Here’s a classic Southern-style Grandma’s Famous Sweet Potato Butter Cake recipe—moist, rich, and full of warm spices. It’s perfect for holidays, Sunday dinners, or anytime you want to serve comfort on a plate.
🍠 Grandma’s Famous Sweet Potato Butter Cake
🧁 Ingredients
For the Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
2 cups granulated sugar
-
4 large eggs
-
1 ½ cups cooked, mashed sweet potatoes (about 2 medium)
-
2 ½ cups all-purpose flour
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground cloves (optional)
-
1 tsp vanilla extract
-
½ cup whole milk or buttermilk
Optional Add-ins:
-
½ cup chopped pecans or walnuts
-
½ cup raisins or sweetened shredded coconut
For the Brown Sugar Butter Glaze:
-
½ cup (1 stick) unsalted butter
-
½ cup packed light brown sugar
-
2 Tbsp heavy cream or milk
-
1 tsp vanilla extract
-
Pinch of salt
👩🍳 Instructions
1. Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or a 9×13-inch cake pan.
2. Cream butter & sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs & sweet potatoes:
Add the eggs one at a time, beating well after each. Mix in the mashed sweet potatoes and vanilla.
4. Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Combine wet & dry:
Add the dry ingredients to the wet in three parts, alternating with the milk. Begin and end with flour. Mix just until combined. Stir in any optional add-ins now.
6. Bake:
Pour batter into prepared pan. Bake for 50–60 minutes (Bundt) or 35–40 minutes (sheet cake), until a toothpick comes out clean.
7. Make the glaze:
While the cake is baking, melt butter in a small saucepan. Stir in brown sugar, cream, salt, and vanilla. Bring to a simmer for 2–3 minutes, then remove from heat.
8. Glaze the cake:
Let the cake cool slightly, then pour warm glaze over the top. Let it soak in. (You can poke small holes in the cake to help it absorb more glaze.)
9. Serve:
Cool completely before slicing. Even better the next day!
💡 Tips from Grandma:
-
Roast the sweet potatoes for deeper flavor (vs. boiling).
-
This cake freezes well—wrap slices individually.
-
For extra decadence, serve warm with whipped cream or a scoop of butter pecan ice cream.