Grandma’s Famous Sweet Potato Butter Cake Recipe
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.
- 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
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: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to prevent sticking.
- 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.
- Add Eggs: Add eggs one at a time, beating well after each addition to ensure an even, smooth mixture.
- Mix Wet Ingredients: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract. Mix until the batter is smooth and uniform.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
