As I stood in the kitchen, the aroma of cinnamon and nutmeg wafted through the air, instantly transporting me back to childhood and cherished moments spent with Grandma. This nostalgia inspired me to share her iconic Sweet Potato Butter Cake—a recipe that magically blends rich, moist texture with the natural sweetness of sweet potatoes. Not only is this delightful cake perfect for everything from family gatherings to cozy afternoons, but it also allows you to elevate everyday baking with minimal fuss. Plus, it’s versatile enough to accommodate gluten-free diets or to drizzle with a simple glaze for an extra touch. Are you ready to take a culinary trip down memory lane with me and whip up this heartwarming treat?
Why is Sweet Potato Butter Cake a Must-Try?
Nostalgic Flavor: Each bite of this cake evokes warm memories, making it perfect for reconnecting with loved ones.
Easy to Make: Whether you’re a novice or an experienced baker, this recipe simplifies the process, ensuring you can succeed without hassle.
Versatile Delight: With options to serve it plain or with a glaze, this cake easily adapts to any occasion, much like our Peach Cake Brown for summer festivities.
Nutritious Sweetness: Utilizing sweet potatoes not only adds natural sweetness but also boosts nutritional value, making your dessert guilt-free.
Perfectly Moist: The combination of ingredients results in a moist cake that melts in your mouth—ideal for anyone looking to impress guests or just indulge themselves.
Make-Ahead Friendly: Bake it in advance for gatherings! The flavors meld beautifully overnight, ensuring a delightful treat that keeps on giving.
Sweet Potato Butter Cake Ingredients
• Indulge in the magic of this Sweet Potato Butter Cake with these essential ingredients!
- Mashed Sweet Potatoes – Adds natural sweetness and moisture; fresh is best, but canned works too if well-drained.
- Butter – Provides richness; opt for unsalted to control the saltiness.
- Sugar – Sweetens the cake; feel free to reduce by up to 1/4 cup without sacrificing texture.
- Flour – Gives structure; a 1:1 gluten-free flour blend can be used as a substitute.
- Eggs – Acts as a binder and adds moisture; beat well for the best emulsification.
- Sour Cream – Unbelievably enhances richness; Greek yogurt or buttermilk can stand in as substitutes.
- Baking Powder – This leavening agent ensures your cake rises beautifully.
- Baking Soda – Works alongside sour cream to create a light texture.
- Spices (Cinnamon, Nutmeg, Ginger) – Creates a warm and inviting flavor profile.
- Salt – Enhances the overall flavor for a balanced sweetness.
- Optional Glaze Ingredients: Powdered Sugar and Milk – Together, they create a sweet finish that elevates this cake even further!
Step‑by‑Step Instructions for Grandma’s Famous Sweet Potato Butter Cake
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). While it warms up, grab your chosen baking pan—either a 9×13-inch or a bundt pan—and grease it thoroughly with butter. Then, lightly dust it with flour, ensuring you cover all surfaces. This step is crucial for the Sweet Potato Butter Cake to release easily after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, softened butter, sugar, eggs, and sour cream. Using a hand mixer, blend these ingredients on medium speed until the mixture is smooth and well emulsified. It should have a creamy consistency that indicates the wet ingredients are thoroughly integrated, setting a great foundation for the cake.
Step 3: Combine the Dry Ingredients
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, and ginger), and salt. This ensures even distribution of the leavening agents and spices. Take a moment to breathe in the warm, fragrant aroma. Once mixed, it’s time to merge the dry ingredients into the wet mixture.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the sweet potato mixture, using a spatula. Stir gently until just combined—be careful not to overmix! The batter should be thick and slightly lumpy, which is perfect for your Grandma’s Famous Sweet Potato Butter Cake. This gentle folding helps maintain the cake’s moisture and fluffy texture.
Step 5: Pour the Batter into the Pan
Carefully pour the sweet potato batter into the prepared baking pan, smoothing the top with a spatula to create an even layer. Ensure there are no air pockets trapped inside. This will help the cake rise uniformly while baking. Now, you’re ready to let the oven do its magic!
