Grandma’s Famous Sweet Potato Butter Cake

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Absolutely! Here’s a long and detailed recipe for Grandma’s Famous Sweet Potato Butter Cake — rich, moist, buttery, and spiced just right. This Southern-inspired treat is perfect for holidays, potlucks, or Sunday dinners. It blends the earthy sweetness of roasted sweet potatoes with the decadence of a classic butter cake, all topped with a buttery glaze that takes it over the top.

Grandma’s Famous Sweet Potato Butter Cake

Yield: 1 Bundt or 9×13 cake (12–16 servings)

Prep Time: 25 minutes

Cook Time: 60–70 minutes

Cooling Time: 1 hour

Total Time: ~2.5 hours

Skill Level: Moderate

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, roasted and mashed)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 1 tsp vanilla extract
  • ½ cup buttermilk (room temperature)

For the Butter Glaze:

  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 2 tbsp water
  • 1 tsp vanilla extract

Optional Add-ins:

  • ½ cup chopped pecans or walnuts
  • ½ cup shredded coconut
  • ½ cup raisins (soaked in warm water or rum, then drained)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 400°F (204°C).
  2. Wash and pierce the sweet potatoes several times with a fork.
  3. Roast them on a foil-lined baking sheet for about 45–50 minutes, or until very tender.
  4. Let cool slightly, then peel and mash until smooth. You’ll need 1½ cups mashed sweet potato.
    • Tip: This step can be done up to 2 days in advance.

Step 2: Make the Cake Batter

  1. Lower the oven temperature to 325°F (163°C).
  2. Grease and flour a Bundt pan or a 9×13 baking dish generously.
  3. In a large bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy (about 3–5 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. Beat in the mashed sweet potatoes and vanilla. Mixture may look slightly curdled — that’s okay!
  6. In a separate bowl, whisk together:
    • Flour
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon
    • Nutmeg
    • Ginger
  8. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined — do not overbeat.
  9. If using add-ins (nuts, coconut, raisins), fold them in gently at this point.

Step 3: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
    • Note: In a Bundt pan, check at 60 minutes. In a 9×13 pan, it may take slightly less.
  4. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack or serving plate to cool completely before glazing.

Step 4: Make the Butter Glaze

  1. In a small saucepan over medium heat, melt the butter.
  2. Stir in the sugar and water and bring to a gentle boil, stirring constantly.
  3. Let it boil for about 1 minute, then remove from heat and stir in vanilla extract.
  4. Let cool for 2–3 minutes before drizzling over the cake.
    • Tip: For extra decadence, poke holes in the top of the cake with a skewer and pour half the glaze over while warm, then add more on top once cooled.

Serving Suggestions:

  • Serve slightly warm with whipped cream, vanilla ice cream, or cinnamon glaze.
  • Garnish with candied pecans, powdered sugar, or toasted coconut for a festive touch.
  • Perfect for Thanksgiving, Sunday dinner, or a Southern-style brunch.

Storage:

  • Room Temperature: Keep tightly wrapped or in an airtight container for up to 2 days.
  • Fridge: Store for up to 5–6 days. Bring to room temperature before serving.
  • Freezer: Wrap tightly and freeze (unglazed) for up to 3 months. Thaw in fridge overnight and glaze just before serving.

Recipe Variations:

  • Brown Butter Glaze: Use browned butter in the glaze for a richer, nuttier flavor.
  • Citrus Twist: Add 1 tsp orange zest to the batter for a bright contrast to the spices.
  • Bourbon Glaze: Add 1 tbsp bourbon to the glaze for an adult twist.

Why This Cake Is So Special

  • It’s moist, dense, and tender like a pound cake, but with the flavor of a spiced sweet potato pie.
  • The glaze soaks into the cake for a melt-in-your-mouth finish.
  • Nostalgic, cozy, and made with love—just like Grandma used to make.

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