Grandma’s Famous Sweet Potato Butter Cake Recipe: 1 Bite Takes You Back

I can still smell Grandma’s kitchen when I close my eyes – that warm, buttery aroma with hints of cinnamon and caramelized sugar that meant her famous sweet potato butter cake was coming out of the oven. This wasn’t just dessert in our family; it was love baked into every tender crumb. For generations, this recipe has starred at our holiday tables, birthday celebrations, and “just because” Sunday dinners.

What makes Grandma’s sweet potato butter cake so special? It’s that magical combination of velvety texture and rich flavor that only comes from years of perfecting. The sweet potatoes give it incredible moisture while the butter creates this melt-in-your-mouth tenderness that’ll have people asking for seconds (and the recipe!). It’s not overly sweet either – just the perfect balance that makes you want to close your eyes and savor each bite.

I’ve tested this recipe dozens of times to make sure it works perfectly every time, just like Grandma taught me. Her handwritten note at the top still says “Always use fresh sweet potatoes – the canned ones won’t give you the same magic!” And you know what? She was absolutely right. That little detail makes all the difference in creating a cake that’s worthy of being called “Grandma’s Famous Sweet Potato Butter Cake.”

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

Trust me, this isn’t just another cake recipe – it’s a hug from Grandma in dessert form. Here’s why it’ll become your new favorite:

• That melt-in-your-mouth texture: The sweet potatoes work magic, keeping every bite unbelievably moist while the butter gives it this velvety richness you just can’t get from box mixes.
• Perfectly balanced sweetness: It’s sweet enough to satisfy your craving but never cloying – just like Grandma always made it.
• Instant nostalgia in every bite: One taste will transport you back to those cozy kitchen moments that made this recipe so special in our family.
• Simple ingredients, extraordinary results: No fancy techniques here – just good old-fashioned baking that always impresses.
• Better the next day: Like all great pound cakes, the flavors deepen overnight (if you can resist eating it all fresh from the oven!).

Ingredients for Grandma’s Famous Sweet Potato Butter Cake

Gathering the right ingredients is half the magic with this recipe! Here’s exactly what you’ll need to recreate Grandma’s masterpiece:

• 1 cup mashed sweet potatoes (freshly cooked and cooled – about 2 medium potatoes)
• 1 cup unsalted butter (softened to room temperature – no shortcuts here!)
• 1 1/2 cups granulated sugar (Grandma always used plain white sugar for this one)
• 4 large eggs (at room temperature – take them out when you set out the butter)
• 2 cups all-purpose flour (spooned and leveled, not scooped)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (Grandma swore by Diamond Crystal kosher salt)
• 1 tsp vanilla extract (the real stuff, please!)
• 1/2 cup milk (whole milk gives the best richness)

Ingredient Notes & Substitutions

Sweet potatoes: Fresh is best! Canned sweet potatoes will work in a pinch, but they’re often packed in syrup which throws off the moisture balance. If you must use canned, drain them well and pat dry.

Butter: I know it’s tempting, but don’t substitute margarine – the flavor and texture just won’t be the same. If you’re dairy-free, a high-quality plant-based butter can work, but expect slightly different results.

Milk: Whole milk gives the richest results, but 2% will do. For dairy-free, unsweetened almond milk works surprisingly well.

Remember – baking is science, but it’s also love. Stick close to Grandma’s original ingredients when you can, and this cake will never let you down!

Equipment Needed for Grandma’s Famous Sweet Potato Butter Cake

You won’t need any fancy gadgets for this recipe – just the basics Grandma always used:

• 9×13 inch baking pan (metal gives the best browning, but glass works too)
• Large mixing bowl (Grandma’s was yellow with little flowers)
• Electric mixer (though she often mixed by hand with a wooden spoon)
• Measuring cups and spoons
• Rubber spatula (for scraping every last bit of batter)
• Wire rack (for cooling – patience is key!)

That’s it! See? No special equipment needed to make magic happen.

How to Make Grandma’s Famous Sweet Potato Butter Cake

Okay, let’s get baking! I can practically hear Grandma whispering tips as we go through these steps together. Follow them closely, and you’ll have a cake that’ll make everyone think you’ve been baking for decades.