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 45 to 60 minutes. Start checking for doneness around the 45-minute mark; insert a toothpick into the center—if it comes out clean or with a few crumbs, your cake is perfect! The top should also be golden brown and slightly springy to the touch, inviting you to dig in.
Step 7: Cool the Cake
Once baked to perfection, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set and makes transferring easier. Afterward, gently turn it out onto a wire rack to cool completely. This cooling period is vital for the cake’s texture and to prevent it from becoming mushy.
Step 8: Add the Optional Glaze
If you want to elevate your Sweet Potato Butter Cake, prepare the optional glaze. In a small bowl, whisk together powdered sugar and milk until you achieve a smooth, pourable consistency. Once the cake has completely cooled, drizzle the glaze over the top for an additional touch of sweetness that enhances the beautiful flavors within the cake.
How to Store and Freeze Sweet Potato Butter Cake
Room Temperature: Store the cake covered at room temperature for up to 2 days to maintain its moistness.
Fridge: If you prefer, refrigerate the cake, covered, for up to 1 week, which helps it stay fresh longer, though it may lose some moisture.
Freezer: For longer storage, freeze the unglazed cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and warm gently in the oven at 350°F for 10-15 minutes for a fresh-baked taste of sweet potato butter cake.
Sweet Potato Butter Cake Variations
Looking to add your personal touch to the Sweet Potato Butter Cake? Let your creativity shine through these delightful variations!
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Pumpkin Switch: Substitute mashed pumpkin puree for sweet potatoes for a new flavor twist that’s equally comforting.
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Cupcake Delight: Transform the butter cake batter into cupcakes by filling liners 2/3 full; these bake perfectly in just 18-22 minutes at 350°F.
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Spice it Up: Add a pinch of cayenne pepper or chili powder for a surprising kick that beautifully complements the sweetness of the cake.
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Nutty Crunch: Fold in chopped pecans or walnuts for a delightful crunch that adds texture and a nutty flavor boost.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of regular to cater to gluten-sensitive guests without compromising flavor.
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Fruity Twist: Incorporate chopped apples or pears into the batter for a fruity surprise, reminiscent of a cozy autumn dish.
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Alternate Frosting: Instead of the optional glaze, top the cake with cream cheese frosting for a rich and tangy companion to the sweet notes.
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Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for an indulgent and visually appealing touch that chocolate lovers will adore.
Try any of these variations to make the Sweet Potato Butter Cake uniquely yours. And while you’re experimenting, don’t miss out on lovely cakes like Stuffed Potato Cakes or a refreshing Lemon Butter Lobster Risotto to explore even more delightful flavors!
What to Serve with Grandma’s Famous Sweet Potato Butter Cake
Indulging in Grandma’s Famous Sweet Potato Butter Cake transforms any gathering into a heartwarming experience, and choosing the right accompaniments will elevate the flavors even further.
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Whipped Cream: The airy texture and creamy richness of whipped cream perfectly contrast the moist cake, adding a luxurious touch to each slice.
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Vanilla Ice Cream: A scoop of vanilla ice cream gently melting over a warm slice creates a delightful temperature contrast that enhances the cake’s sweet, spicy notes.
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Coffee or Espresso: The bold, robust flavors of coffee or espresso provide an invigorating balance to the cake’s sweetness, making for a delightful afternoon pick-me-up.
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Fresh Berries: Bright, tart berries like raspberries or blueberries add a refreshing burst, enhancing the cake’s flavor while providing a beautiful pop of color.
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Nutty Crumble Topping: Sprinkling crushed walnuts or pecans offers a satisfying crunch alongside the cake’s tender crumb, creating a delightful mix of textures.
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Cinnamon Sugar Pecan Topping: Toasted pecans coated in cinnamon sugar can bring out the warm spices in the cake while adding a sweet, crunchy layer.
