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 cake is perfect for any occasion, offering a comforting taste that feels like a nostalgic hug from home.

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 the sides of the bowl as needed.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth.
5. Step 5: In a separate bowl, whisk together the 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 to keep the cake tender.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Bake for 40–45 minutes in a 9×13-inch pan, or 50–60 minutes in a bundt pan, until a toothpick inserted into 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 the butter in a small saucepan. Whisk in the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
11. Step 11: Slice and serve.

Tips & Variations

• Use freshly cooked sweet potatoes for the best flavor; you can bake or steam them until tender.
• For a richer taste, substitute sour cream with Greek yogurt.
• If you prefer a spicier cake, add a pinch of ground cloves or ginger to the dry ingredients.
• Try adding chopped pecans or walnuts to the batter for extra texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. If refrigerated or frozen, bring the cake to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes offer the best flavor and texture, you can use canned sweet potatoes in a pinch. Drain and mash them well before adding to the batter.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free flour blend that measures cup-for-cup and ensure your baking powder is gluten-free.

Grandma’s Famous Sweet Potato Butter Cake Recipe

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4.8 from 85 reviews

Grandma’s Famous Sweet Potato Butter Cake is a moist and flavorful dessert that combines the natural sweetness of mashed sweet potatoes with classic warm spices like cinnamon and nutmeg. This rich butter cake is enhanced with sour cream and a touch of milk for tender texture, and can be optionally topped with a smooth vanilla glaze for added decadence. Perfect for holiday gatherings or a cozy treat any time of year.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 45 minutes (9×13-inch pan) to 60 minutes (bundt pan)
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 12 to 16 servings depending on slice size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and pale in color, about 2 to 3 minutes. Remember to scrape down the sides of the bowl as needed to incorporate all ingredients.
3. Add Eggs: Add eggs one at a time, beating well after each addition to ensure an even, smooth mixture.
4. Mix Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract. Mix until the batter is smooth and uniform.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined. Avoid overmixing to keep the cake tender.
7. Prepare Pan and Pour Batter: Pour the batter into the greased and floured prepared pan, smoothing the top with a spatula for an even surface.
8. Bake Cake: Bake in the preheated oven for 40 to 45 minutes if using a 9×13-inch pan, or 50 to 60 minutes if using a bundt pan. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool Cake: Allow the cake to cool in the pan for 15 minutes to set. Then, transfer the cake onto a wire rack and let it cool completely.
10. Prepare Optional Glaze: For the glaze, melt the butter in a small saucepan over low heat. Whisk in powdered sugar, milk, and vanilla extract until smooth and glossy.
11. Glaze and Serve: Drizzle the prepared glaze evenly over the cooled cake. Slice and serve, enjoying the moist and warmly spiced butter cake.

Notes

• Mashed sweet potatoes should be cooked and cooled before measuring, using either baked or boiled sweet potatoes.
• Ensure butter and sour cream are at room temperature for smooth mixing.
• Do not overmix the batter once dry ingredients are added to prevent a dense texture.
• Choose your pan size carefully: a 9×13-inch pan will yield a thinner cake, while a bundt pan produces a taller cake requiring longer baking time.
• The optional glaze adds sweetness and moisture but can be omitted for a less sweet cake.
• Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
• Can be served plain or with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Keywords: sweet potato cake, butter cake, fall dessert, spiced cake, holiday dessert, glazed cake