Grandma’s Famous Sweet Potato Butter Cake

Grandma’s Famous Sweet Potato Butter Cake is a rich, moist, and deeply flavorful dessert that brings the warmth of home baking to every bite. Combining tender mashed sweet potatoes with aromatic spices and a buttery crumb, this cake is a cherished family favorite perfect for holidays, special occasions, or cozy afternoons.

Why You’ll Love This Recipe

This cake captures the natural sweetness and creaminess of sweet potatoes, complemented by hints of cinnamon and nutmeg. Its soft, buttery texture is incredibly moist without being heavy, offering a nostalgic, comforting flavor that is simply irresistible. Easy to prepare with everyday ingredients, it is a timeless dessert that never goes out of style.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled)
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup milk

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and well mixed.
4. Mix in the vanilla extract and sour cream until fully incorporated.
5. Fold the mashed sweet potatoes into the batter until well blended.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
7. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir gently until just combined.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 10–12 servings.
Preparation time: 20 minutes
Baking time: 45–55 minutes

Variations

• Glazed Version: Drizzle the cooled cake with a simple vanilla glaze or cream cheese frosting.
• Nutty Addition: Fold 1/2 cup chopped pecans or walnuts into the batter for added texture.
• Spiced Up: Add a pinch of ground cloves or allspice for a deeper spice profile.
• Mini Cakes: Divide the batter into mini loaf pans for individually sized servings.
• Layer Cake: Double the recipe and bake in two pans to create a layered cake with frosting between.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cake for up to 5 days.
To reheat, warm individual slices slightly in the microwave for about 10–15 seconds to refresh the texture.

FAQs

Can I use canned sweet potatoes?

Yes, but drain and mash them well to remove excess moisture before using.

What type of flour is best for this cake?

All-purpose flour works best to achieve the right structure and texture.

Can I freeze the sweet potato butter cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

What is the best way to mash sweet potatoes?

Use a potato masher or food processor for a smooth consistency.

Should I peel the sweet potatoes before mashing?

Yes, peel them after cooking for a smooth, creamy mash.

Can I add frosting to this cake?

A light vanilla glaze or cream cheese frosting pairs beautifully with the flavors.

Can I reduce the sugar for a less sweet version?

Yes, reduce both sugars slightly, but it may affect the moisture and sweetness balance.

What can I substitute for sour cream?

Greek yogurt can be used as a substitute for sour cream in this recipe.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is a heartwarming dessert that delivers rich, buttery flavor and tender texture with every slice. Full of sweet potato goodness and fragrant spices, this classic cake is perfect for family gatherings, holiday feasts, or simply savoring a piece of home-baked comfort anytime.

Grandma’s Famous Sweet Potato Butter Cake

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• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings
• Diet: Vegetarian

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Description

Rich, moist, and filled with cozy spices, Grandma’s Famous Sweet Potato Butter Cake is the ultimate comfort dessert. With buttery texture, warm cinnamon and nutmeg notes, and tender sweet potatoes, this Southern classic is perfect for holidays and special occasions!

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Ingredients

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled)

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 1/2 cup brown sugar, packed

• 4 large eggs

• 1/2 cup sour cream

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 cup milk

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Instructions

• Preheat Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

• Cream Butter and Sugars:

  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

• Add Wet Ingredients:

  • Beat in the eggs one at a time, mixing well after each addition.

  • Add the vanilla extract and sour cream, and mix until combined.

• Add Sweet Potatoes:

  • Fold the mashed sweet potatoes into the batter until fully incorporated.

• Mix Dry Ingredients:

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

• Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, alternating with the milk.

  • Mix just until combined — do not overmix.

• Bake:

  • Pour the batter into the prepared cake pan and spread evenly.

  • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

 

• Cool and Serve:

  • Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

  • Dust with powdered sugar or drizzle with a glaze if desired before serving.

Notes

• For extra decadence, top with cream cheese frosting or a brown butter glaze.

• Sweet potatoes should be well-mashed and cooled before adding to the batter.

 

• Store leftover cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American