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.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger

Wet Ingredients

16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes, cooled (about 4–5 sweet potatoes)
1 cup whole buttermilk

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

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 380
Sugar: 28g
Sodium: 230mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 90mg

Keywords: Southern sweet potato cake, sweet potato dessert, spiced cake, homemade sweet potato cake, holiday desserts, Southern baking