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.

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 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 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.
Add eggs: Incorporate eggs one at a time into the butter and sugar mixture, mixing well after each addition to create a smooth batter.
Mix in wet ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth and homogenous.
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.
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.
Prepare to bake: Pour the batter into the prepared pan and smooth out the top with a spatula for even baking.
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.
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.
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.
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 (9x13-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