Here’s a cozy, rich, and moist recipe for Grandma’s Famous Sweet Potato Butter Cake a southern classic that’s bursting with warm spices and natural sweetness from sweet potatoes, topped with a luscious butter glaze.
🍠🍰 Grandma’s Famous Sweet Potato Butter Cake
Ingredients
Cake:
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2 cups cooked sweet potatoes, mashed (about 2 large sweet potatoes)
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
Butter Glaze:
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½ cup unsalted butter
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1 cup powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons milk (adjust for desired consistency)
Instructions
1. Prepare Sweet Potatoes:
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Peel, boil, and mash sweet potatoes until smooth. Let cool.
2. Preheat Oven and Prep Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan.
3. Mix Dry Ingredients:
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In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Cream Butter and Sugar:
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In a large bowl, beat softened butter and sugar until light and fluffy.
5. Add Eggs and Vanilla:
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Beat in eggs one at a time, then add vanilla extract.
6. Combine Sweet Potatoes and Buttermilk:
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Stir mashed sweet potatoes and buttermilk into the butter mixture.
7. Add Dry Ingredients:
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Gradually add dry ingredients to wet ingredients, mixing just until combined.
8. Bake:
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Pour batter into prepared pan.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Prepare Butter Glaze:
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In a saucepan, melt butter over medium heat.
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Remove from heat, stir in powdered sugar, vanilla, and enough milk to make a smooth glaze.
10. Glaze the Cake:
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While cake is warm, pour butter glaze over the top evenly.
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Let cake cool completely before slicing.
Tips:
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For extra moistness, wrap cake with foil and store at room temperature.
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Add chopped pecans or walnuts to the batter for crunch.
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Serve with a dollop of whipped cream or vanilla ice cream.