Grandma’s Famous Sweet Potato Butter Cake

A tender, buttery cake infused with sweet potato’s natural sweetness and warm spices—this cake offers nostalgic flavors and a melt-in-your-mouth crumb. I love how the humble sweet potato transforms the batter into something richly comforting with a hint of autumn warmth.

Why You’ll Love This Recipe

I adore this cake because it delivers moist, tender bites with minimal fuss. The sweet potato adds natural sweetness and depth, while butter and spices create a cozy, homey flavor reminiscent of Grandma’s kitchen. It’s perfect for holidays, celebrations, or a sweet afternoon treat.

Ingredients

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

• all-purpose flour

• granulated sugar (and optional brown sugar for warmth)

• baking powder

• baking soda

• salt

• ground cinnamon

• ground nutmeg

• ground ginger or all‑spice (optional)

• large eggs

• unsalted butter, softened

• cooked and mashed sweet potato

• vanilla extract

• milk or buttermilk

Directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking pan or 8-inch square pan.

2. I whisk together flour, sugars, baking powder, baking soda, salt, and spices in a large bowl.

3. In another bowl, I cream softened butter with sugars until light and fluffy.

4. I beat in eggs one at a time, then blend in mashed sweet potato and vanilla.

5. I alternate adding dry ingredients and milk (or buttermilk), beginning and ending with the dry mix, stirring until just combined.

6. I pour batter into the prepared pan and smooth the top.

7. I bake for about 35–45 minutes (depending on pan), or until a toothpick inserted into the center comes out clean or with few moist crumbs.

8. I let the cake cool in the pan for 10 minutes, then transfer to a wire rack until completely cooled.

Servings and timing

This recipe yields about 12 servings (for a 9×13-inch pan). Prep time is around 15 minutes, baking takes 35–45 minutes, and cooling another 15 minutes—so the total time is approximately 1 hour 15 minutes (not counting full cooling).

Variations

• Orange zest boost: I add a tablespoon of fresh orange zest to brighten the flavor.

• Nutty crunch: I sprinkle chopped pecans or walnuts on top before baking for texture.

• Glazed frosting: I whisk powdered sugar with a bit of milk or sweet potato puree into a glaze and drizzle over once cooled.

• Spice twist: I stir in a pinch of cloves or cardamom for extra warmth.

• Mini loaf version: I bake the batter in mini loaf pans (about 8–10 mini loaves) for giftable treats—baking time is around 25–30 minutes.

Storage/reheating

I store the completely cooled cake in an airtight container at room temperature for up to 4 days. To refresh, I warm a slice in the microwave for about 10 seconds or until slightly warm. I can also freeze slices individually wrapped in plastic and stored in a freezer bag for up to 2 months; I thaw at room temperature or microwave gently.

FAQs

What type of sweet potato is best for the cake?

I use orange-fleshed sweet potatoes—they’re moist and sweet. I boil or bake them until tender, then mash smooth before measuring.

Can I substitute canned sweet potato puree?

Yes—I can use about 1⅔ cups of canned puree (15 oz) in place of cooked and mashed sweet potato.

Is buttermilk necessary?

No—but buttermilk adds tender crumb and slight tang. I often use milk or a milk‑yogurt mix if I don’t have buttermilk.

Can I bake this in a bundt pan?

Absolutely—bake in a greased bundt pan for about 45–55 minutes, checking doneness with a toothpick at the thickest part.

How do I ensure the cake stays moist?

I make sure not to overbake—testing a few minutes before the timer. Also, I keep it in an airtight container and slice once fully cooled.

Conclusion

Grandma’s Famous Sweet Potato Butter Cake is one of my favorite heritage desserts—rich, comforting, and beautifully moist with a touch of nostalgic spice. It’s easy enough for everyday but lovely enough for special occasions. I hope you enjoy each warm, buttery slice as much as I do!