Grandma’s Famous Sweet Potato Butter Cake Recipe
There’s nothing quite like the warm, spiced aroma of Grandma’s sweet potato butter cake filling the kitchen. This beloved recipe combines the earthy sweetness of sweet potatoes with the rich, buttery crumb of a classic cake—creating a dessert that’s both comforting and decadent. Whether you’re a beginner baker or a seasoned pro, this foolproof recipe delivers moist, flavorful results every time. Plus, sweet potatoes pack a nutritious punch with fiber, vitamin A, and antioxidants. Let’s dive into this nostalgic treat that’s perfect for holidays, potlucks, or cozy weekends at home!
Why You’ll Love This Recipe
- Easy to make: No fancy techniques—just simple steps for a flawless cake.
- Perfect texture: Moist, tender crumb with a velvety sweet potato swirl.
- Versatile: Serve warm with ice cream or enjoy it as a snack with coffee.
- Crowd-pleaser: A guaranteed hit at family gatherings!
Grandma’s Famous Sweet Potato Butter Cake Recipe
Ingredients
- 1 cup mashed sweet potatoes (about 2 medium, roasted or boiled)
- 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 cup granulated sugar (or coconut sugar for a lower GI option)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice)
Optional Toppings
- Powdered sugar dusting
- Whipped cream or vanilla ice cream
- Chopped pecans for crunch
Instructions
- Prep the sweet potatoes: Pierce 2 medium sweet potatoes with a fork, roast at 400°F (200°C) for 45–50 minutes until tender, then scoop out the flesh and mash. Measure 1 cup and let it cool.
- Preheat oven: Set to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugar: Beat softened butter and sugar in a large bowl until fluffy (3–4 minutes). Add eggs one at a time, then vanilla.
- Combine wet and dry: Alternate adding the dry mix and buttermilk to the butter mixture, starting and ending with flour. Fold in mashed sweet potatoes until just combined.
- Bake: Pour batter into the pan. Bake 35–40 minutes or until a toothpick comes out clean. Cool 10 minutes before serving.
Time & Servings
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Servings: 8 slices
Nutrition Facts (per slice)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 280 | 42g | 11g | 4g |
Expert Tips for the Best Sweet Potato Butter Cake
- Do use room-temperature ingredients for even mixing.
- Don’t overmix the batter—this keeps the cake tender.
- For extra flavor, add a pinch of ginger or cloves to the spice mix.
- Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
FAQs
Can I use canned sweet potatoes?
Yes! Drain and mash 1 cup of canned sweet potatoes (unsweetened). Fresh or roasted sweet potatoes offer deeper flavor, though.
How do I make this cake dairy-free?
Substitute butter with coconut oil and use almond milk + lemon juice instead of buttermilk.
Why is my cake dense?
Overmixing or expired baking powder/soda can cause density. Measure ingredients carefully and mix until just combined.
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