Description
Grandma’s Famous Sweet Potato Butter Cake is a moist, flavorful classic dessert that combines the natural sweetness of mashed sweet potatoes with warm spices and a rich buttery glaze. This nostalgic cake, baked to golden perfection, is perfect for holidays, family gatherings, or whenever you crave a comforting sweet treat.
Ingredients
Scale
Cake
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup whole milk or buttermilk
Glaze
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Stir in 1 teaspoon of vanilla extract for flavor.
- Mix in Sweet Potatoes: Incorporate 2 cups of mashed cooked sweet potatoes until the batter is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg to evenly distribute the leavening agents and spices.
- Alternate Dry and Wet Ingredients: Add the flour mixture to the wet ingredients alternately with 1/2 cup milk or buttermilk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Prepare Glaze: While the cake is baking, melt 1/2 cup unsalted butter with 1 cup granulated sugar and 1/4 cup water in a saucepan. Bring to a boil, then simmer for 2–3 minutes while stirring continuously. Remove from heat and stir in 1 teaspoon vanilla extract to complete the glaze.
- Poke Holes and Pour Glaze: While the cake is still warm, poke holes all over the surface with a skewer or toothpick. Slowly pour the butter glaze over the cake, allowing it to soak in for maximum moisture and flavor.
- Cool and Serve: Let the cake cool in the pan. If using a Bundt pan, invert the cake onto a plate before serving. If baked in a 9×13 pan, slice and serve directly.
Notes
- For best results, use cooked and well-mashed sweet potatoes to ensure a smooth cake texture.
- You can substitute buttermilk for whole milk to add tanginess and tenderness.
- Be careful not to overmix the batter once the flour is added to maintain cake fluffiness.
- The glaze soaks into the cake, adding extra moisture and sweetness—do not skip this step.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat individual slices gently to enjoy a warm cake experience.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sweet Potato Cake, Butter Cake, Classic Dessert, Moist Cake, Holiday Cake, Spiced Cake, Grandma’s Recipe
