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Grandma’s Famous Sweet Potato Butter Cake

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Grandma's Famous Sweet Potato Butter Cake is a nostalgic dessert that combines the warmth of sweet potatoes with the richness of butter and spices. It's a moist, flavorful cake with a soft crumb, perfect for any occasion.

Ingredients

1 cup mashed sweet potatoes (cooked and cooled)

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
  6. Gently fold in the mashed sweet potatoes, making sure they're evenly incorporated into the batter.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Topping: Add a dusting of powdered sugar or a drizzle of cream cheese frosting on top for extra sweetness.
  • Nuts: For added texture, fold in 1/2 cup of chopped walnuts or pecans into the batter.
  • Spices: Experiment with additional spices like cloves or ginger to enhance the flavor profile.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Nutrition

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