Grandma’s Famous Sweet Potato Butter Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Mix in Sweet Potatoes: Fold in the 2 cups of mashed cooked sweet potatoes, ensuring the mixture becomes smooth and evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
