Name: Grandma’s Famous Sweet Potato Butter Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs; 1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato); ½ cup sour cream (room temperature); ¼ cup milk (whole or 2%); 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 4 tablespoons (½ stick) unsalted butter, melted; ½ cup powdered sugar; 1–2 tablespoons milk; ½ teaspoon vanilla extract

Ingredients

1 cup (2 sticks) unsalted butter, softened

1½ cups granulated sugar

4 large eggs

1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)

½ cup sour cream (room temperature)

¼ cup milk (whole or 2%)

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Optional Glaze:

4 tablespoons (½ stick) unsalted butter, melted

½ cup powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan to prevent sticking.

Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Scrape the sides of the bowl as needed.

Step 3: Add eggs one at a time, mixing thoroughly after each addition to incorporate fully.

Step 4: Stir in the mashed sweet potatoes, sour cream, milk, and vanilla extract until the mixture is smooth and even.

Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine the dry ingredients.

Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake tender.

Step 7: Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.

Step 8: Bake the cake for 40–45 minutes if using a 9×13-inch pan, or 50–60 minutes for a bundt pan. The cake is done when a toothpick inserted in the center comes out clean.

Step 9: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 10: For the optional glaze, melt the butter in a small saucepan. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before slicing and serving.

Tips & Variations

Use freshly cooked and mashed sweet potatoes for the best flavor and texture; canned sweet potato puree can be used in a pinch but may affect moisture.

Swap sour cream with Greek yogurt for a slightly tangier taste and added moisture.

Add chopped pecans or walnuts into the batter for a crunchy texture.

For a dairy-free version, replace butter with a plant-based alternative and use coconut or almond milk.

If you prefer a spicier cake, increase cinnamon to 1½ teaspoons and add ½ teaspoon ground ginger.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, cover tightly and refrigerate for up to one week. Reheat individual slices in the microwave for 15–20 seconds to enjoy a warm, moist bite. The glazed cake should be refrigerated and consumed within 3 days for best quality.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately to help with texture. Baking times may vary slightly.

Can I prepare the cake batter ahead of time?

It’s best to bake the cake shortly after preparing the batter to ensure rise and texture. However, you can refrigerate the batter for up to 24 hours; bring it to room temperature and stir gently before baking.