Grandma’s Famous Sweet Potato Butter Cake Recipe

Introduction

Grandma’s Famous Sweet Potato Butter Cake is a moist, flavorful dessert perfect for cozy gatherings and special occasions. With warm spices and a rich buttery texture, this cake highlights the natural sweetness of sweet potatoes in every bite.

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 the 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 the softened butter and sugar together until light and fluffy, about 2–3 minutes. Scrape down the 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 the mixture is smooth.
5. Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing for a tender cake.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Bake in the 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 the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
10. Step 10: For the optional glaze, melt butter in a small saucepan. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
11. Step 11: Slice and serve your delicious sweet potato butter cake.

Tips & Variations

• Use canned sweet potato puree if you’re short on time—just make sure it’s well drained and not overly watery.
• Add chopped pecans or walnuts to the batter for extra texture and nutty flavor.
• For a dairy-free version, substitute butter with coconut oil and sour cream with a dairy-free yogurt.
• Spices like ginger or cloves can be added to deepen the warm flavor profile.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let it come to room temperature before serving for the best flavor. The glazed cake can be gently warmed in the microwave for 10-15 seconds before serving.

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 work well. Make sure to drain them thoroughly to avoid making the batter too wet.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Adjust moisture levels if needed and check for doneness as baking times may vary slightly.

Grandma’s Famous Sweet Potato Butter Cake Recipe

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★★★★★

4.5 from 105 reviews

• Author: Hugo
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

Grandma’s Famous Sweet Potato Butter Cake is a moist and flavorful dessert that combines rich butter, creamy mashed sweet potatoes, and warm spices like cinnamon and nutmeg. Perfectly tender with a hint of sweetness, this cake can be topped with an optional buttery glaze for added decadence, making it a cherished treat for family gatherings or holiday 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 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 until light and fluffy, which should take about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add eggs: Incorporate eggs one at a time into the butter and sugar mixture, mixing well after each addition to create a smooth batter.
4. Mix in wet ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth and homogenous.
5. Combine 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. Blend dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
7. Prepare to bake: Pour the batter into the prepared pan and smooth out the top with a spatula for even baking.
8. Bake the cake: Bake the cake in the preheated oven. For a 9×13-inch pan, bake for 40–45 minutes. If using a bundt pan, bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
9. Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely to room temperature.
10. Prepare optional glaze: Melt the butter in a small saucepan over low heat. Whisk in the powdered sugar, milk (start with 1 tablespoon and add more if needed for consistency), and vanilla extract until smooth and pourable.
11. Glaze and serve: Drizzle the glaze over the cooled cake, slice, and serve.

Notes

• Ensure butter is softened at room temperature for easier creaming with sugar.
• Overmixing batter after adding flour can lead to a dense cake; mix until just combined.
• Sweet potatoes should be cooked and mashed without lumps for the best texture.
• Use whole or 2% milk as indicated; substituting with skim milk may affect moisture slightly.
• The glaze is optional but adds a lovely complimentary sweetness and moisture.
• Store leftover cake wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 45 minutes (9×13-inch pan) to 60 minutes (bundt pan)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sweet potato cake, butter cake, holiday dessert, moist cake, spiced cake, homemade cake