Grandma’s Famous Sweet Potato Butter Cake Recipe

Introduction

Grandma’s Famous Sweet Potato Butter Cake is a moist, flavorful treat that combines the natural sweetness of sweet potatoes with warming spices. Topped with a rich butter glaze, this classic dessert is perfect for any occasion and sure to become a family favorite.

Ingredients

• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup whole milk or buttermilk
• 1/2 cup unsalted butter (for glaze)
• 1 cup granulated sugar (for glaze)
• 1/4 cup water (for glaze)
• 1 tsp vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, cream 1 cup softened butter and 2 cups sugar together until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
3. Step 3: Mix in the mashed sweet potatoes until the batter is smooth and fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Step 5: Add the dry ingredients to the wet mixture alternately with the milk or buttermilk, starting and ending with the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared pan and smooth the top evenly.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake bakes, prepare the glaze by melting 1/2 cup butter with 1 cup sugar and 1/4 cup water in a saucepan. Bring to a boil, then simmer for 2 to 3 minutes while stirring constantly. Remove from heat and stir in 1 teaspoon vanilla extract.
9. Step 9: When the cake is still warm, poke holes all over the top with a skewer or toothpick. Slowly pour the warm butter glaze over the cake, allowing it to soak in completely. Let the cake cool in the pan.
10. Step 10: If using a Bundt pan, invert the cake onto a serving plate. If baked in a baking dish, slice and serve directly from the dish.

Tips & Variations

• For extra flavor, try adding chopped pecans or walnuts into the batter before baking.
• If you prefer a dairy-free version, substitute plant-based milk and butter alternatives.
• To enhance the spice profile, add a pinch of cloves or ginger to the dry ingredients.
• Make sure the sweet potatoes are well mashed to avoid lumps and ensure a smooth batter.

Storage

Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual slices gently in the microwave for 15–20 seconds or serve at room temperature for best texture. The glaze may firm up in the fridge but will soften as the cake warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used as a convenient substitute. Just ensure they are mashed well and drained of any excess liquid to maintain the right batter consistency.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binding agent to replicate the texture.

Grandma’s Famous Sweet Potato Butter Cake Recipe

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5 from 137 reviews

Grandma’s Famous Sweet Potato Butter Cake is a classic, moist, and flavorful dessert made with mashed sweet potatoes, warm spices, and a luscious butter glaze. This nostalgic cake combines the natural sweetness of sweet potatoes with cinnamon and nutmeg, all topped with a rich buttery glaze that seeps into every bite. Perfect for holiday gatherings or any cozy occasion, this cake is sure to become a beloved family favorite.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup whole milk or buttermilk

Glaze

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish to ensure the cake releases easily after baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps create a tender cake.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to make sure they are fully incorporated. Then stir in 1 teaspoon of vanilla extract for flavor.
4. Mix in Sweet Potatoes: Fold in the 2 cups of mashed cooked sweet potatoes, ensuring the mixture becomes smooth and evenly combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. These spices add warm flavor and the leavening agents help the cake rise.
6. Add Dry Ingredients Alternately with Milk: Gradually add the dry mixture to the wet ingredients in batches, alternating with 1/2 cup whole milk or buttermilk. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing, which can toughen the cake.
7. Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Prepare the Butter Glaze: While the cake bakes, melt 1/2 cup unsalted butter with 1 cup granulated sugar and 1/4 cup water in a saucepan over medium heat. Bring to a boil, then simmer for 2 to 3 minutes, stirring constantly until the sugar dissolves. Remove from heat and stir in 1 teaspoon vanilla extract.
9. Apply Glaze to Warm Cake: Once the cake is out of the oven and while it is still warm, poke holes all over the top with a skewer or toothpick. Slowly and evenly pour the butter glaze over the cake, allowing it to soak deeply into the holes for maximum flavor and moisture.
10. Cool and Serve: Let the cake cool in the pan. If you used a Bundt pan, invert the cake onto a serving plate to unmold it. Otherwise, slice and serve directly from the baking dish. Enjoy your moist, flavorful sweet potato butter cake!

Notes

• Make sure the sweet potatoes are well mashed and smooth for a consistent texture.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• You can substitute buttermilk for whole milk to add slight tang and extra moisture.
• The glaze is best poured while the cake is still warm for optimal absorption.
• Use a skewer or toothpick to create holes before glazing to help the syrup penetrate the cake.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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