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.
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 Ingredients
- 4 tablespoons (½ stick) unsalted butter, melted
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- 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.
- 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.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to evenly incorporate them into the batter.
- Mix Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 (9x13-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
