There’s nothing quite like the warmth and sweetness of Grandma’s kitchen, and her Famous Sweet Potato Butter Cake is the perfect example of timeless comfort. This cake combines the earthy richness of sweet potatoes with the lusciousness of buttery batter, resulting in a moist, flavorful dessert that feels like a hug from the past.
Perfect for family gatherings, holidays, or when you simply crave something soul-satisfying, this cake brings tradition to the table with every delicious bite. Whether served plain, with a dusting of powdered sugar, or a generous dollop of whipped cream, Grandma’s Sweet Potato Butter Cake is a treat that transcends generations. Follow this cherished recipe and create a new memory every time you bake it.
Ingredients
- 2 medium sweet potatoes, peeled and boiled
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup whole milk
- ½ cup sour cream
- ¼ cup brown sugar (optional for extra sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish or a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate the mashed sweet potatoes into the mixture and blend until fully combined and creamy.
- Stir in the vanilla extract, ground cinnamon, and nutmeg to enhance the rich, warm flavor of the cake.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients.
- Mix until just combined, being careful not to overwork the batter to keep the cake tender.
- If you prefer an extra sweet kick, fold in the brown sugar at this point.
- Pour the batter evenly into the prepared baking dish or bundt pan, smoothing out the top with a spatula.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For an extra special touch, dust the cooled cake with powdered sugar or drizzle a simple vanilla glaze over the top.
- Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoy it warm with a cup of coffee or tea.