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

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Grandma’s Famous Sweet Potato Butter Cake is the kind of dessert that brings comfort with every bite. It’s moist, rich, and full of warm flavors like cinnamon, nutmeg, and brown sugar—just like Grandma used to make. With a buttery crumb and sweet potato goodness baked right in, this cake has a soft texture and a deep, earthy sweetness I always crave during the holidays or anytime I want a taste of home.

Why You’ll Love This Recipe

I love how this cake turns simple ingredients into something that tastes like a warm hug. The sweet potatoes add moisture and depth, while the butter gives the cake a rich, tender texture. It’s not overly sweet, which makes it perfect for pairing with coffee, whipped cream, or even a scoop of vanilla ice cream. Every time I make it, it brings back memories and gets rave reviews.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potatoes (cooked and cooled)
All-purpose flour
Granulated sugar
Brown sugar
Unsalted butter, softened
Eggs
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Vanilla extract
Buttermilk

directions

I preheat the oven to 350°F (175°C) and grease a bundt pan or 9×13-inch baking dish.
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the mashed sweet potatoes and vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, and mix just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe makes about 12–14 servings. Prep time is around 20 minutes, with a baking time of 50–60 minutes. I usually plan for about 1 hour and 20 minutes from start to finish.

Variations

Sometimes I stir in chopped pecans or walnuts for a bit of crunch. I’ve also added a cream cheese glaze or dusted the top with powdered sugar for a pretty finish. For a little extra spice, I use pumpkin pie spice in place of just cinnamon and nutmeg.

storage/reheating

I keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. To freeze, I wrap individual slices in plastic and foil, and store them in a freezer bag for up to 3 months. To reheat, I warm slices in the microwave for about 15–20 seconds or pop them into a low oven until heated through.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes in a pinch. I make sure they’re plain (not in syrup), drain them well, and mash them before adding to the batter.

Can I make this into cupcakes or muffins?

Absolutely. I divide the batter into greased or lined muffin tins and bake at 350°F for 20–25 minutes, checking for doneness with a toothpick.

How do I keep the cake moist?

The sweet potatoes and buttermilk keep it moist, but I make sure not to overbake it and store it tightly covered.

Can I add a glaze?

Yes, I sometimes make a simple powdered sugar glaze with a touch of vanilla or a cream cheese drizzle for extra richness.

What kind of pan works best?

I usually bake it in a bundt pan for a pretty presentation, but a 9×13-inch pan works just as well if I want to keep it simple.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is a timeless recipe I keep coming back to. It’s full of comfort, flavor, and warmth—the kind of cake that reminds me of family gatherings and kitchen conversations. Whether I make it for holidays or just because, it always brings smiles and a little bit of sweetness to the table.