Grandma’s Famous Sweet Potato Butter Cake Recipe

Introduction

Grandma’s Famous Sweet Potato Butter Cake is a moist, flavorful dessert that combines the natural sweetness of sweet potatoes with warm spices. This comforting cake is perfect for any occasion and can be topped with a simple, sweet glaze for an extra touch of indulgence.

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 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 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 fresh mashed sweet potatoes for the best flavor; canned sweet potatoes can alter the texture.
• For a nutty twist, add ½ cup chopped pecans or walnuts to the batter before baking.
• If you prefer a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.
• To enhance the spice flavor, add a pinch of ground cloves or ginger along with cinnamon and nutmeg.

Storage

Store the cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If glazed, keep it covered to prevent the glaze from drying out. Reheat slices gently in the microwave for about 15 seconds to regain a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While canned sweet potatoes can be used in a pinch, fresh cooked and mashed sweet potatoes provide a better texture and flavor for this cake.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or a dairy-free alternative like coconut yogurt to maintain moisture and tanginess.

Grandma’s Famous Sweet Potato Butter Cake Recipe

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★★★★★

4.6 from 65 reviews

• Author: Simon
• 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, warmly spiced dessert combining creamy mashed sweet potatoes with rich butter and a hint of cinnamon and nutmeg. This classic cake offers a tender crumb and optional vanilla glaze for added sweetness—a perfect treat for holidays or any cozy gathering.

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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 Ingredients

• 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to prevent sticking and ensure easy removal after baking.
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. Occasionally scrap down the sides of the bowl to incorporate all ingredients evenly.
3. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to evenly incorporate them into the batter.
4. Mix Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth and well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
6. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cake tough.
7. Pour Batter and Smooth: Pour the prepared batter into the greased and floured baking pan. Use a spatula to smooth the top for even baking.
8. Bake the Cake: Bake in the preheated oven for 40–45 minutes if using a 9×13-inch pan, or for 50–60 minutes if using a bundt pan. Test doneness by inserting a toothpick in the center; it should come out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely before adding glaze or serving.
10. Prepare and Apply Glaze (Optional): Melt the butter in a small saucepan over low heat. Remove from heat and whisk in powdered sugar, 1–2 tablespoons of milk, and vanilla extract until smooth. Drizzle the glaze over the completely cooled cake for a sweet finishing touch.
11. Serve: Slice the cake and serve. Enjoy this comforting and flavorful sweet potato butter cake with friends and family.

Notes

• You can use either a 9×13-inch baking dish or a bundt pan; baking times differ accordingly.
• For mashed sweet potatoes, bake or boil a large sweet potato and mash until smooth.
• Make sure ingredients like butter and sour cream are at room temperature for best mixing results.
• Do not overmix the batter to keep the cake tender and light.
• The glaze is optional but adds a lovely sweetness and moisture to the cake.
• Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• This cake can be frozen, well wrapped, for up to 2 months.

• 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, spiced cake, moist cake, classic cake