Grandma’s Famous Sweet Potato Butter Cake – Rich, Moist, and Classic

Introduction

Few things say love and comfort like a slice of Grandma’s Famous Sweet Potato Butter Cake. Rich, moist, and full of warm spices, this cake brings back memories of family gatherings, Sunday dinners, and the aroma of a Southern kitchen in full swing.

What makes this butter cake so special? It’s the perfect balance of smooth sweet potatoes, rich butter, aromatic spices, and a tender crumb that almost melts in your mouth. This recipe, passed down through generations, is more than just dessert—it’s tradition, warmth, and a taste of home.

Whether you’re celebrating a holiday, hosting a potluck, or just want a dessert that feels like a hug, this cake will become an instant favorite.

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup buttermilk, room temperature
• 2 tsp vanilla extract

Optional Topping:

• Powdered sugar for dusting
• Cream cheese glaze or caramel drizzle
• Toasted pecans for garnish

Preparation:

Step 1: Prepare the Sweet Potatoes

Peel and cube sweet potatoes. Boil in water until fork-tender (about 15–20 minutes). Drain well and mash until smooth. Set aside to cool slightly.

Step 2: Preheat and Prepare Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, tube pan, or a 9×13 baking dish.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale—about 3–5 minutes.

Step 4: Add Eggs and Sweet Potatoes

Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Then add the mashed sweet potatoes and beat until smooth and fully incorporated.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract. Mix gently, just until combined—do not overmix.

Step 7: Bake the Cake

Pour the batter evenly into the prepared pan. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Check around 60 minutes to prevent overbaking.

Step 8: Cool and Serve

Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar, or drizzle with glaze if desired.

Variation

• Sweet Potato Pecan Cake: Add 1 cup chopped toasted pecans into the batter for a nutty crunch.
• Spiced Butter Cake: Boost the spice with an extra pinch of cloves or allspice.
• Sweet Potato Cream Cheese Swirl: Swirl in a ribbon of sweetened cream cheese before baking for extra richness.
• Gluten-Free: Use a gluten-free 1:1 baking flour blend without changing the measurements.

COOKING Note:

For the smoothest cake texture, make sure your mashed sweet potatoes are lump-free. You can even run them through a food processor for extra creaminess. Always ensure all ingredients (butter, eggs, buttermilk) are at room temperature for best results.

Serving Suggestions:

• Serve plain or lightly dusted with powdered sugar
• Add a dollop of whipped cream or scoop of vanilla ice cream
• Drizzle with homemade caramel sauce
• Pair with coffee, spiced tea, or a glass of cold milk

Tips:

• Use fresh sweet potatoes instead of canned for a naturally sweet and vibrant flavor.
• Don’t skip the buttermilk—it helps create the tender crumb.
• Let the cake cool fully before adding any glaze or powdered sugar to prevent melting.
• Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Prep Time:

25 minutes

Cooking Time:

70 minutes

Total Time:

1 hour 35 minutes

Nutritional Information (Per Slice, approx. 12 slices):

• Calories: 440
• Protein: 5g
• Sodium: 270mg

FAQs

Q: Can I use canned sweet potatoes?
A: Yes, but be sure to drain them thoroughly and avoid any that are packed in syrup.

Q: Can I make this ahead of time?
A: Absolutely! This cake stays moist for days and actually tastes better after a day as the flavors meld.

Q: Can I freeze sweet potato butter cake?
A: Yes. Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

Q: Why is my cake dry?
A: Overbaking is the most common cause. Check the cake 5–10 minutes before the suggested time to ensure it doesn’t overcook.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is everything a homemade dessert should be—comforting, rich, moist, and brimming with soulful flavor. The warmth of the sweet potatoes combined with butter and spices creates a heavenly slice that feels like a warm hug. Perfect for any occasion, this cake is a testament to the power of simple, honest ingredients coming together in pure harmony. Once you bake it, you’ll understand why it’s been a family favorite for generations.

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