Grandma’s Famous Sweet Potato Butter Cake
Servings
12–16 servings
Ingredients
For the Cake
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1½ cups mashed cooked sweet potatoes (about 2 medium)
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2 teaspoons vanilla extract
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2½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ cup whole milk or evaporated milk
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½ cup sour cream
For the Butter Glaze
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½ cup (1 stick) unsalted butter
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1 cup granulated sugar
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¼ cup water
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1 teaspoon vanilla extract
Instructions
1. Preheat Oven and Prepare Pan
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch bundt pan or tube pan thoroughly.
2. Prepare the Sweet Potatoes
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Boil or bake sweet potatoes until soft.
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Peel and mash until smooth; measure out 1½ cups and let cool to room temperature.
3. Make the Cake Batter
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In a large mixing bowl, cream butter and sugar together for 3–5 minutes until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in mashed sweet potatoes and vanilla until well combined.
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Gradually add dry ingredients to the wet mixture, alternating with milk and sour cream, beginning and ending with flour.
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Mix until just combined (do not overbeat).
4. Bake
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Pour the batter into the prepared bundt pan.
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Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 15 minutes, then transfer to a wire rack set over a tray.
5. Make the Butter Glaze
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In a small saucepan, combine butter, sugar, and water.
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Bring to a gentle boil and cook for 3–4 minutes, stirring constantly.
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Remove from heat and stir in vanilla extract.
6. Glaze the Cake
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While the cake is still warm, poke small holes over the top using a skewer or fork.
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Slowly spoon or brush the glaze over the cake, letting it soak in.
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Allow to cool completely before slicing.
Serving
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Serve plain or dusted with powdered sugar.
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Optional: top with whipped cream or a drizzle of caramel sauce.
Storage
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Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
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Can be frozen (unglazed) for up to 3 months.
Tips
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Roast the sweet potatoes instead of boiling for a deeper, caramelized flavor.
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You can add ½ cup chopped pecans or a hint of maple syrup for a richer taste.
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For a fall twist, serve slightly warm with cinnamon butter.
Would you like me to include a cream cheese glaze version that complements the sweet potato flavor?
