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Grandma's Famous Sweet Potato Butter Cake

A moist and flavorful cake that celebrates the sweet potato's natural sweetness, perfect for family gatherings or cozy nights at home.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened 2 sticks of unsalted butter
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)
  • 0.5 cup sour cream (room temperature)
  • 0.25 cup milk (whole or 2%)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Optional Glaze
  • 4 tablespoons unsalted butter, melted (½ stick)
  • 0.5 cup powdered sugar
  • 1-2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish or bundt pan.
  2. 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.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in mashed sweet potatoes, sour cream, milk, and vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. 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.
  2. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Making the Glaze (Optional)
  1. For the optional glaze, melt butter in a small saucepan.
  2. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Serving
  1. 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.

Notes

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.