A timeless dessert, Grandma’s Famous Sweet Potato Butter Cake combines tender, buttery crumb, naturally sweet potatoes, and warm spices to create a slice that feels like home. With every bite, this cake delivers comfort, nostalgia, and the cozy aroma of a Southern kitchen. Perfect for holidays, family gatherings, or just a quiet afternoon treat, this recipe is both easy to follow and incredibly rewarding.
Introduction
Few desserts evoke as much warmth and tradition as this sweet potato butter cake. The soft, moist texture, sweet potato richness, and aromatic spices make it unforgettable. Passed down through generations, this cake is more than a dessert—it’s a family treasure. Its balance of sweetness and spice, coupled with a buttery base, makes it ideal for both casual and festive occasions.
Ingredients
Cake Base:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1½ cups mashed sweet potatoes (from about 2 medium sweet potatoes, cooked and mashed)
- 2½ 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
Preparing Sweet Potatoes
- Peel and cube sweet potatoes.
- Boil in water until fork-tender, about 15–20 minutes.
- Drain thoroughly and mash until smooth. For extra creaminess, run mashed sweet potatoes through a food processor.
- Allow to cool slightly before adding to the batter.
Preparing the Pan and Oven
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan, tube pan, or a 9×13-inch baking dish. This ensures the cake releases easily after baking.
Creaming Butter and Sugar
- In a large mixing bowl, beat softened butter and sugar together for 3–5 minutes until pale, fluffy, and smooth.
- Properly creamed butter and sugar help the cake achieve a tender and airy crumb.
Incorporating Eggs and Sweet Potatoes
- Beat in the eggs one at a time, scraping down the bowl after each addition.
- Add mashed sweet potatoes and mix until fully incorporated. The batter should be smooth, rich, and slightly thick.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- This combination of spices provides warmth and depth to the cake, perfectly complementing the sweet potatoes.
Combining Wet and Dry Ingredients
- Gradually add dry ingredients to the butter-sugar-sweet potato mixture, alternating with buttermilk.
- Start and end with the flour mixture.
- Stir in vanilla extract and mix gently until just combined. Avoid overmixing to prevent a dense cake.
Baking the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 60–75 minutes, checking around 60 minutes for doneness. A toothpick inserted in the center should come out clean.
- Allow the cake to cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.
Optional Toppings
- Dust with powdered sugar for a simple, classic finish.
- Drizzle with cream cheese glaze or caramel for extra indulgence.
- Garnish with toasted pecans for added texture and nutty flavor.
Variations
- Sweet Potato Pecan Cake: Add 1 cup chopped toasted pecans to the batter.
- Spiced Butter Cake: Enhance spices with cloves or allspice.
- Sweet Potato Cream Cheese Swirl: Swirl sweetened cream cheese into the batter for richness.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour blend without altering measurements.
Tips for Success
- Use fresh sweet potatoes instead of canned for vibrant flavor and natural sweetness.
- Ensure butter, eggs, and buttermilk are at room temperature for even mixing.
- Mash sweet potatoes thoroughly to avoid lumps.
- Do not overbake; check cake 5–10 minutes before the suggested baking time.
- Let the cake cool completely before adding glaze or powdered sugar to prevent melting.
Serving Suggestions
- Serve slices plain or lightly dusted with powdered sugar.
- Pair with whipped cream or vanilla ice cream for an indulgent dessert.
- Drizzle caramel sauce over slices for a festive presentation.
- Enjoy alongside coffee, spiced tea, or a cold glass of milk.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
Pro Tips
- For smoothest texture, process sweet potatoes in a food processor.
- Alternate flour and buttermilk while mixing to maintain a tender crumb.
- Allow the cake to rest before slicing for clean cuts and intact layers.
- Customize spices to your taste for subtle variations in flavor.
Nutritional Information (per slice, 12 slices)
- Calories: 440
- Protein: 5g
- Sodium: 270mg
FAQs
Can canned sweet potatoes be used?
Yes, but drain thoroughly and avoid those packed in syrup to prevent extra sweetness and moisture.
Can this cake be made ahead of time?
Absolutely. Flavors meld over time, making the cake even more moist and flavorful the next day.
Can it be frozen?
Yes. Wrap slices tightly in plastic and foil, freeze for up to 2 months, and thaw at room temperature.
Why did my cake turn out dry?
Overbaking is the most common cause. Check for doneness 5–10 minutes before the recommended baking time.
Can I add nuts or other mix-ins?
Yes, chopped toasted pecans, walnuts, or even dried cranberries can add texture and flavor.
Conclusion
Grandma’s Famous Sweet Potato Butter Cake is a celebration of rich flavors, moist texture, and nostalgic comfort. The sweet potatoes provide natural sweetness, the butter gives richness, and the warm spices tie everything together. Perfect for any occasion, this cake embodies tradition, family, and the irresistible taste of home. Once baked, its tender crumb and aromatic charm make it a dessert to return to time and time again.