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.

Ingredients

Scale

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

Instructions

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.
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.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine.
Combine Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the batter is smooth and uniform.
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.
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.
Pour Batter into Pan: Transfer the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
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.
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.
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.
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