1. Prep your sweet potatoes: First, poke holes in 2 medium sweet potatoes and bake at 400°F for about 45 minutes until tender. Let them cool completely, then scoop out the flesh and mash until smooth. You’ll need exactly 1 cup – measure it packed but not heaping.
2. Creaming is key: In your large bowl, beat the softened butter and sugar together for a full 3-4 minutes with your electric mixer. Grandma always said “When it looks like pale yellow clouds, you’re done.” This step builds the cake’s structure, so don’t rush it!
3. Eggs one by one: Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl – those little butter pockets love to hide there. The mixture should look smooth and slightly fluffy.
4. Sweet potato magic: Mix in your mashed sweet potatoes and vanilla extract. The batter will turn this beautiful golden-orange color that always makes me smile.
5. Dry team assembly: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Grandma would sift hers twice “to keep it light as air.”
6. The alternating dance: Now add the dry ingredients and milk alternately to the sweet potato mixture, starting and ending with dry ingredients. Mix just until combined after each addition – overmixing is the enemy of tender cake!
7. Into the pan: Pour the batter into your greased 9×13 inch pan and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
8. Bake to perfection: Bake at 350°F for 40-45 minutes. Start checking at 35 minutes – the cake is done when a toothpick comes out with just a few moist crumbs (not wet batter) and the edges pull slightly from the pan.
9. Cool with patience: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. I know it’s hard to wait, but cutting too soon makes it crumble!

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

After making this cake more times than I can count, here are my hard-earned secrets:

Room temp matters: Cold ingredients don’t blend well. Take your butter and eggs out at least an hour before baking.

Don’t peek! Resist opening the oven door during the first 30 minutes of baking – that rush of cold air can make your cake fall.

The toothpick test: Check multiple spots, especially the center. If it comes out clean in one spot but wet in another, give it a few more minutes.

Cooling is crucial: That 15-minute rest in the pan lets the cake set properly. Rushing this step leads to broken slices.

Remember – Grandma didn’t become a legendary baker overnight. If your first try isn’t perfect, neither was hers! The important thing is the love you put into it.

Serving and Storing Grandma’s Famous Sweet Potato Butter Cake

Oh, the best part – eating it! This cake shines whether served warm from the oven (my personal weakness) or at room temperature the next day when the flavors have settled. For special occasions, I love topping slices with a dollop of freshly whipped cream and a sprinkle of cinnamon – it makes the whole house smell like holidays at Grandma’s.

Leftovers? Ha! Just kidding – though they never last long in my house. Store any remaining cake in an airtight container at room temperature for up to 3 days. The sweet potato keeps it surprisingly moist!

Want to get ahead? You can freeze this cake beautifully. Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour – it’ll taste just-baked every time.

Nutrition Information for Grandma’s Famous Sweet Potato Butter Cake

Now, let’s be honest – we don’t make Grandma’s recipes because they’re “healthy,” but because they’re packed with love (and amazing flavor!). These nutrition estimates are based on the exact ingredients listed and standard serving sizes, but remember – your results may vary slightly depending on specific brands and measurements.

Each generous slice (1/12 of the cake) contains about:

• 320 calories
• 25g sugar (that natural sweet potato sweetness counts too!)
• 16g fat (10g saturated – thank that glorious butter)
• 40g carbohydrates
• 4g protein

Like Grandma always said when I asked about calories: “Child, some things are just worth savoring!” And she was absolutely right.

Frequently Asked Questions About Grandma’s Famous Sweet Potato Butter Cake

After sharing this recipe with so many friends over the years, I’ve heard all the questions! Here are the ones that come up most often – straight from my kitchen to yours:

Can I use canned sweet potatoes instead of fresh?
Technically yes, but Grandma would shake her head! Canned sweet potatoes often have added syrup that throws off the moisture balance. If you must use them, drain well and pat dry. But trust me – fresh makes all the difference in flavor and texture.

How do I know when the cake is done baking?
Use the toothpick test, but check multiple spots! The center should spring back lightly when touched, and edges will pull slightly from the pan. If the toothpick comes out with a few moist crumbs (not wet batter), you’re golden.

Can I make this cake ahead of time?
Absolutely! In fact, the flavors deepen beautifully overnight. Just wrap it tightly at room temperature. For longer storage, freeze individual slices – they thaw perfectly.

Why did my cake sink in the middle?
Usually this means it needed a few more minutes in the oven, or the oven door was opened too soon. Also check that your baking powder and soda are fresh – they lose potency over time.

Can I add nuts or spices to the recipe?
Grandma kept hers simple, but I’ve added chopped pecans or a pinch of nutmeg with great results. Just don’t go overboard – let that sweet potato and butter flavor shine!

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