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Chai Tea: The spiced flavors of chai tea harmonize beautifully with the warm spices of the cake, enriching the overall experience while providing a cozy beverage option.
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Dark Chocolate Drizzle: A drizzle of dark chocolate adds a rich, slightly bitter note that complements the sweet, spiced profile beautifully and creates a visually stunning presentation.
Each of these pairings not only enhances the delicious layers of Grandma’s Famous Sweet Potato Butter Cake but also adds a comforting, inviting atmosphere perfect for any occasion!
Make Ahead Options
These Sweet Potato Butter Cakes are perfect for meal prep aficionados! You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients separately, then combining them just before baking. Store the batter covered in the refrigerator to maintain freshness. Additionally, the cake itself can be made a day ahead and stored at room temperature, covered, for up to 3 days. This allows the flavors to meld beautifully, making it even tastier. When you’re ready to serve, simply add an optional glaze after cooling and enjoy restaurant-quality results with minimal effort—an ideal solution for busy weeknights or gatherings!
Expert Tips for Sweet Potato Butter Cake
• Perfect Sweet Potatoes: Ensure your sweet potatoes are fork-tender and cooled before mashing—this enhances their natural sweetness and flavor.
• Check Early: Use a toothpick to check doneness about 5 minutes before the minimum baking time to prevent overbaking, which can dry out your Sweet Potato Butter Cake.
• Spoon, Don’t Scoop: When measuring flour, spoon it into the measuring cup instead of scooping directly to avoid too much flour and a dry cake.
• Gentle Mixing: Fold the dry ingredients into the wet mixture gently—overmixing can lead to a tough cake instead of the desired moist texture.
• Flavor Development: Allow the cake to cool overnight before serving; it will taste even better as the flavors meld together beautifully.
• Make It Gluten-Free: For a gluten-free version, swap regular flour with a 1:1 gluten-free blend, ensuring everyone can enjoy this classic dessert.
Grandma’s Famous Sweet Potato Butter Cake Recipe FAQs
What type of sweet potatoes should I use?
Absolutely! Fresh sweet potatoes are ideal as they provide the best flavor and natural sweetness. Look for firm, smooth-skinned sweet potatoes without any dark spots or blemishes. If you’re in a pinch, canned sweet potatoes can be a convenient substitute—just be sure to drain and mash them well before using.
How should I store my Sweet Potato Butter Cake?
For optimal freshness, store the cake covered at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate it covered for up to a week. Just be aware that refrigeration may slightly dry it out—so enjoy it within that timeframe!
Can I freeze the Sweet Potato Butter Cake?
Absolutely, this cake freezes wonderfully! To freeze, wrap the unglazed cake tightly in plastic wrap, followed by aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat at 350°F for 10-15 minutes for that fresh-baked experience.
What if my cake doesn’t rise?
The more the merrier, and not to worry! If your Sweet Potato Butter Cake doesn’t rise correctly, it could be due to expired baking powder or baking soda. Always check the freshness of your leavening agents before baking! Additionally, ensure that your wet and dry ingredients are combined without overmixing, as that can lead to a dense texture instead of the moist, fluffy crumb we’re aiming for.
Is this recipe gluten-free?
Yes! You can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free blend. Make sure to choose a good quality blend that contains starch, which helps mimic the structure of wheat flour, allowing everyone to enjoy this delightful dessert!
Can I give this cake to my pets?
While ingredients like sweet potatoes are generally safe for pets, it’s best to avoid offering cake to them due to the sugar and butter content. Always consult your veterinarian before introducing new foods into your pet’s diet to keep them safe and healthy!
Moist Sweet Potato Butter Cake That Melts in Your Mouth
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Mix mashed sweet potatoes, butter, sugar, eggs, and sour cream until smooth.
- Whisk together flour, baking powder, baking soda, spices, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 45 to 60 minutes, check for doneness with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the optional glaze by whisking powdered sugar and milk, and drizzle over the cooled cake.
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