Grandma’s Famous Sweet Potato Butter Cake

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Grandma’s Famous Sweet Potato Butter Cake – The Ultimate Fall Comfort Dessert

There’s something magical about a recipe passed down through generations—especially when it smells like cinnamon, nutmeg, and warm butter filling the kitchen. This sweet potato butter cake is the ultimate cozy dessert: incredibly moist, rich in flavor, and perfectly spiced. Whether you're craving a comforting slice with your afternoon tea or serving it as a holiday dessert, this cake delivers on all fronts.

 Equipment You’ll Need

• 9x13 inch baking pan
• Large mixing bowl
• Electric mixer or hand whisk
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Toothpick (for testing doneness)

 Why You’ll Love This Recipe

• Rich, buttery texture that melts in your mouth
• Naturally sweet from mashed sweet potatoes—great for blood sugar stability
• Spiced with cinnamon and nutmeg for that classic fall warmth
• Perfect for Thanksgiving, potlucks, and Sunday dinners
• High-protein and fiber-rich ingredients like eggs and sweet potatoes help keep you satisfied

 Pro Tips

• Don’t overmix once you add flour—this keeps the crumb tender
• Use room-temperature eggs and butter for the fluffiest results
• Want a glaze? Mix 1 cup powdered sugar + 1 tbsp milk + ¼ tsp vanilla extract and drizzle over cooled cake

 Optional Variations

• Add pecans or walnuts for extra crunch
• Top with cream cheese frosting for a decadent twist
• Spice it up with a dash of ginger or allspice
• Make it gluten-free by using a 1:1 gluten-free flour blend

 FAQs

Can I use canned sweet potatoes?
Yes, just make sure they’re unsweetened and drained well before mashing.

How do I store it?
Keep covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Can I freeze it?
Absolutely! Wrap individual slices and freeze for up to 2 months.

Is it good for brunch?
Totally! This cake pairs perfectly with coffee or chai tea and makes a great morning treat.

There’s a reason this sweet potato butter cake is famous. It’s nostalgic, deeply satisfying, and has the kind of home-baked charm that turns any moment into a special one. From the very first bite, you’ll understand why this dessert is a treasured favorite.

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Grandma’s Sweet Potato Butter Cake

Grandma’s Famous Sweet Potato Butter Cake – The Ultimate Fall Comfort Dessert

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Ingredients Equipment Method Notes

Ingredients

  

• 1 cup mashed sweet potatoes cooked and cooled
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup buttermilk

Equipment

• mixing bowls
• Mixer
• - Baking pan
• Measuring tools
• cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Stir in mashed sweet potatoes and vanilla extract until smooth.
5. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Add dry ingredients and buttermilk alternately to the sweet potato mixture, beginning and ending with flour mixture. Mix just until combined.
7. Pour batter into prepared pan, smooth top.
8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan 10 minutes, then transfer to wire rack.
10. Serve warm or at room temperature. Optional: top with whipped cream or vanilla glaze.

Notes

Don’t overmix once you add flour—this keeps the crumb tender

Use room-temperature eggs and butter for the fluffiest results

Want a glaze? Mix 1 cup powdered sugar + 1 tbsp milk + ¼ tsp vanilla extract and drizzle over cooled cake

Ready to bake a slice of comfort? Go preheat that oven—you won’t regret it!