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

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