Grandma’s Famous Sweet Potato Butter Cake
This moist, spiced Southern sweet potato butter cake is perfect for cozy gatherings or a quiet treat. Finished with powdered sugar or glaze, it's pure comfort in every slice.
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups mashed sweet potatoes about 2 medium sweet potatoes, cooked and mashed
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Cream cheese glaze or caramel drizzle
- Toasted pecans for garnish
Instructions
- Peel and cube the sweet potatoes, then boil until fork-tender, about 15–20 minutes. Drain, mash until smooth, and let cool slightly.
- Set the oven to 325°F (163°C). Grease and flour your baking pan or line it with parchment paper.
- In a large bowl, beat softened butter and sugar for 3–5 minutes until pale and fluffy.
- Beat in eggs one at a time, scraping the bowl between each. Add mashed sweet potatoes and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the batter in three parts, alternating with buttermilk. Begin and end with the dry mix. Stir in vanilla and mix just until combined.
- Pour the batter into the pan and bake for 60–75 minutes. Check doneness with a toothpick—it should come out clean or with moist crumbs.
- Let the cake sit in the pan for 10–15 minutes, then turn it out onto a wire rack to cool. Finish with powdered sugar or glaze before serving.