I remember the first time I pulled this cake out of the oven. My entire kitchen was wrapped in the warm, buttery perfume of caramelized sweet potato and brown sugar—it smelled like a hug from my grandma, even though this recipe came to me from a dear friend. That first slice, impossibly moist and tender with a rich, spiced flavor, was an instant revelation. It wasn’t just cake; it was a feeling of home, of comfort, of something truly special worth sharing. Now, it’s the dessert I make whenever I want to impress or simply treat my family, and I’m so excited to walk you through it.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup mashed, cooked sweet potato (about 1 large potato)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup buttermilk, at room temperature
Let’s talk about a few key players here. First, softened butter is non-negotiable. I’ve tried rushing this with slightly cold butter, and your batter will never achieve that light, fluffy creaminess. Take the time to let it truly soften on the counter. For the sweet potato, I roast mine whole until fork-tender—it concentrates the flavor so much better than boiling. Don’t use canned; the texture and taste are different. And please, don’t skip the buttermilk. Its acidity reacts with the baking soda for a perfect rise and adds a subtle tang that cuts the sweetness. If you’re in a pinch, you can make a DIY buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.(See the next page below to continue…)