Grandma’s Famous Sweet Potato Butter Cake Recipe You Crave

Oh, let me tell you about the cake that makes my whole family stop whatever they’re doing when they smell it baking – Grandma’s Famous Sweet Potato Butter Cake. This isn’t just any dessert; it’s a slice of my childhood, warm from the oven with that incredible moist texture that makes you close your eyes after the first bite. I can still see Grandma in her flour-dusted apron, mashing those sweet potatoes by hand, insisting “the lumps give it character, dear!” That rich, buttery flavor with just the right touch of sweetness? Pure nostalgia in every forkful.

Why You’ll Love Grandma’s Famous Sweet Potato Butter Cake

This cake isn’t just delicious – it’s downright magical. Here’s why it’ll become your new favorite:

• Moist for days: The sweet potatoes keep it incredibly tender, even on day three (if it lasts that long!)
• Effortless to make: No fancy techniques – just good old-fashioned mixing and baking
• Comfort in every bite: That warm spice and buttery richness tastes like a hug from Grandma herself
• Crowd-pleaser: Perfect for holiday dinners yet simple enough for Tuesday night cravings
• Smells heavenly: Your kitchen will fill with the most inviting aroma while it bakes

Ingredients for Grandma’s Famous Sweet Potato Butter Cake

Now, here’s where Grandma was strict – no eyeballing amounts or swapping willy-nilly! Every ingredient plays a special role in creating that perfect texture and flavor we love. Trust me, I learned the hard way when I once tried using cold butter straight from the fridge – let’s just say the cake came out denser than a brick!

• 1 cup mashed sweet potatoes (cooked, peeled, and cooled completely – hot potatoes will melt your butter!)
• 1/2 cup unsalted butter (softened at room temp for 30 minutes – it should leave a slight fingerprint when pressed)
• 1 cup granulated sugar (Grandma always used plain white here – says it lets the sweet potato flavor shine)
• 2 large eggs (room temperature is key – cold eggs make the batter separate)
• 1 tsp vanilla extract (the real stuff, please – imitation vanilla makes Grandma’s ghost frown)
• 1 1/2 cups all-purpose flour (scooped and leveled – no packing it down!)
• 1 tsp baking powder (check it’s fresh – old powder won’t give you that perfect rise)
• 1/2 tsp baking soda
• 1/2 tsp salt (fine sea salt was Grandma’s secret for even distribution)
• 1/2 cup whole milk (2% works in a pinch, but whole milk gives extra richness)

See those notes in parentheses? Those are the little details Grandma would whisper while measuring – the kind of tips that turn good cakes into legendary ones!

Equipment You’ll Need

You won’t need any fancy gadgets for this recipe – just the basics from your kitchen drawers! Here’s what to grab before you start:

• 9-inch round cake pan (my trusty old aluminum one works perfectly)
• 2 mixing bowls (one large for wet ingredients, one medium for dry)
• Hand mixer or sturdy whisk (Grandma used a wooden spoon, but I cheat with my electric mixer)
• Rubber spatula (for scraping every last bit of batter – waste not, want not!)
• Wire rack (for cooling – crucial to prevent soggy bottoms)

That’s it! Now you’re ready to bake up some magic.

How to Make Grandma’s Famous Sweet Potato Butter Cake

Alright, let’s get to the good part – turning these simple ingredients into that magical cake we all love! I’ll walk you through each step just like Grandma taught me, with all her little tricks that make all the difference. Don’t worry – it’s easier than you think, and the results are so worth it!

Preparing the Sweet Potato Mixture

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make the sweet potato mixture that gives this cake its signature moistness and flavor.

In your large mixing bowl, combine the softened butter and sugar. Now, here’s where Grandma was particular – beat them together for a good 2-3 minutes until they’re light and fluffy. I like to use my hand mixer on medium speed, but if you’re going old-school with a wooden spoon like Grandma did, just put some elbow grease into it!

