Grandma’s Famous Sweet Potato Butter Cake Recipe

Introduction

Grandma’s Famous Sweet Potato Butter Cake is a moist, flavorful dessert that perfectly blends the warmth of spices with the sweetness of tender sweet potatoes. This classic cake is easy to make and offers a comforting treat for any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)
• ½ cup sour cream (room temperature)
• ¼ cup milk (whole or 2%)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Optional Glaze:

• 4 tablespoons (½ stick) unsalted butter, melted
• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan.
2. Step 2: In a large bowl, beat softened butter and sugar together until light and fluffy, about 2–3 minutes. Scrape sides as needed.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in mashed sweet potatoes, sour cream, milk, and vanilla extract until smooth.
5. Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Step 6: Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
7. Step 7: Pour batter into prepared pan and smooth the top with a spatula.
8. Step 8: Bake in a 9×13-inch pan for 40–45 minutes or in a bundt pan for 50–60 minutes, until a toothpick inserted in the center comes out clean.
9. Step 9: Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the glaze (optional), melt butter in a small saucepan. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.
11. Step 11: Slice and serve.

Tips & Variations

• Use leftover baked or roasted sweet potatoes for added flavor and convenience.
• For a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.
• Add chopped pecans or walnuts to the batter for a pleasant crunch.
• Replace the glaze with a cream cheese frosting for a richer topping.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week. Reheat slices gently in the microwave for about 10-15 seconds for a warm treat. If glazed, refrigeration helps preserve the glaze’s freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used. Make sure to drain them well and mash thoroughly before adding to the batter for best texture.

What should I do if my cake turns out dry?

To prevent dryness, avoid overbaking and do not overmix the batter. You can also add the optional glaze or a drizzle of honey to add moisture when serving.

Grandma’s Famous Sweet Potato Butter Cake Recipe

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★★★★★

4.6 from 107 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Grandma’s Famous Sweet Potato Butter Cake is a moist, spiced cake that combines the natural sweetness of mashed sweet potatoes with the richness of butter and a touch of cinnamon and nutmeg. Topped with an optional luscious vanilla glaze, this classic dessert is perfect for cozy family gatherings and year-round celebrations.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)
• ½ cup sour cream (room temperature)
• ¼ cup milk (whole or 2%)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Optional Glaze

• 4 tablespoons (½ stick) unsalted butter, melted
• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to ensure the cake doesn’t stick.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed for even mixing.
3. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine.
4. Combine Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the batter is smooth and uniform.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
6. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently and just until combined. Avoid overmixing to keep the cake tender.
7. Pour Batter into Pan: Transfer the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
8. Bake the Cake: Bake in the preheated oven for 40–45 minutes if using a 9×13-inch pan, or 50–60 minutes for a bundt pan. Test doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Cake: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, preventing sogginess on the bottom.
10. Prepare Glaze (Optional): Melt butter in a small saucepan over low heat. Remove from heat and whisk in powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the cooled cake evenly.
11. Serve: Slice the cake and serve as a delightful dessert or snack.

Notes

• The cake can be baked in either a 9×13-inch pan or a bundt pan; baking times vary accordingly.
• Do not overmix the batter once the dry ingredients are added to ensure a soft crumb.
• The optional glaze adds extra sweetness and moisture but can be omitted for a less sweet option.
• Make sure the sour cream is at room temperature to integrate properly into the batter.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sweet potato cake, butter cake, spiced cake, homemade dessert, traditional cake, sweet potato dessert