Description
Grandma’s Famous Sweet Potato Butter Cake is the kind of dessert that instantly brings back memories of family gatherings, holiday dinners, church socials, and Sunday afternoons spent around the kitchen table. Rich with buttery flavor, infused with naturally sweet mashed sweet potatoes, and baked to moist perfection, this cake is a treasured Southern classic that has stood the test of time.
Ingredients
🍠 For the Sweet Potato Butter Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- ½ cup brown sugar
- 5 large eggs
- 1½ cups mashed sweet potatoes
- 1 cup buttermilk
- 2 teaspoons vanilla extract
🧈 For the Butter Glaze
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
Optional Garnishes
- Chopped pecans
- Toasted walnuts
- Powdered sugar
- Cinnamon sprinkle
- Whipped cream
Instructions
Step 1: Prepare the Sweet Potatoes
Wash and peel sweet potatoes.
Boil until fork-tender, approximately 20 minutes.
Drain completely and mash until smooth.
Allow them to cool before adding to the batter.
For the best flavor, use freshly cooked sweet potatoes rather than canned.
Step 2: Prepare the Pan and Oven
Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan or tube pan thoroughly.
Make sure every surface is coated to prevent sticking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
Set aside.
These spices give the cake its classic Southern flavor profile.
Step 4: Prepare the Batter
In a large mixing bowl, beat butter until creamy.
Gradually add granulated sugar and brown sugar.
Continue mixing for 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in:
- Mashed sweet potatoes
- Vanilla extract
Alternate adding the flour mixture and buttermilk.
Begin and end with the flour mixture.
Mix only until combined.
Do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared pan.
Smooth the top evenly.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before removing.
Transfer to a wire rack.
Notes
- Fresh sweet potatoes provide the best flavor.
- Measure mashed sweet potatoes accurately.
- Avoid overmixing once flour is added.
- Room-temperature ingredients create a smoother batter.
- Allow the cake to cool before glazing.
- Check for doneness using a toothpick near the center.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 490
- Sugar: 45g
- Sodium: 220mg
- Fat: 23g
- Carbohydrates: 65g
- Protein: 6g