Description
Grandma’s Famous Sweet Potato Butter Cake is a moist, rich, and comforting dessert made with mashed sweet potatoes, warm spices, and a luscious butter glaze. This classic Southern cake is a family favorite, perfect for holidays or any time you crave old-fashioned homemade goodness.
Ingredients
Scale
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups mashed cooked sweet potatoes (about 2 medium)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup whole milk or buttermilk
For the Butter Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish.
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in mashed sweet potatoes until fully combined and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze: While the cake bakes, melt butter with sugar and water in a saucepan. Bring to a boil and simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
- While cake is still warm, poke holes all over the top with a skewer or toothpick. Slowly pour the butter glaze over the cake, allowing it to soak in completely. Let the cake cool in the pan.
- Invert and serve if using a Bundt pan, or slice and serve straight from the baking dish.
Notes
- Use room temperature butter for a light, fluffy cake texture.
- Buttermilk adds extra tenderness and tang, but whole milk also works well.
- Make sure to poke plenty of holes for the glaze to fully soak in.
- This cake tastes even better the next day as the flavors meld.
- Serve with whipped cream or a dusting of powdered sugar for a special touch.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg