Prep Time:
25 minutes
Cooking Time:
70 minutes
Total Time:
1 hour 35 minutes
Nutritional Information (Per Slice, approx. 12 slices):
- Calories: 440
- Protein: 5g
- Sodium: 270mg
FAQs
Q: Can I use canned sweet potatoes?
A: Yes, but be sure to drain them thoroughly and avoid any that are packed in syrup.
Q: Can I make this ahead of time?
A: Absolutely! This cake stays moist for days and actually tastes better after a day as the flavors meld.
Q: Can I freeze sweet potato butter cake?
A: Yes. Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature when ready to enjoy.
Q: Why is my cake dry?
A: Overbaking is the most common cause. Check the cake 5–10 minutes before the suggested time to ensure it doesn’t overcook.
Conclusion
Grandma’s Famous Sweet Potato Butter Cake is everything a homemade dessert should be—comforting, rich, moist, and brimming with soulful flavor. The warmth of the sweet potatoes combined with butter and spices creates a heavenly slice that feels like a warm hug. Perfect for any occasion, this cake is a testament to the power of simple, honest ingredients coming together in pure harmony. Once you bake it, you’ll understand why it’s been a family favorite for generations.
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
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2 ½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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1 cup buttermilk, room temperature
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2 tsp vanilla extract
Optional Topping:
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Powdered sugar for dusting
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Cream cheese glaze or caramel drizzle
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Toasted pecans for garnish
Instructions
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.