Next, add your perfectly mashed sweet potatoes (make sure they’re completely cooled!) and mix until everything is smooth and well combined. Now for the eggs – add them one at a time, mixing well after each addition. This prevents the batter from separating and gives the cake that perfect texture. Finish with the vanilla extract – just a teaspoon, but oh what a difference it makes!

Combining Dry and Wet Ingredients

In your medium bowl, whisk together all the dry ingredients – flour, baking powder, baking soda, and salt. Grandma always said to whisk them for at least 30 seconds to make sure everything is evenly distributed.

Now comes the important part – alternating the dry ingredients with the milk. Here’s how I do it: add about a third of the flour mixture to the sweet potato mixture and mix just until combined. Then half the milk, mix gently. Another third of flour, the rest of the milk, and finally the last of the flour. The key here? Don’t overmix! Just stir until you no longer see streaks of flour. A few small lumps are fine – they’ll work themselves out in the oven.

Pro tip: If the batter seems too thick, you can add an extra tablespoon or two of milk. But be careful – too much liquid and your cake might not rise properly!

Baking and Cooling

Pour that beautiful orange batter into your greased 9-inch cake pan. Give the pan a gentle tap on the counter to release any air bubbles – Grandma would always say this prevents “tunnels” in the cake.

Bake for 35-40 minutes. Now, here’s where you need to pay attention: start checking at 35 minutes by inserting a toothpick near the center. It should come out with just a few moist crumbs clinging to it – not wet batter, but not completely clean either. The edges should be pulling slightly away from the pan, and the top should spring back when lightly pressed.

When it’s done, take it out and let it cool in the pan for about 10 minutes – this helps prevent sticking. Then run a butter knife around the edges and carefully transfer it to a wire rack to cool completely. I know it’s tempting, but resist cutting into it while it’s warm! That 30-minute wait lets the flavors settle and makes slicing so much easier.

And there you have it – Grandma’s Famous Sweet Potato Butter Cake, ready to enjoy! The hardest part now is deciding whether to eat it plain (my favorite) or dress it up with some whipped cream or frosting. Either way, you’re in for a treat!

Tips for the Perfect Grandma’s Famous Sweet Potato Butter Cake

After years of making this cake (and a few hilarious disasters), I’ve gathered all the little tricks that guarantee success every time. Here are my can’t-live-without tips:

• Room temp is key – Cold ingredients don’t blend well. Take butter, eggs, and milk out 30 minutes before baking.
• Don’t overbake! The cake continues cooking as it cools. Pull it out when the toothpick has moist crumbs, not when it’s clean.
• Mash thoroughly – Lumpy sweet potatoes create dense spots. Use a fork or potato masher until completely smooth.
• Alternate slowly – Adding dry and wet ingredients gradually prevents tough batter. Mix just until combined.
• Cool completely – Cutting warm cake leads to crumbly slices. Patience rewards you with perfect texture.
• Storage trick – Keep leftovers covered at room temp. The sweet potatoes keep it moist for days!

Follow these, and you’ll have Grandma nodding in approval from heaven!

Ingredient Substitutions and Notes

Now, Grandma would clutch her pearls at some of these swaps, but I’ve tested them all in a pinch and they work! Just remember – the original recipe will always taste the most like those cherished childhood memories.

When you absolutely must substitute

Butter alternatives: If dairy’s an issue, coconut oil works surprisingly well (use refined for neutral flavor). Measure it solid, then melt slightly to match butter’s consistency. For vegan versions, I’ve had decent results with Earth Balance – but expect a slightly denser crumb.

Milk options: Almond milk or oat milk can replace dairy milk 1:1 in this recipe. The cake might be a tad less rich, but still delicious. For extra moisture, try canned coconut milk – just shake well first!

Egg replacements: For one egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let thicken for 5 minutes. It won’t rise quite as high, but makes a decent vegan alternative.

Sweet potato wisdom

Grandma was militant about using ripe sweet potatoes – the ones that practically ooze syrup when baked. Underripe ones lack natural sweetness and moisture. Her test? The flesh should be deep orange and mash effortlessly with a fork.

