This Southern sweet potato cake is an irresistible treat packed with warm spices, moist layers, and the subtle sweetness of sweet potatoes. It’s the perfect dessert for fall gatherings, holiday celebrations, or just because you’re craving something comforting and homemade.
The first time I baked this cake, it instantly became a family favorite. I remember bringing it to a potluck, and everyone kept asking for the recipe! It’s a classic Southern dessert that combines the earthy goodness of sweet potatoes with the rich flavors of cinnamon and ginger.
Trust me, once you try it, you’ll want to make it for every special occasion or even just a cozy weekend at home.
What’s Inside This Recipe?
Ingredients for Southern Sweet Potato Cake
This recipe uses simple pantry staples and a few fresh ingredients to create a flavorful and moist cake. Here’s what you’ll need:
- 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
- 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
For best results, make sure your sweet potatoes are fully cooked and cooled before mashing. You can bake, boil, or steam them—whatever works best for you!
How to Make Southern Sweet Potato Cake
Baking this sweet potato cake is easier than you might think. Follow these step-by-step instructions, and you’ll have a show-stopping dessert in no time.
1. Prepare the Cake Pans
Preheat your oven to 350°F. Butter and flour two 9-inch round cake pans to prevent sticking. Line the bottoms with baking parchment, then butter the parchment as well for extra insurance.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. This step ensures all the dry ingredients are evenly distributed. Set the bowl aside.
3. Cream the Butter and Sugar
Using a stand mixer or handheld mixer, beat the butter and sugar on medium-high speed for 4-5 minutes until the mixture is light and creamy. Be sure to stop and scrape down the sides of the bowl a few times to make sure everything is well incorporated.
4. Add the Eggs and Sweet Potatoes
Gradually add the beaten eggs to the butter mixture, beating on medium-high speed for 1-2 minutes until fluffy. Scrape down the bowl as needed. Next, mix in the vanilla extract and mashed sweet potatoes until smooth.
5. Combine Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just incorporated—be careful not to overmix. Scrape down the bowl one last time to ensure everything is well blended.
6. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
7. Cool the Cakes
Let the cakes cool in their pans for about 10 minutes. Then, carefully invert them onto a wire rack and let them cool completely before frosting or serving.
How to Serve Southern Sweet Potato Cake
- This cake is delicious on its own, but if you want to take it to the next level, a cream cheese frosting pairs beautifully with the warm spices and sweet potato flavor.
- You can also dust it with powdered sugar for a simple but elegant finish.
- For a festive touch during holidays, consider decorating the top with candied pecans or a drizzle of caramel sauce.
- Serve it as the grand finale to your dinner, or bring it to a fall potluck—it’s guaranteed to impress!
Storing and Enjoying Leftovers
- To store leftover sweet potato cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to a week.
- You can also freeze unfrosted cake layers for up to 3 months just wrap them well and thaw before serving.
- When reheating, let the cake come to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Top Tips for Customizing Your Southern Sweet Potato Cake
- Add nuts for texture: Stir in 1/2 cup of chopped pecans or walnuts into the batter for a bit of crunch.
- Swap the spices: If you love nutmeg or cloves, feel free to add a pinch to the dry ingredients for extra warmth.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Try a pound cake version: For a denser texture, bake the batter in a bundt pan and adjust the cooking time to about 50-60 minutes.
Your Questions About Southern Sweet Potato Cake Answered
Can I use canned sweet potatoes instead of fresh?
Yes! If you’re short on time, canned sweet potatoes or yams (not candied ones) work well. Drain them thoroughly before mashing.
What’s the best way to cook sweet potatoes for this cake?
Baking sweet potatoes in the oven is my favorite method—it brings out their natural sweetness. Simply roast them at 400°F for about 45-60 minutes until tender.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost right before serving.
Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Sweet, moist, and full of Southern charm
This Southern sweet potato cake is everything you want in a fall dessert warm, spiced, moist, and utterly delicious. Whether you’re serving it for a holiday feast or just treating yourself, it’s sure to be a hit. I can’t wait for you to try it!
If you do, let me know how it turns out in the comments below. Share your photos and tag WandaRecipes.com on social media—I’d love to see your creations!
And if you’re looking for more comforting desserts, check out my sweet potato pound cake or holiday pies for more inspiration.
Happy baking!
Southern Sweet Potato Cake
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
- 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 the Cake Pans
- Preheat your oven to 350°F. Butter and flour two 9-inch round cake pans to prevent sticking. Line the bottoms with baking parchment, then butter the parchment as well for extra insurance.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. This step ensures all the dry ingredients are evenly distributed. Set the bowl aside.
Cream the Butter and Sugar
- Using a stand mixer or handheld mixer, beat the butter and sugar on medium-high speed for 4-5 minutes until the mixture is light and creamy. Be sure to stop and scrape down the sides of the bowl a few times to make sure everything is well incorporated.
Add the Eggs and Sweet Potatoes
- Gradually add the beaten eggs to the butter mixture, beating on medium-high speed for 1-2 minutes until fluffy. Scrape down the bowl as needed. Next, mix in the vanilla extract and mashed sweet potatoes until smooth.
Combine Wet and Dry Ingredients
- With the mixer on low speed, add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just incorporated—be careful not to overmix. Scrape down the bowl one last time to ensure everything is well blended.
Bake the Cakes
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the Cakes
- Let the cakes cool in their pans for about 10 minutes. Then, carefully invert them onto a wire rack and let them cool completely before frosting or serving.
Notes
- Add nuts for texture: Stir in 1/2 cup of chopped pecans or walnuts into the batter for a bit of crunch.
Swap the spices: If you love nutmeg or cloves, feel free to add a pinch to the dry ingredients for extra warmth.
Make it gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Try a pound cake version: For a denser texture, bake the batter in a bundt pan and adjust the cooking time to about 50-60 minutes.
