Grandma's Sweet Potato Butter Cake (Print Version)
Moist, spiced sweet potato cake with butter and optional glaze - a family favorite dessert passed down through generations.
# Ingredients:
→ Cake Batter
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1½ cups granulated sugar
03 -
4 large eggs
04 -
1 cup mashed sweet potatoes (about 1 large cooked and peeled sweet potato)
05 -
½ cup sour cream, room temperature
06 -
¼ cup whole or 2% milk
07 -
2 teaspoons vanilla extract
08 -
2 cups all-purpose flour
09 -
2 teaspoons baking powder
10 -
½ teaspoon baking soda
11 -
½ teaspoon salt
12 -
1 teaspoon ground cinnamon
13 -
¼ teaspoon ground nutmeg
→ Optional Glaze
14 -
4 tablespoons (½ stick) unsalted butter, melted
15 -
½ cup powdered sugar
16 -
1–2 tablespoons milk
17 -
½ teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan.
02 -
In a large bowl, beat softened butter and sugar together until light and fluffy, about 2–3 minutes. Scrape sides as needed.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
Stir in mashed sweet potatoes, sour cream, milk, and vanilla extract until smooth.
05 -
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
06 -
Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
07 -
Pour batter into prepared pan and smooth top with a spatula.
08 -
Bake in a 9×13-inch pan for 40–45 minutes or in a bundt pan for 50–60 minutes, until a toothpick inserted in the center comes out clean.
09 -
Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 -
For the glaze, melt butter in a small saucepan. Whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.
11 -
Slice and serve.
# Additional Notes:
01 -
For best results, use room temperature ingredients.
02 -
The glaze is optional but adds a nice finish to the cake.
03 -
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.