Canned vs fresh: In emergencies, canned sweet potatoes work (drain well and pat dry). But they’re often packed in syrup, so reduce sugar by 2 tbsp. Fresh is always better though – bake them whole at 400°F for 45-60 minutes until fork-tender.

Leftover tip: If you have extra mashed sweet potatoes, freeze them in 1-cup portions for future cakes. Thaw overnight in the fridge before using.

Flour facts

While all-purpose flour is ideal, I’ve successfully used:

• Gluten-free: 1:1 GF baking blend (add 1/2 tsp xanthan gum if your mix doesn’t include it)
• Whole wheat: Replace up to half the flour, but expect a denser texture
• Cake flour: Makes an ultra-tender crumb – reduce to 1 1/4 cups and add 2 tbsp cornstarch

Remember – substitutions change the texture slightly, but the cake will still taste like home. And isn’t that what really matters?

Serving and Storing Grandma’s Famous Sweet Potato Butter Cake

Oh, the fun part – eating this masterpiece! My favorite way is warm with just a dusting of powdered sugar, letting that incredible sweet potato flavor shine. But for special occasions? A dollop of freshly whipped cream or a smear of cream cheese frosting takes it over the top. (Grandma would approve of both, though she’d sneak an extra slice of the plain version when no one was looking!)

Leftovers (if you’re lucky enough to have any) keep beautifully at room temperature under a cake dome or tightly wrapped for up to 3 days. The sweet potatoes work their magic, keeping it moist longer than regular cakes. For longer storage, freeze slices wrapped in plastic then foil – they’ll taste fresh-baked after 30 seconds in the microwave when those cravings hit!

Nutritional Information

Now, let’s be honest – we don’t make Grandma’s recipes because they’re low-calorie. We make them because they taste like love! But for those who like to track (or just need to justify that second slice), here’s the breakdown per serving:

• Calories: 280
• Sugar: 20g
• Sodium: 220mg
• Fat: 12g (7g saturated, 4g unsaturated)
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Important note: Nutritional values are estimates and vary based on ingredients used. For example, if you use coconut oil instead of butter or almond milk instead of whole milk, the numbers will change. But honestly? Some things are worth every delicious calorie – and this cake is definitely one of them!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about Grandma’s Famous Sweet Potato Butter Cake – and I love sharing all the little secrets! Here are the most common ones with answers straight from my kitchen (and Grandma’s notebook!):

Can I use canned sweet potatoes instead of fresh?
You can in a pinch, but drain them really well and pat dry with paper towels first. Canned ones are often packed in syrup, so reduce the sugar by 2 tablespoons. But honestly? Fresh sweet potatoes give that deep, caramelized flavor Grandma’s cake is famous for!

How do I prevent my cake from drying out?
Three magic words: don’t overbake it! Pull the cake when a toothpick has moist crumbs, not when it’s clean. Also, make sure your sweet potatoes are well-mashed with no lumps, and measure your flour correctly (spoon and level, don’t scoop!).

Can I make this into cupcakes instead?
Absolutely! Fill lined cupcake tins 2/3 full and bake at 350°F for 18-22 minutes. They’re adorable with a little cream cheese frosting swirl on top – perfect for school parties or bake sales!

Why did my cake sink in the middle?
Usually this means either: 1) Your baking powder/soda is old (check the expiration date!), 2) You opened the oven door too early (wait until at least 30 minutes!), or 3) You overmixed the batter after adding flour (just mix until combined).

Can I add nuts or raisins to the batter?
Grandma would roll her eyes, but yes! Fold in 1/2 cup of chopped pecans or walnuts, or 1/3 cup plump raisins at the very end. Just know it won’t be her “pure” version – but still delicious!

Got more questions? Drop them in the comments below – I love chatting about this cake almost as much as I love eating it!

Share Your Experience

Did you make Grandma’s famous cake? I’d love to hear how it turned out! Leave a comment below with your baking adventures or any special twists you added. And if you snapped a photo of your masterpiece, share that too – nothing makes me happier than seeing this recipe bring joy to other kitchens!

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