Grandma’s Famous Sweet Potato Butter Cake

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Ingredients

For the cake:

  • 1 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup cooked and mashed sweet potatoes (cooled)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup whole milk or buttermilk

Optional glaze (highly recommended!):

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9×13″ pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time. Add mashed sweet potatoes and vanilla extract. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Alternately add the dry ingredients and milk to the sweet potato mixture, beginning and ending with flour. Mix just until combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly.

Optional Glaze:
8. While the cake is baking, make the glaze by combining butter, sugar, water, and vanilla in a small saucepan. Bring to a boil, then simmer for 3–4 minutes until slightly thickened.

  1. While the cake is still warm, poke holes with a skewer or fork and pour the glaze over the cake slowly, letting it soak in.
  2. Let the cake cool completely before slicing. Serve warm or chilled!

🧡 This rich, buttery cake with its soft texture and sweet potato flavor is a true Southern treat and a guaranteed crowd-pleaser!

Would you like a printable version or tips for making it gluten-free?

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