moist and spiced dessert perfect for any occasion. Featuring mashed sweet potatoes combined with warm cinnamon and ginger spices, this cake has a rich buttery texture and a tender crumb. It’s a delightful way to enjoy the natural sweetness and creamy texture of sweet potatoes in a delicious cake form.

Instructions

Prepare pans: Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then line the bottoms with baking parchment paper. Butter the parchment as well to ensure the cakes release easily after baking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Set this mixture aside for later.
Cream butter and sugar: Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar on medium-high speed for 4-5 minutes until the mixture is creamy and fluffy. Scrape down the sides of the bowl at least twice during this process to ensure even mixing.
Add eggs and flavorings: Gradually add the lightly beaten eggs to the butter mixture, continuing to beat on medium-high for 1-2 minutes until well incorporated and fluffy. Add the vanilla extract and the cooled mashed sweet potatoes, beating until smooth. Be sure to scrape down the bowl as needed for even mixing.
Combine dry and wet ingredients: Add the dry flour mixture to the wet sweet potato mixture in three parts, alternating with the buttermilk. Beat on low speed just until all ingredients are combined. Avoid overmixing by scraping down the bowl as needed.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Place both pans in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then invert the cakes onto cooling racks and let them cool completely before frosting or serving.

Notes

Ensure sweet potatoes are well-mashed and cooled to avoid melting the butter during mixing.
Scraping down the bowl during mixing is crucial for an evenly textured batter.
You can roast or boil sweet potatoes before mashing; roasting gives more sweetness and flavor.
This cake pairs wonderfully with cream cheese frosting or a simple dusting of powdered sugar.
Make sure not to overmix once the flour is added to keep the cake tender and light.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American