Introduction:
Some recipes feel like a warm hug—and Grandma’s Famous Sweet Potato Butter Cake is exactly that. It’s rich,
buttery, and unbelievably moist, with the natural sweetness of sweet potatoes and gentle spices that make your kitchen smell
like a holiday memory. This cake is the kind of dessert that doesn’t need frosting to impress, but it becomes legendary when
finished with a silky glaze or a buttery caramel drizzle.
Sweet potato cake has deep roots in home-style cooking, especially in Southern kitchens where sweet potatoes are more than a
side dish—they’re a tradition. The sweet potato purée adds moisture, color, and that subtle earthy sweetness that pairs
perfectly with cinnamon, nutmeg, and vanilla. Butter brings richness, and a simple mixing method keeps the crumb tender.
Whether you bake it as a bundt, a loaf, or a classic sheet cake, this recipe delivers a slice that stays soft for days and
tastes even better the next morning with coffee.
Ingredients:
For the sweet potato butter cake
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) brown sugar (packed)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (360g) sweet potato purée (see Tips)
- 1/2 cup (120ml) buttermilk
Optional add-ins (choose one or two)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins
- 1/2 cup white chocolate chips
- 1/2 cup shredded coconut
Simple vanilla glaze (highly recommended)
- 1 1/2 cups (180g) powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Optional: buttery caramel drizzle
- 1/2 cup caramel sauce (store-bought or homemade)
- Pinch of flaky salt (optional)
Instructions:
1) Prep the pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10–12 cup bundt pan (or use a 9×13-inch pan / two 9-inch round pans).
- If using a bundt pan, be generous with greasing so the cake releases cleanly.
2) Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger (optional), and salt.
3) Cream butter and sugar
- Beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- This step traps air and helps create a tender crumb.
4) Add eggs and vanilla
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla.
