That sounds absolutely delicious! Here’s a classic-style recipe for Grandma’s Famous Sweet Potato Butter Cake, rich with warm spices, sweet potato, and buttery goodness.
🧁 Grandma’s Famous Sweet Potato Butter Cake
Ingredients
For the Cake:
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2 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 ½ cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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1 tsp vanilla extract
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½ cup buttermilk
Optional Add-ins:
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½ cup chopped pecans or walnuts
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½ cup shredded coconut
For the Butter Glaze:
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½ cup unsalted butter
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¾ cup granulated sugar
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¼ cup buttermilk
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1 tsp vanilla extract
Instructions
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Prepare the oven and pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a bundt pan or 9×13″ baking pan.
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Make the cake batter:
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In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each.
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Mix in mashed sweet potatoes and vanilla.
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In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Add dry ingredients to the wet ingredients in thirds, alternating with buttermilk, starting and ending with flour. Mix until just combined.
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Fold in nuts or coconut if using.
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Bake:
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Pour batter into prepared pan.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10–15 minutes, then turn out onto a wire rack.
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Make the butter glaze:
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In a saucepan, combine butter, sugar, and buttermilk over medium heat.
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Bring to a boil, stirring constantly.
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Remove from heat and stir in vanilla.
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Glaze the cake:
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While cake is still warm, slowly pour glaze over the top, letting it soak in.
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Allow cake to fully cool before slicing (if you can wait!).
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