Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic is a celebration of flavors and nostalgia. This dessert offers a delightful blend of moist sweet potatoes, warm spices, and a rich butter glaze that makes it perfect for any gathering. Whether you’re hosting a holiday feast or just satisfying a sweet tooth, this cake brings the comfort of home right to your table.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of sweet potatoes and warm spices creates a rich, comforting taste that everyone will love.
• Moist Texture: Thanks to the mashed sweet potatoes, this cake stays incredibly moist and tender.
• Easy to Make: With straightforward steps, even beginner bakers can whip up this classic dessert with ease.
• Versatile Occasion: Perfect for holidays, family gatherings, or simply as an everyday treat—this cake fits any occasion.
• Impressive Presentation: The beautiful glaze adds a touch of elegance, making it a showstopper on any dessert table.

Tools and Preparation

Before diving into the baking process, it’s essential to gather your tools and prepare your workspace. Having everything ready will help ensure a smooth baking experience.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Bundt pan or 9×13-inch baking dish
• Saucepan

Importance of Each Tool

• Electric mixer or whisk: Ensures ingredients are well combined for a light and fluffy batter.
• Bundt pan or baking dish: Provides the perfect shape for presentation, allowing for even baking.

Ingredients

For the Cake

• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup whole milk or buttermilk

For the Glaze

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract

How to Make Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your Bundt pan or 9×13-inch baking dish by greasing and flouring it.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.

Step 3: Add Eggs and Vanilla

Add four large eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Mix in Sweet Potatoes

Add the mashed sweet potatoes to the mixture. Blend until everything is fully combined and smooth.

Step 5: Combine Dry Ingredients

In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 6: Merge Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture alternately with whole milk or buttermilk. Start with flour and end with flour—mix until just combined; do not overmix.

Step 7: Bake the Cake

Pour the batter into your prepared pan. Smooth out the top before placing it in the oven. Bake for about 50–60 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Prepare the Glaze

While your cake bakes, melt butter with sugar and water in a saucepan over medium heat. Bring it to a boil while stirring constantly for about 2–3 minutes. Remove from heat; add vanilla extract.

Step 9: Glaze While Warm

Once your cake is baked and still warm, poke holes all over the top using a skewer or toothpick. Slowly pour the warm butter glaze over the cake so it absorbs completely.

Step 10: Cool Down Before Serving

Allow your cake to cool in the pan before inverting onto a plate if using a Bundt pan. If using a baking dish, slice directly from there.

Enjoy Grandma’s Famous Sweet Potato Butter Cake at your next gathering!

How to Serve Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

Serving Grandma’s Famous Sweet Potato Butter Cake is as delightful as making it. This moist dessert pairs well with various accompaniments that enhance its rich flavors. Here are some serving suggestions to elevate your cake experience.

Pair with Fresh Whipped Cream

• Lightly sweetened whipped cream adds a fluffy texture that complements the cake’s density.

Add Ice Cream

• Vanilla or cinnamon ice cream creates a delicious contrast, offering a creamy coolness against the warm spices of the cake.

Serve with Fresh Fruit

• Seasonal fruits like berries or sliced peaches bring freshness and acidity, balancing the sweetness of the cake.

Drizzle with Caramel Sauce

• A warm caramel drizzle enhances the cake’s sweetness and adds a luxurious touch that everyone will love.

Garnish with Nuts

• Chopped pecans or walnuts add crunch and a nutty flavor that pairs beautifully with sweet potatoes.

Enjoy with a Cup of Coffee or Tea

• A warm beverage pairs perfectly for a cozy dessert experience, enhancing the comforting flavors of the cake.

How to Perfect Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

Perfecting this beloved dessert can take it from good to great. Follow these tips to ensure your cake turns out irresistibly delicious every time.

• Use Fresh Sweet Potatoes: Freshly cooked sweet potatoes yield better flavor and moisture than canned varieties.
• Do Not Overmix: Mix just until combined to maintain a tender crumb; overmixing can lead to a tough texture.
• Let It Cool Properly: Allow the cake to cool in the pan before inverting it. This helps set the glaze and keeps it from breaking.
• Experiment with Spices: Feel free to adjust spices like cinnamon and nutmeg based on your taste preferences for a personalized flavor profile.
• Double the Glaze for Extra Moisture: If you love a moist cake, consider doubling the butter glaze recipe for an extra soak.
• Store Correctly: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

Pairing side dishes with Grandma’s Famous Sweet Potato Butter Cake can create a memorable meal. Here are some delightful options that complement this classic dessert beautifully.

