Grandma’s Famous Sweet Potato Butter Cake: A Slice of Nostalgic Comfort

There’s nothing quite like the warm, comforting aroma of Grandma’s Famous Sweet Potato Butter Cake baking in the oven. This delightful cake brings back memories of family gatherings, cozy afternoons, and the joy of sharing a homemade treat. With its moist, tender crumb, rich sweet potato flavor, and warm spices, this cake is a slice of home that everyone will love. Perfect for holidays, potlucks, or a simple dessert to share with loved ones, this recipe from TastyRecipeHub.com is a timeless classic. It’s also a perfect fit for the comforting recipes in our eBook, 60 Mouthwatering American Dishes Made Simple. Let’s bake up some nostalgia!

Why You’ll Love This Recipe

This Sweet Potato Butter Cake is a must-bake for dessert lovers, offering:

• Nostalgic Comfort: Rich sweet potato and warm spices evoke family traditions.
• Moist and Flavorful: A tender crumb with a perfect balance of sweetness and spice.
• Easy to Make: Simple ingredients and straightforward steps for all skill levels.
• Versatile: Ideal for dessert, brunch, or afternoon tea.
• Shareable: Perfect for X posts with #TastyRecipeHub to spread the love.

This cake is a cozy addition to your recipe collection, just like the indulgent dishes in our eBook, available on Gumroad.

Ingredients

This recipe serves 12-16 and is baked in a 9×13-inch pan. Here’s what you’ll need:

For the Sweet Potato Butter Cake:

• 1 cup mashed sweet potatoes (cooked and cooled, about 2 medium sweet potatoes)
• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup buttermilk

Optional Garnishes:

• Whipped cream (for serving)
• Chopped pecans or walnuts (about ¼ cup, for crunch)
• Caramel drizzle (for extra sweetness)
• Powdered sugar (for a light dusting)

Equipment Needed

• 9×13-inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Electric mixer (hand or stand)
• Spatula
• Measuring cups and spoons
• Fork or potato masher (for sweet potatoes)
• Whisk
• Cooling rack
• Toothpick (for testing doneness)

Instructions

Follow these steps to create a moist, flavorful sweet potato cake that’s sure to bring back warm memories.

Step 1: Prepare the Sweet Potatoes

1. If not pre-cooked, pierce 2 medium sweet potatoes with a fork and bake at 400°F (200°C) for 45-60 minutes or boil until tender, about 20 minutes. Let cool, peel, and mash to yield 1 cup mashed sweet potatoes. Set aside to cool completely.

Step 2: Preheat and Prep

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, or line with parchment paper for easy removal.

Step 3: Make the Cake Batter

1. In a large mixing bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
2. Add 4 eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in 1 cup mashed sweet potatoes and 1 tsp vanilla extract until well combined.
4. In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup buttermilk. Start and end with the flour mixture (add flour in 3 parts, buttermilk in 2 parts), mixing on low speed until just combined. Avoid overmixing to keep the cake tender.

Step 4: Bake the Cake

1. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, or leave in the pan for easy serving.

Step 5: Serve

1. Once cooled, slice the cake into 12-16 pieces (4×3 or 4×4 grid, depending on size preference).
2. Serve plain or with a dollop of whipped cream, chopped pecans or walnuts, a caramel drizzle, or a light dusting of powdered sugar for extra charm.

Serving Suggestions

• Dessert: Pair with coffee, tea, or hot cider for a cozy treat.
• Brunch: Serve alongside fresh fruit or yogurt for a sweet breakfast option.
• Holiday Table: Add to your Thanksgiving or holiday spread for a comforting dessert.
• Party Bites: Cut into smaller squares for bite-sized portions at gatherings.

Love This Recipe? Get More in Our eBook!

If Grandma’s Famous Sweet Potato Butter Cake has you craving more comforting American desserts, check out 60 Mouthwatering American Dishes Made Simple. This eBook is packed with 60 recipes, like Banana Bread Cake with Cream Cheese Frosting, Reese’s Peanut Butter Earthquake Cake, and Fully Loaded Classic Chili Cheese Dog Casserole, all designed for busy cooks who love bold flavors. For just $4.99, download it instantly on Gumroad and elevate your dessert game with more crowd-pleasers!

Customization Options

• Flour: Use gluten-free all-purpose flour for a gluten-free version.
• Dairy-Free: Swap butter with plant-based margarine, buttermilk with a non-dairy alternative (like almond milk + 1 tsp vinegar), and omit whipped cream.
• Add-Ins: Fold in ½ cup chopped pecans, walnuts, or chocolate chips into the batter.
• Spice Twist: Add ¼ tsp ground ginger or cloves for extra warmth.
• Frosting Option: Top with cream cheese frosting (from our Banana Bread Cake recipe) instead of whipped cream.

Storage and Make-Ahead Tips

• Fridge: Store in an airtight container or covered in the pan for up to 5 days. Serve at room temperature for best flavor.
• Freezer: Freeze unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge before serving.
• Make-Ahead: Bake the cake 1-2 days in advance and store covered at room temperature. Add garnishes just before serving.

Nutritional Information (Per Piece, Approximate)

• Calories: 300-350 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 14g
• Sugar: 30g
• Sodium: 200mg

Why This Recipe Shines

This Sweet Potato Butter Cake captures the essence of home with its moist texture, warm spices, and nostalgic flavor. It’s perfect for cozy family moments or sharing on social media, much like the comforting recipes in 60 Mouthwatering American Dishes Made Simple. Want more? Grab the eBook on Gumroad!

Tips for Success

• Ripe Sweet Potatoes: Bake or boil sweet potatoes until very soft for easy mashing and rich flavor.
• Room Temperature Ingredients: Use softened butter and room-temperature eggs for a smooth batter.
• Don’t Overmix: Mix until just combined to keep the cake light and tender.
• Check Doneness: Use a toothpick to ensure the center is fully baked without overcooking.

Join the Tasty Recipe Hub Community

Share your Sweet Potato Butter Cake on X with #TastyRecipeHub for a chance to be featured! For more comforting American recipes, download 60 Mouthwatering American Dishes Made Simple on Gumroad and follow us on Pinterest or our Facebook Broadcast Channel for daily inspiration.

Enjoy your slice of nostalgic comfort!