why make this recipe
Grandma’s Famous Sweet Potato Butter Cake is more than just a dessert; it’s a warm hug in the form of cake! This recipe brings together simple ingredients to create a moist and flavorful cake that celebrates the sweet potato’s natural sweetness. It’s perfect for family gatherings, potlucks, or just a cozy night at home. The combination of spices gives it a true homey taste, while the optional glaze adds just the right touch of sweetness. People of all ages will love this cake!
how to make Grandma’s Famous Sweet Potato Butter Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)
- ½ cup sour cream (room temperature)
- ¼ cup milk (whole or 2%)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Optional Glaze:
- 4 tablespoons (½ stick) unsalted butter, melted
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Directions:
- Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish or bundt pan.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. Scrape the sides of the bowl as needed.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes, sour cream, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in a 9×13-inch pan for 40–45 minutes or in a bundt pan for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- For the optional glaze, melt butter in a small saucepan. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Slice and serve.
how to serve Grandma’s Famous Sweet Potato Butter Cake
Serve the cake at room temperature. It can be enjoyed plain or with the optional glaze drizzled on top. For an extra special touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
how to store Grandma’s Famous Sweet Potato Butter Cake
To store the cake, keep it covered at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week. For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap and place them in an airtight container.
tips to make Grandma’s Famous Sweet Potato Butter Cake
- Make sure the butter is softened at room temperature for easier mixing.
- Use freshly mashed sweet potatoes for the best flavor.
- If you want a spicier flavor, feel free to add a pinch of ground ginger.
- Be careful not to overmix the batter for a light and fluffy cake.
- Adjust the glaze’s thickness by adding more or less milk until you reach your desired consistency.
variation
You can add nuts like chopped pecans or walnuts to the batter for added texture. Another variation is to mix in some chocolate chips for a delightful surprise in every slice!
FAQs
Q: Can I use canned sweet potatoes instead?
A: Yes, you can use canned sweet potatoes, but make sure to drain them well and mash them before using.
Q: Is there a gluten-free option for this cake?
A: You can substitute all-purpose flour with a gluten-free flour blend, but be sure to check the baking powder for gluten-free content.
Q: How can I make the cake more festive for holidays?
A: You can add seasonal spices like cloves or extra cinnamon, or top the cake with holiday-themed decorations and edible glitter.
Grandma's Famous Sweet Potato Butter Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish or bundt pan.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. Scrape the sides of the bowl as needed.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes, sour cream, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in a 9×13-inch pan for 40–45 minutes or in a bundt pan for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- For the optional glaze, melt butter in a small saucepan.
- Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Slice and serve the cake at room temperature, plain or with the optional glaze drizzled on top. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream.