Name: Grandma’s Famous Sweet Potato Butter Cake
Prep time: 20 min
Cook time: PT-487539H30M7S
Total time: PT-487539H30M7S
Cuisine: American
Ingredients: 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes); 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup buttermilk

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This Grandmas Famous Sweet Potato Butter Cake is a moist, tender dessert filled with warm spices and the natural sweetness of cooked sweet potatoes. It’s a comforting classic that always reminds me of cozy family gatherings and the feeling of a warm hug in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup buttermilk

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the mashed sweet potatoes until evenly incorporated.

Pour the batter into the prepared pan and spread it evenly.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 12 slices.

Prep time: 20 minutes

Cooking time: 50-60 minutes

Total time: About 80 minutes

Variations

I sometimes like to add chopped pecans or walnuts for a bit of crunch. Adding a simple cream cheese frosting or a dusting of powdered sugar also takes this cake to another level. For a twist, swapping buttermilk with plain yogurt works well too, keeping the cake moist and tender.

Storage/reheating

I store this cake covered tightly at room temperature for up to 3 days. For longer storage, I refrigerate it wrapped in plastic wrap or in an airtight container for up to a week. To reheat, I warm individual slices in the microwave for about 15 seconds, which brings back the softness and buttery flavor beautifully.

FAQs

What can I use instead of buttermilk?

I usually substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.

Can I make this cake gluten-free?

Yes, I swap the all-purpose flour for a gluten-free flour blend with a 1:1 ratio, and it still turns out moist and delicious.

How do I know when the cake is done?

I insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, the cake is ready.

Can I freeze this cake?

Absolutely! I wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months. I thaw it overnight in the fridge before serving.

Is this cake very sweet?

I find it balanced — the sweetness comes naturally from the sweet potatoes and sugar without being overpowering.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is one of those recipes I always go back to when I want a comforting, flavorful dessert that’s a little different from the usual. Its moist texture and warm spices make it perfect for cozy afternoons or special occasions. I hope you enjoy baking and eating this cake as much as I do.

Recipe:

Grandma’s Famous Sweet Potato Butter Cake

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Author: Cheryl
Total Time: About 80 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A moist and tender sweet potato butter cake filled with warm cinnamon and nutmeg spices, perfect for cozy family gatherings and comforting dessert moments.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the mashed sweet potatoes until evenly incorporated.
Pour the batter into the prepared pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.