1. Roasted Vegetables: A medley of seasonal vegetables roasted until caramelized brings earthy flavors that balance sweetness.
2. Creamy Mashed Potatoes: The richness of buttery mashed potatoes provides comfort alongside your sweet dessert.
3. Green Salad with Vinaigrette: A fresh salad dressed with light vinaigrette offers a crisp contrast that refreshes the palate.
4. Cornbread Muffins: These slightly sweet muffins echo Southern traditions and make for a hearty addition to your meal.
5. Savory Collard Greens: Their bitterness contrasts nicely, providing balance against the sweetness of the cake.
6. Fruit Salad: A colorful fruit salad adds freshness and is an excellent way to incorporate seasonal produce into your meal.
7. Cheese Platter: A variety of cheeses can create an interesting savory-sweet pairing, particularly with soft cheeses like brie or goat cheese.
8. Baked Apples: Warm baked apples spiced with cinnamon offer additional warmth and sweetness, perfect for harmonizing flavors.

Common Mistakes to Avoid

Baking can be tricky, and even the best recipes can go awry if you’re not careful. Here are some common mistakes to avoid when making Grandma’s Famous Sweet Potato Butter Cake.

• Using cold ingredients: Ensure that butter and eggs are at room temperature before you start mixing. This helps create a light and fluffy batter.
• Overmixing the batter: Mixing too much after adding the flour can lead to a dense cake. Mix just until combined for the best texture.
• Skipping the measurement of sweet potatoes: Make sure to measure your mashed sweet potatoes accurately. Too much or too little can affect the cake’s moisture and flavor.
• Not checking oven temperature: Always preheat your oven correctly and use an oven thermometer if necessary. An incorrect temperature can lead to uneven baking.
• Ignoring cooling time: Letting the cake cool in the pan before inverting is crucial. It prevents breakage and helps the glaze soak in properly.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container for up to 5 days.
• Keep it at room temperature if you plan to consume it within two days.

Freezing Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

• Wrap slices tightly in plastic wrap, then place in a freezer-safe container or bag.
• The cake can be frozen for up to 3 months.

Reheating Grandma’s Famous Sweet Potato Butter Cake: How to Make an Irresistible Classic

• Oven: Preheat to 350°F (175°C) and bake for about 15 minutes until warmed through.
• Microwave: Heat individual slices for 20-30 seconds on high, checking frequently.
• Stovetop: Warm slices gently in a skillet over low heat, covered, until heated through.

Frequently Asked Questions

Here are some common questions people have about Grandma’s Famous Sweet Potato Butter Cake.

Can I make Grandma’s Famous Sweet Potato Butter Cake gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free blend for a delicious variation.

How do I know when Grandma’s Famous Sweet Potato Butter Cake is done?

Insert a toothpick into the center; it should come out clean when the cake is fully baked.

Can I use other types of sweet potatoes?

Absolutely! Different varieties can lend unique flavors, so feel free to experiment with what you have on hand.

What makes this cake so irresistible?

The combination of moist sweet potatoes and rich butter glaze creates a delightful balance of flavor that keeps everyone coming back for more.

Final Thoughts

Grandma’s Famous Sweet Potato Butter Cake is not only an old-fashioned dessert but also versatile enough for any occasion. You can customize it by adding nuts or spices according to your taste. We encourage you to try this classic recipe; it’s sure to become a favorite in your home!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grandma’s Famous Sweet Potato Butter Cake

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• Author: Jennifer
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in Grandma’s Famous Sweet Potato Butter Cake, a delightful dessert that marries the warmth of sweet potatoes with a rich butter glaze. This classic recipe evokes nostalgia and is sure to impress at any gathering, from holiday feasts to casual get-togethers. Its moist texture and spiced flavor create a comforting experience that brings the essence of home right to your table. Easy enough for beginner bakers yet impressive enough for seasoned chefs, this cake is versatile and perfect for any occasion.

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Ingredients

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• 2 cups mashed cooked sweet potatoes
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 tsp vanilla extract
• 2 tsp baking powder
• ½ cup whole milk
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ½ cup water

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare your Bundt pan or baking dish by greasing and flouring it.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition, then mix in vanilla.
4. Blend in the mashed sweet potatoes until smooth.
5. In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
6. Gradually add dry ingredients to wet mixture alternately with whole milk; mix until just combined.
7. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
8. For the glaze, melt butter with sugar and water in a saucepan over medium heat until boiling; stir in vanilla.
9. Poke holes in the warm cake and pour the glaze over it to absorb.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 95mg