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.
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